Bull Cook and Authentic Historical Recipes and Practices

The book was a gift to my father, years ago, who was a chef with some domestic and international training and experience. A fan of Escoffier, my father couldn't believe some of Herter's comments about the reknown French master of cuisine. This is a wonderful, mixed up collection of recipes, which seem to be second to a world history according to THE authority, George Leonard Herter. He claims authentic historical recipes, but the ingredients list begins with "Take a #2 can of whole corn..." I'm sure the early Native Americans had the electric can openers ready. In any event, a must-read, as I have devoured this book many times and keep howling with laughter. Oh, and yes, the recipes are quite good...and easy.

When I was growing up in the 60"s, my father (bless his crazy heart) bought ALL of the George Hearter masterworks (I think there are five). These bizzare creations were my family's font of knowledge for quotations, recipes, and distorted history. George Herter's opinions on everything from women's breasts to Ernest Hemmingway are discussed in these masterworks. If you have a sense of humor and know actual historical fact, you'll love these books! Don't hestitate to buy! A typical "recipe" runs something like this: "Cardinal Richaleau's Mayonaise" for which George gives you the background of France in the the days of Louis XIV, all Louis' mistresses, their breasts, the Cardinal's mistresses, their breasts, some pictures of their breasts, and, finally, a recipe that could very well include something strange such as Hellman's salad dressing or deer testicles. I'm looking to replace our family's tattered heirloom set (gold and silver lame covers on the originals!), with a new edition (hopefully), typeset, rather than typed (as was the original).

In addition to being a useful cookbook, this is a facinating history book. This is my favorite cookbook, and has taught me how to cook more than any other. It is also very entertaining, and funny to read. Some of the recipes that I've used which are excellent are Shoshone meat patties, saurbraten, Stonewall Jackson barbecue ribs, Seminole Corn Relish, sour dough pancakes La Salle, and beans escoffier. And if you've ever wondered how to make Worstecshire sauce, beer, or about 50 different kinds of wine after reading this book you will wonder no more.

This is hilarious, and I am sure it is unintentional. The author (the book lists husband and wife as joint authors, but I am sure it was the Mr. who wrote the cookbook, and the Mrs. who typed it) claims to know the only correct version of numerous recipes, as if he had talked to the creators of the recipes in person. However, the funniest part of all is near the end, in a recipe for homemade soap. The author sneers that modern women are too good to make their own soap, but a hydrogen bomb would take care of that! The text is so dense, and full of information, that reading it is like mining - and you never know when you'll come across another priceless nugget like the soap recipe.