Bestselling 1960s Nutrition Cookbook - Let's Cook It Right by Adelle Davis - Revised 1962 Edition
Only when nutrition is applied in planning and preparing meals day after day can health be attained. Adelle Davis
{HISTORY}
The most well known American nutritionist of the 20th century was Adelle Davis (1904-1974). Highly educated in food, nutrition, and their relation to science, Adelle fully immersed herself in educating the general public about the value of whole, unprocessed foods and their impact upon the American diet throughout her entire life. Considered a disrupter during a time when new food innovations were debuting every decade, Adelle offered sensible advice to home cooks who were trying to navigate the emerging food market trends that included canned foods, processed foods, pesticides, meat hormones, preservatives, and frozen foods.
In 1947, she published Let's Cook It Right - a 500+ page cookbook that boiled eating for optimal health down to its essence. Covering all meals of the day and a huge variety of foods, Adelle laid out the nutritional science behind each ingredient and how it could positively affect overall health and emotional well being. She tackles all sorts of interesting subjects in interesting ways - the best methods to cook vegetables so that vitamins aren't lost, how to cook fish without causing unpleasant kitchen odors, how to cook different types of meat to retain their most nutritional attributes, how to bake bread using stone-ground flours and whole grains. A bestseller upon release, Adelle revised this cookbook again in 1962, which included more recipes and the most up-to-date-nutritional information available at the time.
The author of three other food health-related books, Adele sold over 100 million copies of her books throughout her lifetime. As a pioneer of early food nutrition education, she paved the way for many leading nutritionists in the industry today and helped millions of home cooks understand the important relationship of what we eat and how it affects us.
{SPECIAL FEATURES}
- 1962 Revised Edition
- 597 pages
- Includes recipes for all meals of the day including breakfast, lunch dinner, and snacks.
- Includes an array of charts, diagrams, and drawings
- Recipes run the gamut from basic... Whole Grain Bread, Oven French Fries, Meatloaf, Roast Chicken to the more unusual... Brains in Casserole, Flaming Kidneys in Brandy, Fruit Snow, Junket, Butterscotch Brownies, Rose-Hip Extract, Tiger's Milk, Brussels Sprouts with Mushroom Sauce, Shredded Turnips, Parsley & Spinach with Garlic and Bacon, Creamed Chard, etc
{CONDITION}
In beautiful, practically brand-new vintage condition. The name of a previous owner is written in pen on the front endpaper and there is a few very slight cooking stains on just a few random pages, but other than that this book is in flawless condition with a bright red cover and shiny silver lettering.
{SIZE}
Measures 5.5" inches (width) x 8.25" inches (length) x 1.25' inches (thickness) and weighs just 2lbs.
{WHY THIS BOOK IS ESPECIALLY FASCINATING}
While Adele was beloved by millions of home cooks, she also had her critics who claimed that her research wasn't entirely accurate or that her scientific findings were misinterpreted. Much of this negativity could be hearsay related to the food politics of midcentury America and a commercial industry that valued profit, speed, and quantity over general health for people, animals, and the environment. But Adelle was highly educated - attending both college and grad school, where she received her Masters in biochemistry. So whether she was viewed as a threat by the industry or a sage by the general public, this cookbook shines light on the food conversations that were emerging during the 1940s and 1950s and 1960s.