The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men

The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men

The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men

The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men

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Overview

UNOFFICIAL AND UNAUTHORIZED

Dine like Draper and Drink like Sterling with More Than 70 Recipes from the Kitchens, Bars, and Restaurants Seen on Mad Men

Ever wish you could mix an Old Fashioned just the way Don Draper likes it? Or prepare Oysters Rockefeller and a martini the way they did fifty years ago at one of Roger Sterling's favorite haunts, The Grand Central Oyster Bar? Ever wonder how Joan Harris manages to prepare a perfect crown roast in her tiny apartment kitchen? Or about the connection between Jackie Kennedy's 1962 White House tour and Betty Draper's Valentine's Day room service order?

The Unofficial Mad Men Cookbook serves up more than 70 recipes to satisfy a Mad Men appetite! From the tables of Manhattan's most legendary restaurants and bars to the Drapers' Around the World dinner, this book is your entrée to the culinary world of Man Men-era New York.

Packed with period detail, The Unofficial Mad Men Cookbook provides invaluable historical and cultural context for the food and drink featured in the show, tips on throwing a successful '60s cocktail party, and even a guide to favored Mad Men hangouts. Every recipe inside is authentic to the time.

Whether you're planning a Mad Men-themed dinner party, need to mix up some authentic Mad Men cocktails, or just can't get enough of the show itself, this is your essential resource, a guide to all foods and drinks Mad Men. So hang up your coat, pour yourself a cocktail, and get ready to dine like Draper and drink like Sterling with The Unofficial Mad Men Cookbook.

Includes a color photo insert of 16 dishes, plus additional black and white photos and other images of bars, restaurants, and food advertisements from the 1960s.

RECIPES INCLUDE:

* Playboy Whiskey Sour
* Sardi's Steak Tartar
* Connie's Waldorf Salad
* Sal's Spaghetti and Meatballs
* Pat Nixon's Date Nut Bread
* Lindy's Cherry Cheesecake

Product Details

ISBN-13: 9781936661404
Publisher: BenBella Books, Inc.
Publication date: 12/06/2011
Sold by: Penguin Random House Publisher Services
Format: eBook
Pages: 288
Sales rank: 1,035,057
File size: 5 MB

About the Author

Judy Gelman is co-author of The Book Club Cookbook: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors (Penguin, 2004), the first cookbook designed for book discussion groups. The second edition of The Book Club Cookbook will be published in 2012.

She is also co-author The Kids' Book Club Book: Reading Ideas, Activities, and Smart Tips for Organizing Terrific Kids' Book Clubs (Penguin, 2007) and Table of Contents: From Breakfast with Anita Diamant to Dessert with James Patterson - a Generous Helping of Recipes, Writings and Insights from Today's Bestselling Authors (Adams, 2010). She is co-creator of bookclubcookbook.com and kidsbookclubbook.com. She speaks about cooking, food and reading to book and food enthusiasts across the country.

Peter Zheutlin is the author of Around the World on Two Wheels: Annie Londonderrys Extraordinary Ride (Citadel Press, 2007) and the co-author, with Thomas B. Graboys, M.D., of Life in the Balance: A Physicians Memoir of Life, Love and Loss with Parkinsons Disease and Dementia (Union Square Press, 2008). He is also the co-author, with Robert P. Smith, of Riches Among the Ruins: Adventures in the Dark Corners of the Global Economy (Amacom, 2009). Mr. Zheutlin has also written for The Boston GlobeThe Christian Science MonitorThe Los Angeles TimesThe New England Quarterly and numerous other publications in the U.S. and abroad.

