BOOKS, GLUTTONS & GOURMETS – IN SEARCH OF BETTY WASON
Originally posted on my blog January 23, 2011
She first came to my attention with the acquisition of her book, “COOKS, GLUTTONS & GOURMETS,” published in 1962. I was writing “PEEK INTO THE PAST” at the time for the Cookbook Collectors Exchange.
“This is the first and only book,” claim Doubleday, the publishers, “which traces the history of cookery from the days of primitive man up to the present day of the Four Seasons Restaurant and gourmet supermarkets…”
Since I now have nearly two bookcases full of books on the history of food – I wondered – is it true? Was Betty Wason first to explore, in depth, this fascinating subject? I’ve been going through my collection, checking publication dates – and so far haven’t found any that precede 1962. Interesting!
“COOKS, GLUTTONS & GOURMETS” is packed with culinary history. It opens with a description of feasts in ancient Greece – inspired, no doubt, by Betty’s visit there during World War II. She covers the subject of cookery in the Far and Near East, all of Europe, and the New World. The last four chapters of this book are devoted to the United States—from Thomas Jefferson to the Harvey Girls and Betty Crocker. (It seems to me that almost all American food historians have had something to say about Betty Crocker!).
But “COOKS, GLUTTONS & GOURMETS” is only one of more than two dozen books written by Elizabeth Wason Hall, whose pen name was Betty Wason. Her writing versatility stretched from cookbooks to a book about the Greek resistance during World War II, to a book published in 1999 about macular degeneration. If my calculations are correct, Betty Wason has been publishing books for 56 years!
Betty Wason was born and grew up in Delphi, Indiana, in 1912 where she studied classical violin and painting. She eventually enrolled in Purdue University hoping to become a dress designer. Wason graduated from Purdue in 1933 with the Great Depression in full swing. Work was not easy to come by and she settled on a job selling yard goods in the basement of Ayres Department Store in Indianapolis. giving cooking lessons for a utility company, and then working as an itinerant cooking teacher throughout Kentucky towns. Later, her first experience broadcasting experience was gained conducting a radio program for women in Lexington, Kentucky. Eventually, she moved to New York, where she became an assistant food editor at McCall’s Magazine.
(*McCalls was a very popular women’s magazine for quite a long time).
“I was young and wanted to see the world. I had no money, so I decided I would become a journalist,” she said in a 1997 interview
“Long before I was old enough to handle saucepans,” Betty writes in “COOKING WITHOUT CANS”, “I used to stand around in fascination watching Mother tossing up delectable dishes and begged to be allowed to try my hand at the game. My love of cooking is surpassed only by my love of eating. And so my quest became one of finding new and exotic blends of flavor, and on bright Sunday afternoons when other girls were probably playing with paper dolls, I plunged into old cook books and read of strange combinations of foods, and revelled (sic) in imagined taste thrills.”
Betty’s first trip to Europe was as a free-lance journalist with credentials from Transradio Press; her first connection with Columbia Broadcasting System, at the time of the Nazi invasion of Norway, was as its staff correspondent in Stockholm. Later, she became correspondent as well to NEWSWEEK.
Between trips to Europe, Betty joined the research staff of the New York Newspaper PM, which was then in organization, and she planned the paper’s food page. Returning to Europe in the winter of 1939, she abandoned cooking and recipes to cover a long series of War fronts, from Finland and Norway down to the Balkans. “Betty Wason first became known to many Americans as the CBS correspondent, who always managed to be on the spot when headlines were being made in World War II,” claims one of her publishers.
Between the summers of 1938 and 1941, Betty Wason covered virtually every country in Europe, managing to be on hand where ever major journalistic events “broke”: Czechoslovakia during the Munich crisis and after, Vienna for the first post Munich conference; Hungary during the occupation of Slovakia; Rumania at the time of Codreanu’s execution; Yugoslavia during its Orthodox Christmas celebrations; Rome during Chamberlain’s visit to Mussolini; Paris during the end of the Spanish Civil War; Italy during the early part of the Second World War…..and the list goes on and on. (from the dust jacket of “Miracle In Hellas”). Betty Wason was on her way to Norway after the Nazi invasion began. Her cross into Norway was anything but routine. She eluded border guards and hitched a ride in a truck across the mountainous terrain where she hid in the woods to wait out an air raid. She interviewed numerous wounded British soldiers and found out just how poorly the Allied defense had done. She returned to Stockholm and her broadcast by hitching rides and walking.
But none of that mattered to the bosses at CBS. Despite her daring hard work they still asked her to find a man to read her copy. She left Sweden in the spring of 1940 in search of the next big story, she soon ended up in Greece after short stops in the Balkans and Istanbul. With an expected Italian invasion of Greece on the horizon CBS again hired Wason.
She also started stringing for Newsweek during this time. In October 1940 Italian forces began to move into Greece, a cable came from CBS: “Find male American broadcast 4U.” Though CBS saw her gender as an impediment Wason strove on. During her six months in Greece her voice on the radio, Phil Brown, a secretary at the American embassy, introduced each broadcast with, “This is Phil Brown in Athens, speaking for Betty Wason.” Wason remained in Athens through the winter of 1940 and refused to leave the next spring, April 1941, as German air attacks ramped up in Greece’s capital. When the Nazis took Athens, Wason was stuck in the city for several weeks. Though America still remained “neutral” in the war Wason was kept, along with several other reporters, by the Germans who refused to allow anyone to broadcast. Eventually Wason left Athens on a Lufthansa plane bound for Vienna. Also on the plane were Wes Gallagher of the Associated Press and George Weller of the Chicago Daily News. Once in Vienna the Gestapo detained the entire group under suspected espionage. Soon the male reporters were released but Wason was kept another week for, according to her, “reasons never divulged except that the police wanted to know more about me.” When a CBS executive intervened, the Gestapo released her. She had married a Mr. Hall by 1943. On her return to the United States, Wason was inundated with interview requests, lecture requests and press attention. She recalled, “Everyone made a fuss over me but CBS,” Wason wrote. “When I went to see (news director) Paul White, he dismissed me with, ‘You were never one of our regular news staff.’ Then what, I wondered, had I been doing for CBS all that time in Greece?”
Wason authored 24 books after leaving CBS, mostly about one of her longtime favorite hobbies, cooking, though her most successful book was her 1942 story “Miracle in Hellas: The Greeks Fight On”. She wrote that the book “was a resounding success. But the tough struggle to make it as a woman correspondent, ending with the cruel rebuff by CBS, cooled my desire for more overseas war reporting.”
