- 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: 7 customer reviews
- Amazon Bestsellers Rank: #357,108 in Books (See Top 100 in Books)
Forgotten Skills of Cooking: The Time-Honored Ways Are the Best--Over 700 Recipes Show You Why Hardcover – Mar 30 2010
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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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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. Women who are juggling full-time jobs, housework and shopping and childcare and all that that entails may be reluctant to buy this or think it not appropriate for their busy lives, but a walk with the kids (don't pick anything near exhaust fumes or treated with pesticides) might not only yield fragrant herbs and weeds and improve their nutrition, it will also teach them some basic botany. They could make butter (entirely possible with store milk - just not as good) on a Saturday for a show-and-tell or science project, etc., instead of sitting in front of a monitor playing video games.
I's also very cost effective. Save the bones and bits of leftover meat and vegetables for home made soup stock for instance and you will never eat soup from a can again. Put them in a pot covered with water in the morning, make the soup in the afternoon and serve it to your family with some crusty bread in the evening. Bone broth is wonderfully nutritious. Have the kids help you pick berries - some farms have organic ones and help make some jam for them to spread on their toast (with their home made butter - and even home made bread) and an outing can be combined with delicious foods.
Think of these as peerless skills to pass to your children, sons as well as daughters, and of the best possible nutrition in this time of denatured and genetically modified franken-foods.
You can make soups and breads and cookies etc. on some of the weekends you have free time and freeze them if time is an issue. Or, you can buy your food from the grocery store...read this book and you pick.