Magazine content is available exclusively for TIME subscribers.The Kitchen: The Bouillabaisse Sellers
THE KITCHEN
Some are done to perfection, and many are agreeable if not distinguished.
But only a famished billygoat could digest most of the cookbooks that are now being published in the U.S. More than 40 have already been published in 1963.
For every cookbook, there are 50 kookbooks, with titles like The Galloping Gourmet, What Cooks in Suburbia, Wolf in Chefs Clothing, Feed the Brute, Wurst You Were Here, and Abalone to Zabaglione. Apparently, publishers will publish anything that has recipes in it. There is a recent book called Fine Food, Wine, and...
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