Pleasures of Cooking Magazine issues from Volume One

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Volume One of The Pleasures of Cooking (originally called simply Cooking ). This collection doesn't include every issue in Volume One, but it does include the very first issue ever published -- a rare find. This magazine was published by an offshoot of Cuisinart, in an effort to promote their product. It was contributed to by some of the big names in food -- James Beard, Paula Wolfert, Barbara Kafka, and others. It has no advertisements, which makes it more like a cookbook than a magazine. The earlier volumes (like this one) often contain articles that teach you cooking techniques (complete with color photographs). Volume One was originally published monthly in the smaller format and was edited by Barbara Kafka. In January of 1979 (Volume One, Issue #11) they switched to the larger format and made it bi-monthly. Many of the issues include at the end a brief article about wine and a cookbook review. are the contents: Issue #1 (March 1978): pates by James Beard,, homemade sausages by Elizabeth Schneider Colchie,accompaniments for pates and sausages(cornichons, potted garlic,garlic pickles, French potato salad, Shepherd's Bread), an article about the Bain-Marie and several recipes using it. Issue #4 (June 1978): How to bone and fillet trout and salmon, elegant recipes from The Four Seasons restaurant in New York (Striped Bass Stuffed with Trout Mousse, Medallion of Lamb with Coriander Butter, Eggplant Flans), Fish Soups and Stews by Paula Wolfert, Mousselines and Quenelles, Souffles (master recipe and variations) Issue #7 (September 1978): Apple recipes by John Clancy, Recipes from French chef Jean-Jacques Jouteux (Finnan Haddie Mousse in Spinach Wrapping, Rabbit with Apple and Fresh Basil, Asparagus on Red Beet Puree, Fruit in Armagnac, Pear Clafoutis, Chocolate Charlotte, Pears Poached in Sauternes), French Dinner with a Middle Eastern Accent by Abby Mandel. Issue #8 (October 1978): The New Cooking of Southwest France Part One by Paula Wolfert, Thirty Minute Menus by Carl Jerome, Jacques Pepin on his experiences as an apprentice (with recipes), a technical article about weights and measures (did you know that sea salt weighs twice as much as Kosher salt? If a recipe calls for sea salt and you have only Kosher salt, use twice as much as the recipe specifies. " It is the weight that counts whatever the ingredient. That is why professional recipes always specify weight, not volume." (Quote is from the article.) Issue #10 (December 1978): The New Cooking of Southwest France Part Two by Paula Wolfert (recipes from Lucien Vanel,Angre Daguin, Jean-Louis Palladin), SicilianFood by Nika Hazelton, Late Suppers by Madhur Jaffrey (shows you how to debone and stuff a chicken), New Food Processor Recipes (Sausage in Brioche and Walnut Tart from Madeleine Kamman,Cranberry Apple Sherbet) Issue #11 (January/February1979): The Fascinating Flavor of Human by Barbara Tropp, Danish Pastry by Beatrice Ojakangas, recipes from Andres Soltner of Lutece (restaurant in New York -- these recipes include Lobster in Pernod Cream Sauce, Boned Saddle of Lamb Sutffed with Veal Mousse, Frozen Raspberry Souffle),recipes from three French chefs (Georges Blanc, Gerard Pangaud, Dominique Nahmia) Issue #12 (March-April1979): The New Cooking of Southwest France by Paula Wolfert Part Three, Thirty Minute Menus by Carl Jerome, Soups (with accompaniments like Spinach Gnocchi and with two desserts), Beaten Biscuits by Suzanne Jones (along with pates and spreads to make canapes), Better Than Store-Bought by Helen Witty and Elizabeth Schneider Colchie. read more

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