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User Image makiwi Posted: Jan 26, 2018 2:21 PM (UTC)

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makiwi 4w ago
More jellied dishes from Fanny and Johnnie Cradock Cookery Programme. All except one are savory, even the first pastel-colored number.

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User Image makiwi Posted: Feb 24, 2018 2:48 PM (UTC)

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makiwi 17h ago
Back again eith more from the Cooking Encyclopedia (Ryori Hyakka, published by Shufunotomo in Tokyo, 1961). This is from the egg section.
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The first photo is titled “A bright western style breakfast featuring fried eggs”. Fried eggs (medamayaki) are very popular for breakfast or any meal now, but cereal for breakfast never really caught on in a big way, although you can get the basic types like cornflakes at any supermarket. You certainly don’t see the huge aisles dedicated to cereals you see in American supermarkets though. For a breakfast like this you’ll probably have toast or maybe a small roll rather than the cereal. Love the ‘60s coffee pot!
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The next photo shows a selection of wafuu (traditional Japanese) and chuuka (Chinese) egg dishes. The Japanese ones all seem to be meant to be served cold.
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The last picture, a graphic showing different egg sizes and how much they weigh, is my favorite - so clear and easy to understand!
User Image makiwi Posted: Feb 21, 2018 3:23 PM (UTC)

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makiwi 3d ago
«Comment faire des Makis maison» - how to make Makis at home. Yes it’s about makizushi (sushi rolls), which are called makis here, but it made me laugh anyway. «Pour environ 25 Makis il vous fait....» quoth the spousal unit, “oh no, the mind boggles” 😁 From the French edition of Flow magazine.
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(The illustrations are pretty but I wouldn’t necessarily recommend the actual recipe)
User Image makiwi Posted: Feb 17, 2018 4:55 PM (UTC)

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makiwi 1w ago
More from the Cooking Encyclopedia (Ryori Hyakka, published by Shufunotomo in Tokyo, 1961.).
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Two features in the Cooking Encyclopedia that you don’t see in more recent cookbooks. One is a 2-page spread about hunting, how to choose the game (mainly birds) that taste good, and how to deal with the game you’ve shot. The birds listed on the 2nd page include partridge, pheasant, quail, geese, sparrow, wood pigeon and thrush. In the past few years (as of 2018) hunting has made a bit of a comeback in Japan, but game is called “jibie” (from the French word for game, “gibier”). These pages are a reminder that hunting has actually been around for a long time in Japan.
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The third image is of the header of the “other meats” section. The meats listed are sheep (lamb or mutton), rabbit, boar, horse and whale. Rabbit and whale are rarely eaten these these days, and you never see recipes for them in general cookbooks like this. Lamb is getting a bit more popular due to imports from New Zealand and Australia.
User Image makiwi Posted: Feb 17, 2018 2:10 PM (UTC)

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makiwi 1w ago
I only got to try Le Grand Veggie, McDonald’s France’s first ever vegetarian burger, once. It was introduced in October but is already off the menu. It was okay. Apparently it was a calorie bomb though, weighing in at 763 kcal vs. 503 kcal for a Big Mac. But just the fact that McDo France introduced a veggie burger option was an event. I did however, like the design of Le Grand Veggie’s box.
. (Note:McDonald’s Switzerland has had veggie options for years. European McDo’s don’t all have the same menus. You can have fun trying out the “regional McDo specialities”. 😄 However, I recommend staying well away from the horrifying Le Croque McDo, which is supposed to be their version of a croque monsieur, at McDo France.)
User Image makiwi Posted: Feb 13, 2018 2:00 PM (UTC)

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makiwi 1w ago
More from the Cooking Encyclopedia (Ryori Hyakka, published by Shufunotomo in Tokyo, 1961.) This photo has the caption “[Eat] yoshoku casually with chopsticks”. The equivalent in the west would be saying “eat Asian food casually with a knife and fork”. Nowadays forks and knives are used all the time in Japan, but that wouldn’t have been the case back then. (These days “yoshoku” is still often eaten with chopsticks, especially at home.) Note the use of very Japanese looking dinnerware for everything.
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The recipes featured are interesting, since none of them are eaten regularly anymore except for the consommé. Going clockwise from top left, there’s breaded fried boiled beef, tomato salad with mousseline sauce, rabbit and vegetable pot pie (made in a donabe!), and consommé (described as “sumashi soup”). Rabbit is rarely eaten in Japan now. The recipe for the salad uses a kind of mushroom called iwatake that is so expensive now that it’s mostly only used in traditional medicine (it grows on cliff sides and such and is very difficult to gather). The “mousseline sauce” has mirin in it, which is surely a Japanese touch.
User Image makiwi Posted: Feb 10, 2018 7:12 PM (UTC)

