The New York Times Heritage Cookbook by Jean Hewitt - 1972 Edition

THIS BOOK IS AN ATTEMPT TO BRING HONESTY BACK INTO COOKING, NOT JUST INVOKE NOSTALGIA, AND SHARE AGAIN THE DELIGHTS THAT LOVING COOKS PREPARE IN "OLD-FASHIONED" KITCHENS. (FROM THE INTRODUCTION)

{HISTORY}

Exploring America's unique and diverse culinary cuisine, much influenced by multi-generational family lineages rooted in other cultures and ancestral migration patterns, Jean Hewitt has collected hundreds of recipes from every state that reflect the culinary landscape of American fare. Containing over 800 pages of authentic heirloom recipes, The New York Times Heritage Cook Book shares recipes that have been passed down, collected, exchanged, traded, and celebrated in kitchens across the country for decades, if not centuries. Representing all the nationalities, ethnic groups and cultural communities that make up the melting pot of the United States, recipes from around the country are broken down by state and region for a concise study of local foods with historic origins. 

Published in 1972 by Jean Hewitt (1925-1997), an award-winning British-American nutritionist and food writer, Jean traveled to every state in the country over the course of five years to collect food stories and recipes for this book.  The result is a plethora of so many fascinating dishes that represent the unique geographic landscape and cultural integrity of the region from which they hail. 

Here's a little sample of the types of interesting recipes found inside... Reindeer Burgers (Alaska), Rutabaga Pie (Maine), Passover Crispy Sticks (New York), Quahog Popovers (Massachusetts), Tomato and Apple Relish (Minnesota), Pioneer Popcorn Pudding (Oklahoma), Snibbled Beans (Ohio), Duchess Soup ( Iowa), Chicken Crab Bake (Maryland), Pine Bark Stew (South Carolina), Carrot Cookies (Maine), Galakto Boureka (New York), Buffalo and Beer Pie (South Dakota), Sopa de Queso (New Mexico), and Wild Grape Dumplings (Oklahoma).

Broken down by six main regions (Northeast, South, Midwest, Mountain/Northern Plains, Southwest, and Northwest, within these regions each section is further segmented into seven categories (Appetizers & Soups; Fish and Shellfish; Meat, Poultry, Game & Main Dishes; Vegetables Sides and Salads; Breads; Pies, Cakes, Desserts & Cookies and Miscellaneous). Color photos highlight the diversity of the food presented, and black and white line drawings add visual interest to each section. 

All in all, a fascinating look at American food culture and the traditional recipes that have defined it, this book is full of both classic and forgotten recipes. providing a plethora of both inspiration and comfort for modern-day cooks. 

Photo of Jean Heweitt courtesy of The Record, May 11th, 1972

{SPECIAL FEATURES}

• 1972 first edition unstated
• 804 pages, not including a dozen additional blank pages for notes 
• Illustrated throughout with color photos and black and white illustrations

{CONDITION}

In lovely vintage condition, this cookbook is clean and bright throughout. There are a few light cooking spots and stains in the northeast baking section (pies, cakes, desserts & cookies), but nothing that interferes with the text. There are some light cooking spots on the foredge, but other than that, this book is in great shape. The spine is tight, and all pages are intact. 

{SIZE}

Measures 7.75" inches (width) x 9.50" inches (length) x 1.75" inches (thickness) and weighs 3.10 lbs