Celebrating 4,000 cookbooks indexed with a cookbook giveaway, Part I

History of Food in 100 Recipes

We just passed the 4,000 mark in indexed cookbooks! And to celebrate, we have two cookbook giveaways.* This post is to win one of three copies of the first book, A History of Food in 100 Recipes, by our interviewed author this month,  William Sitwell. To meet this esteemed Bristish writer, check out our interview. 

To enter, just write a comment to this blog post by July 7, making certain that you have signed into the EYB site so we know how to reach you (you don’t need to have a paid subscription to be a registered member of the site). Just answer this question: 

William Sitwell

  • Which historical food fad/craze would you like to see come back? (We’d vote for fondue)

Best of luck!

*To enter the contest for Marie Simmons’ Taste of Honey, click here.

This contest is now closed. The 3 lucky winners, selected by a random number generator, are kalex426, kate and pokarekare.  Congratulations!

Post a comment


  • decklededges  on  June 28, 2013

    The kid in me always wants to buy a box of Little Debbie Swiss Cake Rolls when I walk by them in the grocery store. I've resisted so far… Does that count? ๐Ÿ™‚

  • TrishaCP  on  June 28, 2013


  • Aggie92  on  June 28, 2013

    Grasshopper Pie!

  • GillB  on  June 28, 2013

    Spanish Cream

  • DKennedy  on  June 28, 2013

    Using stale bread as your serving plates!

  • maeve  on  June 28, 2013

    Crock pot cooking! (Although I have 2 slow cookers that still see regular usage.)

  • rosyannposy  on  June 28, 2013

    Gelatin desserts.

  • lmalter  on  June 28, 2013

    I second fondue!

  • jenncc  on  June 28, 2013

    Patty melts And Monte Cristos

  • geoff@kupesoftware.com  on  June 28, 2013

    iceberg lettuce!

  • gingershelley  on  June 28, 2013

    Would love a copy of this book…

    I adore a good monte cristo – so hard to find! I vote for that:)!

  • Lambsears  on  June 28, 2013

    I'm very fond of some of the food of the 1970's – Beef Wellington and Prawn & Avocado cocktails always make me smile.

  • retrospeth  on  June 28, 2013


  • bevmarshall  on  June 28, 2013

    As it is winter here and we are eating a lot of soup, my thoughts often go back to the 1970s when it was de rigeur to make pumpkin soup in the pumpkin. I seem to remember taking the top off, scooping out the seeds leaving a couple of inches of flesh around the sides, filling the cavity with garlic, stock and milk and baking the whole thing in the oven. When the pumpkin flesh became tender, you would scoop the flesh into the mix and serve from the pumpkin. Very '70s chic!!

  • kalex426  on  June 28, 2013

    No bake desserts, like all those icebox layered cakes my grandmother made.

  • Therese  on  June 28, 2013

    I see your Fondue and raise you a FLAMBÉ
    C'mon, Food on Fire – serve me your Bombe Alaska, your Crepes Suzette – a la table.

  • scparks  on  June 28, 2013


  • KarenS  on  June 28, 2013

    Oyster loaf. I'd never heard of it until I read the Mary Lasswell books, and now I'm totally intrigued.

    But Grasshopper Pie is a great suggestion too. Happy childhood memories.

  • eclaire  on  June 28, 2013

    Chocolate oatmeal no-bake cookies and celery with cream cheese and paprika on it always remind me of being a late 70s-early 80s child. Oh- and artichoke dip!

  • MHLandSDZ  on  June 28, 2013

    Tuna Casserole. My children and I lived on it in the 80's. And so many different ways to make it.

  • kkbyrns  on  June 28, 2013

    Gelatin salads! Always served at holiday dinners in my childhood.

  • kate  on  June 28, 2013

    Crepes! Suzette or not…

  • cmeredith  on  June 28, 2013

    Welsh Rabbit! on melba toast topped with toasted almonds

  • Jiggalicious  on  June 28, 2013

    I'm a big fan of bringing back fondue, too. But I think I'd want to bring back some old school meatloaf…and swiss steak. <3 Oh…swiss steak…well my mom's version, anyway. I did also like those fake chinese porcupine meatballs. ^_^

  • Pollyalida  on  June 28, 2013

    Wait… I still make so many of the things people are mentioning. But gelatin salads, I do miss them! I'm with @kkbyrns – they were a childhood staple.