Read an Excerpt

CHAPTER 1

Cocktails

A FEW WORDS ABOUT COCKTAILS

Though the Don Drapers and Roger Sterlings of the 1960s carried themselves with an air of worldly sophistication, they were not sophisticated about liquor, according to Robert Hess, co-founder of the Museum of the American Cocktail in New Orleans. Their brand preferences were more apt to be the result of savvy marketing, a notion Don would appreciate, than the nuances of the product. Cocktails in the 1960s tended to be relatively unsophisticated concoctions (faux Polynesian cocktails such as the Mai Tai had many ingredients but weren't necessarily sophisticated) and, as we often see in the offices of Sterling Cooper, alcohol was often consumed straight out of the bottle into a glass, or "neat." Just as a restaurant of the 1960s could make a basic steak its claim to fame, its martini might be widely praised simply because it was strong, not because it was well made, according to Hess. People often saw cocktails more as alcohol delivery vehicles than as a cuisine, and mixing drinks more like a trade than an art form. The 1990s brought a cocktail revival and people rediscovered and improved upon the classics such as the Old Fashioned, the martini and the Manhattan by paying attention to the attributes of particular whiskeys and vermouths, for example. As with wine and coffee, the past twenty to thirty years has seen an evolution in the appreciation of the art of mixing a fine cocktail.

Though attitudes about cocktails have evolved significantly since the 1960s, these tips for preparing and serving cocktails gleaned from books and magazines of the period will help kick your Mad Men cocktail party into high gear and remain good, basic advice. There are additional tips on stocking your liquor cabinet on page 113.

GLASSES

• You're not likely to have each and every type of cocktail glass, but you can make do with a few basics:

• A martini glass (also called a cocktail glass) is the classic "birdbath" glass; an inverted triangular-shaped bowl on a stem.

• An Old Fashioned glass (also known as a rocks glass or lowball glass) is a squat, straight-sided tumbler that typically holds 8 or 10 ounces, and is essential for drinks on the rocks because it allows all of the liquid to come in contact with the ice.

• Highball and Collins glasses are both similar to an Old Fashioned glass, but taller and narrower, with a Collins the taller of the two.

• Sour glasses are tulip-shaped or straight-sided, 4 — 6 ounce glasses.

• Chill your cocktail glasses before guests arrive. This not only helps chill drinks quickly, it's classy. And chilling glasses has a psychological impact, too: chilled glasses impart an added sense of refreshment, whether real or perceived. To chill glassware, refrigerate for 30 minutes or freeze for 10. If you don't have space in your refrigerator, either fill glasses with crushed ice and let stand for 5 minutes, then empty and dry, or fill with ice cubes and add water, let stand for 3 — 4 minutes, then empty and dry.

• To frost a rim with salt or sugar, rub a wedge of citrus fruit around rim or dip rim in water, juice, or liquor and shake off excess. Dip rim into salt or sugar.

TOOLS

Your well-equipped bar should include the following:

• standard cocktail shaker (three-piece stainless steel set comprising shaker cup, built-in strainer, and cap.)

• mixing glass (any container used for mixing cocktail ingredients)

• tall mixing spoon

• coil-rimmed strainer

• muddler (a wooden tool for mashing cherries and other fruit)

• tongs

• fruit squeezer

• small, sharp knife for slicing fruit

• cocktail toothpicks for fruit, olives, and other garnishes

• swizzle sticks

ICE

• Make plenty of ice cubes in advance. If making punch, chill a block of ice the day before. Nothing puts a damper on a cocktail party more than a lack of ice.

• Before adding liquid, crack the ice cubes: place cubes in a heavy-duty plastic bag and tap gently with a hammer. Cracked ice will chill drinks faster. If you have excess water in the glass after adding the crushed ice, drain before adding other ingredients.

• If a recipe calls for shaved or crushed ice, wait until you are ready to mix to prepare the ice as it melts very quickly.

MIXING

• Mixing drinks by hand in a cocktail shaker or mixing glass is preferable to using a blender because blending with ice tends to add more water and dilutes the drink. Shake ingredients vigorously for 10 — 15 seconds (any longer and the ice begins to melt, leaving the drinks watery).

• A good cocktail should be neither too strong nor too weak. Follow recipe instructions precisely for best results.

• If several guests are having the same cocktail, make them in a batch rather than individually. They'll stay cooler longer.

