The Art of Good Cooking by Paula Peck - 1966 Edition
Anyone who truly cares about cooking is fortunate indeed that such a talent as hers can be shared on the printed page. Craig Claiborne on Paula Peck
One of the most creative cooks of the 20th century, Paula Peck (1927-1972) started out experimenting in the kitchen thanks to her husband's love of international cuisine. As a young bride, she was inexperienced to start but a newfound love of cooking eventually led to her taking a cooking class with James Beard, who took note of her unique style and willingness to buck tradition to make new and innovative culinary creations.
Taking little bits and pieces from other cuisines, from other places and adapting them in ways that were unique and interesting, Paula worked with food from the foundation up, building a recipe like an artist builds up a scene in a painting. Taking into account, color, subject matter, texture, time, origin, flavor, and the relationship between one ingredient to another, her food was dotted with elements of surprise and flourish. It was those bits of unexpected detail that wound up setting her apart from all the gastronomes of her day.
Published in 1966, this book, The Art of Good Cooking was Paula's second cookbook. Full of the unique and exciting recipes she was known for, it's a delight of a culinary adventure that offers a fresh perspective on traditional recipes. We love Paula's recipes so much that we did a blog post about a potato pizza that she created with all sorts of special twists and tweaks on the traditional Italian pizza pie. Find that recipe here.
Tragically, Paula died at the age of 45 just as her culinary star was rising. Lucky for us her recipes are still here to inspire decades of culinary bliss.
- 1966 Edition published by Galahad Books
- 368 pages
- Interesting recipes include Misu Taki, Curried Egg Cakes, Aioli Vegetables, Chinese Barbecue Sauce, Mexican Pork Roll, Chicken Saltimbocca, Green Beans with Potatoes and Bacon, and Imam Bayeldi
- A note to cooks: MSG, a popular mid-20th century flavor enhancer, appears in the ingredient list of some recipes. An equivalent substitution for today's modern palette is seas salt.
In lovely vintage condition. The dust jacket bears some chippy spots along the top edge but is fully intact. The jacket also bears two small light cooking stains - one on the front cover and one of the spine. The interior is clean bright and free of spots, stains, and markings.
Measures 9.5" inches (length) x 6.25" inches (width) x 1.5" inches (thickness) and weighs 1lb. 10 oz