  • GailVTM  on  June 28, 2013

    I'm in favor of fondue; there are only a few places that do it and do it well. I was recently in Quebec and I did see more fondue places there – YUM!
    I'd also like to see Crab Louie Salad make a comeback.

  • Tapper42nd  on  June 28, 2013

    Prosciutto-wrapped anything

  • rebeccagelsi  on  June 28, 2013

    Devils on horseback (a hors d'oeuvre featuring prunes wrapped in bacon)

  • jctomas  on  June 28, 2013


  • Kiyah  on  June 28, 2013

    My mother used to make parfait in parfait glasses with layers of Jello, strawberries in syrup and cream cheese whipped with sugar and cream. I wouldn't mind seeing parfait make a comeback.

  • CLeonard  on  June 28, 2013

    I'd like to see the cocktail/finger sandwich come back. They're actually really tasty and always had a nice presentation. Very 1950's!

  • elysek  on  June 28, 2013

    Definitely crepes from The Magic Pan!

  • southerncooker  on  June 28, 2013

    I'd vote for fondue as well. We often have fondue nights with my family here and love it.

  • musselwhite  on  June 28, 2013

    Fried, crispy, crunchy anything.

  • trudys_person  on  June 28, 2013

    I vote for fondue too! Good food with a social component – you can't go wrong!

  • geoff@kupesoftware.com  on  June 28, 2013

    Fish House Punch! It always meant a party at my house!

  • ckbks  on  June 28, 2013

    Fruit soups, in the Eastern European style, served with a dollop of sour cream. Congrats on 4K recipes indexed! And thanks for sharing this book — it sounds fascinating and has been on my radar.

  • sarahcooks  on  June 28, 2013

    18th and 19th century punch

  • rrossely  on  June 28, 2013

    Chicken Kiev and cooking with butter (and no guilt!) Great site – I was just using it to decide which of my Pad Thai recipes I wanted to make.

  • geoff@kupesoftware.com  on  June 28, 2013

    Crepes! And I do love those little Debbie's too!

  • dhiza  on  June 28, 2013

    Shredded carrot and lime Jello salad…with a dollop of mayonaise.

  • GoldenLeica  on  June 28, 2013

    I vote for fried chicken. Most of you will think that is still around, but my workplace has gotten "healthy" and they got rid of their best dish!

  • KSendelbach  on  June 28, 2013


  • pokarekare  on  June 28, 2013

    Cheese cubes and cocktail onions on toothpicks stuck into a grapefruit!

  • miggsy  on  June 28, 2013

    I'm with you on fondue. Mmm!

  • bookbind  on  June 28, 2013


  • veronicafrance  on  June 29, 2013

    Chicken Kiev! And proper trifle (no jelly allowed).

  • napier  on  June 29, 2013

    Not so much a food fad in the sense of a particular meal but a fad which came from neccessity: victory gardens in the 2nd world war. I would welcome this movement back to home grown food and by the sounds of things the 21st century version appears to be school gardens-something I hope grows apace and moves from a fad to a permanent part of how we interact with food.

  • ballen  on  June 29, 2013

    Pimento cheese …

  • Grywhp  on  June 29, 2013

    Tuna casserole. Totally.

  • geoff@kupesoftware.com  on  June 29, 2013

    Canning recipes that help to preserve the summer's harvest of farm-fresh fruits and vegetables. I'd like to see it modernized to surpass the run-of-the-mill pickles.

  • ae.bell  on  June 29, 2013

    I think I'd like to see Eastern European farm food come back, but in a lighter, more modern way

  • erican  on  June 29, 2013

    Definitely aspic!

  • sisterspat  on  June 29, 2013

    remember the choc. cupcakes with the cream inside and the swirl of white frosting on top, my Mom put them in our lunch boxes and we felt so special!!!

  • Chandalf  on  June 29, 2013

    There's nothing to beat a classic Prawn Cocktail. Not the pre packed gloop the supermarkets sell, but the real McCoy with fresh prawns and home-made mayonnaise. Mmmmmโ€ฆ

  • ellabee  on  June 29, 2013

    Tomato aspic (which has never really gone away around here; tradition persists though accompanied by trends).

