Vintage Celebrity Cookbook Recommendations

Stars In Your Kitchen edited by Marta Brookfield Michel. © 1953

This is one of my favorite retro recipe books (not to mention rare), simply because every recipe inside was submitted by a classic Hollywood movie star or personality! From Charles Addams to Richard Widmark, there are recipes from just about any major star of the time. In addition to the interesting recipes, there are also great little illustrated characatures of the various celebrities. One of my favorite recipes was submitted by Chico Marx:

• Macaroni a La Lido •

1 pkg. elbow macaroni
1/2 lb. sliced bacon cut small
1/2 cup chopped onions
1/2 cup diced celery
1/4 cup diced green peppers
1/2 cup grated cheese
salt and pepper to taste
1 No. 2 1/2 can tomatoes

Cook macaroni, drain well. In a large skillet fry the bacon until light brown. Add onion, celery and green peppers. Cook on low fire till vegetables are tender, not brown. Add the tomatoes and stir well. On top sprinkle the macaroni and cheese, place in moderate oven and cook for about 20 to 25 minutes.

The Highly Unlikely Celebrity Cookbook by Frank Jacobs. © 1964

Another celebrity-flavored "cookbook" isn't really a cookbook at all, but more of a satire. With celebrity "recipes" endorsed by Cole Porter, Ian Fleming, Jimmy Hoffa and Alfred Hitchcock, you know your in for a treat. Being a fan of his films, naturally my favorite recipe was submitted by Alfred Hitchcock:

• Stewed Chicken Alfred Hitchcock •

1 5-pound hen
1 teaspoon of salt
1 cut lemon

In the dead of night, creep up quietly on a 5-pound hen and without no warning at all -- chop off its head! Clean the body thoroughly to remove all traces of your evil work, then rub with a cut lemon. Now place the succulent flesh in the dark confines of a deep, black cauldron and pour in hot water to the light of the full moon. After you have bolted all doors and drawn all shades, bring the water to a boil. Now slowly cook the body for 1 1/2 to 2 1/2 hours until it is excruciatingly tender, making sure to add salt and a few fiendish incantations at the end of the first hour. Allow the body to cool, then pluck it from the cauldron, place it on a plate, and devour it. When finished, bury the bones in the cellar.