The Margaret Rudkin Pepperidge Farm Cookbook

Rudkin, Margaret (Margaret Loreta Rudkin )

Published by Grosset & Dunlap, New York, NY, 1965

Color Illustrations; This is a thick, oversized hardback book. The book is in Very Good+ condition and is lacking the dust jacket. The book is in generally clean, bright condition. The white book covers have some light bumping to the spine ends and corners, and there is some beginning toning to all edges. The text pages are clean and bright. "Rudkin grew up baking with her grandmother, who taught her the basics of cakes and biscuits. These skills she would go on to hone when she began making bread. Her son's asthma and severe allergies were attributed to over-processed food and preservatives, so his doctor recommended a diet of fruits, vegetables, and other minimally processed foods. Using her grandmother's recipe, Rudkin decided to make a stone-ground whole wheat bread more nutritious than store-bought white bread, which lost vitamins and minerals in processing and was artificially fortified. Other ingredients she used included whole milk, butter, honey, and molasses. Rudkin stated, "Natural foods and natural sugars and the wheat germ contained in old-fashioned whole wheat bread might help this child who needed special food". Though she struggled in her early attempts, through trial and error she came up with a type of bread that tasted good. She proudly showed the doctor her creation; he wrote a letter endorsing it and began to recommend the bread to his patients. She visited other doctors, who in turn recommended her bread to their patients. Rudkin then made deals with grocers in the area; it is rumored she convinced one grocer by allowing him a taste" (from Wikipedia). Seller Inventory # A49017

Bibliographic Details

Title: The Margaret Rudkin Pepperidge Farm Cookbook
Publisher: Grosset & Dunlap, New York, NY
Publication Date: 1965
Binding: Hardcover
Illustrator: Illustrated by Erik Blegvad
Condition: Very Good+
Edition: Early printing.