The Frugal gourmet at his best with a variety of dishes
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Book Description
Editorial Reviews
From Publishers Weekly
Having tackled cooking with wine ( The Frugal Gourmet Cooks with Wine ) and American food ( The Frugal Gourmet Cooks American ), TV chef and Methodist minister Smith now cheerfully brings ancient Chinese, Greek and Roman cookery down to earth. Much of his Herculean effort, however, turns up fare that appears relatively modern. And though the "Frug" enthusiastically talks history ("Caligula and Cleopatra used to drink expensive pearls crushed and dissolved in vinegar"), his view is unfailingly vernacular ("Those Romans must have had wild dinner parties!"). Characteristically, Smith goes out of his way to make food accessible, sometimes too much so: crushed potato chips garnish a Chinese fish salad, and MSG is an optional ingredient in many Hong Kong dishes. Unusual ingredients, cooking terms and techniques are ably covered, and the recipes themselves make entertaining reading, rollicking with such Smithisms as "cut a chicken wing into 3 logical pieces" and "the end result will just blow your socks off!" But cooking instructions can be sketchy: in a chicken stock recipe, straining and defatting techniques go unmentioned. Illustrations not seen by PW. First serial to Redbook; BOMC HomeStyle and Better Homes & Gardens Book Club main selections.
Copyright 1989 Reed Business Information, Inc.
Copyright 1989 Reed Business Information, Inc.
From Library Journal
For his latest TV series, the ever-popular Frugal Gourmet focuses on the cuisines he feels most influenced the development of Western cooking. Here are some 400 recipes for Chinese (he finds the food in today's Hong Kong better than that of mainland China), Greek, and Italian dishes. Some are updated versions of ancient dishes, but many seem merely to be typical contemporary food from the three countries; few are complicated to prepare. Smith's vast audience ensures wide demand. Previewed in Prepub Alert, LJ 5/89.
Copyright 1989 Reed Business Information, Inc.
Copyright 1989 Reed Business Information, Inc.
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Most Helpful Customer Reviews
14 of 14 people found the following review helpful
Format:Hardcover
With his very thorough research, Jeff Smith shared his studies and his knowledge very generously to readers.
This is a very fascinating book.It is not a recipe book, not a history book, not a travel book and not a book on his thoughts about cooking, it is all four elements presented in a well illustrated and well organized book.
His writing and quips brought me many smiles and giggles, so it is also entertaining as well as being a study into the cooking histories of China, Rome and Greece.
I read many books and usually donate most to second hand stores.I don't have lots of space for keeping things.Some of my books,I had to pay for in installments because they were rare and expensive.
This one will stay with me.It costed me only fifty cents and bought me a wealth of information.
I'll share a bit of information, to the Chinese cooking "is not a part of living,it is living".Greeks were instrumental in developing the frying pan.The very early Romans lived primarily on grains.
If you like cooking, history, and memoirs, you'll adore this wonderful book by Jeff Smith and I recommend it highly.
This is a very fascinating book.It is not a recipe book, not a history book, not a travel book and not a book on his thoughts about cooking, it is all four elements presented in a well illustrated and well organized book.
His writing and quips brought me many smiles and giggles, so it is also entertaining as well as being a study into the cooking histories of China, Rome and Greece.
I read many books and usually donate most to second hand stores.I don't have lots of space for keeping things.Some of my books,I had to pay for in installments because they were rare and expensive.
This one will stay with me.It costed me only fifty cents and bought me a wealth of information.
I'll share a bit of information, to the Chinese cooking "is not a part of living,it is living".Greeks were instrumental in developing the frying pan.The very early Romans lived primarily on grains.
If you like cooking, history, and memoirs, you'll adore this wonderful book by Jeff Smith and I recommend it highly.
11 of 11 people found the following review helpful
By A Customer
Format:Hardcover
Whenever I entertain my Greek relatives, they are amazed by my flair in their native cooking. Jeff's recipes are easy to follow and make Greek cooking simple.
9 of 9 people found the following review helpful
Format:Hardcover
This book by Jeff Smith has to be my favorite one that he has written. This book focuses on recipes from China, Greece, and Rome. The recies in this book are flavorful, and very enjoyable. My favorite recipe in here is strangely enough Garlic, Eggs, and Pasta. There is a wide range in recipes, both in flavors and ingredients. Jeff Smith does an excellent job of paring history as well as anecdotes with all of his recipes. This should be a must add for anyone who enjoys historical cooking.
Most Recent Customer Reviews
5.0 out of 5 stars
Mom uses this all the time
Although the author has a shady reputation, my mom loves this book, though I'm not thrilled with all the recipes.
Published 4 months ago by Joan Dearborn
5.0 out of 5 stars
HIS RECIPES WORK.
I've been using this cookbook for over 20 years now and I've never been disappointed with the results. Read more
Published 4 months ago by L. Phillips
5.0 out of 5 stars
Great Buy
Works as expected. Would buy it again and give it as a gift. The price was right and that is my story.
Published 5 months ago by George Tabback
5.0 out of 5 stars
One of my favorite cookbooks...
An ardent Jeff Smith a.k.a. Frugal Gourmet fan back in the day I purchased The Frugal Gourmet Cooks Three Ancient Cuisines when it released in 1989. Read more
Published 22 months ago by D. Massie
5.0 out of 5 stars
"FRUGS" BEST COOK BOOK!
This is an excellent cook book! It's full of great recipes and stories by a very talented cook and writer. This one focuses on 3 major influences in the culinary world. Read more
Published on May 29, 2008 by ! MR. KNOW IT ALL ;-b
5.0 out of 5 stars
Cooking with History
I never though I'd read a cookbook, but Jeff Smith is such an engaging personality that I was almost left wanting more prose and less recipes! Read more
Published on October 24, 2007 by Dayna Thomas
4.0 out of 5 stars
Fine Collection and Commentary on Cuisine Influences
Taking Chineese, Greek and Roman cooking influences, Smith ofTV fame brings forth an offering which resembles the James Beard books which provide not only great recipes but a... Read more
Published on January 23, 2002 by rodboomboom
5.0 out of 5 stars
One of my favorite books! ! !
Jeff Smith is on of my favorite authors. I know he is not a renouned one,but his cookbooks are so interesting especially Three Ancient Cusines. Read more
Published on May 10, 1998 by chefmar@yahoo.com
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