Back cover, with author photo, of “Bless the Cook” by Bessie L. Munson
This post was written by Grace Collins, a summer 2024 intern at The Texas Collection
The Texas Collection is home to an impressive assortment of over five thousand cookbooks, including several rare and notable volumes. During my internship at the Texas Collection, I had the unique opportunity to work closely with these rare cookbooks, including the remarkable Bless the Cook by Bessie Munson. Munson, a Black chef who lived in the Dallas-Fort Worth area, is an important figure in culinary history whose work is a part of the collection.
Cover of Munson’s “Bless the Cook”
The Texas Collection holds two editions of Munson’s cookbook: the original 1978 edition and a revised 1980 edition. Although both editions include Munson’s autobiographical writing, the first edition stands out for its additional content. It contains 72 extra pages that feature photographs of Munson’s life and work, along with additional recipes. The second edition is part of the Elizabeth Borst White Cookbook Collection, a substantial collection within the Texas Collection that encompasses over 2,000 cookbooks.
Bless the Cook is a distinctive cookbook that diverges from traditional formats. While it includes a variety of recipes, the first half of the book is dedicated to Munson’s personal narrative, told through the lens of her culinary experiences. This approach not only provides readers with recipes but also offers a deep dive into Munson’s life and career.
In her cookbook, Munson narrates her life from her early years through her professional achievements. Raised on a farm near Bartlett, Texas, which lies between Williamson and Bell Counties, Munson recounts how food was a central element of her upbringing. “As far back as I can remember, food has played a very important part in my life.” [2] She shares vivid memories of her time on her grandparents’ farm, including the recipes that shaped her childhood. Munson also reflects on how the hardships of the Great Depression influenced her decision to pursue a career in cooking. Her education under Lucille B. Smith at Fort Worth Vocational School was a turning point, leading to her role in the home economics department at Line Star Gas Company. This position laid the groundwork for Munson to eventually establish her own restaurant and catering business.
Photo spread on page 177 of “Bless the Cook”
In addition to her work in Texas, Munson’s career took her to California, where she further honed her culinary skills. Settling in Los Angeles and later in Altadena, she managed a successful catering business while her husband operated a restaurant. Munson’s approach to catering was both innovative and highly personalized. She likened her catering style to, “the challenge that a decorator feels designing a home, or a beautician does creating a hairdo just for one individual… that’s how I like to create my food menus.” [3] This philosophy is reflected in her recipe for radish flowers, which exemplifies her creative approach to food presentation.
Upon returning to Texas, Munson continued to build on her impressive career. She worked with renowned establishments such as Neiman Marcus, Le Besse, the Baker Hotel, and Camp Waldemar. Her culinary expertise was further showcased when she secured a significant food contract with the Federal Aviation Administration at Euless, Texas (the Fort Worth Air Traffic Control Center) in 1977. Munson humorously notes that “I’m not going to give you all the entrees or main meat courses that we served at F.A.A. because we’d just have one big cookbook of entrees if I tried.” [4] Her career also included numerous catering events, cooking demonstrations, and classes across the nation, demonstrating her versatility and widespread influence.
Illustrated section page for Desserts chapter of “Bless the Cook”
The second edition of Bless the Cook continues to capture Munson’s legacy, with additional insights and reflections on her career. In this edition, she writes, “People love my ‘more than a cookbook’ so much… I want to convey this message to all of you: from my humble beginning at my grandmother’s table, I have blossomed into a full-fledged food service person… My career has been and is a very rewarding and reaching-out experience. The love and warmth that go along with serving fine foods, beautifully, to people who enjoy eating with companionship and grace, is my own special contribution. I hope this book ‘Bless the Cook’, will help you prepare the kinds of food that you will be proud to serve. And I hope these menus and recipes and personal reminiscences will enhance your lives as they have mine.” [5]
Despite her considerable contributions to the culinary world, Bessie Munson remains a somewhat elusive figure beyond her cookbook. Her work provides a fascinating glimpse into her life and career, showcasing the intersection of personal narrative and culinary expertise.
Sources Cited:
Munson, Bessie. Bless the Cook. Arlington: Arlington Century Press, 1978.
Munson, Bessie. Bless the Cook. Arlington: Arlington Century Press, 1980.
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