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Processed and convenience foods and shortcut cooking methods have become so entrenched in our culinary culture, it’s easy to forget just how much we have forgotten about real cooking. But cooking instructor Darina Allen knows all too well. More and more of her students arrive having never cooked so much as an egg, or needing lessons in remedial onion chopping. She remembers one student who thought she’d ruined a bowl of heavy cream because she’d whipped it too much. She thought the clumps and clots in the bowl meant it was bad. “I said, ‘Stop! Don’t throw it out!’ ” says Allen, author of Forgotten Skills of Cooking. “I said, ‘You’ve made butter!’ She was completely fascinated.” (Michele Kayal Associated Press, 7/3/2014)
Winner of the Andre Simon Food Awards Best Food Book of 2009See all Editorial Reviews
Great cookbook if you want to get back to basics and do it excellently!!!Published 10 months ago by Earthwoman
This is the book that sits right next to my Joy of Cooking cookbook I got from High School graduation. Read morePublished 11 months ago by L. Spikes
This is likely the most used cookbook I own. Forget how fillet a fish or truss a chicken, Darina has it covered. Read morePublished 11 months ago by Brittany