One wall of Blank’s library is anchored by thousands of cookbooks compiled by churches, schools, auxiliaries and clubs in communities across North America. Here are recipes for crab cakes from Maryland, south Louisiana rabbit etouffée, Navajo fry bread and endless congealed and ambrosia salads.

There is also a section devoted to the towns of Blank’s youth, including the swampy developing neighborhood of Pennsauken, New Jersey, nicknamed “Cattail City” where his family lived. Though the chef does not have a voluminous collection of materials about his early days, New Jersey remains a powerful draw.

The Jersey shore is a great interest of mine. Those great old hotels like the Shelbourne and the Traymore fascinated me while my friends went to the steel pier. Unfortunately, I just don’t have much from that era.

Since Atlantic City was too expensive for frequent trips and Wildwood was “too city” for young Blank, he and his friends often visited small town eateries and food shacks. A number of books from these small towns highlight regional specialties like muskrat or seafood, a continuing passion for the chef.