Clementine Paddleford's Cook Young Cookbook circa 1966
Clem was a dear woman with rare courage, a strong lust for life, and a rollicking sense of humor. Craig Claiborne
Hands down, Clementine Paddleford should win about a billion awards for her contributions to the American culinary scene throughout the 20th century. A cookbook author, a journalist, a pilot, a Columbia University graduate, and all-around adventurer when it came to anything and everything food-related, Clementine lived and breathed descriptions of the culinary kind.
If she was writing about clam chowder, she'd head to New England to peek inside the kitchens of the cooks who knew how to make it best. If she was doing research on home-grown foods, she headed out to the fields to meet the farmers themselves. If she was interested in a particular ingredient, a trend, a restaurant, an innovation, a method, or a marvel you can better believe Clementine was on the case getting to the root of the story in order to share it with over 12 million of her weekly column readers at the New York Herald Tribune. This was a refreshing and innovative approach to food writing since most journalists during her era did not travel far and wide in order to write about the color of radish or the presentation of a souffle or the attitudes of the latest cooking craze. Most editors and food writers of her day never let their desks.
Not Clementine though. If she wasn't flying her own plane, she was walking, running, driving, boating or horseback riding to the start of her next story. Fresh air, fresh perspectives and fresh viewpoints - that's what Clementine was all about.
The result of all this fastidiousness was the publication of seven books. Her best-known work was How America Eats, which was published in 1962 highlighting the food and cooking habits of Americans from every part of the country.
Two years before she died she published this book, Clementine Paddleford's Cook Young Book which involved combing through over 50,000 reader-submitted recipes on the subject of quick-cooking for the busy midcentury household. Her idea of cooking young meant a young mindset, a fresh mindset - an approach to food that kept up with trends and new ways of both looking cooking all things edible. In the case of 1960s America - that meant the inclusion of many convenience foods including canned, frozen and pre-packaged products. Here, in this slim volume, she compiled the best of those recipes which offer not only an interesting look on what mid-century home-cooks were making but also where they were making it since each recipe includes the reader's name and location.
- Published in 1966 in cooperation with This Week magazine
- 124 pages
- Paperback cover
- Covers appetizers through desserts with a special section on teen favorites (submitted by teenage cooks and readers)
- Interesting recipes include Rhubarb -Orange Cobbler, Fabulous Fudge, Souffle Flapjacks, Dobos Torte, Sweet and Sour Glazed Onions, Italian Spinach, and Orangano Chicken
In lovely vintage condition. Very clean cover and interior pages. No marks or notations. There is a small area on the front cover spine that is frayed just slightly. Spine is tight and all pages are intact.
Measures 6" inches (width) x 9" inches (length) x .5"inch (thickness)