The Lost Art of Real Cooking:
Rediscovering the Pleasures of Traditional Food One Recipe at a Time
Ken Albala and Rosanna Nafzinger Henderson
Ken Albala teaches courses on the Renaissance and the Reformation, Food history and the history of medicine at the University of the Pacific. He has written several books on the history of food. Writer Rosanna Nafziger Henderson grew up in both Virginias where she learned the arts of traditional cooking. The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food One Recipe at a Time Ken Albala and Rosanna Nafzinger Henderson take us back to an age before everything was neatly packaged and prepared for the microwave or the oven and just requires dialing in the right time and temperature and pushing the right buttons. They take us to a time when cooking used natural ingredients and took time and effort. Their introduction introduces their philosophy and reviews the kinds of equipment you will need. They cover fermented and fresh vegetables and legumes, fruits and nuts, grains and pasta, bread, meat, fish, poultry, dairy products and cheese, fermented beverages, and desserts. Both authors know their way around a kitchen and they alternate recipes. Albala informs his recipes with is historical studies but it is obvious that he has prepared this food numerous times. Nafziger shares food and these tradition she grew up with. Together they entertain, inform and teach us cooking traditions from the past. I probably will not adopt their methods as my main food preparation method but I will revisit several of their recipes. I checked this book out of the library and enjoyed it so much that I bought it.
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