CLASSIC COOKBOOKS
Natural cuisine grabs the spotlight
in the era of Pop Tarts and Tang.
WRITTEN BY EDDIE EDWARDS, PHOTOS BY JAMIE J. CLARK
Along with love beads and sandals for men, the 1960s gave us Pop Tarts, Tab, and Cool Whip. American food-industry companies used in-house kitchens to create recipes such as Nutter Pups (hot dogs slathered in crunchy peanut butter) and Spamaroni Picnic Salad. And Tang’s popularity skyrocketed to the moon.
At the same time, the new generation was making granola and yogurt, cooking with whole grains, eschewing refined sugar, and embracing the political and health benefits of vegetarianism. By the ‘70s, the counterculture movement made its way into our culinary consciousness with groundbreaking cookbooks that had a powerful influence on the way Americans eat. In the inaugural issue of edible Reno-Tahoe, we review classic cookbooks that still hold their own.
Diet for a Small Planet, Frances Moore Lappé, 1971 This book makes a compelling argument for changing yourself and the world by becoming a vegetarian. Revised several times, the information and recipes are even more relevant today. Available at OldCookbooks.com for $6.
Tassajara Bread Book, Edward Espe Brown, 1970 Brown writes simply about the art of cooking and promotes the Buddhist principle of mindfulness through the simple act of baking bread. Brown went on to help develop the iconic San Francisco restaurant Greens. Available at OldCookbooks.com for $8.
Moosewood Cookbook, Molly Katzen, 1973 Handwritten and illustrated by Katzen, the first Moosewood cookbook is a compilation of recipes from the Moosewood Restaurant Collective in Ithaca, New York. Her vegetarian recipes helped introduce ingredients such as tahini and dishes such as tabouli to America. Available at OldCookbooks.com for $17.50.
Eddie Edwards is co-owner OldCookbooks.com, located online and in the Antiques & Treasures building at 151 N. Sierra St., Reno. Her book The Collectible Cookbooks Price Guide is available at OldCookbooks.com.