  • Shikoomkoom  on  June 29, 2013

    Making the most of unusual cuts of meat/offal. It's had a 'kind of' revival but is still considered unusual and 'risky'.

  • wester  on  June 29, 2013

    So many foods used to be really special because they were new, and that won't come back. Remember that avocados were a really special thing? And eggplant?

    That said, I wouldn't mind the Banting diet coming back – because it was the first diet that was called a fad diet, because it actually makes sense, and because "do you bant?" sounds so cute.

  • souprcook  on  June 29, 2013

    Grilling on the table!

  • featherbooks  on  June 29, 2013

    Chicken Kiev and gingerbread for dessert.

  • JanScholl  on  June 29, 2013

    I would love to see small veggie gardens in every yard-organic and healthy. When I go to the grocery store and ONE zucchini is a $1.50 I about faint! And move on to some other idea. A lot of the other ideas people have listed here, like crepes, fondue etc are big in my area now.

  • SLane  on  June 29, 2013

    It will be interesting to read more of this book and try the recipes.

  • achookwoman  on  June 29, 2013

    Home baked bread. My mum would make a yeasty loaf. I can still smell the beautiful loaf fresh from the oven.

  • Mrs. L  on  June 29, 2013

    Tuna Noodle Casserole. With the crushed potato chips on top. I've been craving it lately lol. My mom used to always make it back in the day.

  • imaluckyducky  on  June 29, 2013

    Fondue parties need to be a thing! Actually, now I know what to suggest to my friends for next weekend. Bringing it back, one group at a time!

  • susan g  on  June 29, 2013

    All the fancy little cookies that my mother used to make — Russian tea cakes, Pecan Tassies and more in the 50's and 60's. The last addition to her repertoire was a layered thing with chocolate chips and one of the canned brand evap or condensed milk — we thought it was wonderful! Bring back the Cookie Mom!

  • tui  on  June 29, 2013

    Trifle! An essential dessert for a Kiwi Christmas dinner and it was even better on Boxing Day. My mother made it with homemade cake, homemade raspberry jam, and our own cream, but she always used Edmond's custard powder. Sherry is essential, of course.

  • lawsons  on  June 30, 2013

    Flambé – the drama of it all!!

  • geoff@kupesoftware.com  on  June 30, 2013

    Twinkies, Hostess Cupcakes, etc. — but I guess they actually WILL be coming back! I will also say Cheese Fondue!

  • madamepince  on  June 30, 2013

    Fondue is good! But inspired by a combination of "Gallery Of Regrettable Food," and Adler's, "An Everlasting Meal," I'm going for toast. With THINGS on it. We forget that toast-on-demand was a hot new invention once. <g> And may I say that this entrancing-sounding book would make an excellent companion to "A History Of The World In Six Glasses," which 'm currently reading?

  • geoff@kupesoftware.com  on  June 30, 2013

    carbet bagger steaks(fillet,stuffed with oyster and wrapped in bacon)

  • geoff@kupesoftware.com  on  June 30, 2013

    I'm with the aspic crowd, assuming it is tomato aspic, made in a ring mold. And oh yes, a dish of my Mother's blue cheese mayo dressing in the middle.
    Actually, I'd vote for all of the above. Off to the kitchen!

  • martamc  on  June 30, 2013

    Quiche! Maybe because it would make me feel 30 years younger.

  • DesiKim  on  June 30, 2013

    Cooking with butter and cheese and deep frying without the associated guilt that has become de-rigeur these days.

  • Soccermom  on  June 30, 2013

    Pressure cooking, with many excellent recipes to choose from

  • Breadcrumbs  on  June 30, 2013

    Stuffed Baked Potatoes. Food courts had spud spots where you could purchase your spud loaded up with any combination of toppings. I used to get a baked sweet potato stuffed with broccoli and cheese for lunch…pure heaven!

  • dawnwaldron  on  June 30, 2013

    My mum and dad used to make brawn from pigs brains and dense, sweet and spicy bread pudding that kept you going all day. I can live without the brawn but the bread pudding was heaven!

  • Lgw713  on  June 30, 2013

    Someone above mentioned canning. That's something that I've picked up again. There are a few new books out that have fresh new recipes for canning.

  • lonestarlass  on  June 30, 2013

    Meatloaf, although we do make my husband's recipe frequently.

  • camtncook  on  June 30, 2013

    I'd go with Magic Pan crepes….

