Evening star., 1949-12-05
Gifts That Last
For Gournoets, Books
By Violet Faulkner
Food Editor.

~ SsSt
Food
The time Is drawing alarmingly
near when you've got to make up
your mind what you're going to
give Aunt Mary, Cousin Kate.
Mother or Sister Sue for Christ
mas.
AS you look around the shops
all the lovely gifts you'd love to
give cost far more than your
budget will allow. The f1lmy, soft
bits Of nylon lingerie are out OF
the question +. those "cute" little
gadgets look nice in the stores
but once you get them home you
begin to wonder j. now. why did
I ever choose that? So, how about
an inexpensive gift that is not
only practical but one any woman
will enjoy using long after Christ
mas is over and gone? You gussed
it one Of the new cook books.
There are a number Of new ones
just of the press In time for the
holiday trade.
For the woman on your list
who dotes on adding an illusively
haunting flavor to her food,
Cooking With an Accent" by
Isabella Gaylord, published by The
Herb Growers Press $4,000 is the
perfect answer. It's a small book,
only 120 pages, but one she will
read from cover to cover. II she is
just beginning to cook with herbs.
Miss Gaylord has devoted a full
chapter to some Of the important
ones sage, rosemary, thyme, j,
and tarragon and tells how
to use them. She has likewise in
cluded something of their medi-
eval use and lore that makes ex-
cellent reading. The humor she
displays in the book is as pungent
and piquant as the herbs she
writes about. Even the chapter
headings -. Little Dragon" tar
ragon), winter is a 'Cumin in,"
and, Of rosemary, II Pray You
Love, Remember" is enough to-
make you want to start this very
minute and cook right through the
book. The book is bound in wash
able green simulated leather, has
interesting pen sketches Of food
dotted about the pages. The reci-
pes for lap cookies on page 76,
the one for cold zucchini on page
"a. or the potato pancakes on page
II are a few of the recipes that
whet the appetite just in the
reading. -.
For the cheese fanciers there's
THE Art Of Cheese Cookery" by
Nika Standen, published by
Doubleday & Company, Inc.
($1.95) that discusses the differ
ence between natural, processed,
and cheese-food cheese, their
merits and drawbacks. The book
contains every imaginable kind Of
cheese dish from lusty Italian
spaghetti to er-than-air deli
cate souf1ies. There are recipes for
using cheese combined with fish,
in mufins and bread. with eggs.
vegetables, noodles and rice, In
sauces, salads and spreads. In
the chapter on spreads she gives q
recipe for Liptauer spread that is
to the people Of Central Europe
Whist mint juleps are to the
Southerner. It uses pot cheese,
anchovy, caraway seeds, season.
ings and sour cream. It sounds
like q marvellous mixture to spread
on rye or pumpernickel breads
come the holiday tentertaining.
The author was born In Rome,
educated In English schools and is
now an American citizen. At one
time she was editorial writer for
Harper's Bazaar, covering food
stories.
For the sophisticate, Dining
With My Friends" by Crosby
Gaige, published by Crown Pub
fishers ($3.00) will be . source Of
inspiration. The author spent
many years in gathering material
for this book new ideas that
had never been published before.
During q lifetime Of dining with
people who are famous for their
cuisines, he hit upon a brilliant
plan. Whenever he encountered
something truly different. q won
derful new dish. or q superbly
fine dinner, he asked his host or
hostess for the recipe or menu.
Since his friends include gour-
NETS, famous celebrities, chefs,
and other connoisseurs Of food.
he has amassed Z collection Of