Lost Recipes: Meals to Share With Friends and Family by Marion Cunningham

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Notes about Recipes in this book

  • Cod with mustard sauce

    • hshubin on April 08, 2014

      Mustard sauce was good. Try 1/2 the vinegar and water. And cod does cook quickly

  • Brown derby French dressing

    • DKennedy on May 08, 2014

      This recipe is perfect as written. I cut in to 1/4 of the recipe and I use a total of 1/2 c. oil (olive, walnut and hazelnut).

  • Custard-filled corn bread

    • DKennedy on February 21, 2014

      Discovered this recipe while reading A Homemade Life. Saw that I had the original in Lost Recipes at p. 36. Trying a modified version using Bob Red Mill's GF corn bread mix in place of the dry ingredients but added 1/2 c. more plus 1.5 T. brown sugar. Kept the amount of the wet ingredients as stated. Divided between 2 pie tins on a half sheet pan. Baked for 50 minutes. Just came out of the oven: outstanding!!!!! Will be using the corn bread on top of my Fried Chicken Salad with herbed buttermilk dressing for mom and dad's 57th anniversary.

    • DKennedy on July 27, 2015

      Tried this recipe again using GF flour. The dry/wet ingredients ratio was way off. Use the Bob's Red Mill adaptation if going to go GF.

  • Green goddess dressing

    • ellencooks on June 29, 2016

      I made this without the anchovies. Fantastic!

  • San Francisco Little Joe's

    • ellencooks on August 05, 2015

      I added a clove of garlic and a splash of Worcestershire. Excellent!

  • Lazy Daisy cake

    • gamulholland on June 21, 2017

      Simple and delicious. The cake is so light, and the topping is the perfect caramelized complement to it. Also, this is something I can whip up in a hurry without any special ingredients. The hard part is waiting until it cools. :)

  • Oregon blue cheese crumble

    • gamulholland on June 21, 2017

      We have made this so many times, and every time it is a huge hit. We have had the best luck using Trader Joe's crumbled gorgonzola-- strong enough to compete with all the other strong flavors. We bring it with wheat thins to various potlucks, but a dad at the kids' school who is a professional chef suggested putting it on hamburgers, and he's right: it's delicious that way too. Definitely a keeper.

  • Mulligatawny soup

    • gamulholland on June 21, 2017

      This is a fair bit of work with all the chopping and shredding-- not a weeknight meal-- but on a weekend, with basmati rice and some chutney, it is amazing.

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Reviews about Recipes in this Book

  • Bridge Creek ginger muffins

    • Orangette

      ...the best muffin I have made in memory. Possibly ever...if you eat them while they’re warm, you’ll find that the top has a lacy edge that gives with a crackle. That’s nice.

      Full review
    • Lottie and Doof

      I made her ginger muffins, which I think pretty perfectly represent her: unfussy, delicious, and nurturing. They are best warm from the oven. They don’t need to be explained any further.

      Full review
  • ISBN 10 0375411984
  • ISBN 13 9780375411984
  • Published Oct 14 2003
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Alfred A. Knopf Inc.

Publishers Text

Marion Cunningham, known throughout the country as today's Fannie Farmer and the 2003 winner of the James Beard Lifetime Achievement Award, dedicates her new book to getting America back to the family table.

In these days of chef-inspired fancy creations, it is a great pleasure--and relief!--to have these lost recipes for family-style eating. From the chapter Soups: The Pot That Needs No Watching, choose a Ham and Bean or Tomato Bread Soup to make a whole supper. In Yesterday's Side Dish--Today's Vegetarian Centerpiece you'll find rarebits, Spanish Rice, and Southern Corn Pudding.

Interspersed throughout are excerpts from writers--from Jeffrey Steingarten to David Gergen to Laurie Colwin--celebrating the family meal (and bemoaning its loss). Marion Cunningham exhorts us to return to the communal table and helps us get there with good, honest food to be shared and savored.



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