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The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food One Recipe at a Time #2020

The Lost Art of Real Cooking Rediscovering the Pleasures of Traditional Food One Recipe at a Time A food historian and a recipe tester revisit old fashioned cooking and provide recipes and techniques for making food the inconvenient and difficult but highly rewarding way from pickles and fresh pa

  • Title: The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food One Recipe at a Time
  • Author: Ken Albala Rosanna Nafziger Rosanna Nafziger Henderson
  • ISBN: 9780399535888
  • Page: 163
  • Format: Hardcover
  • The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food One Recipe at a Time By Ken Albala Rosanna Nafziger Rosanna Nafziger Henderson, A food historian and a recipe tester revisit old fashioned cooking and provide recipes and techniques for making food the inconvenient and difficult but highly rewarding way, from pickles and fresh pasta, to sausage and pastry dough.Title The Lost Art of Real CookingAuthor Albala, Ken Nafziger, Rosanna Nafziger, Marjorie ILT Publisher Penguin Group USAPublication DatA food historian and a recipe tester revisit old fashioned cooking and provide recipes and techniques for making food the inconvenient and difficult but highly rewarding way, from pickles and fresh pasta, to sausage and pastry dough.Title The Lost Art of Real CookingAuthor Albala, Ken Nafziger, Rosanna Nafziger, Marjorie ILT Publisher Penguin Group USAPublication Date 2010 07 06Number of Pages 233Binding Type HARDCOVERLibrary of Congress 2009047640

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      163 Ken Albala Rosanna Nafziger Rosanna Nafziger Henderson
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      Posted by:Ken Albala Rosanna Nafziger Rosanna Nafziger Henderson
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    1 thought on “The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food One Recipe at a Time

    1. I probably have read too many of these type books because most of this I felt like I had already read before This would be a good starting ground for someone interested in eating this way though.

    2. I know some people love reading cookbooks I am not usually one of them, but this one I read beginning to end I may have skimmed the bits about making sausage It s not a recipe sort of book it s only precise where it really needs to be Otherwise, it s a handful of this, a handful of that You might think that approach would cause someone attempting the feats in the book baking wild yeast bread using your own sourdough starter, growing your own koji mold for koji pickles, of course , pork pie and a [...]

    3. I don t usually count cookbooks in my reading tally even though I quite enjoy reading them However, this book is written entirely in prose, so it felt just like reading a book There are recipes in the book they are all just written in prose, generally with very loose measurements The book is about techniques that specific recipes.The writing style was reminiscent of Jeff Smith s a.k.a The Frugal Gourmet so in Ken Albala s sections and there was definitely an emphasis on just trying things with [...]

    4. This is the best cookbook you will ever own And yes, I m including Joy of Cooking in that estimate.

    5. One can tell even from the title, if one is a perceptive reader, that this is the sort of book written by hipsters The real in the title gives the book away and the snobbery of its authors towards contemporary ways and contemporary technologies Like many cookbooks, this is written by them and not by us 1 That is not to say that the authors are not frequently amusing, and that their knowledge of historical cookbooks is not interesting, and that they do not have something to offer No, this book is [...]

    6. Mixed views on this I enjoyed the fact that this was about doing things the good old fashioned way, but on the other hand, many of the recipes are a little too vague and touchy feely Maybe if I actually try making any of them, I ll find that they aren t as vague as they seem But there are quite a few instructions that would benefit from better pictures, or better yet, a YouTube video

    7. Got this as a Christmas present and read it today This hearkens back to a pre scientific era of cooking, in which every house and inn had its own style of ale and pies and bread and so forth It s cooking without recipes, baking with dough that feels right rather than relying on particular quantities of ingredients As such, this will probably look overwhelming to people who aren t used to baking or cooking But it s also exciting It s about trying lots of stuff, failing a lot, and not getting the [...]

    8. The funny introduction makes it clear that this book isn t for everyone It s the hard way to cook, but the rewards, the reader is assured, are worth it I am not entirely convinced Growing up in rural South Africa, I have certainly been exposed to many of the techniques in the book, including smoking and drying my own meats and fish Cooking over hot coals is a cultural tradition that I fully embrace and engage in as often as possible So it s not the work or time involved that put me off the recip [...]

    9. I think I read scrape off the layer of mold that forms or some variation of that line a little too often for my food safety comfort level, so I don t know how many recipes from this book that I will actually try However, I am definitely holding on to this book just in case there is some kind of apocalypse It s good to know how to make these things especially how to make your own beer and cheese Although, in the event of some global disaster, I guess ordering things like rennet on line will be ou [...]

    10. Aside from having hard to spell last name, Ken and Rosanna have in common their interest in food Food created by hand without a lot of fuss or with some fuss that tastes good The recipes, written in paragraph style, look very delicious, and the writing is sparkling Take this paragraph Turks invade Hungary, and the stage is violently set for the remarkable collision of flaky layered pastry nee phyllo and apples Five hundred years later, Julie Andrews is singing about brown paper packages and warm [...]

