- Hardcover: 600 pages
- Publisher: Kyle Cathie (Mar 16 2010)
- Language: English
- ISBN-10: 1906868069
- ISBN-13: 978-1906868062
- Product Dimensions: 25.1 x 21.6 x 4.1 cm
- Shipping Weight: 2.1 Kg
- Average Customer Review: 4.3 out of 5 stars See all reviews (3 customer reviews)
- Amazon Bestsellers Rank: #90,914 in Books (See Top 100 in Books)
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Product Details |
Product Description
Product Description
In this timely new book, Darina reconnects you with the cooking skills that missed a generation or two. The book is divided into chapters such as Dairy, Poultry and Eggs, Bread, and Preserving, and forgotten processes such as smoking mackerel, curing bacon, and making yogurt and butter are explained in the simplest terms. The delicious recipes show you how to use your homemade bounty to its best, and include ideas for using forgotten cuts of meat, baking bread and cakes, and even eating food from the wild. The Vegetables and Herbs chapter is stuffed with growing tips to satisfy even those with the smallest garden plot or window box, and there are plenty of suggestions for using gluts of vegetables. You'll even discover how to keep a few chickens in your backyard. With over 700 recipes, this is the definitive modern guide to traditional cooking skills.
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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Most helpful customer reviews
2 of 2 people found the following review helpful
5.0 out of 5 stars
Enjoyable Read and Excellent Recipes/Information,
By
This review is from: Forgotten Skills of Cooking: The Time-Honored Ways Are the Best--Over 700 Recipes Show You Why (Hardcover)
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!
5.0 out of 5 stars
Excellent,
By
This review is from: Forgotten Skills of Cooking: The Time-Honored Ways Are the Best--Over 700 Recipes Show You Why (Hardcover)
What a brillianly written beautifully photographed piece of memorabilia!! This book gives great step by step methods for delicious dishes with superb directions. I bought it for some of the sausage recipes but have since found it to be an excellent source of inspiration.
0 of 4 people found the following review helpful
3.0 out of 5 stars
useful nostalgia trip,
By
This review is from: Forgotten Skills of Cooking: The Time-Honored Ways Are the Best--Over 700 Recipes Show You Why (Hardcover)
Fascinating book, some interesting recipes, but having been to Ireland, I think some of it is just a bit mythical. I remember the foods of my Scottish childhood fondly but if I had to actually eat them today I'm not sure how great they would actually be
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