Thursday, March 23, 2017

The Saint Louis Cookbook with Catfish Creole, Chimi-Churri Oysters, Bourbon BBQ & more -- Vintage Cookbook TBT

Vintage Cookbook: The Saint Louis Cookbook (Bicentennial Issue)

Publication Details: Cookbook Collector's Library, 1964

The Saint Louis Cookbook is an example (and a very good one) of a whole sub-genre of cookbook that is centered around a city, state, town or province. These were especially popular in the mid-20th century and usually would combine recipes with some connection to the history and cuisine of the region with little bits of history, legend, etc.

In this case there are a lot of recipes and, despite the fact that the cookbook is from 1964, many of them are both really good and not as dated as one might expect -- something that is all too often the case of books from this era. At over 300 pages it is a substantial one with recipes divided into sections like Appetizers, Breads, Cookies, Meats, Soups, etc. Given that this is about St. Louis there is also a large section dedicated to BBQ and BBQ sauces.

It was issued for the bicentennial of the city and has various illustrations and photographs of city buildings and landmarks as well as many anecdotes in among the recipes, a fair number of which are -- needless to say with St. Louis' history of breweries -- related to beer!

Today we are looking at a relatively small sampling of the recipes (given the book's size) and I have included a number of BBQ ones, a beer cheese soup (of course) and could not resist a bourbon based recipe.

Also, Chimi-Churri Oysters because Chimi-Churri Oysters!

(Click on images to enlarge)

Editor's Notes: While not the same, there are a couple of things you can replace MSG with. Some sea salt, fish sauce or soy sauce if you like, or simply leave it out. Also, while the BBQ sauce here is pretty good, if you are going to make it in this quantity you should be sure to use properly sterilized jars to store any sauce for any length of time in a jar in your fridge.

Editor's Note: I would skip the meat tenderizer altogether and simply try to chose a roast that will turn out as you like it.  

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