Breakfast Tacos?

cover-lg2aThat’s right.  Breakfast tacos.  Also Huevos Rancheros Especial, enchiladas, Banana Dream Cake, and the Best Danged Buttermilk Pie you’ve ever tasted.  Also Chorizo, “THAT” BLT (sort of a BLT on steroids), and the mythical Double Trouble Dog, so dangerous it’s shortened to DTD.

What does this have to do with cookbooks?  These are just a few of the recipes in The Mossback Cafe Cookbook, a companion book to my Traces of Treasure novel series.

I first wrote about “The Mossback Cafe” in my novel, The Fever.  It’s a small cafe in the crossroads ranching town of Van Horn TX.  Van Horn is real.  The Mossback is not.

“Mossback” has a lot of meanings, including an old Elk or Moose, or an old “lunker” fish, or an ancient tortoise or turtle.  But there’s another “old-west” meaning … an old wild (and wily) Texas longhorn.  Hence the longhorn on the cover.  In the novel, owner Smidgeon Toll serves up good food with friendly banter.  It keeps her place popular with both locals and people passing through.  Although it was an invention, I fell in love with the place I created and based most of the sequel, A Curse That Bites Deep, in and around The Mossback.  The third book in the series will be based there too.

The cookbook is crafted to read as though owner Smidgeon Toll has put it together as a promotional piece for the cafe, and I’ve added a little more biographical info on her and her family and the restaurant.  Her homespun humor is a lot of fun and she gives insight into some of the workings of the cafe with the sections divided into practical restaurant divisions.  “Basics” starts off with items such as biscuits and chili and a few other things that are used as components in other recipes.  There are popular and unique “On The Side” dishes, recipes for dishes served up as specials are in “Y’all Wanted Something Special?”, a few of the standards are in “Standard Bearers”, a small helping of wonderful desserts are in “Just Desserts”, and it ends up with a couple of recipes for items she calls “Weekenders.”  Not to be outdone, be sure to read the afterword … there are a couple of more surprises there.

A lot of the recipes serve double duty (some even more) and she even gives some insight into innovations they use.  For instance, she mentions that the sauce for their version of Arroz con Pollo (a Mexican chicken and rice) can, with a few minor alterations, also serve as a base for Chicken Cacciatore.

In short, if The Mossback Cafe actually existed, these are a few of the offerings that might have made it famous. In reality, they are some of my favorite recipes.  So, here you go, your Crazy Cookbook Guy created his own cookbook.  How about that.

What I was going for was the “look” of a small self-produced cookbook of a type that a small-town cafe might make for themselves in the mid-1980s.  I think I hit the nail on the head.  Even better:  IT’S FREE.  Well, it’s a free ebook anyway.  It’s also a lot of fun.

The ebook is available in formats compatible with Kindle, Nook, Kobo, iPad and most other e-readers. There is also a PDF version, in case you just want to browse it at work. I won’t tell.
The link below will take you to Smashwords, the world’s largest distributor of ebooks.  They have help files if you need a hand, but generally, if you can browse there in your reader you should be able to download the ebook right into your reader or tablet.
In short, epub works with Nook-iBooks-Kobo, and mobi works with Kindle.

For your free download >>> — >> click here

I am hoping this little cookbook will get hungry readers interested in the books that inspired it.  So feel free to browse for my books too… they’re on Smashwords as well as on Amazon, Barnes & Noble, Kobo, and iBooks.  No paperback of the cookbook yet, but there are paperbacks of the novel.  There are links for everything are on my website, click my name below. Enjoy!

Thomas Fenske, writer and cookbook collector currently lives in central North Carolina.

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Coming Soon!

It’s slowly coming together.

What?

mossbackcove

Why, THE MOSSBACK INN COOKBOOK!  

What is it?