In 1998, at age 86, Wason wrote about macular degeneration, an affliction which stole most of her eyesight and rendered her legally blind. Macular Degeneration: Living Positively with Vision Loss was written, in part, with a grant from the Washington State Department of Services for the Blind.
In the Introduction to “COOKING WITHOUT CANS”, published by Smith & Durrell, Inc., in 1943, she explains, in part, “This recipe book has been prepared in the hope that it will inspire the artists in the kitchen to turn their skills to the creation of new and savory dishes, not only overriding the bugaboo of wartime shortages, but perhaps even paving the way for a new era in American cuisine.
Many of the recipes,” she continues, “listed in the pages which follow have been adopted from peasant dishes of various European countries—recipes learned during the course of travels during the years 1938-1941, in countries either on the precipice of war, or already plunged into conflict, where rationing was often far more severe than any this country has yet to suffer.
In occupied Greece, where I was forced to remain during the first two months of German occupation, we had to pound our own salt out of rock crystals, substitute grape dextrose for sugar (when we could get grape dextrose), dried chick peas for coffee, and a bricklike hunk of what tasted like gravy sawdust for bread. Our only fats were inferior olive oil, rationed to approximately eight ounces a month, and occasionally, white ‘sheep’s butter’ – mutton fat. There was virtually no meat. Yet we had meals, and some of them were surprisingly good….”
If the title, “COOKING WITHOUT CANS” piques your curiosity, it should be noted that the American food industry had worked diligently, prior to World War II, to convince American housewives that the easiest way to prepare anything began with opening up a can. You want soup “just like mama used to make?” open a can of condensed soup and add water—voila, ‘homemade’ soup. As a matter of fact, I think my own mother was one of those completely brainwashed by the food industry. The only fresh vegetables or fruit we ever had were potatoes, carrots, celery, and in the summertime, an occasional watermelon or cantaloupe. Everything else came out of a can. So, along came the War – and the tin used by the food industry for tin cans was, like almost everything else, needed for the War effort. Tin cans were melted down and cast into solid metal “pigs” for re-using in the war industry. (James Trager, author of “The Food Chronology” notes, in 1943, “U.S. housewives wash and flatten tins for recycling: one less tin can per week per family will save enough tin and steel to build 5,000 tanks or 38 Liberty Ships…”). On a personal level, I remember how we rinsed out the cans, removed the labels, opened both ends of the tin can, and then flattened it. It’s one of the very few things I actually do remember about the War years.
Consequently, canned goods were restricted, although home-canned fruits and vegetables were not. (During peak war years, an estimated 20 million Victory gardens were growing in the USA, producing over a third of the vegetables available in this country). For the duration of the War, American women would have to learn “COOKING WITHOUT CANS”, which was, I believe, Betty Wason’s first cookbook.
“DINNERS THAT WAIT”, published in 1954, may have been Betty Wason’s second cookbook. I happened to find a paperback copy of “DINNERS THAT WAIT” in a used book store some time ago. Not only was I delighted to find something else written by Ms. Wason – it only cost a dollar! This little book is aimed at “every hostess who feels that her guests, as well as her meal, should be enjoyed…” The solution, offered in “DINNERS THAT WAIT” was a collection of main dishes that were delay proof, that could be prepared hours or days in advance. Again, the author draws on her European exposure, offering recipes such as Moussaka, that she learned to make from Greek friends, Smorgasbord, and – everybody’s favorite, Kidneys with Mustard sauce. “It’s too bad,” notes the author, “kidneys are so little appreciated in this country. When properly prepared, they are superb, worthy of the most discriminating palate….”
One of the best features of this little book is that it provides step by step directions—literally—right down to Step 5: Set table. Put water and coffee in pot. Get dressed. This would be a great cookbook, even today, for young women who are unaccustomed to entertaining. (I think I will try Intoxicated Pork or the Chicken Tetrazzini the next time it’s my turn to host a dinner party at my house).
In 1963, Doubleday & Company would publish “THE ART OF SPANISH COOKING” by Betty Wason. She notes, “I thought I knew so much about Spain that I could, if I wished, write a book about Spanish cooking, based simply on the many Spanish cookbooks in my own library. Fortunately, a little nagging worry beset me. I should really visit Spain before writing about the country. So I did. I made a speedy eight hour flight to Madrid on a TWA jet, and I traveled over as much of the country as I could cover in a month’s time, eating, eating, eating, wherever I went….” Betty’s nine-year-old daughter, Ellen, accompanied her mother to Spain, offering her candid view of Spanish food. The Introduction to “THE ART OF SPANISH COOKING” provides a capsulized history of the history of Spanish food that I think you would find interesting.
I was particularly intrigued with what she had to say about olives, olive oil, and sherry.
“Sherry,” writes Betty, “is a mysterious and unique wine. Its history goes back to antiquity. The Phoenicians brought the first grapevines to the area where all the world’s supply of true sherry is still produced, and they named the city Xera…Whether the wine produced in Roman times was the same as the sherry of today no one knows; however, after the vineyards had been destroyed by the phylloxera disease in 1894, new disease resistant vines were brought from the United States to be planted in Jerez, and lo and behold the wine was the same as ever….”
The entire book is written in this style, recipes and history stirred together to create a banquet of Spanish cooking. It is exactly the kind of book that cookbook readers enjoy.
In 1966, Galahad Books published Betty Wason’s “ENCYCLOPEDIA OF CHEESE & CHEESE COOKERY”, which is presented as her 11th book. The publishers note, “She has written extensively about travel and world affairs, and served as a CBS correspondent in Greece during the German occupation in 1941. Her articles have appeared in VOGUE, HOUSE & GARDEN, HOUSE BEAUTIFUL, ATLANTIC MONTHLY and AMERICAN HOME”. At the time “ENCYCLOPEDIA OF CHEESE” was published, Betty was also a consultant to the Spanish Oil Institute and other firms.”
“THE ENCYCLOPEDIA OF CHEESE” is divided, (similarly to The Everything Cookbook that would come a few years later), into four parts. Part I – the Wonders of Cheese, offers an armchair history of cheese, while Part II is a Glossary of the World’s Cheeses. Part III explains how to serve cheese (there is a Cheese Etiquette, in case you didn’t know), and Part IV – Cheese in the Kitchen – presents us with recipes that range from cheese soups to cheesecakes.
