When Lowney's Cook Book was first published in 1907, it was heralded as a "new guide for the housekeeper, especially intended as a full record of delicious dishes sufficient for any well-to-do family, clear enough for the beginner, and complete enough for ambitious providers." This new edition retains the originial's consistent, invaluable cooking instructions, tips, and copious numbers of chocolate recipes. More than a century later, the cookbook is still a staple in the collection of culinary historians and homemakers.
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Book Description
Editorial Reviews
From the Back Cover
Originally published in 1907, and then revised in 1912, this guide illustrates that the basics of good cooking do not go out of style. Delectable recipes (more than sixty feature chocolate!), along with timeless tips for the homemaker, make Lowney's Cook Book a collector's item for those interested in the culinary arts of yesteryear. Walter M. Lowney was the founder of a chocolate, cocoa, and confectionary empire. Using innovative techniques to dip and box chocolates, Lowney won a gold medal for his sweets at the World's Columbian Exposition in 1893. He published this cookbook to promote his prizewinning chocolate and other recipes, and it quickly became a valuable guide for novice and professional chefs alike. A new foreword by culinary historian Jeri Quinzio provides an informative portrait of the Lowney Company, detailing the growth of the Boston-based chocolate business and its rich roots in culinary history. From the extravagance of Creamed Lobster in Fontage Cups to basic Pan-Broiled Chops and New England Clam Chowder, this classic resource includes an assortment of dishes accompanied by more than a dozen vintage illustrations. An extensive selection of desserts follows this feast, with many presenting chocolate as the star ingredient. Perfect for the practical cook, the various methods of cooking and a list of weights and measures are provided for reference. Wise words of advice for hosting a formal dinner detail the proper arrangements for place settings and serving suggestions. Author Maria Willett Howard was trained by the renowned chef and cooking instructor Fannie Farmer at the Boston Cooking School. She eventually became head of the culinary department of a progressive college for self-supporting women.
About the Author
Maria Willet Howard devoted herself to the scientific and artistic preparation of foods. After preparing this volume, Ms. Howard went on to head the culinary department of one of the most advanced colleges for self-supporting women in the nation. Mr. Lowney employed her, as well as over one thousand others, at the height of his multi-national chocolate, cocoa, and confectionery empireís productivity.
Jeri Quinzio is a culinary historian, food writer, and published author of several books on the subject. A member of Culinary Historians of Boston, she has also written for a variety of newspapers and magazines.
Jeri Quinzio is a culinary historian, food writer, and published author of several books on the subject. A member of Culinary Historians of Boston, she has also written for a variety of newspapers and magazines.
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Most Helpful Customer Reviews
I have the 1912 edition of the Lowney's cookbook. My mother bought it with a box of books at an auction back in the 1960s for next to nothing. We used this cookbook often in my growing up years and was happy to be gifted with it. The oven temperatures are missing but then, most didn't have a way to guage, other than "slow oven," "moderate oven" or "quick oven." That is easily determined, though, but modern temp listings. Over the years we have used countless recipes from this book. It is a "go to" guide. I love the colored plates in this book. Very nice to see it available in another edition.
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