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Make your own convenience foods: How to make chemical-free foods that are fast, simple, and economical Hardcover


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Product Details

  • Hardcover: 239 pages
  • Publisher: Macmillan (1978)
  • Language: English
  • ISBN-10: 0025430505
  • ISBN-13: 978-0025430501
  • Product Dimensions: 8.2 x 5.8 x 0.9 inches
  • Shipping Weight: 12.8 ounces
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #1,817,391 in Books (See Top 100 in Books)

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4 of 4 people found the following review helpful By Diane C. Howard on November 10, 2010
Format: Board book Verified Purchase
This book is from the 1970s. The Amana RadarRange was a new and exciting thing, though scary because it could make you sterile, LOL.
Though not quite a back-to-the-land book, this book does reflect a definite distrust of chemicals and additives. If I remember, the publishing date is right after the Red Dye #2 thing.
Chapters include
1. "Get into the make your own food mood" which describes the philosophy behind making your own food
2. Simple Equipment You Will Need
3 Saving Money on Food Costs
4. Natural "additives" and Ingredients for Professional Results
Chaptres 5 through 24 are the recipes. Bread, breakfast foods, yogurt, a "better than bacon" meat strip, cheese, lunch meats (meat spreads and meatloaf, with a pickle loaf that is kind of a cold cut), meat substitutes, beverages (sunflower seed coffee, molassas coffee), starches, baby foods, frozen dinners, bag lunches, booze (dandelion wine, apple wine and grape wine), even PAM (sort of. It's lecithin and vodka. The lecithin stops things from sticking to the pan, and the vodka makes it pourable. Not sprayable), cat and dog food, snacks (carob bars, peanut butter and brewer's yeast drops) and more.
The last chapter has tips.
No longer as useful as other books, it still is a fun and fair addition to your library, especially if you are trying to avoid chemicals. But be aware that most info in here is available elsewhere, and harkens back to flower children, maxi-skirts, and Welcome Back Kotter. Like I said, dated, but with a few surprises.
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2 of 2 people found the following review helpful By M. Nummer on May 7, 2009
Format: Hardcover
I have used this book for many years and I needed a replacement. The butter is especially good. And the replacement "Pam" is much better than using Pam or grease.
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1 of 1 people found the following review helpful By Warchild on August 15, 2012
Format: Hardcover
This is a book that we've had in the family since it first came out - same edition nonetheless. The recipes I most appreciate are for the cheese and the vegetarian steak; best veggie burger ever. Nothing I have made from this book has gone to waste or been a failure and I like it because I am a health conscious vegetarian celiac so the more basic the recipe, the easier it is to successfully adapt. When my copy falls apart, I'll get out the duct tape - I don't want to be without this cookbook.
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Format: Board book
This book was handed down to me from my mother. The first recipe I made was for yogurt bread. Amazingly simple! This is the first recipe that I have tried, in recent years, where the bread rises the way it is supposed to. The bread is terrific. This recipe makes two loaves! There are other recipes that are equally as good. It is not the flashiest book in my collection. It is from the 70's, but it has some great basic information.
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