The Gallery of Regrettable Food

The Gallery of Regrettable Food

WARNING:This is not a cookbook. You'll find no tongue-tempting treats within -- unless, of course, you consider Boiled Cow Elbow with Plaid Sauce to be your idea of a tasty meal. No, The Gallery of Regrettable Food is a public service. Learn to identify these dishes. Learn to regard shivering liver molds with suspicion. Learn why curries are a Communist plot to undermine...

DownloadRead Online
Title:The Gallery of Regrettable Food
Author:James Lileks
Rating:
Edition Language:English

The Gallery of Regrettable Food Reviews

  • Robu-sensei

    An astonishing look at mid-20th-century American cuisine as depicted in classic cookbooks, with side-splitting commentary by columnist James Lileks. Lurid concoctions from an age when lard was considered a vitamin and spice, a deadly poison, will stir your gorge and permanently banish your appetite. Recoil in disgust from graphic illustrations of creamed brains on toast, radishes entombed in olive-flavored Jell-O, desserts whose defining flavor is Heinz Ketchup, and other horrors too numerous to

    An astonishing look at mid-20th-century American cuisine as depicted in classic cookbooks, with side-splitting commentary by columnist James Lileks. Lurid concoctions from an age when lard was considered a vitamin and spice, a deadly poison, will stir your gorge and permanently banish your appetite. Recoil in disgust from graphic illustrations of creamed brains on toast, radishes entombed in olive-flavored Jell-O, desserts whose defining flavor is Heinz Ketchup, and other horrors too numerous to mention. Lileks has several other satirical works out there, similarly making fun of the Americana of your grandparents, but this one, his first, stands head and shoulders above the rest.

  • Melki

    If gazing at the photo of the Beet Pie Casserole doesn't put you off your feed, try reading all about the Creamed Brains on Toast OR the Tongue Rolls Florentine.

    YUMMY! Makes my tummy rumble, but not in a good way...

    Crammed full of color photos of the least appetizing appetizers, most mysterious entrees, and unheavenly desserts (who knew it was so

    If gazing at the photo of the Beet Pie Casserole doesn't put you off your feed, try reading all about the Creamed Brains on Toast OR the Tongue Rolls Florentine.

    YUMMY! Makes my tummy rumble, but not in a good way...

    Crammed full of color photos of the least appetizing appetizers, most mysterious entrees, and unheavenly desserts (who knew it was so easy to ruin Jello?) you've ever seen, this book will having you laughing your head off and vowing never to eat again --- at least not any meat-by-products served in a gelatinous, peach-colored sauce...

    Favorite quote -

  • Danielle Long

    I got this book yesterday and started reading/looking at on my lunch break. WARNING!!!!! DON'T LOOK AT THIS BOOK ON YOUR LUNCH BREAK. Old pictures of food concoctions from cookbooks and magazines from the 60s and 70s. Made my stomach flipped and made me gag! However I did get a laugh at all the crazy food creations. Some of these creations were made to ward some guests away. A "How to"... to better sex, getting rid of the annoying relative and so on.

    Thanks Brianna for recommending this book. I

    I got this book yesterday and started reading/looking at on my lunch break. WARNING!!!!! DON'T LOOK AT THIS BOOK ON YOUR LUNCH BREAK. Old pictures of food concoctions from cookbooks and magazines from the 60s and 70s. Made my stomach flipped and made me gag! However I did get a laugh at all the crazy food creations. Some of these creations were made to ward some guests away. A "How to"... to better sex, getting rid of the annoying relative and so on.

    Thanks Brianna for recommending this book. I really at one moment wanted to not eat meat again. Gross, nasty and gag for a hot minute.

  • David

    I *love* James Lileks. Though I hesitate to say so on a site dedicated to books, his website may be a better way to appreciate his full hilarious awesomeness-

    Come on, Nazi grandma alone is worth the price of admission.

    Or the "computers through time" series.

    Get in touch with your inner snerk. Support this man! Visit his site. Somewhere in there waiting for you is that bizarre Wisconsin motel. And many other gems. It's a gen-u-wine laff-riot. And I am not

    I *love* James Lileks. Though I hesitate to say so on a site dedicated to books, his website may be a better way to appreciate his full hilarious awesomeness-

    Come on, Nazi grandma alone is worth the price of admission.

    Or the "computers through time" series.

    Get in touch with your inner snerk. Support this man! Visit his site. Somewhere in there waiting for you is that bizarre Wisconsin motel. And many other gems. It's a gen-u-wine laff-riot. And I am not one to use that term lightly, nosiree Bob!

  • Tamara

    I don't often laugh out loud with a book, but I did with this one! It provided a great leisurely Friday night with some friends on the couch, reading aloud the witty commentary on 50's cookbooks.

    I was quite shocked (with all of the biting feminist-style remarks about men) that this book was written by a very enlightened man named James Lileks. Go James!

    I love food fads!

    Some of my MANY favorite quotes:

    "Perhaps there are situations where you are happy to be served this supper. Perhaps there's a

    I don't often laugh out loud with a book, but I did with this one! It provided a great leisurely Friday night with some friends on the couch, reading aloud the witty commentary on 50's cookbooks.

    I was quite shocked (with all of the biting feminist-style remarks about men) that this book was written by a very enlightened man named James Lileks. Go James!

    I love food fads!

