Celebrating 4,000 cookbooks indexed with a cookbook giveaway, Part I

History of Food in 100 Recipes

We just passed the 4,000 mark in indexed cookbooks! And to celebrate, we have two cookbook giveaways.* This post is to win one of three copies of the first book, A History of Food in 100 Recipes, by our interviewed author this month,  William Sitwell. To meet this esteemed Bristish writer, check out our interview. 

To enter, just write a comment to this blog post by July 7, making certain that you have signed into the EYB site so we know how to reach you (you don't need to have a paid subscription to be a registered member of the site). Just answer this question: 

William Sitwell

  • Which historical food fad/craze would you like to see come back? (We'd vote for fondue)

Best of luck!

*To enter the contest for Marie Simmons' Taste of Honey, click here.

This contest is now closed. The 3 lucky winners, selected by a random number generator, are kalex426, kate and pokarekare.  Congratulations!


  • decklededges  on  6/28/2013 at 12:28 PM

    The kid in me always wants to buy a box of Little Debbie Swiss Cake Rolls when I walk by them in the grocery store. I've resisted so far... Does that count? :)

  • TrishaCP  on  6/28/2013 at 1:43 PM


  • Aggie92  on  6/28/2013 at 4:22 PM

    Grasshopper Pie!

  • GillB  on  6/28/2013 at 4:35 PM

    Spanish Cream

  • DKennedy  on  6/28/2013 at 4:45 PM

    Using stale bread as your serving plates!

  • maeve  on  6/28/2013 at 4:55 PM

    Crock pot cooking! (Although I have 2 slow cookers that still see regular usage.)

  • rosyannposy  on  6/28/2013 at 5:12 PM

    Gelatin desserts.

  • lmalter  on  6/28/2013 at 5:13 PM

    I second fondue!

  • jenncc  on  6/28/2013 at 5:19 PM

    Patty melts And Monte Cristos

  • diary of a tomato  on  6/28/2013 at 5:24 PM

    iceberg lettuce!

  • gingershelley  on  6/28/2013 at 5:24 PM

    Would love a copy of this book... I adore a good monte cristo - so hard to find! I vote for that:)!

  • Lambsears  on  6/28/2013 at 5:28 PM

    I'm very fond of some of the food of the 1970's - Beef Wellington and Prawn & Avocado cocktails always make me smile.

  • retrospeth  on  6/28/2013 at 5:29 PM


  • bevmarshall  on  6/28/2013 at 5:32 PM

    As it is winter here and we are eating a lot of soup, my thoughts often go back to the 1970s when it was de rigeur to make pumpkin soup in the pumpkin. I seem to remember taking the top off, scooping out the seeds leaving a couple of inches of flesh around the sides, filling the cavity with garlic, stock and milk and baking the whole thing in the oven. When the pumpkin flesh became tender, you would scoop the flesh into the mix and serve from the pumpkin. Very '70s chic!!

  • kalex426  on  6/28/2013 at 5:35 PM

    No bake desserts, like all those icebox layered cakes my grandmother made.

  • Therese  on  6/28/2013 at 5:36 PM

    I see your Fondue and raise you a FLAMBÉ C'mon, Food on Fire - serve me your Bombe Alaska, your Crepes Suzette - a la table.

  • scparks  on  6/28/2013 at 5:39 PM


  • KarenS  on  6/28/2013 at 5:41 PM

    Oyster loaf. I'd never heard of it until I read the Mary Lasswell books, and now I'm totally intrigued. But Grasshopper Pie is a great suggestion too. Happy childhood memories.

  • eclaire  on  6/28/2013 at 5:57 PM

    Chocolate oatmeal no-bake cookies and celery with cream cheese and paprika on it always remind me of being a late 70s-early 80s child. Oh- and artichoke dip!

  • MHLandSDZ  on  6/28/2013 at 6:01 PM

    Tuna Casserole. My children and I lived on it in the 80's. And so many different ways to make it.

  • kkbyrns  on  6/28/2013 at 6:04 PM

    Gelatin salads! Always served at holiday dinners in my childhood.

  • kate  on  6/28/2013 at 6:08 PM

    Crepes! Suzette or not...

  • cmeredith  on  6/28/2013 at 6:25 PM

    Welsh Rabbit! on melba toast topped with toasted almonds

  • Jiggalicious  on  6/28/2013 at 6:33 PM

    I'm a big fan of bringing back fondue, too. But I think I'd want to bring back some old school meatloaf...and swiss steak. <3 Oh...swiss steak...well my mom's version, anyway. I did also like those fake chinese porcupine meatballs. ^_^

  • Pollyalida  on  6/28/2013 at 6:37 PM

    Wait... I still make so many of the things people are mentioning. But gelatin salads, I do miss them! I'm with @kkbyrns - they were a childhood staple.

