Holiday Cooking: Make something from this historic Los Alamos cookbook and tell us about it!
- Los Alamos National Laboratory (LANL), Los Alamos, NM (United States)
Third Lab Director Harold Agnew’s barbecue sauce. Applesauce meatballs from the wife of Nobel laureate Frederick Reines. Two different recipes for chopped liver. And dozens more for soups, salads, meats, breads, desserts, drinks – plus a big taste of the past. What’s Cooking was published in Los Alamos in 1955 and recently discovered in a used bookstore in Santa Fe by Lab physicist Roseanne Cheng. “It was buried and on a forgotten shelf,” Cheng said. “I started flipping through it and I couldn’t believe all the (recognizable) names inside.” The wives of Lab staff, including prominent scientists, and Los Alamos community members had submitted recipes to the Los Alamos Chapter of Hadassah, which compiled them and printed the book.
- Research Organization:
- Los Alamos National Laboratory (LANL), Los Alamos, NM (United States)
- Sponsoring Organization:
- USDOE National Nuclear Security Administration (NNSA)
- DOE Contract Number:
- 89233218CNA000001
- OSTI ID:
- 1903519
- Report Number(s):
- LA-UR-22-32670
- Country of Publication:
- United States
- Language:
- English
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