• If the recipe calls for granulated sugar, use superfine granulated sugar and dissolve it with liquid before adding ice. Simple syrup can be used as a sweetener in many cocktails in lieu of sugar, and mixes more easily than sugar as alcohol is not an efficient sugar solvent. You can purchase simple syrup or make it yourself by combining one cup of superfine sugar and one cup of water in a small saucepan. Place over medium heat and stir until boiling, Reduce heat and simmer for 3 — 4 minutes, stirring occasionally. Let syrup cool to room temperature. Leftover syrup can be spooned into a jar and stored up to three weeks in refrigerator.

• With the exception of a self-serve punch, cocktails should be consumed immediately after they are mixed, before they warm and ingredients settle.

DON'S OLD FASHIONED AND ROGER'S MARTINI

SEASON 1, EPISODE 1

"Smoke Gets in Your Eyes"

Mad Men opens in a smoky bar, with Don Draper making notes on a napkin, an empty cocktail glass on the table. He's jotting down ideas for promoting Lucky Strike cigarettes, one of Sterling Cooper's most important clients. When the waiter asks if he'd like another drink, he replies, "Yeah, do this again. Old Fashioned, please."

An Old Fashioned: it's the very first food or beverage mentioned in Mad Men, and this popular cocktail makes many appearances in the series. It's Don's drink of choice. And Roger Sterling, with whom Don does a fair share of drinking? He's a martini man.

The unidentified restaurant where Don and Roger get loaded and down dozens of oysters later in the first season could well be the Grand Central Oyster Bar (see Grand Central Oyster Bar's Oysters Rockefeller), so we turned to this legendary Manhattan eatery for the recipes for these classic cocktails. The Oyster Bar still serves them in the classic 1960s style, too: the martinis are served in small martini glasses because, as manager Jonathan Young explained to us, the martini gets too warm in a larger glass. (The trend to larger martini glasses simply reflects Americans' penchant for bigger is better.) And the Oyster Bar mixes an Old Fashioned just as Don does: they muddle (mash) the fruit.

OLD FASHIONED

At the country club where Roger and Jane Sterling are hosting a Kentucky Derby–themed garden party (season 3, episode 3; "My Old Kentucky Home"), Don meets a man named "Connie" looking in vain for bourbon behind an untended bar. (Unbeknownst to Don, Connie is Conrad Hilton, the hotelier.) As Don goes about making two Old Fashioneds, he asks Connie if rye is okay. But whether you prefer your Old Fashioned with bourbon or rye, to muddle or not to muddle, that is the question.

An Old Fashioned typically includes sugar (dissolved with a little water), bitters, bourbon or rye, a thin slice of orange, and a cherry. When the Drapers' neighbors, Carlton and Francine Hanson, come over for cards one evening, daughter Sally makes the drinks. As she hands Don and Carlton their Old Fashioneds, Don has a little critique of Sally's style. "Muddled," he instructs. "That means smash it" (season 2, episode 2; "Flight 1"). And when Don makes Old Fashioneds for himself and Connie he muddles the fruit. Some think muddling the fruit imparts too much sweetness to the drink, but it's obviously Don's preferred method.

The earliest recipes for what would one day evolve into the Old Fashioned date to the early 1800s, and legend has it that the drink by that name first appeared at the Pendennis Club in Louisville, Kentucky, which explains why bourbon would have been the whiskey of choice. But when it comes to whiskey, Don's preferred brand is Canadian Club. (Canadian Club uses the Scottish spelling, whisky, though the American usage is whiskey.)

There are many types of whiskey. Bourbon is a corn-based spirit distilled to no more than 160 proof (80% alcohol) and aged at least two years. Tennessee whiskey is similar, but is filtered through sugar maple and charcoal. Rye makes a lighter- flavored but full-bodied whiskey and is often blended with other whiskeys to make a final product. Such blended whiskeys are often simply called rye despite the additional ingredients. Canadian Club is such a blended whiskey, made of corn, rye, rye malt, and barley distillates. Almost all whiskeys are aged for years in charred wooden barrels to add flavor and are typically 80 to 100 proof.

