Mary Anna DuSablon is the author of America's Collectible Cookbooks: The History, the Politics, the Recipes (Ohio, 1994) and Cincinnati Recipe Treasury: The Queen City's Culinary Heritage (Ohio, 1989).
During the nineteenth century, various basin and hillside neighborhoods in Cincinnati were linked by over thirty miles of steps—along cliffs with extraordinary panoramic views and through ravines of stunning beauty.Visitors who marvel at Cincinnati’s “seven” hills never realize that they can actually be conquered on foot.
America’s Collectible Cookbooks is a wonderful concoction of gossipy morsels and serious reflection about cookbooks and cookbook authors. Although the names Fannie Merritt Farmer, Eliza Leslie, Sarah Josepha Hale, and Irma Rombauer are familiar to generations of American books, few know how really extraordinary these women were.
What better way to discover Cincinnati’s culture than by its recipes? From daily fare to savoir faire, the kitchens of this tri–state area have been producing a unique cuisine throughout its 200-year history.The finest old and new “secret formulas” have been collected from many sources including club and church cookbooks and handwritten notes.