American Gourmet: Classic Recipes, Deluxe Delights, Flamboyant Favorites, and Swank "Company" Food from the '50s and '60s by Jane Stern and Michael Stern

  • Liptauer cheese (page 16)

    from American Gourmet: Classic Recipes, Deluxe Delights, Flamboyant Favorites, and Swank "Company" Food from the 50s and 60s American Gourmet by Jane Stern and Michael Stern

    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Entertaining & parties; Hungarian
    • Ingredients: cream cheese; shallots; capers; caraway seeds; Hungarian paprika; anchovy paste; Parmesan cheese; beer
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Notes about Recipes in this book

  • True boeuf Bourguignonne

    • mjes on September 13, 2021

      A New York Times cookbook was the first boeuf Bourguignonne I ever made (think early 60's). However, this is a very similar recipe from the same era. It produces a solid dish.

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  • ISBN 10 0060167106
  • ISBN 13 9780060167103
  • Published Oct 01 1991
  • Format Hardcover
  • Page Count 286
  • Language English
  • Edition 1st
  • Countries United States
  • Publisher HarperCollins

Publishers Text

The authors of The Encyclopedia of Bad Taste offer a nostalgic, funny, informative look at the culinary fads of the fifties and sixties, along with classic recipes from restaurants, television, and magazines.

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