Barbara Morris and Alice Roberts, Gourmet Sour Cream Cookery (1974)

Gourmet Sour Cream Cookery front coverGourmet Sour Cream Cookery back cover

Mmmmm, sour cream for breakfast, sour cream for lunch, and sour cream for dinner.

Why so much sour cream? Simple–you should eat it “for health and economy” the subtitle declares.

Don’t get us wrong—sour cream is tasty.

But we think the authors oversell its virtue a wee bit. Sure, sour creme can make bitter vegetables more palatable—mostly by obliterating their flavor.

Really, do we need sour cream in a recipe for “chocolate dream cookies”? Or how about in a batch of “lemon cookies”? We think not.

Get a copy!


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