Forgotten Skills of Cooking: The Time-Honored Ways Are the Best--Over 700 Recipes Show You Why Hardcover – Mar 16 2010
Customers Who Bought This Item Also Bought
No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
To get the free app, enter your e-mail address or mobile phone number.
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.
Inside This Book(Learn More)
Top Customer Reviews
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.Read more ›
Most recent customer reviews
Beautiful book. Very informative. Excellent service as always.Published 15 months ago by Lori Kunkel