Published in 1960, Peg Bracken's The I Hate to Cook Book became a prefeminist anthem of sorts-fast recipes for wives who'd rather "fold our big dishwater hands around a dry Martini," as Bracken wrote, than slave at the stove. The author's daughter Jo Bracken talks about the new 50th-anniversary edition.
WHY REISSUE YOUR MOM'S BOOK?
We're in the same situation people were in then, or worse-who has time to cook? And my mom was a very funny lady, so it's fun to read.
DID SHE REALLY HATE TO COOK?
She was actually a great cook-she just hated to have to do it every single day.
ARE THE RECIPES UPDATED?
I substituted ingredients that aren't available anymore, like cream of shrimp soup.
WAS SHE A FUN MOM?
Absolutely. But the first time her Birds Eye commercial came on, I tried to disappear into the folds of the couch.
FAVORITE RECIPES?
Chicken Rice Roger, Stayabed Stew, Cheese Wedges. For the book I remade every single recipe. I learned I still don't like oysters.
CHEESE WEDGES
• 1 package tube-type refrigerated biscuits
• 1/3 cup grated cheese
• ¼ cup melted butter
Cut each biscuit into four little wedges, roll them in melted butter and grated cheese, then toast them in a 400° oven for about 12 minutes.
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