Among the collection were an almost complete set of the Time-Life Good Cook series and 17 of the Time-Life 'Foods of the World' series (between them probably accounting for 50kg!).
These two series are both very collectible and The Good Cook series in particular has become something of a bible for professional and skilled home cooks alike. What set both series apart was that they were written, compiled, edited or in some way contributed to by some of the most famous food writers of the 20th century: among them MFK Fisher, Richard Olney, Jane Grigson, Waverley Root, Adrian Bailey, Michael Field, Craig Claiborne, James Beard, Margaret Costa, Jacques Pepin - a veritable who's who. For those who are interested, I've included a link here to a list of the complete series of each. (You can also search our stock of Time-Life cookbooks via our webpage www.vintagecookbooks.com.au to see what we have available) You'll see that in the American edition 'The Good Cook' series has some different names and additional titles (including the obvious - Cookies instead of Biscuits - but also the peculiar 'Variety Meats' instead of 'Offal'). I can highly recommend The Good Cook to anyone who hasn't yet encountered it - its clear, detailed step-by-step photographs, explanation of methods and ingredients make it a must-have but one of the real beauties of the series is that each volume contains 200 plus recipes culled from cookbooks both ancient and modern.
Here for example is a page on making a layered terrine from the excellent volume Terrines, Pates and Galantines:
(adapted from the CWA Esk Valley Cookbook, 1966)
8 pints (5l) water
4 1/2lb (2kg) sugar
Juice of 2 lemons
Thoroughly rub fluff from quinces. Place whole quinces into large saucepan with water, sugar and lemon juice. Boil together for 4 hours, removing any scum occasionally. When small bubbles cover the surface, drop a teaspoon of the liquid onto a cold plate (from the fridge). If the liquid sets to jelly on the plate, turn hotplate off. Remove whole quinces from jelly and set aside. Pour jelly into hot, sterilised screw-top jars and seal immediately. The leftover whole quinces are delicious hot with cream, ice-cream or custard, or slice them into a dish and top with a simple crumble mixture and bake. You can also chop the flesh finely and serve it heated over ice-cream.