“All my life I have been a cheese lover,” writes Betty, “but until I did the research for this book, I had no idea cheese was such a complex and fascinating subject…but the only way for anyone to really learn about cheese is to taste it….”
Once again, it becomes evident that Betty’s prior exposure to other places and other things provided some of the inspiration for yet another book. She explains, “My passionate interest in archaeology provided to be a further help in delving into the early history of cheese-making, for in several museums in Spain I saw tools of cheese-making dating from the Bronze Age, and in archaeology books, in my library plus translations of the classic Greek and Roman writers, I came across many interesting anecdotes about cheese in ancient times…”
Curiously, “A SALUTE TO CHEESE”, published the same year but by Hawthorn Books, is identical to “ENCYCLOPEDIA OF CHEESE & CHEESE COOKERY”! I was so pleased when I found a copy of the former in a used bookstore, complete with dust jacket, for only $6.00. It was only after I got home and began leafing through the pages that I realized it was the same book, recipe for recipe, page by page. Both books were also published in 1966. (One can only guess at the reason why the same book was published by two different publishers at the same time. Perhaps one of the two cost less than the other?)
In 1967, Doubleday & Company published “THE ART OF GERMAN COOKING” by Betty Wason. Again, she visited the country. “Like most Americans today,” she writes, “I chose to fly to Germany in order to spend all my available time in the country itself, using the speedy transatlantic services of Trans World Airlines between New York and Frankfurt. Later, taking a cruise on the North German Lloyd’s luxurious new motor ship Europa, I realized how lovely it would be to have the leisure once again to cross the Atlantic by ship. At least, during the Caribbean cruise, I was able to talk with Chef Herbert Burmeister several times and to get from him recipes for some of the superb German specialties served on the Europa….” Betty describes the Germany she visited in the mid-1960s, but recalls, “It was in the late thirties, on the eve of World War II, when I visited Germany the first time as a journalist. During the Hitler era, elegance was frowned upon, at least for the people as a whole. The women were not permitted to use make-up and their clothes looked as if they had been designed to make every woman as dowdy and shapeless as possible…I was in German twice during the war years, before Pearl Harbor, and again in 1950 I visited Munich, Frankfurt and Stuttgart when those cities still had the rubble of aerial bombardments cluttering their streets and most shops offered only the barest necessities of life. To visit the richly prosperous, gay West Germany of today (1960s) is almost like seeing another country altogether. One is staggered by the change…”
She notes that for her, the most revealing things about people are found in little things. She says she always loved wandering through markets looking at the foods on display as a way of learning what kinds of foods go into home cooking. She also explains that one of the most difficult things about studying German cuisine was the language. “I once had the naïve idea that Germans all spoke the same language” she writes. She goes on to explain the differences—which reminded me of a conversation I once had with my German grandmother. Many different German foods and recipes are called by different names, depending on the region. Betty explains many of these differences. In this book, she presents a cross-section of recipes from the German cuisine of today (that is, in the 1960s) with new specialties born of today’s prosperity and old favorites which reflect the customs and traditions of another age.
“THE ART OF GERMAN COOKING” offers a great deal of history, along with recipes. I decided to quote Betty on the subject of sauerkraut, since this particular topic was discussed at my cousin Dan’s 4th of July cookout one holiday. (I make sauerkraut every few years, and can it. My cousin loves it so I keep him and his wife supplied. My cousin’s brother in law informed us that he learned how to cook sauerkraut while in Berlin and so knows the best way. I said oh, I just cook it with bratwurst. (I cook it pretty much the same way my mother did. We always have mashed potatoes and creamed peas along with it).
Betty writes, “After my recent gastronomic tour of West Germany, I concluded that one cannot dismiss sauerkraut simply as a vegetable. It is part of the German way of life.
Yet until the Mongol (or Tartar) hordes swept into Eastern Europe in the 13th century, sauerkraut was unknown in Germany. According to legend, at least, it was the Chinese who invented the dish, during the building of the Great Wall when the coolies were fed from barrels of cabbage preserved in sour rice wine. Salt was too precious to use then; wine (or vinegar) was cheaper. The Mongols learned about the sour cabbage when they conquered China, and brought it with them to Hungary. From Hungary it traveled to Austria, and from Austria to Germany. Which just goes to show,” Betty concludes, “how history plays strange tricks on people’s food habits.”
She goes on to explain that the ways of preparing sauerkraut in Germany are many. Along with regional differences they are differences in personal preferences. While some people like it cooked long and slow until very soft (which is how I cook ours), other people like it very sour and crunchy. Betty says that every region in Germany has at least one favorite sauerkraut dish. She also offers a recipe for making your own sauerkraut. “THE ART OF GERMAN COOKING” offers a great deal more than recipes for sauerkraut, however. If you ever happen to find a copy, this book, like all of Wason’s cookbooks, makes for enjoyable reading.
Another formidable undertaking would be “THE EVERYTHING COOKBOOK” published in 1970. This is a nice thick cookbook containing more than two thousand recipes!
“THE EVERYTHING COOKBOOK”, published by Hawthorn Books, is described by the publishers as five books in one: Book One is the “ABC’s of FOOD PREPARATION”. Book Two contains “MENU PLANNING AND WEIGHT CONTROL”, while Book Three offers “RECIPES”. Book Four is a “GUIDE TO ENTERTAINING” and Book Five “ALL ABOUT WINES AND SPIRITS”. This is a big thick cookbook that would compare favorably to almost any new comprehensive cookbook being published today.
In the course of her career, Betty Wason has worked as a food specialist and consultant. She was an associate food editor of WOMAN’S HOME COMPANION and editor at General Foods Kitchens. In addition, she wrote articles for HOUSE AND GARDEN, VOGUE, AMERICAN HOME, WOMAN’S DAY and other leading magazines. At one time, she was the woman’s editor for THE VOICE OF AMERICA.
At some point in her career, Betty Wason married and became Betty Wason Hall, and the mother of at least one daughter, Ellen. Ellen undoubtedly provided the inspiration for “COOKING TO PLEASE FINIKY KIDS” and “ELLEN: A MOTHER’S STORY OF HER RUNAWAY DAUGHTER”.
Betty moved to Pleasantville, New York along with a large collection of new and old cookbooks. Hunter Books, publishers of Macular Degeneration, indicate that as of 1998 Betty Wason was living in Seattle. Betty did not limit herself to writing cookbooks—she has, apparently, over the years written books about a variety of subjects.
