Let's Cook It Right (1947)


by Adelle Davis, Harcourt, Brace, 1947. Green with yellow hardback, no DJ. One of her most famous books, but not her first one. I had this book all wrong in thinking it was an austere vegetarian bible. Actually, there are all kinds of recipes, for meats, fish, sweetbreads, even brains. Her point was to let the ingredients (and their nutrients) speak without masking them with fatty sauces, what Calvin Trillin has accurately called, I believe, glop-glop. Waaay to "scientific", but her point was correct. Slight wear. VG/--/

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