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Lost Recipes: Meals to Share with Friends and Family Hardcover – October 14, 2003
Frequently Bought Together
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Among the soup-to-nuts chapters, "Yesterdays Side Dishes--Today's Vegetarian Centerpiece," scores with main-dishes like First-Prize Onion Casserole and Welsh Rarebit. "Real Salads and Dandy Dressings" offers equally revivable fare like Brown Derby Cobb Salad and Green Goddess Dressing, while chapters on breads and sweets present the "nostalgic" likes of Monkey Bread, Lazy Daisy Cake, and Dainty Pralines. (Readers should know that other versions of some recipes have appeared in previous Cunningham works.) Illustrated, and with pithy excerpts on food and dining from writers ranging from Brillat-Savarin to Eric Schlosser, the book is another Cunningham treasure. --Arthur Boehm
From the Inside Flap
To: The American home cook
Subject (URGENT): The family table
We need to lure our families, friends, and neighbors back to the table, to sit down and eat together. It is important that we be in charge again of our cooking, working with fresh, unadulterated ingredients. Enclosed you will find many simple-to-make, good-tasting, inexpensive dishes from the past that taste better than ever today. I urge you to try them.
- Good soups--satisfying one-dish meals that can be made ahead
- Dishes that can be made with what's on hand--First-Prize Onion Casserole, Shepherd's Pie, Salmon or Tuna Loaf
- Vegetables baked and ready for the table
- "Real salads, substantial enough for lunch or supper, with snappy dressings
- Breads and cookies, puddings and cakes that you loved as a child
PS: There is nothing like the satisfaction of sharing with others something you have cooked yourself
Top Customer Reviews
After reading "Lost Recipes," I was agog with renewed respect for Marion Cunningham. She is a woman with a mission--to encourage friends and families to sit down and share a meal, a simple one easily as satisfying (or even more so) as one calculated to impress. Her accessible presentation of the recipes in this book may well persuade even the most food-prep-averse to try out her dishes assembled from ingredients that are almost always more economical to purchase than to resort to mundane restaurant or take-out fare.
Virtually all of the recipes can be prepared with pantry staples or supplies from most any grocery store. If these dishes can't be put together in one go (or if the cook prefers not to), Cunningham offers succinct instructions on how to proceed in simple stages. There are a number of completely do-ahead offerings, and there's much to please vegetarians as well as those who choose not to combine meat and dairy, with a few easy and obvious substitutions.
The art director of "Lost Recipes" merits five stars as well. Layout and illustrations are gorgeous, and the book has an unusual, and most welcome, feature: a front cover that allows the brand-new book to lie flat, as well as providing a roomy pocket to accommodate jotted notes, clippings from newspapers and magazines, and other info that is likely to be lost rather than to be found and followed.
Cunningham enhances her text with relevant quotes on dining ranging from Brillat-Savarin to contemporary writers, many of which are unfamiliar even to rabid cookbook collectors. And as the holidays draw near, it's worth noting that this book is quite reasonably priced.Read more ›
If you are new to cooking, I also recommend "Learning to Cook with Marion Cunningham," which has many easy recipes that will impress your friends who are also new cooks! Either book would be a great graduation or wedding gift.
I think this book would make a lovely gift for a new bride, a college graduate or anyone that has the best intentions about trying to call for take-out food just a little less. I agree with the criticisms here about the binding on this one. While the inside pocket to store your own recipes is a cute idea, a spiral bound book would work better in the kitchen. But that doesn't stop me from giving this book 5 stars. I really think you'll love it!
Then I settled down to actually try out the recipes, and was delighted with every one that I tried! Even better, I found that the book is a virtual compendium of my family's "favorite dishes" . . . recipes that I had gradually searched out or serendipitously discovered by trial and error from a huge collection of cookbooks over the past several years. What a lot of trouble it would have saved had I simply ordered this cookbook in the first place!
(Chicken and dumplings, Salad Nicoise, Corn pudding, New England Boiled Dinner, Monkey Bread, Strawberry Shortcake with a biscuit-type base . . . the list of simple, down-home style recipes goes on and on.)
The book also includes very useful, concise advice for such things as cutting up a whole chicken or freezing bones for making homemade broth. It gives good ideas for ingredient substitutions according to what you have on hand or what is in season, and even helps you figure out what to do with specific sauces, chutneys, and side dishes once you have made them . . . what to serve them with, for example.
For me, this book is a winner! However, I will have to agree with the reviewers who have complained about the odd physical format of the book. It is definitely not built to stand up well over long-term use. How unfortunate.
Most Recent Customer Reviews
Marion Cunningham's cookbooks are wonderful, and this one is no exception. Well made with a nice layout, cute mini-folder for stray recipe cards and the usual excellent selection... Read morePublished 4 months ago by Erin
This recipe book is beautifully put together. There's even an inside pocket where I can add more recipes of my own. I plan on cooking a lot from the book. Read morePublished 13 months ago by C. Gray
I bought this book as a gift, but the recipes look really interesting to me--practical, sturdy, good food. Read morePublished 20 months ago by Susan Z. Douglas
This is a great cookbook for those who really love home cooking. It has wonderful tried-and-true recipes that everyone loves.Published on February 21, 2014 by Pat S.
It's a cook book, I haven't tried any of the recipes yet, but eventually. please don't pester me anymore about this.Published on September 7, 2013 by pat rice