Thanksgiving is almost here, and while most families will roll out the turkey, stuffing, and mashed potatoes, a select few out there will get a little adventurous and might dig deep into the cookbook archives. For the sake of the children, hopefully none of them have these cookbooks.
1. Innards and Other Variety Meats by Jana Allen and Margaret Gin
Best Recipe: Pickler Pigs’ Ears, Chinese Style
2. Cooking in the Nude: Playful Gourmets by Debbie Cornwell and Stephen Cornwell
Best Recipe: Hanky Panky Greens
3. Wookiee Cookies: A Star Wars Cookbook by Robin Davis
Best Recipe: Wookiee Cookies (duh). Second place goes to Jabba Jiggle.
4. Unmentionable Cuisine by Calvin W. Schwabe
Best Recipe: Mudfish and Banana Stew
5. The Astronaut’s Cookbook: Tales, Recipes, and More by Charles T. Bourland and Gregory L. Vogt
Best Recipe: Space Shuttle Black Beans
6. Critter Cuisine by Mary Ann Clayton
Best Recipe: Tadpole Consomme
7. The Mini Ketchup Cookbook by Cameron Pearl
Best Recipe: The one that uses ketchup.
8. The What Would Jesus Eat Cookbook by Don Colbert M.D.
Best Recipe: Edamame
9. The Eat-a-Bug Cookbook: 33 Ways to Cook Grasshoppers, Ants, Water Bugs, Spiders, Centipedes, and Their Kin by David George Gordon
Best Recipe: Fried Green Tomato Hornworm
10. The Book of Marmalade: Its Antecedents, Its History and Its Role in the World Today, Together With a Collection of Recipes for Marmalades and Marmalade Cooking by C. Anne Wilson
Best Recipe: Transparent Marmalade
Special Bonus Fact: PW review of The Book of Marmalade in January 1985:
A favorite British condiment, marmalade derives from marmelo, the Portuguese word for quince, from which marmalade was once made. Wilson (Food and Drink in Britain) traces the history of marmalade back to the ancient Greeks, whose physicians prepared quince jellies to aid digestion. She follows developments over the centuries as tastes changed and other fruits became available, discussing modifications in preparation and uses. Marmalade has been ingested as an aphrodisiac, to combat seasickness and gastronomic disorders, to fight colds and heal bruises; it was popular as a dessert before it became a breakfast food; originally it was dried in brick form and sliced, whereas now it is cooked to the consistency of jam. Ancient and new recipes accompany the text, providing instructions for marmalades made from a variety of fruits, as well as recipes for foods that include marmalade as an ingredient, chicken marinated in lime marmalade, marmalade relish, syrup and ice cream.
Happy Thanksgiving, everyone!