The Lost Art of Real Cooking by Ken Albala
Rediscovering the Pleasures of Traditional Food One Recipe at a Time

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A question looms over this book, though. How many of us are really interested in baking our daily bread daily? "The Lost Art of Real Cooking" is best for that rainy weekend or vacation lull when lengthy meal-preparation and a brief but satisfying dinner-table pay-off actually sound like fun
-WSJ online

Synopsis

Read Ken Albala and Rosanna Nafziger's blogs and view their pictures on the Penguin Community.

It's time to take back the kitchen. It's time to unlock the pantry and break free from the shackles of ready-made, industrial food. It's time to cook supper.

The Lost Art of Real Cooking heralds a new old-fashioned approach to food-laborious and inconvenient, yet extraordinarily rewarding and worth bragging about. From jam, yogurt, and fresh pasta to salami, smoked meat, and strudel, Ken Albala and Rosanna Nafziger arm you with the knowledge and skills that let you connect on a deeper level with what goes into your body.

Ken and Rosanna celebrate the patience it takes to make your own sauerkraut and pickles. They divulge the mysteries of capturing wild sourdoughs and culturing butter, the beauty of rendering lard, making cheese, and brewing beer, all without the fancy toys that take away from the adventure of truly experiencing your food.

These foods were once made by the family, in the home, rather than a factory. And they can still be made in the smallest kitchens without expensive equipment, capturing flavors that speak of place and personality. What you won't find here is a collection of rigid rules for the perfect meal. Ken and Rosanna offer a wealth of recipes, history, and techniques that start with the basics and evolve into dishes that are entirely your own.

 

About Ken Albala

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Ken Albala is professor of history at the University of the Pacific in Stockton, CA, where he has taught courses on food history. He also teaches in the gastronomy program at Boston University. He is the author of many books on food, including Eating Right in the Renaissance (2002), Food in Early Modern Europe (2003), Cooking in Europe, 1250-1650 (2005), and Beans: A History (2008). His co-authored cookbook is The Lost Art of Real Cooking (2010). Albala has also edited or co-edited a number of works such as the Food Cultures of the World Encyclopedia and served as series editor for Food Culture around the World and Cooking Up History series. He is the general editor of AltaMira Studies in Food and Gastronomy and the co-editor of the journal Food, Culture and Society.
 
Published May 26, 2010 by TarcherPerigee. 259 pages
Genres: History, Cooking. Non-fiction
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Critic reviews for The Lost Art of Real Cooking
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WSJ online

Above average
Reviewed by Aram Bakshian Jr. on Aug 28 2010

A question looms over this book, though. How many of us are really interested in baking our daily bread daily? "The Lost Art of Real Cooking" is best for that rainy weekend or vacation lull when lengthy meal-preparation and a brief but satisfying dinner-table pay-off actually sound like fun

Read Full Review of The Lost Art of Real Cooking:... | See more reviews from WSJ online

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