Title: THE REPUBLICAN COOKBOOK with Recipes for ...
Publisher: [Barrington, Ill]: The Brownstone Press, Inc., (1969).
Publication Date: 1969
Only edition. 4to, vii, pp; including endmatter; gray endpapers; red wove cloth with blue oval framing title in gold (front and spine). Printed in black with red highlights. Illustrated with halftone portraits of Republican political figures. Touch of wear to tips and ends. Near fine. The Preface states: "This cookbook is for Republicans. In it you will find recipes for an infinite variety of dishes.all reflecting the traditions and ancestry of the people of each state in our wonderful nation". Accompanying recipes are brief biographies of a number of Republican notables: "You will be gratified to perceive that Republican leaders are family-type people like you and me.who are today shaping the destiny of the United States". The cookbook begins with President Richard Nixon and Vice President Spiro Agnew and follows with a leading Republican, with photograph (very often with family), and recipes, representing each state and the District of Columbia. Dinner menus are offered as well. Regional recipes are emphasized: "Alabama quail"; "Baked Salmon" (Alaska); "Mint julep" with a Derby breakfast menu from Louie B. Nunn, governor of Kentucky; "Crab cakes" and "Carne adobada" (New Mexico). Casseroles make frequent appearances. Also printed are "Republican Members of the Ninety-first Congress" and additionally a brief list of other Republican cookbooks. A rare instance when culinary and political text are interwoven (and equally represented). OCLC records 14 locations. Bookseller Inventory # 14659
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