It’s well-established that a Columbia degree can be a recipe for success, but it turns out that a Columbia cook of the 1940s could also make any meal a success. That’s clear by leafing through a spiral-bound cookbook called What’s Cooking at Columbia: A Recipe Book, originally confected during World War II and updated in 1948. Its light blue cover shows the iconic Alma Mater statue with a steaming cooking pot in one hand, a spoon in the other, and wearing a chef’s toque.
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