10 Recipes That Shook the World from The Official Foodie Handbook

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.