There have been numerous variations in Old Fashioned recipes over the years, with much attention paid to how to dissolve the sugar: some say water, others seltzer, and still others the bitters. The first recipe calling for orange and cherry together, as part of the recipe and not simply a garnish, appeared in 1933, but various recipes have incorporated orange curaçao, pineapple, lemon peel, simple syrup (instead of sugar), and even absinthe.

There is no absolutely definitive Old Fashioned recipe, but we wanted to provide the Old Fashioned as Don liked it, with his "beloved rye," as Roger once described it (season 1, episode 7; "Red in the Face"), and think the Grand Central Oyster Bar hit the oyster on the shell, so to speak, with this one.

Old Fashioned

COURTESY OF THE GRAND CENTRAL OYSTER BAR, NEW YORK, NEW YORK

NOTE: Bourbon or rye may be used in the Old Fashioned. Rye was originally used, and the Grand Central Oyster Bar is starting to use rye again in these drinks; they use Michter's, but Don would likely choose Canadian Club, the brand we often see in his office and home. Seagrams V.O. and Crown Royal were also popular in the 1960s, says Jonathan Rogers of the Grand Central Oyster Bar.

1 orange slice
1 maraschino cherry
1 teaspoon sugar Few drops of Angostura bitters A splash of soda water to muddle ingredients
2½ ounces rye or bourbon

1. In a mixing glass, muddle orange slice, cherry, sugar, bitters, and a little soda water: push around and break up cherry and orange until flavor is released.

2. Add soda water so cherry is wet and sugar is melted. Add rye or bourbon and serve over rocks, if desired.

YIELD: 1 DRINK

See color insert.

MARTINI

Unless you count the olives, a traditional martini only has two ingredients, gin and vermouth. There is some flexibility, however, as some have gin and both dry and sweet vermouth, while others include a pearl onion and/or a lemon twist. Flavored martinis, which a traditionalist such as Roger likely would have abhorred, have also appeared since the days of Mad Men: chocolate, pear, apple, and pomegranate, among them.

As with so many cocktails, the origins of the martini are, well, muddled. One legend has it that the martini originated in a Martinez, California, saloon in 1870; another says that a man named Martini di Arma di Taggia first mixed gin, vermouth, and orange bitters, chilled them on ice, and strained them into a chilled glass at New York's Knickerbocker Hotel in 1911. But the name martini first appeared in the New and Improved Bartending Manual published in 1888, lending some credence to the first story and seeming to disprove the second.

Arcane debates aside, our aim was to find a martini Roger would have savored. Since he and Don certainly seemed to be enjoying the drinks served with their oysters, it's fitting that we've used the Grand Central Oyster Bar's martini recipe, as well.

Martini

COURTESY OF THE GRAND CENTRAL OYSTER BAR, NEW YORK, NEW YORK

NOTE: Serve in a small martini glass and put leftovers in a rocks glass.

1/8 ounce dry vermouth
2½ ounces gin

1. Fill a martini glass with water and large ice cubes (enough to keep it cold while mixing drink).

2. Pour vermouth and gin into a mixing glass and stir.

3. Pour ice and water out of martini glass. Pour martini from mixing glass into martini glass.

YIELD: 1 DRINK

See color insert.

TRADER VIC'S MAI TAI

SEASON 1, EPISODE 1

"Smoke Gets in Your Eyes"

Blue waves gently lapping a golden beach on a remote Polynesian island. Native women swaying their hips in grass skirts. Trade breezes ruffling the palms. The Mai Tai cocktail summons all of those tropical images, but this mainstay of Chinese and Polynesian-themed restaurants, which appears in the very first episode of Mad Men, didn't originate in the South Pacific; it was first mixed in Oakland, California.

"We originated this drink; we made the first Mai Tai, we named the drink," wrote Victor Bergeron, better known as Trader Vic, founder of the eponymous restaurant chain, in Trader Vic's Helluva Man's Cookbook (Doubleday, 1976). "A lot of bastards all over the country have copied it and copyrighted it and claimed it for their own. I hope they get the pox. They're a bunch of lousy bastards for copying my drink."

Now that we've got that straight ...

