Title
The Lost Art Of Real Cooking: Rediscovering The Pleasures Of Traditional Food One Recipe At A Time,Used
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Read Ken Albala And Rosanna Nafziger'S Blogs And View Their Pictures On The Penguin Community.It'S Time To Take Back The Kitchen. It'S Time To Unlock The Pantry And Break Free From The Shackles Of Readymade, Industrial Food. It'S Time To Cook Supper.The Lost Art Of Real Cooking Heralds A New Oldfashioned Approach To Foodlaborious And Inconvenient, Yet Extraordinarily Rewarding And Worth Bragging About. From Jam, Yogurt, And Fresh Pasta To Salami, Smoked Meat, And Strudel, Ken Albala And Rosanna Nafziger Arm You With The Knowledge And Skills That Let You Connect On A Deeper Level With What Goes Into Your Body.Ken And Rosanna Celebrate The Patience It Takes To Make Your Own Sauerkraut And Pickles. They Divulge The Mysteries Of Capturing Wild Sourdoughs And Culturing Butter, The Beauty Of Rendering Lard, Making Cheese, And Brewing Beer, All Without The Fancy Toys That Take Away From The Adventure Of Truly Experiencing Your Food.These Foods Were Once Made By The Family, In The Home, Rather Than A Factory. And They Can Still Be Made In The Smallest Kitchens Without Expensive Equipment, Capturing Flavors That Speak Of Place And Personality. What You Won'T Find Here Is A Collection Of Rigid Rules For The Perfect Meal. Ken And Rosanna Offer A Wealth Of Recipes, History, And Techniques That Start With The Basics And Evolve Into Dishes That Are Entirely Your Own.
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- Q: What is the main theme of 'The Lost Art of Real Cooking'? A: 'The Lost Art of Real Cooking' emphasizes a return to traditional cooking methods, encouraging readers to reconnect with the process of preparing food from scratch, rather than relying on industrialized, ready-made meals.
- Q: Who are the authors of this book? A: The book is authored by Ken Albala and Rosanna Nafziger, who share their expertise in traditional cooking practices.
- Q: What type of recipes can I expect to find in this book? A: The book includes a variety of recipes ranging from making jam, yogurt, and fresh pasta to salami, smoked meat, and strudel, all emphasizing traditional techniques.
- Q: Is 'The Lost Art of Real Cooking' suitable for beginners? A: Yes, the book is designed to cater to all skill levels, starting with basic techniques and recipes that evolve into more complex dishes.
- Q: What is the book's binding and page count? A: 'The Lost Art of Real Cooking' is available in hardcover format and contains 256 pages.
- Q: When was 'The Lost Art of Real Cooking' published? A: The book was published on July 6, 2010.
- Q: Does the book provide insights into food history? A: Yes, the authors incorporate historical context and techniques about traditional food preparation throughout the book.
- Q: Can I make these recipes without special equipment? A: Absolutely, the book emphasizes cooking without fancy equipment, allowing readers to create traditional foods using basic kitchen tools.
- Q: What is the item condition of the book? A: The book is listed in 'Good' condition.
- Q: Is this book focused on any specific dietary needs? A: While the book does not cater to specific dietary restrictions, it promotes whole foods made from scratch, which can be adapted to various dietary needs.