The lost art of real cooking
rediscovering the pleasures of traditional food, one recipe at a time
by Ken Albala
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A food historian and a recipe tester revisit old-fashioned cooking and provide recipes and techniques for making food the inconvenient and difficult-but highly rewarding-way, from pickles to pastry dough.
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The lost art of real cooking: rediscovering the pleasures of traditional food, one recipe at a time
2010, Perigee
in English
0399535888 9780399535888
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Edition Notes
"An introduction to the antiquated kitchen, or cookery made difficult and inconvenient being foremost a pleasant discourse on the nature and execution of arcane and dangerous culinary practices especially designed for patient, discerning individuals who appreciate superior homemade food and those who will not balk at devoting many laborious hours to the kitchen."
Includes bibliographical references and index.
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- Created December 4, 2009
- 10 revisions
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| September 8, 2024 | Edited by MARC Bot | import existing book |
| January 14, 2023 | Edited by ImportBot | import existing book |
| December 17, 2022 | Edited by ImportBot | import existing book |
| December 14, 2022 | Edited by CoverBot | //covers.openlibrary.org/b/id/13083471-S.jpg |
| December 4, 2009 | Created by ImportBot | Imported from Library of Congress MARC record |