Oddly enough, Bergeron admitted seven years before writing those words that Donn Beach (born Ernest Gantt and known as Don the Beachcomber) had come up with the original Mai Tai. Beach had long claimed to have invented the drink, and Bergeron admitted as much in conversation with Beach and a newspaper columnist. Still, Bergeron's and Beach's versions of the drink are very different. Bergeron's is a sweet-and-sour rum drink with orange curaçao, orgeat syrup, and lime juice (for the sour). Beach's has rum, Cointreau, bitters, falernum (a sweet syrup), and Pernod. (Both have been credited with creating rumaki, as well. For more on Trader Vic, Don the Beachcomber, and rumaki, see Betty's Around the World Dinner: Gazpacho and Rumaki). Perhaps it's fair to say Bergeron and Beach each invented a drink called a Mai Tai, different as their respective recipes are.

Though legend has it that Victor Bergeron was born in the South Pacific and lost a leg to a shark attack as a child (perhaps because that's what he used to tell people who asked), he was born in San Francisco and lost his leg to a childhood illness. Trader Vic's in New York was originally located in the Savoy-Plaza Hotel, where Don and Betty celebrate Valentine's Day 1962 (see Jackie Kennedy's Avocado and Crabmeat Mimosa), but later moved to its current location, the Plaza Hotel.

According to Bergeron, he was in an Oakland, California, Trader Vic's bar in 1944 and simply decided to try to come up with "the finest drink we could make." Just as Bergeron was about to taste the new concoction he and his bartender had assembled, friends from Tahiti walked in and he offered to share a first taste with them. After a sip, the woman turned to her husband and asked, "What do you think?" He replied, "It's mai tai roa áe," which in Tahitian means "out of this world" or "the best." Bergeron soon brought the cocktail to several popular Hawaiian restaurants and it took off.

When Don Draper and department store heiress Rachel Menken have dinner at the El Morocco on 54th Street (now defunct, but famous in its day for its zebra- patterned wallpaper) Don sticks to the traditional stuff — a whiskey neat this time — but Rachel has a cocktail in a tall glass with a slice of pineapple and a cherry skewered on the handle of a festive cocktail umbrella. "A special Mai Tai," says the waiter.

"That's quite a drink," observes Don.

And indeed it is. Presentation is a big part of the Mai Tai's tropical allure. When made the traditional way, it also packs a wallop like a twenty-foot wave off Waikiki. If big wave surfing isn't your thing, you can always tone a Mai Tai down by increasing the fruit juice or reducing the alcohol; it will still transport you past downtown Oakland all the way to the South Seas.

(Continues…)


Excerpted from "The Unofficial Mad Men Cookbook"
by .
Copyright © 2011 Judy Gelman and Peter Zheutlin.
Excerpted by permission of BenBella Books, Inc..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

