Lost Art of Real Cooking : Rediscovering the Pleasures of Traditional Food One Recipe at a Time

by Albala, Ken (Author); Nafziger, Rosanna (Author)

• ISBN13: 9780399535888
• ISBN10: 0399535888
• Edition: 1st
• Format: Hardcover
• Copyright: 2010-07-06
• Publisher: Perigee Trade

Summary

It's time to take back the kitchen. It's time to unlock the pantry and break free from the shackles of ready-made, industrial food. It's time to cook supper. The Lost Art of Real Cookingheralds a new old-fashioned approach to food-laborious 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 experiencingyour 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.

Author Biography

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.

Table of Contents

Dear Gentle Reader	p. ix
A Note on Recipe Format	p. xiv
A Note on Kitchens	p. xvi
Notes on Equipment	p. xvi
Ferments of Vegetables and Legumes	p. 1
Pickles	p. 2
Sauerkraut	p. 6
Red Cabbage	p. 7
Pickle Variations on a Theme	p. 8
Olives	p. 9
Lupins	p. 10
Koji Mold	p. 11
Koji Pickles	p. 17
Miso	p. 18
Fresh Vegetables and Legumes	p. 22
Fresh Tomato Sauce	p. 23
Easy Tomato Sauce	p. 24
Beans and Greens Soup	p. 25
Onion Soup	p. 26
Gazpacho	p. 27
White Gazpacho	p. 28
Fried Baby Artichokes	p. 28
Broccoli Rabe or Rapini	p. 31
Yapraki or Dolmas (Stuffed Grape Leaves)	p. 32
Salads and their Dressings	p. 34
Fruits and Nuts	p. 38
Preserves	p. 38
Jam	p. 43
Marmalade	p. 47
Preserved Lemons	p. 52
Almonds	p. 52
Grains and Pasta	p. 55
Basic Pasta Dough	p. 56
Tagliatelle (with Tomato Sauce)	p. 57
Buckwheat Noodles	p. 60
Squash Ravioli	p. 61
Oatmeal Porridge	p. 63
Flour Tortillas	p. 64
Corn Tortillas	p. 65
Rice	p. 67
Risotto	p. 69
Paella	p. 69
Bread	p. 71
Pizza Dough	p. 73
Pizza Margherita	p. 75
American Pizza	p. 76
Pita Bread	p. 77
Challah	p. 78
Sprouted Grain Bread	p. 80
Sourdough Bread	p. 83
Wild Yeast Bread	p. 85
Wholemeal Bread	p. 89
Sourdough Herb Muffins	p. 93
Meat	p. 94
The Gentle Art of Roasting	p. 94
Roast Piggie	p. 96
Braised Game or Offal	p. 97
Meatballs	p. 101
Pork Pie	p. 102
Rabbit	p. 106
Olla Podrida	p. 111
Smoking	p. 113
Pastrami: Seasoned, Smoked, and Steamed	p. 116
Beef Jerky	p. 117
Ham: Smoked But Uncured	p. 118
Cured Meats	p. 120
Fish	p. 126
Codfish	p. 127
Tuna	p. 130
Fish Stock	p. 131
Basic Fish Soup	p. 134
Snails	p. 135
Poultry	p. 137
Chicken Stock	p. 138
Roast Fowl with Gravy	p. 140
Stuffed Conceited Chicken	p. 142
Chicken Rollatini	p. 143
Duck or Goose Confit	p. 144
Chicken, Duck, or Goose Pâté	p. 148
Dairy Products and Cheese	p. 150
Cultured Butter	p. 151
Crème Fraîche	p. 154
Ghee	p. 154
Yogurt	p. 156
Cheese	p. 160
Fermented Beverages	p. 169
Wine	p. 170
Psychic Love Wine	p. 172
Beer	p. 173
Cooking With Beer	p. 184
Beer Stews and Other Pleasant Diversions	p. 187
Pies, Pastry, and Other Confections	p. 189
Pastry for Pies	p. 190
Pie Fillings	p. 194
Strudel	p. 200
Sourdough Crepes	p. 204
Shortcakes	p. 205
Doughnuts	p. 208
Bourbon Truffles	p. 213
Dutch Baby	p. 215
Bibliography	p. 217
Sources	p. 219
Acknowledgments	p. 221
Index	p. 223
Table of Contents provided by Ingram. All Rights Reserved.