Gloria Pitzer's Cookbook - The Best of the Recipe Detective
Famous Foods From Famous Places
About the Book
FAMOUS FOODS FROM FAMOUS PLACES have intrigued good cooks for a long time – even before fast foods of the 1950's were a curiosity. When cookbooks offer us a sampling of good foods, they seldom devote themselves to the dishes of famous restaurants. There is speculation among the critics as to the virtues of re-creating, at home, the foods that you can buy “eating out”, such as the fast food fares of the popular franchise restaurants. To each, his own! Who would want to imitate “fast food” at home? I found that over a million people who saw me demonstrate replicating some famous fast food products on The Phil Donahue Show (July 7, 1981) DID – and their letters poured in at a rate of over 15,000 a day for months on end! And while I have investigated the recipes, dishes, and cooking techniques of “fine” dining rooms around the world, I received more requests from people who wanted to know how to make things like McDonald's Special Sauce or General Foods Shake-N-Bake coating mix or White Castle's hamburgers than I received for those things like Club 21's Coq Au Vin.
About the Author
In the early 70s, I was trying to juggle marriage, motherhood, homemaking and a newspaper column, syndicated through Columbia Features, when it seemed obvious to me that there wasn’t a single cookbook on the market that could help me take the monotony out of mealtime. There was not a single recipe in the newspaper’s food section that did not smack of down-home dullness! “Okay,” they said at the newspaper I worked for, “YOU write the column on foods and recipes that YOU think would really excite the readers and make them happy!” I did, but that didn’t make the Editors happy, because it made their [food industry] advertisers miserable. When I was told that I’d have to go back to monotonous meatloaf and uninteresting side-dishes that made mealtime a ritual rather than a celebration or “pick up my check”; I told them to “MAIL it to me!” I went home to start my own paper, which led to the many cookbooks I’ve written and published myself.