INTRODUCTION,
Dine Like a Mad Man Sweepstakes,
Cocktails,
A Few Words About Cocktails,
Don's Old Fashioned and Roger's Martini,
Trader Vic's Mai Tai,
The Pierre Hotel Irish Coffee,
P.J. Clarke's Sidecar and Vesper,
Classic Algonquin Cocktail,
Peggy's Brandy Alexander,
Sterling Cooper Jade and Bacardi Stinger,
Bridge Night Tom Collins,
'21' Club Bloody Mary,
Stork Club Cocktail,
The Beverly Hills Hotel Royal Hawaiian,
'21' Club Vodka Gimlet,
Recipe for Disaster,
Peggy and Paul's Bacardi Rum Frappé,
Jane Sterling's Mint Julep,
The Dublin House Rusty Nail,
Canadian Clubhouse Punch and Lucky Strike Holiday Eggnog,
Joan's Blue Hawaii,
The Oak Bar Manhattan,
Playboy Whiskey Sour,
Appetizers,
Betty's Stuffed Celery,
Classic Shrimp Cocktail,
Sterling Cooper Blini and Caviar,
Pete's California Dip,
Grand Central Oyster Bar's Oysters Rockefeller,
Fans of the Mollusk,
Jerry's Deviled Eggs,
Sardi's Steak Tartar,
Betty's Around the World Dinner: Gazpacho and Rumaki,
Palm Springs Chile Rellenos,
Rockefeller Fundraiser Hors d'Oeuvres,
The Hostess with the Mostest,
Egg Rolls Sterling Cooper Style,
The Forum of the Twelve Caesars' Golden Eggs of Crassus and Marinated Olives,
Barbetta's Roasted Fresh Peppers alla Bagna Cauda,
Salads,
Jackie Kennedy's Avocado and Crabmeat Mimosa,
Sardi's Hearts of Palm Salad,
The Palm's Wedge Salad,
Carla's Potato Salad,
Keens' Caesar Salad,
Connie's Waldorf Salad,
Main Courses,
Sole Amandine Waldorf-Style with Julia Child's Potatoes au Gratin,
America's French Chef,
Trudy's Rib Eye in the Pan,
A Man's World,
Beef Wellington,
Betty's Turkey Tetrazzini,
Lutèce Gambas au Beurre d'Escargot,
Sal's Spaghetti and Meatballs with Marinara,
Trudy's Flying Roast Chicken with Stuffing,
Joan's Stuffed Crown Roast of Pork,
Don's Corned Beef Hash,
Betty's Swedish Meatballs,
Miss Farrell's Fettuccine Alfredo,
Chicken Kiev,
Pineapple-Glazed Ham,
Desserts and Sweets,
Pat Nixon's Date Nut Bread,
Sally's Cocoa Fudge Cake,
Betty's Cookbooks,
Kitty's Pineapple Upside-Down Cake,
Katherine Olson's Coffee Cake,
Henry and Betty's Apricot Apple Pie,
Faye Miller's Chocolate Chip Cookies,
Popcorn Balls,
Barbetta's Pears Baked in Red Wine alla Piemontese,
Lindy's Cherry Cheesecake,
Sally's French Toast (with Rum),
WHEN IN NEW YORK ... A HANDY LIST OF MAD MEN HAUNTS,
THANK YOU NOTES,
IMAGE CREDITS,
RECIPE INDEX,
GENERAL INDEX,
ABOUT THE AUTHORS,

What People are Saying About This

From the Publisher

"Border[ing] on culinary anthropology . . . the cookbook offers an exhaustive history of New York dining in the 1960s, right down to the actual recipes used in Draper haunts like Sardi's and The Grand Central Oyster Bar."
Associated Press

"Part cookbook, part annotated episode guide, this entertaining read has everything the die-hard Mad Men fan needs to host a fantastic cocktail party."
Library Journal

"As fun as the book is, Gelman and Zheutlin offer solid, well-researched recipes that can be confidently served to guests."
Publishers Weekly

"A culinary love letter to the award-winning drama."
The Boston Herald

"Mad Men isn't all about booze-swilling: There are also meals—plenty of meals. This stylish cookbook offers recipes for food that appears on the show, whether it's Betty's Turkey Tetrazzini or Sal's Spaghetti and Meatballs."
AM New York

"Surprisingly informative . . . It becomes clear that all the meals and snacks prepared, consumed, offered, and rejected on the series tell a story. . . Use the book as a primer for seasons 1 through 4 while you wait impatiently, bowl of homemade Chex Mix close at hand, for season 5 to air at long last."
Bookforum

"[I]t is obvious that I would greet the [Unofficial] Mad Men Cookbook with extravagant enthusiasm. And I couldn’t resist [the] recipe for cream cheese and nut balls—the perfect appetiser for your suitably retro cocktail hour."
—Nigella Lawson

"Beautifully put together . . . it has a retro feel with a touch of timelessness . . . a must-have for any Mad Men fan."
Columbus Ledger-Enquirer

"A treat! It's like going back to our parents' time and childhood with a very different eye in terms of where we are in the culinary world today. A fascinating culinary time warp."
—Evan Kleiman, Good Food, KCRW (NPR) Los Angeles

"offbeat salute to the AMC series"
The Baltimore Sun

"Why give a ho-hum, everyday cookbook when you could give one that’s Don Draper-approved instead? This book serves up more than 70 recipes from the show . . . as well as oodles of historical detail . . . The Unofficial Mad Men Cookbook is sure to appeal to foodies, history buffs, and Mad Men fans alike!"
—BettyConfidential.com