  • GailVTM  on  6/28/2013 at 6:41 PM

    I'm in favor of fondue; there are only a few places that do it and do it well. I was recently in Quebec and I did see more fondue places there - YUM! I'd also like to see Crab Louie Salad make a comeback.

  • Tapper42nd  on  6/28/2013 at 6:46 PM

    Prosciutto-wrapped anything

  • rebeccagelsi  on  6/28/2013 at 6:49 PM

    Devils on horseback (a hors d'oeuvre featuring prunes wrapped in bacon)

  • jctomas  on  6/28/2013 at 6:57 PM


  • Kiyah  on  6/28/2013 at 7:12 PM

    My mother used to make parfait in parfait glasses with layers of Jello, strawberries in syrup and cream cheese whipped with sugar and cream. I wouldn't mind seeing parfait make a comeback.

  • CLeonard  on  6/28/2013 at 7:25 PM

    I'd like to see the cocktail/finger sandwich come back. They're actually really tasty and always had a nice presentation. Very 1950's!

  • elysek  on  6/28/2013 at 7:32 PM

    Definitely crepes from The Magic Pan!

  • southerncooker  on  6/28/2013 at 7:37 PM

    I'd vote for fondue as well. We often have fondue nights with my family here and love it.

  • musselwhite  on  6/28/2013 at 7:48 PM

    Fried, crispy, crunchy anything.

  • trudys_person  on  6/28/2013 at 7:52 PM

    I vote for fondue too! Good food with a social component - you can't go wrong!

  • Cathy Kelley  on  6/28/2013 at 8:08 PM

    Fish House Punch! It always meant a party at my house!

  • ckbks  on  6/28/2013 at 8:31 PM

    Fruit soups, in the Eastern European style, served with a dollop of sour cream. Congrats on 4K recipes indexed! And thanks for sharing this book -- it sounds fascinating and has been on my radar.

  • sarahcooks  on  6/28/2013 at 9:01 PM

    18th and 19th century punch

  • rrossely  on  6/28/2013 at 9:13 PM

    Chicken Kiev and cooking with butter (and no guilt!) Great site - I was just using it to decide which of my Pad Thai recipes I wanted to make.

  • Naomimanygoats  on  6/28/2013 at 9:38 PM

    Crepes! And I do love those little Debbie's too!

  • dhiza  on  6/28/2013 at 10:08 PM

    Shredded carrot and lime Jello salad...with a dollop of mayonaise.

  • GoldenLeica  on  6/28/2013 at 10:19 PM

    I vote for fried chicken. Most of you will think that is still around, but my workplace has gotten "healthy" and they got rid of their best dish!

  • KSendelbach  on  6/28/2013 at 10:21 PM


  • pokarekare  on  6/28/2013 at 10:27 PM

    Cheese cubes and cocktail onions on toothpicks stuck into a grapefruit!

  • miggsy  on  6/28/2013 at 11:09 PM

    I'm with you on fondue. Mmm!

  • bookbind  on  6/28/2013 at 11:47 PM


  • veronicafrance  on  6/29/2013 at 2:44 AM

    Chicken Kiev! And proper trifle (no jelly allowed).

  • napier  on  6/29/2013 at 5:57 AM

    Not so much a food fad in the sense of a particular meal but a fad which came from neccessity: victory gardens in the 2nd world war. I would welcome this movement back to home grown food and by the sounds of things the 21st century version appears to be school gardens-something I hope grows apace and moves from a fad to a permanent part of how we interact with food.

  • ballen  on  6/29/2013 at 6:19 AM

    Pimento cheese ...

  • Grywhp  on  6/29/2013 at 8:49 AM

    Tuna casserole. Totally.

  • Donna  on  6/29/2013 at 9:15 AM

    Canning recipes that help to preserve the summer's harvest of farm-fresh fruits and vegetables. I'd like to see it modernized to surpass the run-of-the-mill pickles.

  • ae.bell  on  6/29/2013 at 10:05 AM

    I think I'd like to see Eastern European farm food come back, but in a lighter, more modern way

  • erican  on  6/29/2013 at 10:06 AM

    Definitely aspic!

  • sisterspat  on  6/29/2013 at 10:06 AM

    remember the choc. cupcakes with the cream inside and the swirl of white frosting on top, my Mom put them in our lunch boxes and we felt so special!!!

  • Chandalf  on  6/29/2013 at 10:47 AM

    There's nothing to beat a classic Prawn Cocktail. Not the pre packed gloop the supermarkets sell, but the real McCoy with fresh prawns and home-made mayonnaise. Mmmmm…

  • ellabee  on  6/29/2013 at 10:51 AM

    Tomato aspic (which has never really gone away around here; tradition persists though accompanied by trends).

