OP: Recipes: Golden Jubilee Edition
Time & Talents Club, Bombay, 1983. Flexibound. Very Good. Seventh edition.
A community cookbook published by the charitable Time and Talents Club of Bombay in 1935, Recipes: Golden Jubilee Edition (1983) grew to a sprawling, nearly 500-pages of recipes by this 50th anniversary edition.
Like many community cookbooks, the Time and Talents book was multinational and multi-ethnic in scope, drawing from all over India, as well as from around the world. It is particularly prized among Parsis, however, who were the predominant members of the club and, thus, the primary contributors.
The cookbook effectively preserved traditional recipes which were at risk of disappearing during the colonial period, resulting in a valued heirloom. So it is the sali boti (braised, fragrant and spicy mutton with fried potato straws), the dhan dar patia (curried lentils and rice), and the khanavai (a dessert of coconut milk, condensed milk, rosewater, cardamom, and nutmeg cooked until nearly firm and topped with poppyseed and charoli nuts) which stand out from the beef wellingtons, ratatouilles, pierogis, and lemon chiffon pies—at least to those in the know.
Bound in flexible white boards. 9” x 11.25”. Very Good overall with some soiling to the block and an adhesive stain to the cover. Half page inserts with kitchen tips throughout. This copy was acquired from the personal collection of store founder Nach Waxman.