The talented young lady who started out teaching cooking lessons traveled far and wide and experienced a versatile career that most of us can only dream about. She was, quite obviously, interested in a wide range of subjects, from archaeology to macular degeneration. And imagine this—her book on macular degeneration was published when Betty was 86 years old! Luckily for us, who love cookbooks, she wrote about those too.
Before closing, I want to make another comment about one of Betty Wason’s non-cookbook book accomplishments. In particular, I want to mention “MIRACLE AT HELLAS” which took some intensive searching to find, but was worth the search and the price.
I can only recommend that, since so many of Betty Wason’s books are out of print, you search diligently in your used book stores or internet websites such as Amazon.com for anything with her name on it.
Betty Wason is an author whose work has spanned six decades. I think you will be as impressed as I am over the quality and timelessness of her work.
Betty Wason passed away in February 2001 at the age of 88.
BOOKS BY BETTY WASON
• COOKING WITHOUT CANS, 1943, SMITH & DURRELL, INC. PUBLISHERS
• DINNERS THAT WAIT, 1954/DOLPHIN BOOKS (PAPERBACK EDITION)
• COOKS, GLUTTONS & GOURMETS, 1962/DOUBLEDAY
• THE ART OF SPANISH COOKING, 1963, DOUBLEDAY & COMPANY
• BRIDE IN THE KITCHEN, 1964 (publisher?)
• TRAVEL FAIR; HOWARD JOHNSON’S TIPS FOR TRIPS FOR FAMILIES ON THE GO, 1965 (publisher?)
• ENCYCLOPEDIA OF CHEESE COOKERY, 1966, GALAHAD BOOKS
• A SALUTE TO CHEESE, 1966, HAWTHORN BOOKS
• THE ART OF GERMAN COOKING 1967/DOUBLEDAY
• IT TAKES “JACK” TO BUILD A HOUSE; A DOWN-TO-EARTH GUIDE TO BUILDING AND REMODELING BY BETTY WASON, ILLUSTRATED BY B. STEPHEN SALTSBERG, 1968 (publisher?)
• THE LANGUAGE OF COOKERY, 1968 (publisher?)
• COOKING TO PLEASE FINIKY KIDS, 1969, ASSOCIATED PRESS
• BETTY WASON’S GREEK COOKBOOK, 1969/MACMILLAN
• HAIR TODAY & GONE TOMORROW, 1969 (publisher?)
• ART OF VEGETARIAN COOKERY, 1969 (publisher?)
• THE MEDITERRANEAN COOKBOOK, 1770 (publisher?)
• THE EVERYTHING COOKBOOK. 1970/HAWTHORNE BOOKS
• MEDITERRANEAN COOKBOOK, 1973 (publisher?)
• GIVING A CHEESE & WINE TASTING PARTY, 1975 (publisher?)
• IMPROVING YOUR HOME FOR PLEASURE & PROFIT, 1975 (publisher?)
• ELLEN, A MOTHER’S STORY ABOUT A RUNAWAY DAUGHTER, 1976 (publisher?)
• SOUP TO DESSERT HIGH FIBER COOKBOOK 1976 (publisher?)
• MACULAR DEGENERATION, 1999 (publisher?)
–Sandra Lee Smith
WHERE’S WALDO?–MY SEARCH FOR MYRA WALDO
(First posted on my blog in 2011
*The following article was originally written for the CCE (Cookbook Collectors Exchange, a newsletter) in 2001. At that time, I was unable to unearth ANY information about the whereabouts of Myra Waldo, much less whether or not she was still alive. I even wrote to a prominent used book dealer in NYC who had been featured a number of times in cooking magazines; he’d never even heard of her! Internet searches failed to reveal any information about Myra either before or after my article was published in 2001. Now, a decade later, I decided to update the article for my blog. Dutifully, I entered her name on Google.com again—and much to my surprise, this time I was rewarded with obituary details. The answer to “Where’s Waldo” will be found at the end of this article.
In 2001, I had written:
Where’s Waldo? No, not the cartoon character that is hidden in a maze of pictures for kiddies to search through – this time the Waldo is Myra Waldo, someone you may or may not have heard of, depending on how extensive your collection of cookbooks happens to be or how knowledgeable you are about cookbook authors of the past.
When my curiosity about Myra Waldo was first piqued, a dig through my own cookbook shelves unearthed seven old paperback cookbooks, three of which were duplicates (with two different cover designs). Since then, I have acquired a respectable stack of Myra Waldo’s cookbooks, some through the Internet (Alibris.com), some from Carolyn George, with whom I became acquainted through the Cookbook Collectors Exchange, a few that CCE publisher Sue Erwin unearthed and even one that I located in a used bookstore. I already had this one title but bought it anyway, because it was only $2.50. (I always figure I can find a home someday for the duplicates).
Actually, I became interested in Myra Waldo in a roundabout way (I sometimes feel like Alice falling into the rabbit hole—one thing seems to lead to another). I was doing some research on Molly Goldberg, for a reason I no longer recall—it might have been in connection with my research on Duncan Hines. During an Internet search on Google.com, I came across an article in which a writer accused Molly Goldberg and Myra Waldo of being one and the same person. OK, for all the youngsters out there, your first question may be “Well, who was Molly Goldberg?”)—so I will have to digress a bit, and no, they were not one and the same person).
Molly Goldberg was, in real life, Gertrude Berg. Gertrude Berg was an actress, born in 1899, who debuted in 1929 with her own radio show on NBC, “The Rise of the Goldbergs”, later shortened to simply “The Goldbergs”. It was second only to Amos & Andy in popularity. (Please don’t write to ask me who Amos & Andy were.) What’s even more incredible, given the times (when women were expected to stay at home, barefoot and pregnant), Gertrude Berg was the creator, principle writer and star of this weekly comedy series. Berg wrote most of the episodes, which, after a twenty-year run, numbered over 5,000. It may be hard to imagine, but in the decades prior to television, radio was made up extensively of shows—some as short as 15 minutes, most a half hour long—comedy, mystery, western, drama—you name it.
(In 1994, I wrote an article titled “DON’T TOUCH THAT DIAL” which appeared in the May/June 1994 issue of the CCE. There were, in addition to all of the story-line shows, radio recipe programs too, a forerunner of today’s television cooking Shows. I rewrote and shortened “Don’t Touch that Dial” for my blog, renaming it “When Radio Was King” which was a June, 2009 post on this blog).