  • Shikoomkoom  on  6/29/2013 at 1:23 PM

    Making the most of unusual cuts of meat/offal. It's had a 'kind of' revival but is still considered unusual and 'risky'.

  • wester  on  6/29/2013 at 1:42 PM

    So many foods used to be really special because they were new, and that won't come back. Remember that avocados were a really special thing? And eggplant? That said, I wouldn't mind the Banting diet coming back - because it was the first diet that was called a fad diet, because it actually makes sense, and because "do you bant?" sounds so cute.

  • souprcook  on  6/29/2013 at 2:34 PM

    Grilling on the table!

  • featherbooks  on  6/29/2013 at 3:50 PM

    Chicken Kiev and gingerbread for dessert.

  • JanScholl  on  6/29/2013 at 4:11 PM

    I would love to see small veggie gardens in every yard-organic and healthy. When I go to the grocery store and ONE zucchini is a $1.50 I about faint! And move on to some other idea. A lot of the other ideas people have listed here, like crepes, fondue etc are big in my area now.

  • SLane  on  6/29/2013 at 5:06 PM

    It will be interesting to read more of this book and try the recipes.

  • achookwoman  on  6/29/2013 at 5:14 PM

    Home baked bread. My mum would make a yeasty loaf. I can still smell the beautiful loaf fresh from the oven.

  • Mrs. L  on  6/29/2013 at 7:16 PM

    Tuna Noodle Casserole. With the crushed potato chips on top. I've been craving it lately lol. My mom used to always make it back in the day.

  • imaluckyducky  on  6/29/2013 at 7:34 PM

    Fondue parties need to be a thing! Actually, now I know what to suggest to my friends for next weekend. Bringing it back, one group at a time!

  • susan g  on  6/29/2013 at 8:02 PM

    All the fancy little cookies that my mother used to make -- Russian tea cakes, Pecan Tassies and more in the 50's and 60's. The last addition to her repertoire was a layered thing with chocolate chips and one of the canned brand evap or condensed milk -- we thought it was wonderful! Bring back the Cookie Mom!

  • tui  on  6/29/2013 at 11:40 PM

    Trifle! An essential dessert for a Kiwi Christmas dinner and it was even better on Boxing Day. My mother made it with homemade cake, homemade raspberry jam, and our own cream, but she always used Edmond's custard powder. Sherry is essential, of course.

  • lawsons  on  6/30/2013 at 4:08 AM

    Flambé - the drama of it all!!

  • Carolsue  on  6/30/2013 at 4:39 AM

    Twinkies, Hostess Cupcakes, etc. -- but I guess they actually WILL be coming back! I will also say Cheese Fondue!

  • madamepince  on  6/30/2013 at 5:01 AM

    Fondue is good! But inspired by a combination of "Gallery Of Regrettable Food," and Adler's, "An Everlasting Meal," I'm going for toast. With THINGS on it. We forget that toast-on-demand was a hot new invention once. <g> And may I say that this entrancing-sounding book would make an excellent companion to "A History Of The World In Six Glasses," which 'm currently reading?

  • alan  on  6/30/2013 at 5:03 AM

    carbet bagger steaks(fillet,stuffed with oyster and wrapped in bacon)

  • Barbara  on  6/30/2013 at 5:39 AM

    I'm with the aspic crowd, assuming it is tomato aspic, made in a ring mold. And oh yes, a dish of my Mother's blue cheese mayo dressing in the middle. Actually, I'd vote for all of the above. Off to the kitchen!

  • martamc  on  6/30/2013 at 6:27 AM

    Quiche! Maybe because it would make me feel 30 years younger.

  • DesiKim  on  6/30/2013 at 6:32 AM

    Cooking with butter and cheese and deep frying without the associated guilt that has become de-rigeur these days.

  • Soccermom  on  6/30/2013 at 6:42 AM

    Pressure cooking, with many excellent recipes to choose from

  • Breadcrumbs  on  6/30/2013 at 9:04 AM

    Stuffed Baked Potatoes. Food courts had spud spots where you could purchase your spud loaded up with any combination of toppings. I used to get a baked sweet potato stuffed with broccoli and cheese for lunch...pure heaven!

  • dawnwaldron  on  6/30/2013 at 10:24 AM

    My mum and dad used to make brawn from pigs brains and dense, sweet and spicy bread pudding that kept you going all day. I can live without the brawn but the bread pudding was heaven!

  • Lgw713  on  6/30/2013 at 10:49 AM

    Someone above mentioned canning. That's something that I've picked up again. There are a few new books out that have fresh new recipes for canning.

  • lonestarlass  on  6/30/2013 at 11:48 AM

    Meatloaf, although we do make my husband's recipe frequently.

  • camtncook  on  6/30/2013 at 12:56 PM

    I'd go with Magic Pan crepes....

