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"Almost all the recipes on offer here, from pickles to pastry, are doable in the humblest of kitchens..."
-The Wall Street Journal
Ken Albala, is professor of history at the University of the Pacific and author of Eating Right in the Renaissance, The Banquet, and Beans: A History. Visit his website at www.kenalbala.blogspot.com.
Rosanna Nafziger spent her girlhood working in the orchard and selling pies at market. Now she writes about old-fashioned cookery on her blog, Paprikahead.com.
I learned of this on a foodie site. Ordered it and was very impressed. Has in depth discussion of HOW to do the old cooking techniques. This is not a recipe book. Read morePublished 15 months ago by Midwest Lady
At the recommendation of an on-line friend I finally caved, and bought this book. I'm oh so very glad I did! It's a cookbook to read, not just follow recipes. Read morePublished 18 months ago by SueZQ
I'm going to make 80% of the foods in this book. I've already done these foods but this book shone a new light on it, you must read it to understand. Read morePublished 23 months ago by misspriss
I love this book although the almond milk did not turn out, the moroccin lemons rock and so does the sour dough not only that but its fun to just readPublished 24 months ago by kimi
When the tasting chef at my company mentioned that this was his favorite cookbook, I immediately took note. I'm so happy that I did! Read morePublished on June 20, 2013 by Trent
great book. I love the way it is written. I won't necessarily have it sitting open in while i'm cooking in the kitchen, but it will be used to inspire new recipes.Published on June 10, 2013 by travis yutzy
I bought this for a friend who asked me to purchase it for her. She does a lot of cooking from scratch and loves the book.Published on May 31, 2013 by Frank
I know some people love reading cookbooks. I am not usually one of them, but this one I read beginning to end. (I may have skimmed the bits about making sausage. Read morePublished on January 11, 2013 by Evelyn S.
I want to buy this book for all my friends. The authors are straight-forward and treat cooking as it should be treated: a life skill that few people cultivate anymore. Read morePublished on July 20, 2012 by ash