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makiwi 2w ago
More from the Cooking Encyclopedia (Ryori Hyakka, published by Shufunotomo in Tokyo, 1961.) These two photos show “chuuka” or Chinese dishes. It’s important to remember that in 1961 Chinese cuisine was almost as exotic to most Japanese home cooks as western/European cuisine was.The book has a lot more color plates of “yoshoku” (European cuisine) and “chuuka” (Chinese cuisine) than familiar “washoku” (Japanese cuisine), except for the fancy kind served to guests.
User Image makiwi Posted: Feb 9, 2018 4:47 PM (UTC)

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makiwi 2w ago
More from the Cooking Encyclopedia (Ryori Hyakka, published by Shufunotomo in Tokyo, 1961.) This is a two page spread about steak, which would have been very exotic to most Japanese people in 1961. .
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Big steaks or any big slab o’ beef have been associated with the US for a long time in Japan. I remember my father mentioning once that he’d bever seen a T-bone steak until his company sent him to the US for a business trip in the mid-1960s, and how he was bowled over by how huge it was. Much later on in the late ‘80s-early ‘90s visitors from Japan (we were living in NY then) always wanted to go to a steak house at least once. I don’t think that’s as much the case now though, since you can get fairly inexpensive steak in Japan now too at various chain restaurants. .
The meat sections show the names for the degrees of doneness. From top to bottom: well done, medium, medium rare and rare. “Well done” still looks pretty rare to me... and I suspect the pics for ”medium rare” and “rare” may have been reversed.... 🤔
User Image makiwi Posted: Feb 8, 2018 4:18 PM (UTC)

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makiwi 2w ago
More from the Cooking Encyclopedia (Ryori Hyakka, published by Shufunotomo in Tokyo, 1961.) This is a 2 page spread showing a “Christmas party at home”. While the barbecue scene was very American, this is very European/French. The menu consists of a “quiche au fromage” (helpfully (?) explained as an “Alsatian cheese pie”; “poulet rôti” (“steam-roasted young chicken”); “dropped fried potatoes” (little croquettes); “spaghetti Sauce Kyarii” (I had no idea what “Sauce Kyarii” was supposed to be, but from the recipe it’s a curry flavored sauce); “salade chicorée”; for dessert “Mont Blanc” (“a chestnut dessert”) and coffee. This would have been the height of sophistication in 1961. Notice how while the rest of the dinnerware is very European, they’re using a donabe for the spaghetti!
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Mont Blanc, a chestnut cream and whipped cream pastry, is still one of the most popular sweets in Japan-so popular that there are cheaper variations using sweet potato cream and so on.
User Image makiwi Posted: Feb 8, 2018 9:51 AM (UTC)

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makiwi 2w ago
This is the first full color plate in the Ryori Hyakka (Cooking Encyclopedia, published by Shufunotomo in Tokyo, 1961), showing an American style barbecue scene. Note that it’s shot in a studio in front of a photo backdrop. 😄 The photo is so painstakingly emulating an American scene (maybe even copied from an American cookbook or magazine) it’s funny. It’s also just a bit “off” - notice that the woman on the left is basting sausages (which aren’t even on the grill) for some reason. Also, there’s no chance the oldest man in the group would have been wearing that silly apron and oven gloves, let alone actually doing the cooking, in 1961....unless he was really trying to be ‘Murcan! These were the days when Japan looked up to and aspired to anything American or European. Barbecuing outdoors didn’t really become a regular thing in Japan until decades later though.
User Image makiwi Posted: Feb 7, 2018 11:26 AM (UTC)

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makiwi 2w ago
Let’s start looking through Ryori Hyakka (Cooking Encyclopedia) from Shufu no Tomo Co., first published in Tokyo in 1961. I have a special fondness for this cookbook because I remember it growing up. My mother’s older brother gave it to her as a wedding present back in 1962. That copy, which was tattered and stained with both covers gone when I last saw it, was lost, or maybe thrown away. I got this copy just a few years ago at a second hand bookstore. It’s a massive tome, with 767 pages plus an index. It must have been a huge bestseller because this copy is the 93rd printing from 1973!! The photos and recipes haven’t been changed I don’t believe from the first 1961 edition though (there are a few ad pages in it that may have been new for this edition.)
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So here we go. When you open the front cover (the book goes from right to left in the old style), you see these very helpful graphics that show different measurements. I especially like the hand measurements on the first page that say what a “pinch” is (with 2 fingers = about 1/4 teaspoon, 3 fingers = 1/2 tsp.), an amount grabbed with 3 fingers in a circleis about 1 tsp., a tight fistful is about 2 tablespoons, a palmful held up is about 3 tablespoons. There are also amounts for the typical containers of the time - a milk bottle and a “regular cup”. The second page shows the weights of various ingredients for a “level” tea or table spoonful, cupful, etc. The third image is of the book cover out of its slipcover. Besides being very practical, I think the graphics are just so cool.
User Image makiwi Posted: Feb 6, 2018 12:29 PM (UTC)

