This isn't your grandma's cookbook. Published in 1922, The Stag Cook Book is exactly what it sounds like: a collection of recipes submitted exclusively by men, for men. The editor, Carroll Mac Sheridan, gathered entries from a who's-who of the Roaring Twenties, from actors like John Barrymore to politicians and writers. The result is less a practical guide to cooking and more a social experiment bound in leather.

The Story

There's no plot, but there's definitely a story. Each contributor offers a dish, often with a brief, boastful note about its simplicity or manliness. You'll find recipes for everything from 'Scotch Woodcock' (which contains no woodcock) to elaborate, booze-soaked desserts. The instructions are famously vague, assuming a level of kitchen skill that most of these 'stag' chefs probably didn't possess. Reading it feels like overhearing a conversation in a smoky gentleman's club, full of bravado and very little practical advice.

Why You Should Read It

I love this book because it's unintentionally funny and revealing. It captures a specific moment when domesticity was being renegotiated. These men aren't trying to be chefs; they're performing masculinity through cooking. The recipes are a window into their tastes, their hobbies, and their complete lack of interest in washing dishes. It's a quick read that will make you laugh, cringe, and maybe even wonder if you should try making 'Football Salad.'

Final Verdict

Perfect for food history nerds, fans of the 1920s, or anyone who enjoys a good, quirky primary source. It's not a book you cook from (please don't), but it's a fantastic conversation starter. If you like the idea of historical artifacts that are both pompous and a little bit ridiculous, this slim volume is a delight.