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The lost art of real cooking : rediscovering…

The lost art of real cooking : rediscovering the pleasures of traditional… (edition 2010)

by Ken Albala, Rosanna Nafziger

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Title:The lost art of real cooking : rediscovering the pleasures of traditional food, one recipe at a time
Authors:Ken Albala
Other authors:Rosanna Nafziger
Info:New York : Penguin Group, 2010.
Collections:Your library, Working on
Tags:!Sale:YS, Cooking, _hardback, __scan_cover

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The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food One Recipe at a Time by Ken Albala



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A very basic book about traditional ways of preparing various foods. Does not contain detailed recipes, but does give you the sense that you can easily prepare the items using your common sense and a few tips. Very basic but well put together. ( )
  SignoraEdie | Feb 9, 2011 |
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Amazon.com Product Description (ISBN 0399535888, Hardcover)

Read Ken Albala and Rosanna Nafziger's blogs and view their pictures on the Penguin Community.

It's time to take back the kitchen. It's time to unlock the pantry and break free from the shackles of ready-made, industrial food. It's time to cook supper.

The Lost Art of Real Cooking heralds a new old- fashioned approach to food-laborious and inconvenient, yet extraordinarily rewarding and worth bragging about. From jam, yogurt, and fresh pasta to salami, smoked meat, and strudel, Ken Albala and Rosanna Nafziger arm you with the knowledge and skills that let you connect on a deeper level with what goes into your body.

Ken and Rosanna celebrate the patience it takes to make your own sauerkraut and pickles. They divulge the mysteries of capturing wild sourdoughs and culturing butter, the beauty of rendering lard, making cheese, and brewing beer, all without the fancy toys that take away from the adventure of truly experiencing your food.

These foods were once made by the family, in the home, rather than a factory. And they can still be made in the smallest kitchens without expensive equipment, capturing flavors that speak of place and personality. What you won't find here is a collection of rigid rules for the perfect meal. Ken and Rosanna offer a wealth of recipes, history, and techniques that start with the basics and evolve into dishes that are entirely your own.

(retrieved from Amazon Thu, 12 Mar 2015 18:22:51 -0400)

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 to pastry dough.

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