“The Goldbergs” followed the adventures of Molly Goldberg and her husband Jake, and their family through life’s everyday problems. The program has a phenomenal 17-year run starting in 1930. In 1949, the radio program made a successful transition to television. Truthfully, I don’t remember the radio version of the Goldbergs but I do remember the television show, which ran for about five years on TV. (We had the first television set on our street; my father loved having whatever was new and innovative in the way of appliances and household things). When it became clear that television shows of this genre were on their way out, Golberg revamped her show, moved “the family” to the suburbs and renamed the series “Molly”. Gertrude Berg passed away in 1966.
By this time you are probably wondering just what Myra Waldo has to do with Molly Goldberg. Just this: In 1955, Myra Waldo and Molly Goldberg collaborated on “THE MOLLY GOLDBERG JEWISH COOKBOOK”.
Molly is the primary character through the cookbook, speaking in first person, staying in her Molly Goldberg character, but Myra Waldo undoubtedly put most if not all, of it together. “THE MOLLY GOLDBERG JEWISH COOKBOOK”, published in 1955, was a combination celebrity/radio show cookbook and it remains in circulation to this day. I have a hardcover copy that is in fine condition.
But this is just one of the many cookbooks written or co-authored by Myra Waldo, whose first cookbook was published, I believe around in 1954.
So, who’s Myra Waldo? I’m glad you asked, but have to admit, it hasn’t been easy to learn much about this elusive cookbook author. The dust jackets of her cookbooks offer very little in the way of biographical information, and often it’s the same few paragraphs in dust jacket after dust jacket. More can be gleaned from the pages of her cookbooks, but, unlike James Beard and Elizabeth David, and the host of other cookbook authors who have had biographies written about them, there is little to be discovered about the private life of Myra Waldo.
Myra Waldo was a cooking expert and a world traveler and may have been the world’s most traveled cook for her time. She was a food consultant for Pan American Airways who, with her husband, attorney Robert J. Schwarz, traveled all over the world. During the decades in which she compiled numerous cookbooks, she was a familiar figure on radio and television, and in newspapers and magazines. In addition to being the food consultant for Pan Am, Myra arranged a monthly regional dinner for the Overseas Press Club in New York City. As a contribution to international relations, she prepared a famous Thanksgiving dinner in Moscow for the Ministry of Culture and Technicum Institute of Health and Nutrition. She was Special Projects Director for Macmillian Publishing from 1965 to 1970, and Food and Travel Editor for WCBS-New York from 1968 to 1972. Articles written by Myra Waldo appeared in Harper’s Bazaar, House & Garden, and The Diners’ Club. One of the most fascinating snippits of information that I learned about Myra Waldo is that she and her husband even spent eight weeks on a safari, after which they completed a film about their experience. It seems they were dauntless in their travels and went everywhere.
In her world travels, Myra, (like James Beard), collected recipes and menus where most tourists would collect souvenirs. Cookbooks with a foreign flair appear to have been her specialty, although she by no means limited herself to cookbooks of this genre.
“Before 1918,” Myra writes in her cookbook “COMPLETE MEALS IN ONE DISH”, “foreign food had but little acceptance and few enthusiasts in the United States. In the two decades or so that followed, Americans gradually began to be intrigued by the food of Europe and during that period Italian and French restaurants opened in profusion throughout the nation. But since the end of World War II, an enormous interest in the food not only of Europe, but also of the entire world has been growing swiftly all over the country….”
I agree with the above statement, but with a slight qualification. I think foreign foods have always had an acceptance in the various ethnic communities throughout the United States—Italian food in the little Italys, German food in towns such as Cincinnati and Germantown, where the early population was predominately German. But I read somewhere that it was American soldiers during World War II who brought home with them an acquired taste for foreign foods; many of them also brought home War Brides who brought with them the traditional recipes of their native countries. (As an aside, I might mention that Sally Tisdale, author of “The Best Thing I ever Tasted” doesn’t agree with this theory—but we’ll review Sally’s book another time.
I am always nonplussed by the synchronicity of things, as I am writing and researching. I first read about restaurant critic Colman Andrews in Ruth Reichl’s “Comfort Me with Apples”. Then I read about him in Sally Tisdale’s “The Best Thing I ever Tasted” – and although he was, apparently, a restaurant critic in Los Angeles for a number of years, I don’t recall ever reading anything about or by him before. Last I heard, he was/is editor of a food magazine).
In any case, there were far fewer foreign cookbooks available to us during the early decades of the 1900s—and oftentimes, those that were available were frequently written with European measurements.
Myra Waldo set out to change all that. In “COMPLETE MEALS IN ONE DISH” published in 1965, the author and her husband traveled throughout Europe—Robert Schwartz never seems to be addressed by name, he is always “My husband”—and each chapter is introduced with a delightful short story of where they traveled and what they saw, and how they happened to discover this dish or that. I was so intrigued with the short stories that I leafed through the entire book and read them all first, before the recipes.
My favorite story is that of Myra and her husband, while in Vienna, walking past the Hungarian Embassy. They began to discuss never having been to Hungary, looked at each other and retraced their steps. Inside the Hungarian Embassy they presented their passports – and before long, despite what Myra describes as “a slightly disquieting feeling of nervousness” they were on their way. As they drove through the countryside, in the middle of nowhere, – the radiator boiled over because the fan belt had become loose. While wondering what to do, they noticed a farmhouse off in the distance, so they walked to it, where they encountered a peasant woman airing bedclothes.
They attempted to communicate in English, French, and German, and when that failed, made their needs known with sign language. They carried off a bucket of water, promising to return the bucket and when they returned, tried to pay the woman.
Myra explains, “The woman waved it aside and motioned us to come inside the kitchen. A delicious aroma filled the air, and always curious I wanted to know what was on the stove. But, it appeared, that was the very reason we had been asked inside—to have something to eat. It was a meal-in-one-dish, a sausage stew made with potatoes and sauerkraut, hearty and delicious. We were embarrassed about eating her food, for it was obvious the farm was a poor one, but we were very hungry, and she was watching us for expressions of enjoyment in the food. It was very good—delicious, in fact. We drank a light white wine with the stew and enjoyed both enormously.
My husband” she continues, “who has his points, came up with the perfect method of repayment. The woman wouldn’t take any money of course, but my husband opened a suitcase and extracted a box of Viennese candy, which we had brought along. He was right! She was ecstatic with pleasure and quickly and enthusiastically recited a list of names, apparently members of her family who would enjoy the candies…’
Myra and her husband left “amid many words of thanks on both sides, which she couldn’t understand, and which we couldn’t understand, but which everyone did understand”.
