The I Hate to Cook Book - The Henry FordGoodreads helps you keep track of books you want to read. Want to Read saving…. Want to Read Currently Reading Read. Other editions. Enlarge cover. Error rating book.
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She was not the first to realise that the daily drudge and tedium was perhaps more than women could bear. Manufacturers of labour-saving devices, fitted kitchens and convenience foods had seen the economic potential in easing the housewife's tasks. The I Hate to Cook Book and subsequent I Hate to Housekeep Book understood that these innovations could offer, in the words of one commentator, a way for their readers to break "the endless, silent tyranny of cooking".
The I Hate to Cook Book: 50th Anniversary Edition
But who has salt pork around these days besides butchers. This is quick and enjoyable? Ruth Eleanor Bracken she chose to call herself Peg at the outset of her professional career was born and brought u.
Bracken was divorced from her first two husbands. Simmer till potato is tender-ten to fifteen minutes. Final Verdict: This cookbook is genius. Next, she nips little piec.
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Almost 50 years ago, Peg Bracken used her skills as an advertising copywriter, her good nose for trends, her trenchant wit, and her well-hidden knowledge of food and cooking to write The I Hate to Cook Book. First published in , it hit a nerve in America and Britain and sold three million copies world-wide. The book's success came partly because it did not look forward to the renewed interest in food and cooking exemplified in the late Sixties and Seventies by Julia Child and James Beard, but backwards to the s. It appealed to women who ought to have been liberated from kitchen slavery by the Second World War, but instead found themselves expected by their husbands and children to cook every meal, and to serve it looking like Doris Day in a particularly cheerful movie. The only way to accomplish this was by massive cheating, using packaged ingredients often intended to produce quite a different dish or by cutting several steps out of the method of a recipe. She was in the opposite camp to Irma Rombauer, whose The Joy of Cooking had been in print continuously since its publication in Their differences lay not just in the matter of their titles, but also in their underlying attitudes.
It'll be easier. Peg Bracken is the 's version of Rachael Ray or Sandra Lee - get in and out of the kitchen as quickly as you can. It should be in everyone's kitchen. Brown the chops in the oil in a skillet. Hey presto.
I think she grew up to be a hospital dietitian. They involve either meat, Ohio. Her stated ambition was to be a wr. Cover it.
Others mean that you can pour a can of tomato soup over a veal chop and call it Scallopini! You can make it with halibut, too. Bracken received short shrift from the first half-dozen editors, whom she approached. I used to love to cook and bake.