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DISCOVER DAYTON Cookbook | Junior League of Dayton, Ohio 1982 ©1979

DISCOVER DAYTON Cookbook | Junior League of Dayton, Ohio 1982 ©1979

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DISCOVER DAYTON is a regional cookbook first published in 1979 by the Junior League of Dayton, Ohio.  The 384-page unique cookbook includes hundreds of recipes, tested and chosen from over 1,200 recipes submitted for consideration to the League. 

The book design is bright and happy--colored paper pages filled with recipes and salutes to Dayton's landmarks and historical sites. In addition to recipes submitted by League members, the book includes recipes submitted by local restaurants and national celebrities.

Many of the recipes are sure to become family favorites:

  • Wright Brothers Hawthorn Hill Coconut Macaroons
  • Pine Club Restaurant Broiled Steak with Butter
  • Golden Lamb Inn Braised Lamb Shanks
  • Stouffer's Top of the Plaza Swiss Cheese Croquettes
  • Rike's Department Store Dining Room Cheese Soufflé
  • Glendale Grand Finale Apple Cobbler Flambé
  • Art Linkletter's Tangy Dip
  • Celeste Holm's Zucchini Soup
  • Phyllis Diller's Philli Chili
  • Granny's Iced Shortbread Cookies
  • Cream Cheese Coffee Cake
  • Mom's Cabbage Rolls
  • Old Fashioned Creamy Potato Salad

The comb-bound hard-plastic cover cookbook is in good used condition. There is some light discoloring on some of the page edges and cover--particularly on the top. No bent edges, tears and handwritten notes inside.   This is a copy from the third printing in 1982. 

A must-have addition to your culinary library, this cookbook is an example of a community cookbook. Frequently published by a group of women as a fundraiser, these treasured cookbooks allow us to gain a unique insight into American culture, social norms, and the collective history during an era. Through the recipes, kitchen equipment used, household hints and headnotes, the reader is provided a valuable snapshot of historical details that might not be documented elsewhere. As a result, these cookbooks have become unofficial records of the past, often valued by collectors and culinary scholars more for their historical relevance, than the recipes inside.

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