In celebration of 100 years in Midtown, the High Museum of Art reprinted a community cookbook first published in 1981.
This latest edition marks the fifth reprinting of “The High Museum of Art Recipe Collection” over the last 45 years. The cookbook was also reprinted in 1982, 1987, and in 1992, with an expanded introduction by Atlanta native and celebrated author Pat Conroy.
Originally published as a fundraiser for the museum, The Member’s Guild of the High compiled the cookbook by gathering recipes from members, supporters, and volunteers.
“The High Museum of Art Recipe Collection is a beloved community cookbook that brings together favorite recipes and cherished memories from the High’s extended family of members, volunteers and supporters,” said Angela Jaeger, director of retail operations. Jaeger referred to the 2026 reprinting of the cookbook as “a nostalgic keepsake” for food lovers and collectors.
Reviving old recipes
The High’s Public Engagement Director Erin Dougherty was tasked with the most recent reprinting of the cookbook. Its reintroduction to Atlanta took place on Oct. 7 at the Recipe Revival event at the High, with a panel of four Atlanta chefs talking about the importance of the recipes in the 45-year-old cookbook.
Moderated by Dougherty, the panel included chefs J. Trent Harris (Mujo, Koshu Club), Jiyeon Lee (Heiroom Market BBQ), Craig Richards (Lyla Lila, Elise), and Steven Satterfield (Miller Union, Madeira Park). The event ended with a tasting by the chefs, who spotlighted dishes based on recipes from the cookbook.
Satterfield handled appetizers, modern iterations of the cookbook’s recipes for Egg Salad with Caviar and Gurkas Dilisas (Norwegian hors d’oeuvres). Lee covered the soup course with her take on the recipe for Old Fashioned Brunswick Stew, which she served with cornbread. Harris expanded on the Green Beans with Walnuts recipe, adding Hokkaido scallops to the dish. Richards capped off the cookbook tasting with an exact recreation of its recipe for Ginger Bread Cake.
Related story:
The High Museum at 100
Recipe challenges
The recipes in the High cookbook remain as they did in 1981, even as some ingredients, canned goods, and cooking techniques have fallen out of fashion.
Richards opted to follow the recipe for the Ginger Bread Cake to the letter, save using a stand mixer. The convenience of using an electric mixer ultimately compromised the texture of the cake. He scrapped the batter and started over, mixing it by hand. He found that the added air bubbles are necessary for a buoyant texture, which complements the subtle gingerbread flavor of the cake.
Richards sees the cookbook as a glimpse into Atlanta’s culinary past. For him, some of the more dated recipes and ingredients showcase how much the city’s food scene has grown and diversified over the last 45 years.
“When this cookbook was written, there was no Whole Foods,” Richards said of accessing ingredients. “You couldn’t order product from Amazon. That narrows the scope of the recipes.”
“Today, we’re used to different kinds of ingredients from all over the world that we weren’t [exposed] to back then. Peoples’ tastes have changed,” he added.
Copies of “The High Museum of Art Recipe Collection” are available for purchase for $24.99 at the museum shop or online. Proceeds from the cookbook go to support the High and its educational programs.