Don’t you just love it?
Other Myra Waldo cookbooks with a foreign flair were
PAN AMERICAN’S COMPLETE ROUND-THE-WORLD COOKBOOK, first published in 1954 and reprinted at least eight times, up to 1960;
“THE COMPLETE BOOK OF ORIENTAL COOKING”, first published in 1960 by David McKay Publishers;
“THE COMPLETE BOOK OF GOURMET COOKING FOR THE AMERICAN KITCHEN”, also published in 1960, by G.P. PUTNAM’S SONS (French cooking for American kitchens);
“THE ART OF SOUTH AMERICAN COOKERY” published in 1961 by Doubleday and
“INTER-CONTINENAL GOURMET COOKBOOK” published in 1967 by Macmillan Company. (one edition has a spiffy box to hold the cookbook in), but I also have a very nice hardcover edition published the same year. Was the boxed edition for something special?
“THE COMPLETE ROUND THE WORLD MEAT COOKBOOK”, was also published in 1967 by Doubleday & Company, and
“SEVEN WONDERS OF THE COOKING WORLD” was published in 1971 by Dodd, Mead & Company
“THE COMPLETE BOOK OF ORIENTAL COOKING” offers chapters on cuisine from Hawaii, Japan, Korea Phillipines, Indonesia, China, Indochina, Malaya, Thailand, Burma, and India.
“SEVEN WONDERS OF THE COOKING WORLD” is devoted to recipes from China, The Orient (other than China), Where East Meets West (recipes from Russia, Rumania, Greece, Turkey, Iran and Israel), Middle Europe (Germany , Austria, Hungary, Poland and Czechoslovakia), Italy, the Latin Countries (Spain, Portugal, South America and Mexico) and France.
“THE COMPLETE BOOK OF GOURMET COKING FOR THE AMERICAN KITCHEN” adapts hundreds of French gourmet recipes for American kitchens (and palates) with recipes ranging from appetizers to desserts, and a glossary of different kinds of cheeses, a chapter of information regarding wines and an herb and spice chart. This is the kind of book that will make gourmet cooks out of all of us.
“INTER-CONTINENTAL GOURMET COOKBOOK” presents recipes from twenty-six countries, (too many to list), but including Australia, Indonesia, Lebanon, Pakistan and Yugoslavia. What is most appealing about all of these cookbooks is that the recipes were all, obviously, chosen with particular care and are, in every instance, geared to the tastes of American palates. Each chapter is prefaced with an introduction by the author, whose writing is so appealing as to make you want to visit every one of these countries…being unable to do that, trying the many recipes might be the next best thing.
And, although “THE ART OF SPAGHETTI COOKERY” does not appear to have been classified amongst Waldo’s “foreign” cookbooks, it does contain recipes from many parts of the world; recipes such as Czechoslovakian potato noodle, Greek macaroni casserole, Bhat Aur Savia (Indian rice and spaghetti) and Chinese beef and noodles. As an added bonus, the author provides an interesting history of spaghetti in the Introduction. Makes no mistake about it, this is one cookbook author who always did her homework.
Another cookbook by Myra Waldo, while not strictly “foreign” has a European stamp, with recipes from France, Italy, Spain and Sweden is “CAKES, COOKIES AND PASTRIES”, (187 great dessert recipes from around the world) first published by Crowell-Collier Publishing Company in 1962. Included are tantalizing recipes for goodies like Venezuelan Banana Torte and Viennese Poppy Seed Torte, Greek Pistachio Cookies and Swedish Honey cookies.
“MYRA WALDO’S DESSERT COOKBOOK” is written in a similar vein, offering recipes from many parts of the world. Included are recipes for yummy recipes such as Hungarian Plum Dumplings, Chinese Sesame Seed Bananas, Polish Almond Bars and Persian Rice Pudding. This, also, was first published in 1962 by Crowell-Collier Publishing Company.
“SERVE AT ONCE, THE SOUFFLE COOKBOOK, 1954, was published by Thomas Y. Crowell Company in New York.
“Myra Waldo has been testing and collecting souffle recipes for years,” we learn on the dust jacket of this book., “Her previous writing experience ranges from copy for cosmetics and chain stores to travel folders, and to assisting her husband compile two dictionaries. She is a member of the Gourmet Society of New York..” Aha, so now we know a bit more.
Correct me if I’m wrong, but I don’t think many cooks, whether male or female, everyday people in our kitchens, prepare souffles anymore). If I were to make an educated guess, it would be that we don’t want to take the time to do anything culinary that takes too much time. Our cake and brownie mixes come out of a box; our cookies are slice and bake. We cut to the chase with pre-cut and frozen onions and already minced garlic and a lot of things that come out of cans. I am just as guilty of this as the next person. I often start out with a mix of some kind and then “doctor” it. (and now someone has made a career out of doing just that on TV). When I start researching cookbook authors of half a century ago, I begin to realize how far we have strayed from “scratch” cooking. I think I’ll try some of these souffle recipes and get back to you on this particular issue.
Myra Waldo appeared to be ahead of her time with cookbooks that were for our health. “SLENDERELLA COOK BOOK” was first published in 1957 by G.P. Putnam’s Sons. Later, it appeared in paperback under the title, “THE COMPLETE REDUCING COOK BOOK FOR THE WHOLE FAMILY”. Another cookbook published in paperback was titled “COOKING FOR YOUR HEART AND HEALTH”, first published by G.P. Putnam’s Sons in 1961, reprinted in paperback by Pocket Book in 1962 (cost of the paperback was fifty cents—imagine THAT!).
One book appears to have been originally published by Collier’s as a paperback, was “THE CASSEROLE COOKBOOK” (170 ingenious one-dish dinners). I think it might have been a takeoff from her earlier “COMPLETE MEALS IN ONE DISH” although the recipes are different. “The casserole” noted the author, “is the greatest single boon for the busy hostess. It permits her to join her guests instead of being confined to last-minute duties in the kitchen…” I agree, and reading both books, found many recipes that would be suitable even today. The back cover of “THE CASSEROLE COOKBOOK” notes that “Myra Waldo is the author of many Collier cookbooks, including “COOKING FROM THE PANTRY SHELF”, “GREAT RECIPES FROM GREAT RESTAURANTS”, “THE HAMBURGER COOKBOOK”, “COOK AS THE ROMANS DO”, “SOUFFLE COOKBOOK”, “CAKES, COOKIES AND PASTRIES” and “1001 WAYS TO PLEASE A HUSBAND: THE BRIDE’S COOKBOOK”.
