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Forgotten Skills of Cooking: The Time-Honored Ways are the Best - Over 700 Recipes Show You Why Hardcover – March 16, 2010
"100 Million Years of Food" by Stephen Le
A fascinating tour through the evolution of the human diet, and how we can improve our health by understanding our complicated history with food. Learn more
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More About the Author
Darina is the award-winning author of Irish Traditional Cooking, Ballymaloe Cookery Course, A Year at Ballymaloe, Healthy Gluten-free Eating (with Rosemary Kearney), and Easy Entertaining, which won the 2006 Chefs and Restaurants Award from the IACP. She is Ireland's most famous TV cook, having presented nine series of her cooking program, "Simply Delicious," on television around the world.
Darina founded the first Farmers' Markets in Ireland and is a tireless campaigner for local produce. She was awarded the Cooking for Solutions Conservation Leadership Award - Chef of the Year 2008 by the Monterey Bay Aquarium in California. She is also a natural teacher and was awarded the IACP's 2005 Cooking Teacher of the Year Award.
Top Customer Reviews
Admittedly, there are things in Forgotten Skills that I'll never venture to try, such as the tripe on page 184, or the brawn on page 320. I'm not exactly tempted by the recipe for beef dripping on toast on page 177. But there are plenty of examples of recipes that are staples in many of our kitchens, reimagined from a fresh, farmy (to invent an adjective) perspective, such as beef stew (pp. 163), quiche Lorraine (pp. 250), and a delicious bacon and cheddar cheese strata that you absolutely must try (pp. 579). It seems like we've skipped spring altogether this year and headed straight into summer. In this current heat, I can't wait to try the recipe for Ballymaloe vanilla ice cream (no ice cream maker required!) on page 207. The simplicity reminds me of how my grandmother used to wait for a second snow, and then set out a large metal bowl to collect enough flakes to add in condensed milk, and, voila!, delicious ice cream.
Don't be discouraged by the opening chapter, which addresses various edible flowers, herbs, and weeds that you can scavenge and prepare in various dishes. Those recipes set the tone for the rest of the book, but in no way define it.Read more ›
Nourishing Traditions has been my favorite 'back to basics' cookbook up until now- and I still love it but this by far takes the cake. Like NT it contains several recipes involving herbs and foraged foods and fruits, and gives attention to foods like bone marrow that have long been left out of the modern cookbook. Not only does it contain a huge amount of recipes but it also has a nice aesthetic appeal with its hardcover, purple silk bookmark, glossy pages and beautiful photographs.
This book also gives homesteading tips without going into ridiculous detail- like how to care for chickens, how to smoke food, how to forage, how to clean a fish, diagrams of the cuts of meats of different animals, how to make beer.
And on top of it all- there are short entertaining stories about the author's childhood- mistakes made while cooking and the sometimes delicious surprises that resulted from those mistakes.
Any book that has recipes for dandelion wine and nettle soup has my vote but this goes above and beyond anything I could have dreamed up.
Darina, called by some "The Irish Julia Child", has been running a cooking school in Ireland for some twenty five years. This book is the product of those lessons, imparting kitchen wisdom and food lore that our generation imbibed with our mother's milk along with the oft-repeated "Use it up, wear it out, make it do or do without!" - wisdom that has disappeared under the onslaught of prepackaged, pre-prepared "food."
Darina and I are of an age. About the time that she started her cooking school I stood in my kitchen one day baking a cake. A young mother from the neighborhood dropped by as I mixed and asked what I was doing. "Baking a cake," I replied. My neighbor looked all around the kitchen, then asked again "What are you doing?" - and again I replied "Baking a cake." This time the young woman examined every nook and cranny, even looking into the trash bin, and then in great frustration practically shouted at me "Tell me what you are doing!" When I again replied that I was baking a cake this young woman said to me "You can't be baking a cake. There is no box!"
Darina's inspiration for her Forgotten Skills classes, which have resulted in this book, was a bit different. She recounts the time she caught a student preparing to dump overbeaten cream into the pig slops instead of simply turning it into butter.Read more ›
Most Recent Customer Reviews
Great cookbook if you want to get back to basics and do it excellently!!!Published 14 months ago by Earthwoman