Vintage Cookbooks And Tom Douglas

I was a guest on Tom Douglas' radio show Seattle Kitchen (my segment is about 15 minutes in). Tom wears many hats.  Besides his weekly radio show, Tom runs 13 full service restaurants, a cooking school The Hot Stove Society, and a product line that includes rubs, sauces, mustards and knives. In front of a live audience, Tom, Thierry Rautureau (both recipients of the prestigious James Beard Award) and Katie O. chat about what's trending locally and beyond.

"While on air, we discussed vintage cookbook collecting, as well as the timeless appeal that is unique to these types of books. We also talked about my soon-to-be released cookbook The Little Vegan Dessert Cookbook, and the challenge of baking without eggs". 
"To date my little cookbook has been on quite a journey, carrying with it the recipes that evoke cherished memories".

Here is a great way to make use of watermelon rinds. Inspired by the Joy of Cooking's 1951 recipe, this pickle is a simple version of the classic southern treat.



4 cups of watermelon rind with the green skin peeled off and flesh removed, cut into 1 inch pieces

- 1 one inch piece of ginger, skin removed and sliced thinly

- 4 teaspoons salt

- 1 1/2 teaspoons peppercorns (your choice)

- 1 cup of sugar

- 1 cup of rice vinegar

- 1/2 cup water


Bring the ginger, salt, peppercorns, sugar, vinegar, and 1/2 cup water to a boil in a large saucepan, stirring to dissolve sugar and salt. Add watermelon rind and return to a boil; reduce heat and simmer until crisp and tender, about 5 minutes. Remove from heat and let cool, setting a small lid or plate directly on top of rind to keep submerged in brine, if needed. Transfer rind and liquid to an airtight glass container (mason jar); cover and chill at least 12 hours. Watermelon rind can be pickled 2 weeks ahead. Keep chilled.