This 135 page cookbook is peppered with history of the use of foods and spices in worlds now and in the past. Looking through this book I found simple recipes with a surprising ingredient twist. The book has many old time favorites cooked with a small change in ingredients. This cookbook is a tour from the appetizer or “greeter” to the eight simple dessert recipes. Recipes such as Marinated Beef Slices, Roquefort Onion Soup, Scallops Vermouth, and a dessert called Beyond the reef will call to you in this book. The dialog between the chef and his recipe is delightful despite a few tears in the dust jacket. The binding is tight and the pages are intact. Shipping weight is 1 pound envelope.
Mike Roy started his career as the MC of the Abbott and Costello show and the Charlie McCarthy Show. He started doing a radio cooking show on CBS Radio in 1952 and continued until 1972. He had one of the first TV cooking shows on the air on an experimental television station W6XAO in Los Angeles called Secrets of a Gourmet, beginning in 1944 until 1950.
My favorite quote is “Looking back, I note the absence in every recipe of the most important ingredient. Its secret was given to me by two friends, very near and dear to me… In the kitchen of their home, as well as their restaurant, you’ll find a small shelf. A casual observer might think the shelf empty. But when these two lovely people explain the shelf is for the bottle of love, the whole world becomes brighter…”
1969 The Mike Roy Cookbook