George L. Herter's cook books are a genre of their own. They are interesting examinations of a self-taught mind from the 60's midwest. And once in a while, you actually pick up something useful. I have all three volumes and would not trade them for anything.
karmacounselor
Mar 18, 2010
Bull Cook is a must have!
There is no cookbook I have enjoyed as much as Herter's Bull Cook Recipe book. After 30 yrs I continue to recommend it...for guys and hunting, for guys and gals (see the explanation of the Marguerita drink) and for people who travel (me) and like to know about the food there. My favorite enduring, best practices recipe is about frying a hamburger in real butter...as he said, there is nothing like it. The book is old, (I don't care) and so some of the restaurants mentioned cannot be revisited, (I don't care), because the history is interesting in its own right, and the recipes are valid and well explained.
NO HOME SHOULD BE WITHOUT IT!
If you are a cook, buy Bull Cook, by the Herters; Minnesotans you will love to love.
robere31654
Feb 1, 2010
a good read
a very good read , it gives insights as to the belief of the era it was writen in . especially enjoyed the chapter on what to do in case of a hydrogen bomb attack.
chefdugan
Jan 10, 2010
A dictionary of ignorance
I did not believe, until I got all three of their books, that any group of people could actually be that dumb. They make really ignorant people look like Einstein. The couple believe they know everything and prove they know nothing. How pathetic. Unless, of course, the books were written with tongue in cheek. I don't think so. If anyone wants a road map on what not to believe, be sure and buy all three books. The first starts out bad and the third ends up really bad.
Vinyl1
Jan 29, 2009
A very informative book!
George Leonard Herter was an amazing personage. This book demonstrates his how-to expertise on a wide variety of unusual topics, not to mention pertinent and useful historical facts about almost anything including the true recipe for liverwurst and the proper method of corning moose meat; it is an act of benevolence on his part to share all of this with us. The New Orleans restaurant reviews are fifty years out of date: but that is not Herter's fault, as the book was written in 1960. At any rate, timeliness is not the issue here.
