On page 26 of the latest Country Living Magazine (Jan/Feb 2018) they have picked up on a new trend I find to be vintage cookbook sacrilege .
Basically you take cookbooks, tie them together with twine or a cord and jam knives in them.
To me it looks like messy loving hands at home crafting. Also doesn’t make sense from a practical standpoint for a kitchen you actually cook in.
But where I find this to be true vintage cookbook sacrilege is check out the cookbook second from the right above (screen shot of my magazine). One of the most famous and collectible cookbooks of the mid-twentieth century: Julia Child’s Mastering the Art of French Cooking, first published in 1961 (and the Volume Two sequel was published in 1970).
O.k. that is just dumb. Forget about the fact this is a cookbook bible that every home chef should have in their cookbook collection (more so than The Joy of Cooking in my opinion), the earlier editions as I previously said are highly collectible….which means if you don’t use it, don’t love it — SELL IT!
As my friend Shirley said, Julia Child’s most famous cookbook should be open on the counter…in an altar setting.
Now I saw this idea before in 2017 and was horrified! It was this past August on a blog called Town and Country Living. The author was inspired by something she saw in Flea Market Style Magazine. (See other screenshot)
The author pictured one of my favorite novels, Lalita Tademy’s Cane River. Another book was by an author of the early 20th Century, Inglis Fletcher. The book pictured was Raleigh’s Eden. Which I read years ago along with many of her other novels.
I love books. And I love to read them. It’s nice having them on my tablet but it’s not the same as the feel of the paper. And I use my vintage cookbooks all of the time.
I am all for adaptive reuse, but please show the old books some love. Go score yourself an old knife block and clean and oil it up, or do what we do- hang super strong professional magnetic knife strips on the wall and free up some counter space.
I am sorry but I do not see a true home chef or professional chef embracing this unfortunate fad.