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Forgotten Skills of Cooking: The Time-Honored Ways Are the Best--Over 700 Recipes Show You Why Hardcover – Mar 16 2010


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Product Details

  • Hardcover: 600 pages
  • Publisher: Kyle Books (March 16 2010)
  • Language: English
  • ISBN-10: 1906868069
  • ISBN-13: 978-1906868062
  • Product Dimensions: 22.1 x 3.6 x 26.1 cm
  • Shipping Weight: 2.1 Kg
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: #132,624 in Books (See Top 100 in Books)

Product Description

Review

Processed and convenience foods and shortcut cooking methods have become so entrenched in our culinary culture, it’s easy to forget just how much we have forgotten about real cooking. But cooking instructor Darina Allen knows all too well. More and more of her students arrive having never cooked so much as an egg, or needing lessons in remedial onion chopping. She remembers one student who thought she’d ruined a bowl of heavy cream because she’d whipped it too much. She thought the clumps and clots in the bowl meant it was bad. “I said, ‘Stop! Don’t throw it out!’ ” says Allen, author of Forgotten Skills of Cooking. “I said, ‘You’ve made butter!’ She was completely fascinated.” (Michele Kayal Associated Press, 7/3/2014)

About the Author

Darina Allen runs the world-renowned cookery school at Ballymaloe in County Cork, Ireland, which she founded with her husband in 1983. She runs the highly regarded three-month diploma course as well as various short courses, including the Forgotten Skills series, which is the inspiration behind this book. Darina is the award-winning author of Irish Traditional Cooking, Ballymaloe Cookery Course, A Year at Ballymaloe, Healthy Gluten-free Eating (with Rosemary Kearney), and Easy Entertaining. She is Ireland's most famous TV-cook, having presented nine series of her cooking program, Simply Delicious, on television around the world. Darina founded the first Farmers' Markets in Ireland and is a tireless campaigner for local produce. She is a natural teacher and was awarded IACP's 2005 Cooking Teacher of the Year Award.

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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Most helpful customer reviews

2 of 2 people found the following review helpful By Skye Hye on Sept. 2 2013
Format: Hardcover Verified Purchase
This stunning 'cookbook' is so much more than an ordinary cookbook. It focuses on natural, basic, non-adulterated food and there was never a better time for it. It deals with how to find and harvest wild foods - berries for jam making and for relishes, chutneys and pies etc. how to make your own dairy products from raw milk (if you are lucky enough to have a source or get into a cow-share), how to prepare wild meat (best for you), how to grow and use herbs and harvest wild herbs and weeds including highly nutritious sea weeds. Foraging is a large part of the book.

There are instructions on how to raise chickens and to harvest their eggs, and everything is simple to make with just a few ingredients, but the very best ingredients and everything tastes spectacular. Following her directions, I made my own yoghurt, butter, cheeses and ice creams - and you have never had ice cream until you taste it made from the cream of raw milk. I could not believe the difference. If you cannot get raw milk you can use pasteurized cream and dairy or make your own dairy from her recipes, but it is never the same. It is illegal to sell raw milk in Ontario unless you buy into a cowshare.

Her book and her recipes and methods are basic and sensible. It is fully illustrated in outstanding colour photography. I've made her jams and jellies and her breads - some in my clay baker, and I have lots of edibles in my own yard that I didn't know I could use: Blackberries, (brambles), crabapples, wild garlic, elderberries and flowers, fiddleheads from ferns, wild herbs, rose hips and petals (yes they are both edible) etc, and I've had a wonderful time collecting and using these. The list is endless.

I prefer traditional slow food to begin with, but this book should be on every cook's shelf.
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2 of 2 people found the following review helpful By bachef on Nov. 21 2010
Format: Hardcover Verified Purchase
All from scratch recipes from salami to fools to soda bread to pheasant to cordials this book contains them all. Allen outlines information on ingredients/growing produce/foraging/raising livestock which supplements the yummy and doable recipes. The book reminds of growing up on the farm when we milked our own cows to produce milk, cream and butter; our own pigs for hams, bacon, cracklings; vegetables; foraged for mushrooms and so on without relying on processing. No doubt it will remind you of forgotten recipes and way of life. It also inspires me to whip up luscious cakes and special drinks for afternoon teas. Many recipes contain one or more creative variations. Although we are unable to obtain/grow some of the things Allen grows in Ireland on the Canadian prairies this book is still a valuable find. Good old fashioned recipes are sure to tug at your heartstrings and sentimental tendencies. A really lovely book!
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Format: Hardcover Verified Purchase
Probably the best book there is on all the nuts and bolts stuff related to cooking and food. This is the sort of book we should be starting kids in Grade 8 with and they'll use for life.
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