4/26/2016 – Cookbooks

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Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.

Sorry it’s been a while. Finals are upon us, and I’ve been taking care of that first. Honestly, I’m not sure how many installments we’ll get this week, but I will post if possible.

Today’s installment looks at cookbooks, so take a look as we cook the books.

1. St. Louis-native Irma S. Rombauer published first published what quintessential cookbook in 1931? The book has been in print since 1936, and its cover font famously features a elongated letter in its title.

2. First published in 1961, the cookbook “Mastering the Art of French Cooking” was written by three chefs: two French chefs (Simone Beck and Louisette Bertholle), and an American. Who was that American?

Q2Cookbook
Question 2

3. Name the author whose name has been removed from this 2000 cookbook. The text at the bottom of this cover reads “Companion to the 26-Part Public Television Series ‘Mexico: One Plate at a Time'”.

Q3Cookbook
Question 3

4. The Art of Cookery made Plain and Easy, a English cookbook by Hannah Glasse published in 1747, is the earliest source of minced meat dish that includes spices like nutmeg, cloves, and black pepper, and then served with toast. What non-British city was this sausage dish named after?

5. The Moosewood Cookbook, an influential 1977 book by chef Mollie Katzen, specializes in which kind of cuisine? It has been argued that the Moosewood Cookbook is the world’s most popular book for this type of cuisine.

Tomorrow: World Wednesday, and we’ll find out together!

ANSWERS BELOW:

1. Joy of Cooking
2. Julia Child
3. Rick Bayless
4. Hamburg (originally named Hamburgh sausages, which would become hamburgers)
5. Vegetarian

 

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