TABASCO: An Illustrated History
A gorgeous coffee table book on the history of Tabasco . . . . The book offers amazing historical photographs of not only Tabasco and Avery Island, but the McIlhennys' association with presidents and celebrities, other Louisiana sites such as New Orleans and New Iberia and historic items of the last two centuries. There are recipes from both the family cookbooks and famous people such as President Eisenhower and actress Betty Grable. --Lafayette (La.) Sunday Advertiser (October 21, 2007)As a rule, short shrift is given here to cookbooks published by food purveyors to blatantly push the product. Now is the time to break the rule.History buffs as well as cooks will be interested in a pair of books from national companies with international reputations. The first isGreat Food, Great Beer: The Anheuser-Busch Cookbook(Sunset, $24.95 paperback), and the second isTabasco: An Illustrated Historyby Shane K. Bernard (McIlhenny Co., $49.95). Both have interesting stories to tell as well as recipes to explore. The beer book has more recipes, but the sauce book has more history. . . .Even though there are fewer than 20 recipes inTabasco,there is much, much more to savor. It is a beautifully crafted and profusely illustrated history of the founding family, the McIlhennys, and the little bottle of hot sauce that made the name Tabasco and Avery Island, La., famous.Actually, there are nearly 40 recipes -- the original and the updated version for this volume. Some are more than 150 years old. Of course, Tabasco is an ingredient in all of them. These selections include Tomato Catsup, Lobster a la Newburgh, Veal Loaf, Oyster Cocktail and a Classic Bloody Mary.All manner of wonderful advertising, cartoons, bottle labels and family photographs -- particularly those involving military service -- are throughout the book. The photograph I liked best, however, is a portrait of Edward A. McIlhenny, "the Arctic explorer" and second son of the founder. He looks regal in his Arctic furs.Tabascois a hot read. --Peter Franklin, Universal Press Syndicate, February 10, 2008In the summer of 2005, McIlhenny historian and curator Bernard was working on the Tabasco Museum in New Orleans, a project shelved by Hurricane Katrina. This lavish, entrancing book resulted instead, tracing the fabled condiment's history, the family, marketing and more. --New Orleans Times-Picayune, October 18, 2007In this beautifully designed book, McIlhenny Company historian and curator Bernard chronicles the McIlhenny family of Avery Island, LA, and the origin of their ubiquitous pepper sauce. . . . [T]his volume contains primary-source documents from the company's archives (both black-and-white and color photographs) and more than a dozen historical recipes from handwritten family cookbooks, along with updated versions. The text and accompanying illustrations are exquisitely laid out, and numerous detailed sidebars add a lot of flavor to an already colorful narrative. The historical photographs depict not only generations of the McIlhenny family but also Avery Island, New Orleans, and cultural artifacts. . . . --Library Journal, January 15, 2008It's easy to say this is a hot holiday book. The coffee-table tome includes history, ads and trivia -- a "Tabasco in Hollywood" section tells us the sauce appeared on film with Laurel & Hardy, Bugs Bunny, the Little Rascals and James Bond and even in "Apocalypse Now." Our fave picture is a 1954 poster in English and Hebrew boasting "The Only Pepper Sauce Under Rabbinical Supervision." --New York Post, December 2, 2007Serious Tabasco fans are no doubt salivating over this hardcover story of Louisiana's McIlhenny family and their iconic hot stuff. Bernard, the official historian for Tabasco producer McIlhenny Co., peppers the volume with rarely seen photos, documents and lush illustrations right out of the company archives. Includes Tabasco recipes like Oyster Cocktail and Eisenhower's Barbecue Sauce. --Atlanta Journal-Constitution, December 13, 2007[Bernard is] quick to mention that the McIlhennys gave him "free reign" on the project and did not edit his work. . . .  One of the great attributes of Bernard's book is that myths are dispelled. Even family renditions of how Tabasco came to be are noted as being false because of proof Bernard found in business documents. --Lafayette (La.) Times of Acadiana (October 24, 2007)[C]hock-full of archival photos, family history and reverence for the people behind the iconic sauce.  If you've ever dreamed of rifling through the dusty boxes in the McIlhenny attic, the author has done the work for you, making it possible to gaze upon the original hand-written recipe, the early diamond-label and even Tabasco account books from 1871. . . . Heat-loving cooks will enjoy the archival recipes dating back to the 1850s. . . . There's plenty of good reading here . . . we promise you'll be licking your lips throughout. --Chili Pepper Magazine, January 2008