  • Tiur  on  6/30/2013 at 1:34 PM

    head fish curry cooked on wooden fire. To remember how the smell of the wood burning and the smell of the curry, make me missed home

  • pamandab  on  6/30/2013 at 3:16 PM

    Before I even read your answer, mine was fondue! My parents are of that generation, and between them, my sister, and I we have (ahem) 7 pots. Bring it back!! If I can respond by saying what I'm glad *isn't* back, it would be 'canned soup' based recipes, and my dear departed grandmother's favorites: savory jello molds...

  • bumblebree  on  6/30/2013 at 5:11 PM

    I can't think of anything other than fondue now!

  • gracefairbanks  on  6/30/2013 at 6:26 PM

    Prawn Cocktails! 80's glamour!

  • Waderu  on  6/30/2013 at 7:15 PM

    Polynesian-style/tiki themed parties and buffets.

  • Hilaryvu  on  6/30/2013 at 8:14 PM

    oh, chicken kiev! That was the height of sophistication when I was first cooking!!

  • eljay65  on  6/30/2013 at 8:49 PM

    cooking over an open fire - or failing that - prawn cocktails!

  • AndreaMeyer  on  7/1/2013 at 4:19 AM

    Avocado Ritz has my vote :)

  • nickiwood  on  7/1/2013 at 8:28 AM

    Meat roasted in an inglenook fireplace on a spit turned with a spitjack. Wait, does it have to be a recent craze?

  • hihelen_westbrook  on  7/1/2013 at 8:38 AM


  • wildaboutmn  on  7/1/2013 at 9:29 AM

    Ice cream drinks -- Grasshoppers, Brandy Alexanders, Pink Squirrels, etc. You get your after-dinner drink and dessert all in one!

  • PatriciaAnn  on  7/1/2013 at 10:09 AM

    Peach Melba gets my vote :)

  • krobbins426  on  7/1/2013 at 11:29 AM

    Fondue or deviled eggs.

  • topdawg11  on  7/1/2013 at 1:50 PM

    using the whole animal especially pork.

  • nelsonjaybear  on  7/2/2013 at 1:46 AM

    Fondue too- after 30 years of marriage my husband informed me last week he would love a fondue!!

  • toddschut  on  7/2/2013 at 7:36 AM

    City Chicken.

  • jenniesb  on  7/2/2013 at 1:08 PM

    I would love to see fondue having a moment!

  • Vanessa  on  7/2/2013 at 4:45 PM

    Syllabub. (because I love the word!)

  • Queezle_Sister  on  7/3/2013 at 4:39 PM

    Jellied foods, such as aspic, agar-agar, and dare I say it? Jello!

  • Karina Francis  on  7/3/2013 at 7:19 PM

    Flambe - anything!

  • Lindquist  on  7/4/2013 at 1:12 PM

  • Meghan Finley  on  7/4/2013 at 2:37 PM

    More aspic

  • girlplusfire  on  7/5/2013 at 8:35 AM

    Fondue too!

  • bernsfield  on  7/5/2013 at 4:24 PM

    The History of Food in 100 Recipes: What an interesting concept for a cookbook! We take for granted how the foods we find commonplace developed and evolved through history. ..from the simple foods for survival to the feasts of the wealthy and powerful. We also must remember how foods "traveled the world" through the journeys of the explorers and population migrations, expanding the horizons of taste for everyone. This would be a wonderful resource for fun and educational dinners as well as a "textbook " of the evolution of food.

  • cheftee  on  7/6/2013 at 7:34 AM

    My grandmother used to make a Tunnel of Fudge cake and I thought it was her creation until I was doing some research and found out it was a Pillsbury recipe - or maybe they took the idea from her? She also made every type of jello molded salad you could think of. They are the memories that I cherish and maybe it would be fun to teach my children about them...

  • BonnieontheBlock  on  7/6/2013 at 11:30 AM

    Fat in general, especially butter and heavy cream. Fat is flavor and it is very hard to cook without it. As Julia always said, all things in moderation

  • Evie  on  7/6/2013 at 12:44 PM

    What I'd like to see back in vogue: Canning and preserving.

  • bernsfield  on  7/6/2013 at 1:04 PM

    Chicken a la King and date bars (with an oatmeal cookie crust )

  • fmd518  on  7/7/2013 at 1:03 PM


  • bookpoet  on  7/7/2013 at 8:06 PM

    Bring back open fire cooking that provides the kind of high heat that just can't be reached on our modern stoves. In experimenting with 18th century recipes, I've come to realize we've gained convenience, cleanliness and safety with our modern cooking appliances but have lost the power, sear, flavor, and yes, rapidity, that truly high heat cooking provided. (I'm one with the punch people too).

  • Jane  on  7/8/2013 at 2:52 PM

    Thanks to everyone who entered this contest. The 3 lucky winners, selected by a random number generator, are kalex426, kate and pokarekare. Congratulations!

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