woensdag 27 november 2013

Made Over Dishes - S. T. Rorer (Boek)

This is a great little cookbook for anyone who has an old fashioned interest in true ingredients with a waste not want not attitude. This book is so old school that she gives you recommendations for what to do with left over egg yolks, when you have only used the whites. How to use ANY bones, or veggie tops/bottoms to make stock; even the left over water from pasta or cabbage. I am so glad to have found this book. In our time of waste and overindulgence moving back into penny piching, this will surely open a cook's eyes! It reminds me of my grandparents stories about their parents and how they cooked when food was 18 - 20% of a household's income.

This book right now is free, so it worth checking out if you are interested cooking very old school.

This book puts economical back into home economics.

Made-Over Dishes by Sarah Tyson Heston (1849-1937) is primarily a book about cooking with leftovers. It is all about how not to be wasteful in the kitchen. By using every last scrap of food, one can save money and resources. Things like how to make soups from bones leftover from a roast, make croquettes from leftover fish, make pies from leftover meat, what cut of meat to buy for what method of cooking,and so many more great ideas.

Contents include a great section on making stocks and soups, cooking with both previously cooked and uncooked beef, mutton, chicken, game birds. Also included are sections on potatoes, cheeses, salads and cereals.

This book is dated - not many people still cook with a wood stove - but full of useful information. I would recommend this to people interested in domestic history and I think a clever person would have no problem applying some of these methods and recipes to today's kitchen.

One word of warning: if you wish to try some of ideas included in this book, please use modern day health and safety standards. Our immune system is not as strong as it would have been a hundred years ago.

The Kindle version has no pictures, a very poor table of contents (in paragraph format) and no easy way of navigating around the book. Better formatting of titles and subtitles would make it easier for the reader to find different sections. There appears to be no errors in the text.

Leftover recipies and info from the late 1800's. Microwave cooks might not appreciate the contents, but chefs, tree-huggers and history buffs will.
Public Domain Book formatting and lack of illustration to be expected.


Geen opmerkingen :

Een reactie posten