Incidentally, if you have this last title, it appears to be the most elusive of all Waldo’s books and, for some reason, the highest priced listed in Alibris.com. I am unable to determine whether 1001 Ways to Please a Husband and The Bride’s Cookbook are one and the same or two separate books.
“THE BRIDE’S COOKBOOK” was published by Collier as a paperback in1961 with numerous reprints. The copy my friend Sue Erwin located was printed in 1972. As cookbooks go, this one is a delightful departure from the norm. It’s the story of newlyweds, Jane and Peter, told in diary form by Jane; the recipes are good and the story line is cute. As an aside, while researching this and other cookbook authors, it has become apparent that quite a few writers of the 50s and 60s wrote a bride’s cookbook.
Another favorite Myra Waldo cookbooks is “THE DINERS’ CLUB COOKBOOK, (Great Recipes from Great Restaurants), published in 1959 by Farrar, Straus and Cudahy, Inc. Recipes are from famous restaurants from coast to coast and there is even one from the Toll House in Whitman Massachusetts—where the original chocolate chip cookie was created. The recipe in the Diners Club cookbook, however, is a frosted daiquiri pie. Many of the restaurants no longer exist today, but it’s fun to read and the recipes sound delicious.
In 1960, Myra Waldo published “COOKING FOR THE FREEZER” and this was dedicated to preparing meals in advance. Written prior to the advent of side-by-side freezers and cross top freezers, the refrigerator-freezer shown on the cover with the author doesn’t look like it would hold more than a single meal but the author offers recipes that reconstitute satisfactorily after freezing and do sound good. Most of Myra Waldo’s cookbooks show, I think, the influence of her world travels.
Despite being a most prolific cookbook author throughout the 50s, 60s, and 70s, publishing over 40 cookbooks, Myra Waldo appears to have all but disappeared from our culinary awareness. Most of my food-related books fail to mention her at all; James Trager, in “THE FOOD CHRONOLOGY” refers only briefly to her first cookbook, “THE SOUFFLE COOKBOOK” published in 1954, and Waldo’s 1967 “INTERNATIONAL ENCYCLOPEDIA OF COOKING”.
(As a yardstick of comparison, I noted that Irma Rombauer, who wrote only one cookbook (Joy of Cooking) ranks an entire lengthy paragraph in Trager’s Food Chronology, while Margaret Rudkin who introduced the world to Pepperidge Farm Bread and wrote “THE PEPPERIDGE FARM COOKBOOK” is acknowledged with nearly an entire page. Ida Bailey Allen who, you know, is the author of first cookbook I was introduced to as a child, is referenced nine times in Trager’s book, even though some of Allen’s books were little more than pamphlets and many were quite obviously promotions for the products that sponsored her.
And yet, as I leaf through cookbook after cookbook written by Myra Waldo, I am impressed with the quality of her writing. Recipes are written straightforwardly, directions are clear and precise. Any one of us could read her cookbooks, today, and follow her instructions. Sometimes we are gifted with interesting asides such as those in “THE COMPLETE BOOK OF GOURMET COOKING FOR THE AMERICAN KITCHEN” in which Myra explains how Baked Alaska was the unexpected and happy result of a laboratory experiment and tells us how sherbets came to 16th century France with Catherine de Medicis, bride of Henry II.
Myra often gives us a food-related history lesson throughout the pages of “THE COMPLETE BOOK OF GOURMET COOKING FOR THE AMERICAN KITCHEN”. This cookbook, incidentally, is another favorite of mine. The stories she shares in COMPLE MEALS IN ONE DISH are heartwarming. Each chapter begins with a short memoir—and it is here, in this cookbook, that one gets a true sense of who Myra Waldo is.
Another mystery to this most elusive cookbook author is that her books were published by many different publishers, sometimes two different ones in the same year. Oftentimes, an author’s books will be published by the same publisher.
And where’s Waldo, today? I don’t know. I have been unsuccessful
In my efforts to trace the elusive Ms. Waldo. If you know the answer to this question, let me hear from you.***
BOOKS BY MYRA WALDO
This list is intended to be a guide; I have no way of knowing how complete the list is.
• SERVE AT ONCE, THE SOUFFLE COOKBOOK 1954, was published by Thomas Y. Crowell Company in New York.
• PAN AMERICAN’S COMPLETE ROUND-THE-WORLD COOKBOOK, first published in 1954 and reprinted at least eight times, up to 1960;
• THE COMPLETE BOOK OF ORIENTAL COOKING”, first published in 1960 by David McKay Publishers;
• DINING OUT IN ANY LANGUAGE/1956
• THE SLENDERELLA COOK BOOK/G.P. PUTNAM’S SONS 1957
• BEER AND GOOD FOOD/DOUBLEDAY & CO, 1958
• COOKING FOR THE FREEZER/DOUBLEDAY & CO, 1960
• THE COMPLETE BOOK OF GOURMET COOKING FOR THE AMERICAN KITCHEN/G.P. PUTNAM’S SONS, 1960
• MYRA WALDO’S DESSERT COOKBOOK/CROWELL-C0LLIER PUBLISHING 1962
• THE COMPLETE REDUCING COOK BOOK FOR THE WHOLE FAMILY, PERMABOOKS (paperback) 1957 (*originally published in hard cover as the Slenderella Cook Book)
• 1001 WAYS TO PLEASE A HUSBAND, 1958* (is this the same book as the Bride’s Cokbook?)
• MYRA WALDO’S BICENTENNIAL AMERICAN KITCHEN/POPULAR LIBRARY EDITION 1960
• COMPLETE BOOK 0F GOURMET COOKING FOR THE AMERICAN KITCHEN, DRAWINGS BY NATHAN GLUCK, 1960 (publisher?)
• THE COMPLETE BOOK OF ORIENTAL COOKING/DAVID MCKAY COMPANY, 1960 (Bantam Book published 1960)
• COOKING FOR YOUR HEART AND HEALTH/G.P. PUTNAM’S SONS, 1961 – POCKET BOOK EDITION, 1962
• THE BRIDE’S COOKBOOK, Collier Books 1961 (paperback) original copy right 1958. (*Is 1000 Ways to Please a Husband and The Bride’s Cookbook one and the same book?)