Well, what I’ve tried to do is create a 1980s look in a cookbook, based on a fictional eatery that figures largely in my Traces of Treasure novel series.  Hey, I collect cookbooks I know what it’s supposed to look like.
The Mossback Inn is a recurrent setting in both books, a local sort of greasy spoon, a throwback to the fifties and sixties, trying to hang on in the eighties.  The owner, Smidgeon Toll, is a feisty businesswoman, a romantic foil to the hero of the books but she, in fact, carries a good bit of that load herself in the second book of the series.

It’s not going to be huge, but it will look like the type of cookbook a place like I’ve created in the book might publish privately, just as a sort of tourist keepsake.
Except — for now — it will only be an ebook and a pdf one at that.

Sure, the place is fictional, and the characters are fictional, but the recipes you’ll find inside are real.  The setting is in the southwest, so the focus is on recipes one would find in the southwest.  All are good, and some are surprising.  Best of all, this will be a freebie.

Here’s a preview from my web site.  While you’re there click on the “subscribe” tab and subscribe to my maiing list.  Subscribers will get first notice when it is ready.
Don’t worry, I think I’ve sent ONE mailing in the last several months, so I won’t be slamming your inbox.  But the next mailing will be about the book release.  Trust me, you don’t want to miss this.

http://thefensk.com/cook.html

You might also want to click around and see what the books are about.  You’ll be glad you did and I’ll be happy if you buy them.

Treasure!

This was book sale weekend at my favorite used bookstore.  Sadly, this weekend’s haul cost me about a buck more than in the past due to their huge price increase last month.  Just kidding … thirty-five cents a book on sale weekends is still an incredible deal, it’s just that Quarter Book Sale sounded so good — Thirty-Five-Cent Book Sale doesn’t roll off the tongue quite as nicely.

img_7474But I found treasure, literally.  The GOLDEN TREASURY OF COOKING, a Better Homes and Gardens publication from 1973.  The gleaming golden cover doesn’t photograph well, but, in a bit of irony, bad photography is why I love older BH&G books and this one does not disappoint in that respect.

You see, one common element of most 1950s-1960s-1970s cookbooks is the truly awful food photography.  img_7475I can not in any way, shape, or form imagine a book editor looking at some of these things and say “Yes, that’s exactly what I’m looking for.”  It isn’t just me.  James Lileks has created an industry out of making fun of these sorts of photos.  I just regret that he got there first.  Still, I can not resist picking up a BH&G book from that era. I probably have most of them. It’s like a horrible accident, you don’t want to see it but you can’t help but take a peek.  Then another. I’ll laugh out loud in the used bookstore aisle, even if I already have the book.

img_7486I mean, look at this Beef Wellington.
Just look at it!  Bleh.

Gordon Ramsay, if you’re by some accident reading my blog, I apologize.  It isn’t me … it’s in the book.  I’m just the messenger, please!
If I were served this in Hell’s Kitchen I would rush over to the window and yell out, “Shut it down!”

img_7478Here we have a marvelous example of truly bad food photography. I know what the top picture looks like. What it actually might be, really doesn’t matter, but what the heck?  I mean, remember what I said about photo editors?  Did they see this?  Why didn’t they say, “don’t give me a plate of crap, give me something that looks like food!”

The bottom picture doesn’t fare much better in the imagination.  Well, in my imagination it is a group of people in life jackets trying to survive the Titanic and failing.

img_7479Oh, one thing this book does is arrange itself chronologically.  To that end, as a first in modern (ala’ 1973) cookbooks, is include what amounts to a few centerfolds chronicling the various decades.
CENTERFOLDS!
I don’t know about you but the last thing I want in a cookbook is an extra-long page slipping out all over my countertop.  What were they thinking? Oddly, they are still pretty interesting, like a series of Sgt. Pepper montages. I love the propeller hat in this one … ah, those were the days.

img_7480I guess, for me, the most disturbing thing about their food photography is the abusive use of color.
Well, the fanciful pineapple on the ham is pretty bizarre too, but this entire scene is like some strange nightmare.
They often seemed to want to overuse the same colors “Let’s see … we’ve got reddish and brownish food, by golly I guess we need a reddish and brownish background.”

 

This is so common I’ve included two more examples. ugh.

img_7484img_7483

Then, there are some things that are just bizarre.

img_7481What is this … a mound of something?  … reminds me of the Blancmange from Monty Python, you know, when they came from the Andromeda Galaxy and sought to take over the world by winning at Wimbledon?
img_7482And what on earth are those things sitting in a skillet? Obviously, they are intended to be served in individual skillets.
Do I have to go out and buy four identical skillets now?   Is that a thing?

I guess, just maybe, possibly, that is a lemon cake?

Question: do I really want actual lemons on my cake? Inquiring minds want to know!

img_7477I’m convinced that these  last two food pictures inspired Dr. Suess in Grinch.
This simply HAS to be roast beast … two ways!

Well, the ham is okay, I guess, but I’m not sure what the garnish is.  Raw apple with lemon jello?

On top?  That has to be the foulest piece of fowl I’ve ever seen.  I’m surprised they gave it an honor guard.  Or did they?  I have no idea whatsoever what those little flowery things between the pseudo tomatoes are.

 

img_7485I’ll close with the classic 1970’s kitchen.  They included kitchen shots for each era. I don’t know, maybe we all were on drugs or something.  This sort of image comes up from time to time … listen, I lived in the 1970s and even look back on those years with some nostalgia.  If my kitchen had looked like this, well … hey, maybe it did and I’ve just blocked it out or something.  Although I do kinda like that light fixture …

So, it’s a good sized book, 302 pages with the index.  It is much bigger than the themed books BH&G put out in the era, but it is folio sized like them.  Lots of laughs all around.  Surprisingly, despite the unintended humor of the photography, the recipes in BH&G book aren’t that bad.  Most are simple and down to earth, easily approachable.  So, this is a double-sided treasure I guess.  Well worth the thirty-five cents I paid for it, don’t you think?

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In real life, That Crazy Cookbook Guy is writer Thomas Fenske.  You can find out more about him and his books at http://thefensk.com

 

 

Lowcarb Cake and Donuts

Okay, let me admit up front, the headline is a total lie, but I thought it was a good intro for today’s cookbook. I picked up Dorothy Horn’s Christmas Treats Cook Book from Guam U.S.A. during this weekend’s monthly quarter sale.  Okay, I guess the title isn’t technically being deceptive. It was indeed penned by Dorothy Horn. It does contain dozens of recipes for Christmas treats. Oh, and, Dorothy is famous as a Guam based food writer. In fact, I’ve been told by a friend from Guam, that Dorothy’s SPAM cookbook is a must (sigh, something else to look for).

But make no mistake, this is not a Guamanian Christmas treat cookbook. It is not a bad Christmas treat cookbook, but it was not what I was expecting. Okay, the bad news is out of the way … there are no low carb cakes & donuts here and there are preciously few Guamanian recipes.

Ah, but it IS a pretty fair little Christmas cookbook.

I Picked four recipes to share.

 These Stained Window Cookies are a version of a cookie we make almost every year in our house, but we call them Cathedral Windows. The “stained glass” effect is due to the multi-colored marshmallows that comprise the bulk of the cookie. They are pretty and delicious but alas, around here brightly colored marshmallows seem to have been forever replaced with pastel. Still nice, but not like they used to be.
This page was a two-fer, mostly because they are at such widely divergent sides of the spectrum of reality.
ITALIAN RUM CAKE … okay, I can see that as a holiday treat. But on the same page with SCRAPPLE? I picked these just because of the complex association of these two recipes in close proximity. Must be a Guam thing.
This last recipe was chosen just for the name … who could resist something with a name like AUNT BEAT’S BORSHCH?  Get it? Beat’s? Borshch was her spelling, not mine. Who knows, it might be Aunt Beat’s spelling.

So, in short, if you want a Guamanian cookbook, get another one.  Sure, I’d still like to get my hands on that SPAM cookbook but for a quarter I guess this one will do.