Blue Moon Inn Restaurant Cookbook - Montgomery Alabama

Blue Moon Inn Restaurant Cookbook - Montgomery Alabama is a popular collectible in the restaurant cookbook category. The Blue Moon Inn's top recipes are inside, as well as those from the owner's family. The cookbook is formally titled Once in a Blue Moon Cookbook.. 


Format: Softcover spiral bound, 212 pages 

Copyright: 1981. Fourth printing 

Publisher: Cecil M. McMillan 

Author: Cecil M. McMillan 

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Additional Details

Description: For fifty years The Blue Moon Inn was owned and operated by Leila Dowe. Its name was chosen because of the old adage, "only once in a blue moon" is it possible to find excellent food in an unusually attractive setting. The Blue Moon was located in an ante-bellum cottage, circa 1840, about two miles from downtown Montgomery, Alabama. Delicious food and good service provided by well trained, long time employees were the foundation for The Blue Moon's popularity. 

Leisurely dining was enhanced by the homey atmosphere of the old house, with its wide pine board floors and high ceilings. Attractive multi-colored table linens and artistic arrangements of fresh flowers, fruits and greenery created an atmosphere of elegance. Log fires and the glow of candle light provided a cheerful atmosphere during the winter months. In the summer, guests were delighted when drinks were served in the charming, three terraced garden, enclosed by vine covered brick walls. 

Included in this book are the most popular recipes used at The Blue Moon for nearly sixty years. Also included are many of the recipes used and treasured by the McMillan family. Mrs. V. O. McMillan and James, the family cook and man of all trades, had ample opportunities to try many recipes for the willing household, the parents and ten hungry children. 

Several of the recipes were contributed by Mrs. Mae Leapard of Tuscaloosa, Alabama. Mrs. Leapard was famous for the good food she served at Pug's Place, a popular campus restaurant owned by her brother. McMillan first became interested in the restaurant business while working at Pug's and attending the University of Alabama. He learned continental cookery and collected more recipes while working with a French chef and his staff at an exclusive country inn on Cape Cod. 

Additional old southern recipes were collected while McMillan served as Director of Food Service at The Georgia Baptist Hospital in Atlanta. Many of the recipes included in the book were requested of McMillan when he served as Restaurant Manager at Callaway Gardens. 


Condition: Cover art has some rubbing and minor wear at edges and one cracked spiral ring. Further good condition. 

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