    11. I found this book to be entertaining than useful Perhaps it s not meant for me, someone who has been experimenting with home making for a number of years now The recipes that I had an interest in making, I m already making the others are mostly foods that I have consciously chosen not to attempt Nevertheless, I enjoyed their slightly tongue in cheek writing, and this book certainly reminded me of other food projects that I ve been putting off Worth flipping through if you have a moderate knowle [...]

    12. What is almost as good as eating Reading about eating.This book is about doing things the hard way, pickles to sausage Mindy sent it I hope she doesn t make Olla Podrida rotten or putrid pot in translation It can contain lamb, beef, bacon, pig s feet, testuz nape , lucanega sausage, pigeons, duck hare, beef tongue, ggarbanzo beans, garlic and turnips according to the old recipe but the author encourages adding marrow, chestnuts, cockscombs, testicles, candied citron, musk and ambergris.I wonder [...]

    13. For some reason I just love reading cookbooks, particularly those that delve into doing things the old fashioned way When I first started college in 1969 my major was Home Economics Go figure Anyway, this book is well written and I learned all sorts of things, like that ricotta is made from whey and not the curds I d always wondered why ricotta was so different from cottage cheese and now I know.

    14. A perfect book for the fundamentalist foodie I really enjoyed reading this book And yes, I d have to agree with the other reviewers, it s a cookbook to read cover to cover If you are interested in learning how to pickle, can, preserve, make an amazing tomato sauce or are just looking for an author who has an excellent grasp on the English language and who will have you laughing as you read, then pick up this book.

    15. This book is excellent Written by Dr Ken Albala, a food historian and lecturer at the University of the Pacific, this book is an excellent introduction to historical cooking practices This book is not necessarily for beginners in the kitchen, the absence of lists may serve as a deterrent to some However, an experienced cook will find delicious and revolutionary old fashioned ideas in these pages Highly recommended, I make the absolute best bread now

    16. this book was a lot like wild fermentation, but i felt less interested in the recipes it was well written and a good read, but nothing really grabbed me and made me excited about cooking a lot of the recipes were also really similar to those in wild fermentation if you re in the market for a book about fermentation and eating cooking simply, i d recommend wf over this one still, not a bad book.

    17. So much than a cookbook This book is part history, part grandma s instructions on how to cook pretty much anything from scratch I will probably not make most of the stuff in this book, just because many of the recipies require such a lot of time Some i will definelty try out, others maybe just once with the kids so that they can see how it is made However, It is really interesting to read the original preparations for many of the things i ve bought or prepared in shortcut form.

    18. This is a cookbook, but not in the way we think of them now it s like a cookbook would have been 200 years ago, but taking into account modern kitchen gadgetry It was an interesting read, but I don t know how helpful it was as a guidebook I just don t have time to do everything myself maybe when the kids are older The most helpful to me was the section on bread something that s always been rather intimidating to me This cookbook made it seem much doable.

    19. Now I m done and it s time to cook Who would have thought that one little cookbook would inspire me to make my own pickles, render my own lard, and make my own butter Someday, I hope to do all of those In the meantime, the book was great I found it very readable, mostly because of the recipe format a simple paragraph rather than a list of ingredients and then the instructions I would hightly recommend it to anyone who likes to spend way too much time in the kitchen.

    20. Entertaining and so inspiring I can t wait to try my hand at making everything well, almost in the book The recipes from back in the day are fascinating and I love the way the book is written like a narrative rather than a cook book I d give the book 5 stars if they were a bit specific in the directions.

    21. I heard about this book a while back on The Splendid Table on NPR and put it on my wish list I finally got around to buying and reading it The recipes are all written in narrative form and there are lots of interesting facts and anecdotes associated with them It s a refreshing take on historical cooking and cooking in general, and definitely worth spending time reading.

    22. I haven t made anything from this book except yogurt, but it s so refreshing to find a cookbook written in such a freewheeling style As other reviewers have mentioned, it reads like a book than a cookbook, so you can literally read it cover to cover and discover how rabbit pie was cooked in medieval times in addition to how to ferment your own pickles or make your own jam.

    23. I know this is a little unconventional, but I love to read cookbooks This cookbook particularly lends itself to being read because it is written in prose A diverse collection of traditional foods and cooking methods Everything from making sauerkraut to making cheese I skipped the meat chapters yuck , but the homemade butter sounds divine.

    24. This book kind of rocked my world As a result I have some chicken stock in the fridge that simmered all night and a bowl of starter started on the counter that I hope to make some awesome bread out of next week.

    25. We read this one for my bookgroup and then made some of the recipes fromt he book The chicken liver pate was awesome, as was the strawberry pie But some of the recipes took weeks to come to fruition, so that s out for me The prose was delightful, a step back to a genteel time.

    26. This is one I should have checked out at the library first before I bought it Most of the stuff in here, this picky eater won t eat sauerkraut, yuck so I don t think this book will get much use from me, unfortunately because I did think it was well written.

    27. an incredible guide to the lost of art of cooking w antiquated techniques rosanna ken s words will enthrall you and rosanna s mother s hand drawings will delight you into foolproof cooking it s charming, well written written like an old julia child novel enjoy.

    28. Heard an interview with the author on Splendid Table, and was interested in the concept Haven t read the book, but I can tell it belongs on my bookshelf.

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