    Some of my MANY favorite quotes:

    "Perhaps there are situations where you are happy to be served this supper. Perhaps there's a time when you clasp your hands to your breastbone in genuine surprise and say, 'You actually have radishes in cherry Jell-O already made - and in two distinct shapes, as well?' Perhaps." (accompanying a picture of a radish Jell-O mold in a martini glass with a side of radish Jell-O mold in a bed of lettuce.)

    "For truly distinctive desserts, cook with Ketchup. Well, there's no disputing that statement, is there? Here's the example they give: Ketchup-Pistachio Cake. And for truly distinctive dinners, cook with ketchup, tinfoil, and small ground-up Lego fragments! Good? Nay - but distinctive."

    "Remember: This photo is supposed to make you hungry. It's supposed to make you want to eat this dish. I last saw this in a Star Trek episode; it stuck on Spock's back and made him go insane." (accompanying a dish of white gooey something with possible sea creatures embedded.)

  • Lori

    My husband thought I was having a psychotic meltdown when I read this. I really sat in bed all night howling...tears streaming down as I toured the horrors of mid-twentieth century American cuisine. i read it cover to cover in one sitting and was left gasping -- thoroughly spent from the convulsive guffaws.

    You want tuna in aspic? Check. How about those pigs-in-a-blanket? No problem. The "joys of jello"? Got that too.

    This is not to be described. Just hilarious altogether. I want to start an

    My husband thought I was having a psychotic meltdown when I read this. I really sat in bed all night howling...tears streaming down as I toured the horrors of mid-twentieth century American cuisine. i read it cover to cover in one sitting and was left gasping -- thoroughly spent from the convulsive guffaws.

    You want tuna in aspic? Check. How about those pigs-in-a-blanket? No problem. The "joys of jello"? Got that too.

    This is not to be described. Just hilarious altogether. I want to start an entire new collection of vintage cook books after reading this. You have to love those grainy black and white photos of glutinous masses of quivery jelly studded with olives and gherkins...or the enormous Flintstone-Scale slabs of meat featured within.

    As memory serves, this book was born from a web site of the same name.

  • Briana

    I enjoyed the vintage ads.

    The pictures of food made me never want to eat again. Savory Jello? Who came up with that?

    I came across this lady (

    ) while searching for savory jello recipes. She is doing some interesting things, culinarily.

    Lots of great historical information, too. I learned some stuff.

    I think everyone alive should see this book.

  • ALLEN

    Given the bad or naive food photography of the 1950's, even a well-meaning display can evoke waves of hilarity. Consider the simple weenies-and-beans casserole profiled in James Lileks'

    , where the franks look as though they had taken too much Viagara. And when the recipes -- meant to empower underskilled housewives -- strained for higher levels of sophistication, they appear their most bizarre today. I think of one highly risible field -- the nearly extinct

    Given the bad or naive food photography of the 1950's, even a well-meaning display can evoke waves of hilarity. Consider the simple weenies-and-beans casserole profiled in James Lileks'

    , where the franks look as though they had taken too much Viagara. And when the recipes -- meant to empower underskilled housewives -- strained for higher levels of sophistication, they appear their most bizarre today. I think of one highly risible field -- the nearly extinct "molded salad" -- made overly sophisticated as "aspic canapes" in one party planner. Or a casserole involving creamed peas poured over Minute Rice and meat, in which each ingredient fails to support its unwilling companions. ("Synchronized vomit," said one friend of mine after viewing the magazine photo.)

    I would call James Lileks' colorful GALLERY OF REGRET-TABLE FOOD a satire, but it really isn't -- the family recipes and party displays in this book were dead serious back in the Fifties. Now, though, changing social mores and superior photography make it impossible for us to view these atrocities without irony. All Lileks had to do besides curate the photos is add his own snarky lingo in describing them, and he did a very good job of that. Great fun to own or give.

  • mingfrommongo

    I know I'm supposed to laugh, but far too many of the "dishes" here look familiar in a bad-flashback kind of way. I am certain that my mother owned and used the cookbooks used as references by Mr. Lileks. Some of the illustrations included in the

    appear to be black-and-white, but trust me, they are not. I grew up eating an awful lot of grey food that looked just like the pictures. It was odd that the more "time-saving" a recipe was, the more upset my mother was with a lukewarm reception.

    I know I'm supposed to laugh, but far too many of the "dishes" here look familiar in a bad-flashback kind of way. I am certain that my mother owned and used the cookbooks used as references by Mr. Lileks. Some of the illustrations included in the

    appear to be black-and-white, but trust me, they are not. I grew up eating an awful lot of grey food that looked just like the pictures. It was odd that the more "time-saving" a recipe was, the more upset my mother was with a lukewarm reception. It was as if she was trying to find a magic sweet spot where she could expend the least effort and receive maximum accolades for her work in the kitchen. There's a memory I had buried until picking up this book. Thanks, Mr. Lileks.

  • Toni

    This reminded me of the typical high school or college geek trying to be funny. A bit of sarcasm can be funny, but an entire book of it is just annoying. Thank heavens I had only borrowed it from the library--I'd have hated to waste money on this.

Best Books Online is in no way intended to support illegal activity. Use it at your risk. We uses Search API to find books/manuals but doesn´t host any files. All document files are the property of their respective owners. Please respect the publisher and the author for their copyrighted creations. If you find documents that should not be here please report them


©2019 Best Books Online - All rights reserved.