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makiwi 2w ago
Another break from you know what. This is the cover of another vintage cookbook in my collection - a Japanese one. It’s called Ryori Hyakka 料理百科 - Cooking Encyclopedia, and was published by the Shufu no Tomo publishing company in 1961. I may post some pictures from this one too - they are just as interesting as the Fanny Cradock ones, although considerably less bizarre by 2018 standards. 😁 I do love the 1960s cover design in any case.
User Image makiwi Posted: Feb 5, 2018 10:23 PM (UTC)

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makiwi 2w ago
Fanny’s suggestion for serving leftover Christmas pudding. Roll it into balls, coat the balls with beaten egg and ground almonds, and -yes, you guessed it - deep fry them. And that darned green tinted brandy butter.
User Image makiwi Posted: Feb 5, 2018 5:10 PM (UTC)

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makiwi 2w ago
More Christmas with the Cradocks. Fanny is not going to let Johnnie carve the bird, oh no. (She has a rather long rant about how the typical man of the house is utterly useless at carving.) Also, a “Christmas cake” that makes me slightly queasy.
User Image makiwi Posted: Feb 5, 2018 10:52 AM (UTC)

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makiwi 2w ago
Yes, they’re back! Fanny and Johnnie Cradock posing proudly in front of their house (which was stuffed to the gills with Regency style furniture apparently). They, and the house, are all decked out for Christmas.
User Image makiwi Posted: Jan 31, 2018 11:48 PM (UTC)

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makiwi 3w ago
So THIS IS NOT FROM FANNY CRADOCK!! 😁 This is a packet of instant miso soup my mother sent me from Japan. She gets it by mailorder from a company called Better Home. It is actually delicious! It’s not as good as homemade made properly, but the dashi tastes really really good! The solid bits do have the texture of dried soup ingredients, but they’re very edible. Much better than the Marukome instant miso soup I posted a while back. I may try to stock up on this one next time I’m back in Japan.
User Image makiwi Posted: Jan 30, 2018 10:02 PM (UTC)

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makiwi 3w ago
These battered deep fried sandwiches are one thing. The text on the next page sums up the essence of Fanny in so many ways. There’s the suggestion to serve sandwiches that someone has been carrying around in a car all day by deep frying them, but overshadowing that bit is the anecdote about her Mum doing a wedding at home “for an orphaned member of our family” and how she put Cook, who was a “country born woman” in her place. She tries so hard to present herself as part of the privileged classes even in something like the Cookery Programme, but in reality she had to work for a living. She worked really hard too, but it doesn’t seem like she ever wanted to admit to the need to work at all.
User Image makiwi Posted: Jan 29, 2018 8:40 PM (UTC)

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makiwi 3w ago
I know, some of you are like “stop the torture already!!” but I’m going to post just a few more anyway. 😁 Here are a selection of savory dishes from the Mrs. Cradock. (Whobactually wasn’t Mrs. Cradock at all for most of the time she presented herself as such, but that’s another story.) She sure did like to present her lamb in dramatic ways. The last photo is of towering goblets of savory cheese ice cream (made with Gruyère and Parmesan). Savory cheese ice cream apparently is still a thing in some parts, according to Google.
User Image makiwi Posted: Jan 28, 2018 12:01 PM (UTC)

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makiwi 3w ago
Another break from Fanny Cradock! BACK TO THE PRESENT! A slice of «une tarte multifruit», also called «Délices du verger» (treats from the orchard) from a local patisserie here in Provence. So simple and so good. #livinginfrance #france #frenchcuisine #patisserie #provence #cuisinefrançaise
User Image makiwi Posted: Jan 27, 2018 6:32 PM (UTC)

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makiwi 4w ago
1971 was a time when the idea of being a vegetarian was becoming more mainstream in the UK (and probably the other Commonwealth countries where the magazine was sold), even spreading to Fanny Cradock’s fan base. So this “Lenten and Vegetarian Cookery” issue of the Fanny and Johnnie Cradock Cookery Programme was produced. Except...the cover of an issue that’s supposed to be about vegetarian recipes has this white thing that looks like a mummified...something horrifying...dominating everything else. It’s actually a salt cod, which would be “Lenten” in any case I suppose.
User Image makiwi Posted: Jan 26, 2018 2:21 PM (UTC)

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makiwi 4w ago
More jellied dishes from Fanny and Johnnie Cradock Cookery Programme. All except one are savory, even the first pastel-colored number.