"Season 5 of Mad Men won’t premiere until March, but that doesn’t mean you can’t get a jump-start on the festivities by throwing your very own soirée . . . But stiff drinks aside, how do you ensure your retro menu is period-appropriate? For that, turn to The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men."
New York Post

"While we desperately wait for the new season to arrive and console ourselves by watching AMC reruns and past episodes on Netflix, the book provides a new way of reliving the glory of the past, while building anticipation for the future."
—TheDailyMeal.com

"The Unofficial Mad Men Cookbook is so pure: '60s classics like mushroom canapes on melba toast, turkey tetrazzini, chicken kiev. We love it!"
The Art of Eating Magazine

"Mad Men's seemingly authentic representation of 1960s America stems from its attention to historical detail—in terms of wardrobe, set dressing and cultural references—without ever crossing into kitsch. The food on the show is no exception . . . Happily, every canape, chile relleno and deviled egg has been collected into the The Unofficial Mad Men Cookbook—a collection of recipes and historical context for nearly every bite or sip consumed on the show."
LA Weekly

"A more classic selection of original New York recipes has perhaps never been assembled . . . an entertaining collection, well-researched and ready for your weekend soirees and viewing parties."
—The Bowery Boys

"The Unofficial Mad Men Cookbook is a flashback to the days of My Three Sons, Leave it to Beaver, and the Donna Reed Show all wrapped up in a neat bundle with a fun romp through the food of that era. If you wish you had grown up in the 1960s, relish the idea of having a cocktail hour every night or wish it was still appropriate to wear a silk chiffon dress and pearls to go to the grocery store, you will love this book."
—The Heritage Cook

"If you can’t wait for Mad Men and Jon Hamm’s face to get back on the air . . . whet your appetite with The Unofficial Mad Men Cookbook . . . It takes home cooks back to the culinary world of 1960s America."
The Miami Herald

"For the budding chef or burgeoning mixologist the recipes in The Unofficial Mad Men Cookbook are a chance to really test your throwback brawn in the kitchen with style, flair, and a touch of mid-century glamor. While for the seasoned foodie it is a walk through the history of the American table. And it is the definitive guide to all the best cocktails and snacks for your Mad Men premiere party—the party for which I am anxiously awaiting my email invitation."
—Girl's Guide to the Galaxy

"[The Unofficial Mad Men Cookbook] is like a nifty culinary time capsule . . . it's the next best thing to being there."
—AlDenteBlog.com

"Authors Judy Gelman and Peter Zheutlin have paid as much attention to period detail as the show's creators by tracking down versions of recipes that would have been served during the Mad Men era."
San Antonio Express-News

"In a volume that’s equal parts cookbook and historical snapshot of 1960s New York, Mad Men fanatics Judy Gelman and Peter Zheutlin help readers savor nearly every sip and morsel swallowed by Don Draper and crew during the show’s first four seasons."
Boston Globe Magazine

"The . . . authors and their team got it right. Thanks to loads of research, testing and attention to detail, The Unofficial Mad Men Cookbook . . . will pull you straight into the scenes of the AMC Emmy Award-winning show’s dining and drinking delights!"
—SheKnows.com

"Get the matches, light the stove, chill your glasses. Your menu's right here."
—Jezebel.com

"The . . . authors have immersed themselves in Matthew Weiner's 1960s, keenly examining the series in search of the recipes shared in their book. And the recipes are spot on, from cocktails to canapés, every one introduced with a synopsis of the episode it was plucked from."
—SeriousEats.com

"Like a meal in a fine restaurant, The Unofficial Mad Men Cookbook is elegant in its presentation...extra attention to detail is what elevates this book over other cookbooks . . . Even if you never cook a thing, it’s still a good read."
—UltraSwank.net

"[A]s much a history lesson as a recipe collection."
The Tampa Tribune

"[C]hock-full of recipes and back stories of the show's drinks, deserts and entrees."
Advertising Age

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