• CAKES, COOKIE AND PASTRIES/THE CROWELL-COLLIER PUBLISHING COMPANY, 1962
• COMPLETE BOOK OF VEGETABLE COOKERY, OR HOW TO COOK VEGETABLES SO YOUR FAMILY AND FRIENDS WILL RAVE ABOUT THEM—AND YOU, 1962 (publisher?)
• COOKING FROM THE PANTRY SHELF, 1962 (publisher?)
• THE PANCAKE COOKBOOK, 1963
• THE CASSEROLE COOKBOOK/COLLIER BOOKS (paperback) 1963
• THE PLEASURES OF WINE/A GUIDE TO THE WINES OF THE WORLD 1963 (publisher?)
• COMPLETE MEALS IN ONE DISH/DOUBLEDAY & COMPANY, 1965
• COMPLETE BOOK OF WINE COOKERY 1965 (publisher?)
• DICTIONARY OF INTERNATIONAL FOOD AND COOKING TERMS, 1967
• INTERNATIONAL ENCYCLOPEDIA OF COOKING, ILLUSTRATED BY SIDONIE CORYN 1967 (publisher?)
• INTER-CONTINENTAL GOURMET COOKBOOK/THE MACMILLAN COMPANY, 1967,
• THE FOOD AND DRINK OF SCOTLAND/HIPPOCRENE BOOKS 1996*
(this date may be incorrect. Possibly 1969?)
• SEVEN WONDERS OF THE COOKING WORLD, 1971
• CUCINA ORIENTALE, 1972 (publisher?)
• COMPLETE ROUND-THE-WORLD COOKBOOK; RECIPES GATHERED BY PAN AMERICAN WORLD AIRWAYS FROM OVER 80 COUNTRIES WITH FOOD AND TRAVEL COMMENTS BY MYRA WLADO, 1973 (publisher?)
• THE MOLLY GOLDBERG JEWISH COOKBOOK/JOVE PUBLICATIONS, (PAPERBACK) 1978
• ART OF SOUTH AMERICAN COOKERY, ILLUSTRATED BY JOHN ALCORN, 1996 (publisher? Date accurate?)
Publishing dates unknown:
• COMPLETE ROUND-THE-WORLD HORS D’OEUVRES BOOK
• COMPLETE ROUND THE WORLD MEAT COOKBOOK
• COOK AS THE ROMANS DO
• CREATIVE MEALS IN HALF THE TIME
• DICTIONARY OF INTERNATION FOOD AND COOKING TERMS
• DIET DELIGHT COOKBOOK
• FLAVOR OF SPAIN
• GREAT RECIPES FROM GREAT RESTAURANTS (possibly the Diner’s Club cookbook?)
• THE HAMBURGER COOKBOOK
• MYRA WALDO’S CHINESE COOKBOOK
• THE GREAT INTERNATIONAL BARBEQUE COOKBOOK
• THE PRIME OF LIFE AND HOW TO MAKE IT LAST
• MYRA WALDO’S TRAVEL GUIDE TO EUROPE (no date)
• NEW HORIZONSA, USA
• MYRA WALDO’S TRAVEL & MOTORING GUIDE TO EUROPE, 1967
• MYRA WALDO’S TRAVEL GUIDE TO THE SOUTH PACIFIC, 1981
• JAPAN EXPO ’70 GUIDE, 1970
• MYRA WALDO’S RESTAURANT GUIDE TO NEW YORK CITY AND VICINITY
• MYRA WALDO’S TRAVEL GUIDE TO SOUTH AMERICA
• MYRA WALDO’S TRAVEL GUIDE TO SOUTHERN EUROPE
• MYRA WALDO’S TRAVEL GUIDE TO THE ORIENT AND THE PACIFIC
***And this is what I found on Google:
Dateline July 29, 2004
“Myra Waldo, a writer who filled bookshelves with advice on places to see and their customs, died Sunday in her home in Beverly Hills. She was 88 and formerly lived in the Upper East Side of Manhattan. The cause was congestive heart failure, her family said…Myra Waldo was born in Manhattan and attended Columbia University. In 1937 she married Robert J. Schwartz, a lawyer, who died in 1997. She used her maiden name professionally….” (Obviously, Wolfgang Saxon who wrote this piece – didn’t really KNOW anything about Myra Waldo. He concludes, “Ms. Waldo worked on special projects for the MacMillan Publishing Company in the late 1960s. From 1968 to 1972, she was on the air as food and travel editor of WCBS radio, a job that led to her 1971 “Restaurant Guide to New York City and Vicinity” which she continued to revise into the 1980s.” ARE YOU KIDDING ME, WOLFGANG? This is all you had to write about a woman who wrote over FIFTY books?
Jill Holzman, writing for Jewish Journal did considerably better with a short obituary about Myra Waldo Schwartz on August 5. 2004:
“Myra Waldo Schwartz, travel writer, food editor and critic, died July 25. A member of the Screen Actors Guild, Myra had numerous television appearances, a radio show on food on New York’s WCBS News Radio 88 and was the food editor for the Baltimore Sun’s This Week Magazine.
She wrote more than 40 books, including “The Complete Round The World Cookbook”, “Seven Wonders of the Cooking World” “The Molly Goldberg Cookbook” and “l,001 ways to Please Your Husband.”
Her passport bears the stamp of nearly every country, and the former president of the Society of American Travel Writers once described her as ‘The most traveled woman in the world,’ having visited every continent but Antarctica.
She is survived by her sister, Naomi Waldo Holzman; nephews Dr. Gilbert and Dr Donald Holzman, and their respective families. She remains an inspiration to her family, friends and fans.”
I’m only slightly mollified. It seems to me that Jill Holzman, being a family member,
could have expanded more on Myra’s career. I would certain hope that, if I had written over forty cookbooks many of which were reprinted countless times in paperback editions (I know because I have a lot of them), my family had better have more to say about my illustrious career than a mere nine lines. And I have to say, I was saddened to learn she was living in Beverly Hills – not so very far from me when I was still living in the San Fernando Valley. I can’t help but wonder if she would have given me an interview, had I but known.
So, in 2011 when I ask you “Where’s Waldo?” you might correctly respond “In heaven” – or maybe she is peeking over my shoulder tonight, offering inspiration.
Happy cooking-and Happy cookbook reading!
–Sandra Lee Smith