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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
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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)
From the Publisher
Winner of the Andre Simon Food Awards Best Food Book of 2009
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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.