my excitement—and my pleasure at having discovered such a jewel—grew: A recipe for Sour Cream Hot Cakes by Charlie Chaplin? A Chicken Burgundy Style from Katharine Hepburn? A Crab Soup from Mrs. Franklin Delano Roosevelt—Eleanor?! Another from Salvador Dalì? A Pineapple Sherbet from Elizabeth Arden? It seemed as though every other recipe had a famous name attached to it. Unbelievable as it felt, there it all was, in black ink on slightly yellowed paper, hidden behind a simple yet elegant blue-checkered cover—it was the 1949 edition’s, Bill explained, and quite different from the 1940 original, which he assured me was beautiful. I had to have it.
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