Description
1976 edition. Hardcover has some minor wear along the sides, scuffs and marks. No dust jacket. Spine has some wear on the top and bottom. Pages are clean and the binding is secure.
This charming cookbook, “Quality Quantity Cuisine, I” by Harriet Johnston, is a delightful time capsule from the mid-1970s. Published in 1976, it offers a fascinating glimpse into the culinary landscape of that era, when home cooks were seeking ways to prepare satisfying meals for larger gatherings and families. Johnston’s recipes are a testament to the resourcefulness and creativity of the time, showcasing techniques for stretching ingredients and maximizing flavor without breaking the bank.
Beyond its practical utility, this book holds cultural significance as a reflection of the social and economic realities of the 1970s. The emphasis on quantity and value-conscious cooking speaks to the challenges faced by many households during that period, when inflation and economic pressures were on the rise. Johnston’s approach to cooking for crowds resonates with the communal spirit that defined the decade, as families and communities sought to come together over shared meals.
For collectors and readers alike, this well-preserved copy offers a delightful journey through culinary history, inviting exploration of the recipes, techniques, and cultural context that shaped the era’s foodways. With its charming vintage aesthetic and practical wisdom, “Quality Quantity Cuisine, I” is a must-have for anyone interested in understanding the evolution of American home cooking and the enduring power of food to bring people together.
