How delectable and exciting is the food on your table? It is simply up to you. Helen Corbitt

{HISTORY}

Nowadays, potlucks are more associated with party fare where everyone is asked to bring one dish for the group to share. But in the 1960's, Helen Corbitt's idea of a potluck was a little different. As the much lauded and much loved Director of Restaurants for Neiman Marcus from 1955-1975, Helen's version of potluck was simply making a meal for yourself using what you already had on hand in the fridge. It combined simple, commonplace ingredients in new and interesting ways. Her method highlighted creativity in the kitchen and saved home cooks lots of time while also cutting down on food waste. These were important factors to consider for all households during war years or when you were running a popular department store restaurant like Helen was with the Zodiac Room. 

Potluck meals became such a popular item on the restaurant menu, that Helen developed an entire cookbook around this concept for the home cook. Every meal from soups to desserts contains only a handful of fresh ingredients and can be made for a family of four or a party of twelve easily and efficiently. 

In addition to her creative and sophisticated style of cookery, Helen was also known as a bit of a legend in the state of Texas. Credited with drawing attention to the fresh food movement in an area of the country previously known mostly for it's meat and potatoes, Helen added a more delicate, natural, colorful and multi-cultural sensibility to food and food presentation for all Texans. A notion that that this Southern state never knew it was lacking until Helen came along! Throughout retail career, she penned five cookbooks, selling hundreds of thousands of copies, all featuring recipes still thoroughly enjoyed to this day. Some of her culinary creations are still even served at the Zodiac Room restaurant to this day!

{SPECIAL FEATURES}

- 1962 edition

- 10 chapters plus an introduction and a detailed index

- 181 pages 

- Covers mostly luncheon, dinner and dessert options

- Highlights fresh foods, few ingredients, simple preparations, serving/plating suggestions  and a wonderful conversational tone throughout

- Illustrated throughout with whimsical, retro line drawings

- Interesting recipes include Apple Pudding, Mushroom Rarebit, Celery Amandine, Limping Susan, Melon Glory, Malayan Skillet, Chicken Breast in Cream with Apples, Cranberry Horseradish Mousse, Zuppa Pavese and her (still famous!) Poppy Seed Dressing 

{CONDITION}

In gorgeous condition. The cover and all pages are bright and clean. The spine is tight. There is a gift inscription from on the inside front cover s well as a couple of notations on one recipe (Chicken Breast in Cream with Apples) from a previous owner. Please note, this cookbook does not come with its original dust jacket.

{SIZE}

Measures 5.25" inches (width) x 8.25" inches (length) x .75" inches (thickness)

{FOR THE COLLECTOR}

For anyone who likes to collect restaurantware, this cookbook is a fun choice when it comes to pairing food with vintage commercial dishware.