  • Tiur  on  June 30, 2013

    head fish curry cooked on wooden fire. To remember how the smell of the wood burning and the smell of the curry, make me missed home

  • pamandab  on  June 30, 2013

    Before I even read your answer, mine was fondue! My parents are of that generation, and between them, my sister, and I we have (ahem) 7 pots. Bring it back!!

    If I can respond by saying what I'm glad *isn't* back, it would be 'canned soup' based recipes, and my dear departed grandmother's favorites: savory jello molds…

  • bumblebree  on  June 30, 2013

    I can't think of anything other than fondue now!

  • gracefairbanks  on  June 30, 2013

    Prawn Cocktails! 80's glamour!

  • Waderu  on  June 30, 2013

    Polynesian-style/tiki themed parties and buffets.

  • Hilaryvu  on  June 30, 2013

    oh, chicken kiev! That was the height of sophistication when I was first cooking!!

  • eljay65  on  June 30, 2013

    cooking over an open fire – or failing that – prawn cocktails!

  • AndreaMeyer  on  July 1, 2013

    Avocado Ritz has my vote ๐Ÿ™‚

  • nickiwood  on  July 1, 2013

    Meat roasted in an inglenook fireplace on a spit turned with a spitjack. Wait, does it have to be a recent craze?

  • hihelen_westbrook  on  July 1, 2013


  • wildaboutmn  on  July 1, 2013

    Ice cream drinks — Grasshoppers, Brandy Alexanders, Pink Squirrels, etc. You get your after-dinner drink and dessert all in one!

  • PatriciaAnn  on  July 1, 2013

    Peach Melba gets my vote ๐Ÿ™‚

  • krobbins426  on  July 1, 2013

    Fondue or deviled eggs.

  • topdawg11  on  July 1, 2013

    using the whole animal especially pork.

  • nelsonjaybear  on  July 2, 2013

    Fondue too- after 30 years of marriage my husband informed me last week he would love a fondue!!

  • toddschut  on  July 2, 2013

    City Chicken.

  • jenniesb  on  July 2, 2013

    I would love to see fondue having a moment!

  • Vanessa  on  July 2, 2013

    (because I love the word!)

  • Queezle_Sister  on  July 3, 2013

    Jellied foods, such as aspic, agar-agar, and dare I say it? Jello!

  • geoff@kupesoftware.com  on  July 3, 2013

    Flambe – anything!

  • geoff@kupesoftware.com  on  July 4, 2013

    More aspic

  • girlplusfire  on  July 5, 2013

    Fondue too!

  • bernsfield  on  July 5, 2013

    The History of Food in 100 Recipes: What an interesting concept for a cookbook! We take for granted how the foods we find commonplace developed and evolved through history. ..from the simple foods for survival to the feasts of the wealthy and powerful. We also must remember how foods "traveled the world" through the journeys of the explorers and population migrations, expanding the horizons of taste for everyone. This would be a wonderful resource for fun and educational dinners as well as a "textbook " of the evolution of food.

  • cheftee  on  July 6, 2013

    My grandmother used to make a Tunnel of Fudge cake and I thought it was her creation until I was doing some research and found out it was a Pillsbury recipe – or maybe they took the idea from her? She also made every type of jello molded salad you could think of. They are the memories that I cherish and maybe it would be fun to teach my children about them…

  • BonnieontheBlock  on  July 6, 2013

    Fat in general, especially butter and heavy cream. Fat is flavor and it is very hard to cook without it. As Julia always said, all things in moderation

  • Evie  on  July 6, 2013

    What I'd like to see back in vogue: Canning and preserving.

  • bernsfield  on  July 6, 2013

    Chicken a la King and date bars (with an oatmeal cookie crust )

  • fmd518  on  July 7, 2013


  • bookpoet  on  July 7, 2013

    Bring back open fire cooking that provides the kind of high heat that just can't be reached on our modern stoves. In experimenting with 18th century recipes, I've come to realize we've gained convenience, cleanliness and safety with our modern cooking appliances but have lost the power, sear, flavor, and yes, rapidity, that truly high heat cooking provided. (I'm one with the punch people too).

  • Jane  on  July 8, 2013

    Thanks to everyone who entered this contest. The 3 lucky winners, selected by a random number generator, are kalex426, kate and pokarekare. Congratulations!

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