The Story of Crisco

"The Story of Crisco" by Marion Harris Neil is a historical cookbook that traces the rise of Crisco as a game-changing ingredient in early 20th-century kitchens. The book highlights the need of alternative cooking fats and focuses on Crisco, marketed for being easier to digest, cheaper, and more flexible than butter and lard. It begins by stressing the key role of fat in cooking, claiming that Crisco would make food taste better and be healthier. Neil also talks about how Crisco quickly became an ideal alternative for a wide range of foods, and how it stands out, and then mentions a variety of recipes that will show just how useful Crisco is for all sorts of cooking every day.