“It’s like time travel.” A cookbook signed by Julia Child at Kitchen Lingo, a new culinary bookstore on Fourth Street, Wednesday, March 15, 2023. “Recreating a dish that hasn’t been made in 50 years, 75 years or almost 100 years … seeing what people were eating and finding those ingredients,” Miller said. Now, he says he really just wants to share the magic-and the historical value-of cookbooks, from rare, out-of-print vintage to the lightly seasoned. He has worked just about every job in the food industry one can imagine, from restaurant employee to restaurant owner to covering the local culinary scene. Miller moved to Long Beach 10 years ago after leaving the restaurant world behind. “I hope to build up an enormous collection of things that are out of print and are collectible and rare and funky and different, along with a huge collection of new really interesting titles,” he said. Miller said he’s still heavily steeped in the process of building his inventory to the standard of what he envisions. “You don’t see that in an old thumbed-through copy of ‘Grapes of Wrath.’” “It was a big to-do, with everyone dressed up,” Miller said. Inside, he discovered old photographs of the book’s previous owners putting the book’s recipes to use. Matt Miller, owner of newly opened Kitchen Lingo Books, recently found this 1961 copy of “The New York Times Cookbook” by Craig Claiborne. Not only had its likely original owner written inside most of the pages, detailing their own edits and versions of the recipes inside, there were photographs, neatly preserved between the pages, of a dinner party they had thrown with the dishes they prepared using that book.
#Lingo learning books how to
He had just gotten a huge shipment of texts covering everything from foraging edible weeds to learning how to grow koji (that’s a fungus used for a spectrum of culinary purposes).Īmong the stacks, he plucked a particularly “seasoned” 1961 copy of The New York Times Cookbook by Craig Claiborne. Just a few days later, he told the Post that he was, quite literally, up to his ears in books. These books-and their highlighted recipes and tagged pages-are time capsules, he says.Ī former restaurateur, food writer and former Long Beach Post contributor, Miller opened the doors to Kitchen Lingo for a soft opening on March 11. Kitchen Lingo Books, Miller’s newly opened culinary bookstore on Long Beach’s Retro Row, offers what he describes as “seasoned” rather than “used” cookbooks. When Matt Miller opens a used book, he often finds it distracting when it is overly dog-eared and marred with underlined passages.īut when it comes to the pen marks within old cookbooks, his perspective shifts.
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