Linda Henry, co-author of the newest edition at the time of this interview of a comprehensive cookbook, Better Homes and Gardens Soups & Stews (Cooking for Today). She talks with Don Swaim about the history of the cookbook, which debuted in 1930.

The first cookbook was a compilation of readers’ recipes and cost $1.30. The cover has evolved over the years but settled on the red plaid cover that many people might associate the book with in the 1941 edition. Although the contents and exterior have changed, the patented “turtle back” binder has never changed. The company prides itself on this feature as the book lies flat on the counter making it easier for the reader to cook and follow the instructions.

She also compares old cookbooks to those of today, and discusses the challenge of writing unique recipes. Some older ones were cut in this edition, but many of the classics still remain and even are complimented with variations. Recipes have also changed as more and more foods are now processed. The recipes for pumpkin pie, for example, started out with stewing the pumpkin in 1941. Today’s recipe calls for canned pumpkin.

Henry mentioned the recipes are also more health conscious. It’s not a health cookbook, but they’ve strived to accommodate their dishes as new dietary information is discovered. For example, the 1941 recipe for chile called for browning the mean with oil. Now, they don’t call for that. In fact, they instruct the reader to drain any excess oil.

As the American palette broadens, so does the variety of recipes. The new edition contains more fresh fish and Mexican influenced dishes.

To hear more, like what makes a good vs. bad recipe, click on the link below.

Download Free RealPlayer
or
Search the RealPlayer Archives
for a player that will work with older computers
(note: version 5.0 or higher is required)

For over a decade, many of the best writers of the English language found their way onto Don Swaim's daily two-minute CBS Radio show, Book Beat. His New York-based program was derived from longer interviews, sometimes 40-minutes in length. Found exclusively here, Wired for Books proudly webcasts these conversations in their entirety using RealAudio.