New Antoinette Pope School Cookbook

by Francois Pope and Antoinette Pope

Book Overview

This cookbook will show you how you can, in your own kitchen, produce meals of true excellence - even banquets. Since its first edition in 1948, The Pope Cookbook has sold over 500,000 copies and has... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0025980602
• ISBN13: 9780025980600
• Release Date: January 1973
• Publisher: MacMillan Publishing Company
• Length: 940 Pages
• Weight: 3.35 lbs.

Customer Reviews

Antoinette Pope

My family and I have been trying to track down as many copies of the cookbook as we can. Antoinette Pope was my Great Aunt. She is my grandmothers sister. Just reading the comments that people have written about my great aunt, is so wonderful. I grew up learning how to cook out of her book. To all of you, who have this amazing cookbook, cherish it and continue to pass on her recipes to your loved ones.

The best cookbook ever

This cookbook has all the basics and all the classics. My mother's copy has been used so much it has fallen apart into many peices. A well loved treasure at our house.

The Foundation for a lifetime of pleasureable eating

This cookbook has been passed on for 3 generations in my family and built the foundation for a fabulous appreciation of eating. It will serve as the building blocks for developing culinary instincts in my own children.

family favorites!

This book has some wonderful recipes and if one looks, there are some superb low-fat recipes such as basic spaghetti sauce. The recipes are from an era before cholesterol, when food was graded entirely on taste, texture, and to a lesser extent, presentation. One of our favorites is the fried buttermilk doughnuts. A wonderful treat that is just heavenly with coffee. If one can find a copy of this book, buy it! Your tastebuds will thank you forever! I have shared a few of the recipes with friends, and everyone loves them.

Classic cooking from a classic cooking school

Growing up in Chicago, home of the Pope cooking school, I usedto read my mother's copy of Pope's cookbook while lying under thecoffee table, watching TV, dreaming of being Mary Richards and serving hot canapes and party dips. My sister got a copy of it for her wedding shower in 1969; when she couldn't find a copy of it for me in the late 1980s, she purposefully xeroxed every chapter (except "Appetizers") on 3-hole punch paper and gave me the copy in a binder as an apartment-warming present. I *finally* found a copy of my very own in a used bookstore in Bethesda, MD (the young bride to whom it was inscribed was obviously not a cook; the pages were pristine and the spine wasn't cracked). Maybe my love of this particular cookbook is based in emotion and memory. Maybe it's grounded in the range of recipes (from Swedish meatballs to pastry) and the simple communication of basic cooking techniques. Pope's style is classier than Betty Crocker, but not as high-falooting as Julia Child.