Category: Rare Books

Hunting for books is like finding buried treasure!

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Review: Luca Turin’s “Perfumes”

Luca Turin and his New Book

Luca Turin’s highly anticipate new book “Perfumes” is now available and it is a marvelous guide to the world of scents and perfumes. Luca Turin can be a little brutal… so be prepared. I somewhat sadistically enjoyed his analysis of Paris Hilton’s effort:

“(a) silly floral Competent but depressingly woody-fruity-floral aimed at the ditzes. –Luca Turin“

However, I have to confess he was a bit rough on some of my favorites… justifiable so in some cases… but I was pleased that he was guided by his own ‘sense’ of taste than by design, image or price. Although Luca was a bit tough on Infini (Caron) and Quelques Fleurs (Houbigant)… he was pleased to some level with some of my other favorites: Une Rose (Frederic Malle), Mitsouko (Guerlain), Chanel No.5 (Parfume), and Beyond Paradise (Estee Lauder).

Whether you feel you have a lot of knowledge of scents and perfumes or trying to develop your own taste… Luca Turin’s guide is a wonderful beginning.

Buy it and explore!

Here are a few other sites on Luca Turin:

Luca Turin Biography

Fexitral-Odorants by design

Now Smell This Blog!

Buy the Secret of Scent

Chandler Burr discusses Luca Turin

Roger Freberg

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Building a Cookbook Library

Building any library is fun... it reflect who you are
As any cook will tell you, having a library of cookbooks makes fun reading!

One of the first cookbooks to buy — after you break out of the basic — is “Larousse Gastronomique”… the classic text of French Cuisine (cuisine means ‘kitchen’). Most people know ‘Larousse’ only for the cookbook, but the truth is that they prepare books on a variety of subjects, including an illustrated medical book.

The first American edition of “Larousse Gastronomique” appeared in 1962 and instantly became an American favorite… however, the first French edition was in 1938 which is also a fun read. The fact that it is in color adds to the charm and it’s over 1000 pages long!
So, where do you start your child? Personally, I have always presented the ‘Better Homes and Garden Cookbook’ as the first cookbook for a young person’s collection. It’s simple ( it actually tells a novice how to boil an egg!) and offers a few variations that are likely to be impressive to others… which is key.

Next, I encourage a young cook to add books of personal interest: books on cookies, candies, crab cakes, cheese, bread and more exotic and fun items like ‘Paella’. After all, the library should be built around what you like — and those around you — might enjoy!

other fun books include:

Great American Cookbook ( an easy cookbook utilizing manufacturer’s packaged products)

The Silver Spoon ( a great Italian Cookbook now printed in America)

New York Times cookbook

and any PTA cookbook can be fun and easy. (I even own one from Jo’berg , South Africa!… a favorite!)
Here’s a great listing of some of the great cookbooks! (The listing is far from complete. No mention of the St Francis Cookbook, Luchow’s, or any of Helen Corbitt’s… but still a great list!)

Remember, excellent cooking is to be shared and enjoyed with others… prepare something for someone you love!

Roger Freberg

Someday, buy the Epicurean by Charles Ranhofer … so many wonderful ideas! Careful! Many of the recipes are designed for groups of 20! But then… the eclairs are marvelous!

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Blueberry, Amarula, Cinnamon Rolls & MORE!

Great Holidays are made better with Great food!
Holidays are made great by good company… and great food!

Yes... these little 'corns' are actually cornbread!Karen made some Russian Tea cakes with Amarula… all the more fantastic! She also found a Corn bread recipe from the ‘Epicurean’ made with corn flour cooked in antique cornbread pans that was fantastic!

On the left is my daughter Karen with what looks like little corn! In fact, what is surprising is that it is actually cornbread! The taste is not what we experienced in ‘cornbread’ know to be authentic southern style… it is a bit Yankee.

As we mentioned before, this recipe came from the Chef of the Delmonico’s circa 1890 from New York City in his wonderful 1100 page cookbook the ‘Epicurean.’

For dessert, Laura found a fabulous recipe for a chocolate truffle cake that incorporated raspberries, various beverages ( Grand Mariner, Frambusie, Creme de Cassis)… a spectacular steal from a Neiman Marcus recipe!

aaaaaah... the horseradish sauce

Last but not least, thanks to Chef Charles Ranhofer for transcending time to deliver a wonderful horseradish sauce to accent our prime rib of beef!

A wonderful Christmas memory!

Roger Freberg

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Secret of Life: Butter & Eggs!

the secret of life is butter and eggs
One of the wonderful things about living a while is realizing how much we are told really doesn’t stand up to the test of time. We’ve been fed a lot of bad stuff.

What has been said about good nutrition simply doesn’t sit well with the facts. Vegetarians — for example — certainly are not healthier; it is more religious fever with them than based on any scientific evidence. Now, we are learning the value of animal fats play a vital role in our well being… who knew?

There’s an interesting book entitled “Nourishing Traditions” that challenges all of the rules we have been taught about what is and isn’t good for you. Without stealing any of their thunder… here’s what is being said:

“A full-spectrum nutritional cookbook with a startling message–animal fats and cholesterol are vital factors in the human diet, necessary for reproduction and normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels.”

Here’s where you can buy it.

Frankly, this doesn’t really surprise me… and this is why I have so enjoyed the refreshing turn-of-the-century pure fat saturated goodness of ‘the Epicurean.’

Yes, Virginia, you are what you eat… and if it be the 16 egg recipe for Eclairs in the Epicurean… so be it! My total cholesterol is down to 152 total… what’s yours?

Roger Freberg

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If I had only one Cookbook, it would be …

the best cookbook!

“The Epicurean” — as described in AbeBooks.com is:

“A complete treatise of analytical and practical studies on the culinary art, including table and wine service, how to prepare and cook dishes, an index for marketing, a great variety of bills of fare for breakfasts, luncheons, dinners, suppers, ambigus, buffets etc. and a selection of interesting bills of fare of Delmonico’s from 1862 to 1894. Making a Franco-American culinary encyclopedia. 1183pp + index and illustrated with 800 plates.”

There is so much offered in this unique and historical cookbook. Every aspect is covered from how to butcher sea turtles, to the proper table settings to wonderful desserts like ‘Chocolate Eclairs’ (I will post their recipe later as I intend to make it!). Chef Ranhofer’s cellar selections might be a little amusing too, back in the day when Absinthe was in vogue. (My Laura writes about Absinthe in a recent Blog )

Some of the older cookbooks — like the ‘Epicurean’ — wrote their recipes and planned their menus based on seasonal variability and scarcity of foodstuffs. Recipes were written for certain months with the expectation that some foods would be available and others would not. Although this may seem quaint, there is a certain charm in serving food that is expected for the season.

So, if you are looking for the perfect gift for the Chefs in your life…. you could do far worse than one of the most historically important cookbooks in American life.

Bon appetite!

Roger Freberg

Karla bought a cookbook each for her sisters.