I’m obsessed with this country music cookbook from 1986
Like all pieces of cultural ephemera, some cookbooks earn coveted status while others fade into the annals of time, their of-the-era recipes and charming anecdotes all but forgotten. But that doesn’t mean that these books aren’t still chock-full of essential food knowledge, and the 1986 classicI came across this book about a year ago, after a friend tagged me in an Instagram post from New York City cookbook store Kitchen Arts and Letters; I purchased it immediately.
Most of the book’s recipes are paired with essays about their deeply personal origins, and endearingly, a slew of extremely ’80s photos of the artists and their incredible hairdos. You learn that legendary crooner Conway Twitty got the idea to put pineapple rings on top of his namesake Twitty Burgers after visiting Hawai’i, and that Dolly Parton adds pickle juice to her coleslaw, a tip that I brought to my own version of the classic summer side.
And sure, there are plenty of these recipes that probably should be left to history, not to be recreated in contemporary kitchens. Minnie Pearl’s cheese-stuffed pickles sound especially strange, and Tammy Wynette’s creamed tuna, studded with canned LeSueur peas, is not my idea of a good side dish. Others, like cabbage soup and Barbara Mandrell’s low-calorie Chinese pepper steak, are artifacts of 1980s diet culture preserved in ink.
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