Title: Recipes of All Nations
Author: Countess Morphy (ed.)
Publisher: WM. H. Wise & Company, 1945
Condition: Hardcover, no dust jacket. Cover slightly loose, but text is firmly bound. Clean pages. A very thick and heavy book.
About the book:
This book is a fascinating, encyclopedic compilation of recipes from all over the world. First published in 1935, it took the culinary and housekeeping circles of the U.S.A and the U.K by storm. Although the book talks mainly of European cuisine, with an extensive section on French cuisine, it also contains recipes for popular Indian, Chinese, Japanese, Middle Eastern, and other dishes.
Here’s Countess Morphy on how to cook fish tempura:
The Japanese always dip their fish in a frying batter consisting of eggs, flour, and water. The oil used for frying is generally oil of sesame – Goma – which is much used in the East instead of olive or almond oil. The sauce which is served with this is made with 1 cup of tunny fish stock, 4 tablespoons of Shoyu, 1 tablespoon of sugar, and a little Aginomoto – a ground, flavoring condiment made from a special kind of seaweed.
And here’s how to make your own curry powder:
The superiority in flavor of curries which one gets in India is due to the fact that the spices of which curry powder is made are freshly ground every day, and there is the same difference in the aroma of freshly ground coffee.
Curry powder is not difficult to make, and the ingredients are obtainable in certain shops which specialize in Indian products The ingredients used are 8 ozx. each of turmeric, coriander, and cumin seeds: 4 osz. each of dry ginger and pepper; 2 ozs. each of cardamom, fennel, chillies, and mace; 1 oz. each of cloves, mustard, and poppy seeds. These are all ground to a fine powder in a mortar and will make nearly 2 3/4 lbs.