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10 Recipes That Shook the World from The Official Foodie Handbook

created by Paul Levy

When The Official Foodie Handbook started the revolution 36 years ago, the late, extraordinarily witty Ann Barr and I had a small problem, as she didn’t cook. That might explain why I have never quite got right the amount of salt needed for Ada Gail’s “Authentic Jewish Pickled Cucumber — Jewish Mothers’ Monopoly Ended”; but the misprint in the French translation seems to have been responsible for the strange phenomenon of the “hundreds of Belgians and Frenchmen [who] were seen walking around with puckered lips.” My wife maintains that still less salt is needed for this shatteringly important recipe; but there can be no doubt that Foodies have won the War as well as the Battle.