It is a little-known and indisputable fact that museum people devote a great deal of thought and time to food... Thomas Hoving

{HISTORY}

In the 1970s, the Metropolitan Museum of Art was under the direction of Thomas Hoving - an energetic, unconventional, and enthusiastic supporter of the arts and the famous New York City institution that housed some of the greatest masterpieces in the entire world. It was Thomas' mission to make the museum accessible and also interesting to everyone in the city and beyond, regardless of age, race or socio-economic level. So it's no wonder this museum cookbook begins with a quote from him. 

Consisting of over 160 pages of recipes compiled by the Met, not from history books but from actual kitchen favorites of the staff that worked there at the time, this cookbook reads as much like an endearing collective memoir as it does a practical cookbook.

Entertaining from page one, recipe one (Sliced Beef and Mayonnaise - An Hors d'Oeuvre by museum secretary Ashton Hawkins) this compilation is full of interesting little stories about why a specific dish is fabulous. Some contributors share unique preparation techniques, and others share food history tidbits, or travel stories or notes from specific people, places or parties where the recipe originated. Conversational and fun in tone, it's a really unique perspective on museum life and the people that work there. From Linda in Drawings to Peter in the Carpenter's Shop to Connie in Sales, Christine in the Sculpture Reproduction Workshop, and Johanna in the Western European Arts Department, one big work family is connected through food page by page, recipe by recipe.

Illustrated throughout with antique engravings from the early Italian cookbook Il Cuoco Sagreto di Papa Vio P circa 1570, it's a beauty inside and out.

Interesting recipes include Hungarian Party Soup, Fancy Stew, Bithi, Valencian Paella, Baked Stuffed Salmon, Chili Rellenos Casserole, Western European Arts Omelet, English Tea Cakes, Frozen Lemon Pie, Christmas Black Bun, Watermelon Pickles, Crunchy Granola, Peaches Miranda and Walter Hauser's Coupe Alfonso III

{SPECIAL FEATURES}

- Published in 1973

- 173 pages

- Spiral bound

- Illustrated throughout

{CONDITION}

Amazing to think that is now a 50-year-old spiral-bound paper cookbook, it is in surprisingly wonderful condition. There are some errant cooking stains on a few pages and one back page that has two small rips at the edge, but otherwise, this book is in great vintage shape. The pages turn easily and are all secured within the spiral binding. 

{SIZE}

Measures 9" inches (length) x 7.5" inches (width) x .5" inches (thickness) and weighs just under 1 lb.