Helen Corbitt's Cookbook

by Helen L. Corbitt

Helen Corbitt's Cookbook

Genres: Cookbooks

400 pages, Hardcover

First published December 6, 1947

Reviews

[Rishara]

I picked up a copy of this at a thrift store, solely on the basis of its fabulous 1950's graphics (my copy has a 1957 copyright) and the handwritten recipes for cocktails and jello salads on the inside front cover. I found it to be one of the most entertaining cookbooks I've ever encountered. This lady was smart, sassy, and sensible and it sounds like she threw amazing parties. She won me over with a whole chapter devoted to party punches and cookies. And her recipe for peanut butter bacon bread sounds like something that would make food bloggers go crazy.

A snippet:

I find that more and more people gather together for cocktails. "Stop by for a cocktail" may mean a highly hilarious gathering. Guests come early and stay late - so it's up to you to provide snacking food to keep them happy. Invitations to cocktails should read "from __ til?" as no hostess may say "Shoo-go-home." Being a working girl, if my guests stay too late, I simply say, "Have fun, eat and drink til it's gone," and go to bed. They do just that, too.

[Shannon]

This an old cook book that I lifted from my mother's kitchen. I recognized it from my early years. A Pavlovian response. Helen Corbitt=heavenly aromas in the kitchen=tongues hanging out. My german short haired pointer once pilfered a prepared veal filet from the counter, right behind my back.

And the old, wine stains on the Veal Scallopini recipe explain everything. This is now my signature dish. Simple, lemony, buttery, and rich. A classic cook book!

[Lucie]

I have been scanning Helen Corbitt’s recipe collection at the University of Dallas archives. She was a well known chef who, among other things was the head chef for Neiman Marcas here in Dallas, and she left her recipes to the University of Dallas. Most of those recipes are for restaurant sized amounts so I was curious to see some recipes sized for home use. Not only are there a wealth of recipes but meal plans for everything from cocktail parties to teas, and breakfast to New Year’s day. The chapter on sauces is especially interesting. I am excited to try some of her recipes for appetizers, soups, and salad dressing too. I bought the book used and although the book jacket is gone and the cover is slightly damaged, I see no evidence that the book was ever used. My cookbooks are full of notes and sometimes splashes, nothing like that here. I hope to use this book and annotate it accordingly.

[Suzanne Hall]

Helen is a product of her era, and this book is peppered with references to foods men like, and periodic racist commentary. Insightful look into 1950s America from the perspective of a restaurant cook.

[Carol]

I own this book. I inherited it from my mother. Every single recipe is easy to make, delicious to eat and uses normal, every day ingredients. AND they never fail, if you follow the instructions.

[Judy]

I’d forgotten what a classic this book is. She was a mainstay at Neiman Marcus for years

[CJ]

My, she does like parsley. Some of the receipes look like something I might want to try.

[Sandy (WI girl at heart)]

love reading cookbooks!