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Further success came from the marketing technique of giving away free cookbooks in which every recipe called for Crisco. By the mid-20th-century, home cooks often substituted Crisco for butter in baked goods, such as was the case in this orange cake recipe. Crisco vegetable oil was introduced in 1960.
Cocktail-Supper Cookbook (1955) by Marion W. Flexner; Cookbook for Two (1957) by Ida Bailey Allen; Thoughts for Buffets (1958) Picture Cookbook (1958) Cook, My Darling Daughter (1959) by Mildred Knopf; The General Mills Kitchens Cookbook (1959)
Pages in category "1959 establishments in California" The following 138 pages are in this category, out of 138 total. This list may not reflect recent changes .
Cottolene ad, 1915. Cottolene was a brand of shortening made of beef suet and cottonseed oil produced in the United States from the late 1880s until the mid-20th century. It was the first mass-produced and mass-marketed alternative to cooking with lard, and is remembered today for its iconic national ad campaign and the cookbooks that were written to promote its use.
Pages in category "1959 in California" The following 11 pages are in this category, out of 11 total. This list may not reflect recent changes. 0–9.
Pages in category "American cookbooks" The following 64 pages are in this category, out of 64 total. This list may not reflect recent changes. 0–9. The 4-Hour Chef; A.
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After The French Menu Cookbook was published in English in 1970, his then-revolutionary approach of seasonal menus and close attention to wine pairings began to attract notice in Britain and America. By the time he wrote Simple French Food in 1974, he was one of the most important food writers of the era, with a huge impact on nouvelle cuisine ...
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