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182386679
The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food One Recipe at a Time Hardcover July 6, 2010
Item #:
182386679
BSD 30
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Product Details
| Publisher | TarcherPerigee |
| Publication date | July 6, 2010 |
| Edition | 1st |
| Language | English |
| Print length | 256 pages |
| ISBN-10 | 0399535888 |
| ISBN-13 | 978-0399535888 |
| Item Weight | 12.5 ounces (354.38 grams) |
| Dimensions | 5.6 x 0.96 x 8.54 inches (14.2 x 2.4 x 21.7 cm) |
Product Description
The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food One Recipe at a Time Hardcover July 6, 2010
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Customer Questions & Answers
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Question:
What types of recipes are included?
Answer: The book includes recipes for jam, yogurt, fresh pasta, salami, smoked meat, and more. -
Question:
Do I need special equipment to follow the recipes?
Answer: No, all recipes can be made without fancy tools, using just basic kitchen items. -
Question:
Can beginners follow the recipes?
Answer: Yes, the book starts with basic techniques and gradually introduces more complex dishes.
History Editorial Review
**Editorial Review of "The Lost Art of Real Cooking"** "The Lost Art of Real Cooking," authored by Ken Albala, is a captivating exploration into the world of traditional cooking that transcends mere recipe collections. Readers and culinary enthusiasts have praised the book for its rich historical context, light-hearted narrative, and invitation to embrace the joys of cooking as an art form. Rather than presenting step-by-step instructions with precise quantities, Albala encourages a more intuitive approach to cooking. This method appeals to those who relish experimenting in the kitchen and savoring the process of food preparation. Many reviewers recognize that this book requires a shift in mindset; it thrives on the philosophy of slow cooking, creativity, and learning through experience—qualities that evoke memories of cooking practices from generations past. Ingredients and techniques are described in a casual, often conversational manner, fostering a sense of confidence in readers who may feel timid about cooking without strict guidelines. This has led to a sense of empowerment for many, allowing them to try things they previously thought were daunting, such as making homemade pasta or yogurt. However, those accustomed to modern, fast-paced cooking with rigorous structures may feel out of place in Albala’s world. The absence of detailed ingredient lists and illustrations may deter some; indeed, one reader's critique focused on the omission of a classic pound cake recipe—while simultaneously acknowledging the book’s merits. Nevertheless, "The Lost Art of Real Cooking" stands out as much more than just a cookbook. It encourages a delightful food journey where the act of cooking becomes a form of personal expression and rediscovery of traditional culinary arts. This book is best suited for individuals who appreciate food culture, enjoy spending time in the kitchen, and are excited about engaging with recipes as a starting point for exploration rather than an endpoint. **
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Pros
- Encourages intuitive cooking without strict measurements.
- Offers a rich historical context and narrative style.
- Empowers readers to try new techniques and ingredients with confidence.
- A enjoyable read even for those who don’t typically read cookbooks.
- Promotes traditional cooking methods and a slower, more mindful approach to food preparation.
Cons
- Lacks detailed ingredient lists and specific cooking instructions, which may frustrate some readers.
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Features & Benefits
- Rediscover the art of traditional cooking from scratch.
- Learn to make jam, yogurt, pasta, salami, and more.
- Gain skills to craft homemade sauerkraut, pickles, and butter.
- No fancy equipment needed - just your kitchen and passion.
- Enjoy the satisfaction of food made by your own hands.
- Explore recipes that allow for personal creativity and flavor.
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