Food Cookbook Era

Local Roots Menu Preview Evening Dining

April 14, 2014
Be one of the first guests to try the brand-new spring Eagle Tavern menu.

Local Roots Spring Evening Dining

May 2, 2014
Come see how the French have influenced Michigan’s cuisine.

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We found 3 cookbooks:

Betty Crocker’s New Good and Easy Cook Book, 1962

It was the early 1960s and some homemakers wanted to spend less time in the kitchen. They wanted convenience. This cookbook gave them easy-to-prepare recipes using simple, readily-available ingredients.

Original Cookbook Cover

The I Hate to Cook Book, 1960

Peg Bracken’s witty cookbook offered relief to women who “hate to cook but have to.” It didn’t promise to turn reluctant cooks into gourmet chefs. Instead, this 1960s culinary icon was filled with down-to-earth, easy to make foods, kid friendly dishes and ideas for using leftovers.

Original Cookbook Cover

The New York Times Cook Book, 1961

Craig Claiborne, New York Times food editor and America's leading food critic, encouraged home cooks to broaden their culinary horizons. His 1961 New York Times Cook Book included both regional American dishes and recipes from 23 other countries that were published in the Times during the 1950s.

Original Cookbook Cover

We found 3 cookbooks: