Pitzer - Gloria Pitzers Cookbook--the Best of the Recipe Detective: famous foods from famous places

Gloria Pitzers
Cookbook
The Best of the Recipe Detective

Famous Foods From Famous Places

Gloria Pitzer

Copyright 2018 Gloria Pitzer, Laura Emerich.

All rights reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical, including photocopying, recording, taping or by any information storage retrieval system without the written permission of the author except in the case of brief quotations embodied in critical articles and reviews.

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The author of this book does not dispense medical advice or prescribe the use of any technique as a form of treatment for physical, emotional, or medical problems without the advice of a physician, either directly or indirectly. The intent of the author is only to offer information of a general nature to help you in your quest for emotional and spiritual well-being. In the event you use any of the information in this book for yourself, which is your constitutional right, the author and the publisher assume no responsibility for your actions.

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ISBN: 978-1-5043-9121-4 (sc)

ISBN: 978-1-5043-9122-1 (e)

Library of Congress Control Number: 2017917591

Balboa Press rev. date: 01/15/2018

From Gloria Pitzers Better Cookery Cookbook (St. Clair, MI: Secret Recipes Ltd., May 1983 3 rd printing). Edited by Laura Emerich for new edition.

Gloria Pitzers Cookb ook

The Best of the Recipe Detec tive

Famous Foods from Famous Pl aces

A special edition based on the original text and illustrations from Gloria Pitzers Better Cookery Cookbook (St. Clair, MI: Secret Recipes Ltd., May 1983 3 rd printing) as copyrighted by Gloria Pitzer 1982, as PUBLISHED BY Secret Recipes Limited. Re-written and edited (with Glorias permission) by her daughter, Laura Emerich. All rights reserved. No portion of this book may be copied, reprinted, or reproduced in any way, for any purpose, without the authors express, written permission.

A New Special Edi tion

REDEDICA TION

This book is [still] dedicated to my 5 chil dren,

Without whose abs ence

It could never have [originally] been wri tten!

And to my [late] husband, Paul,

Who admitted he may have his fau lts -

But, being wrong was not one of them!

From Gloria Pitzers Better Cookery Cookbook (St. Clair, MI: Secret Recipes Ltd., May 1983 3 rd printing). Edited by Laura Emerich for new edition.

THANK YOU, [a gain]

Bob Allison & his Ask Your Neighbor radio program on WWJ-Radio, Detroit, MI which has been broadcasting since 1962, for moral support and interest in my research and development of recipes that imitate restaurant and commercial food products. Youve been a great friend over the years.

Art Lewis & his Listen to the Mrs. program on WSGW-Radio, Saginaw, MI which has been on the air since 1952, and . ..Warren Pierce of WJR-Radio, Detroit, MI, which has been on the air since 1976 for putting me in touch with some of the most responsive and enthusiastic listening audiences.

Jim White, Ann Keefe & Art Fleming of KMOX-Radio, St. Louis, MO for all the great years we visited on the air, sharing secrets of some giants in the food industry with your nationwide audience.

Bob Cudmore of WGY, Schenectady, NY whose listeners have become good friends over the many years of our radio visits with your wonderful audience.

Ralph Story of KNX-Radio, Los Angeles, CA for introducing me to your west coast audience, which offered me many new restaurants to investigate

Bob Barry of WEMP-Radio, Milwaukee, WI whose newsletter to the radio personalities included notes of my progress and opened many doors for me.

Paul Harvey , broadcaster for the ABC Radio Networks, for his kind words about my work.

The Michigan Federation of Press Women for MANY years of meaningful membership.

Marian Burros , author of Pure and Simple - for your encouragement and enthusiastic endorsement as Food Editor of the Washington [DC] Post , making my research of the food industrys secrets an exciting and interesting labor of love.

Ed Busch of WFAA, Dallas, TX and KSL-Radio, Salt Lake City, UT; Toby Gold of WSAY-Radio, Rochester, NY; Toni Harblin of WTNY, Watertown, NY; Fred Krell of WSGW-Radio, Saginaw, MI; Bunny Morse of WCMY-Radio, Ottawa, IL; Pat Rogers of WOAI-Radio, San Antonio, TX; Eddie Schwartz of WGN-Radio, Chicago, IL; and Bob Sweeney of WHIO-Radio, Dayton, OH.

BUT MOST OF ALL TO PM Magazine and their television crew in Detroit, MI for having created new interests in my recipes . ..and to The Phil Donahue Show and its amazing television audience for an over-whelming response to my Eating Out at Home i deas.

CONTENTS

DEAR FRI ENDS,

I DO, WITH RECIPES, WHAT RICH LITTLE DOES WITH VOICES! Imitating the Secret Recipes of the food industry has been an exciting experience for me. The critics felt that fast foods and restaurant dishes were not worth the effort to duplicate at home, when you can just as easily buy the products already prepared!

The critics who contend that fast foods are junk foods and not good for us, have probably never prepared these foods themselves. Certainly, they have no access to the closely guarded recipes from the food companies that created these dishes, as there are only a few people in each operation that are permitted the privilege of such information! So, 99% of the critics speculations are based on their own opinions. To know what these dishes contained, theyd have to be better chemists than I, as I have tested over 20,000 recipes with only the finished product as my guide to determine what each contained. Fast foods are not junk foods unless theyre not properly prepared. Any food that is poorly prepared (and just as badly presented) is junk! Unfortunately, fast food has carried a reputation, by default, of containing ingredients that are harmful to us. Yet, they contain the same ingredients as those foods served in the finer restaurants with wine stewards, linen table cloths, candlelight, coat-check attendants, and parking valets; which separate the plastic palaces of fast food from the expensive dining establishments. One eats at McDonalds, but dines at The Four Seasons. Steak and potato or hamburger and French fries the ingredients are practically the same. How they are prepared makes the difference!