Widely acclaimed for its authenticity, it contains over 200 definitive recipes accompanied by delightful culinary lore from the author's ancestral homeland. Traditional Grecian cuisine is truly mythological in origin and is very much tied to the land and the surrounding sea.

    The Making of a Cook [Paperback]

    Book by Marling, William E.

    

    

    The practical, philosophical and political aspects of food - with recipes and metaphysics.

    Here is a cornucopia of traditional favorites from Denmark, Sweden, and Norway to delight any coo-- simple fare for family meals and superb recipes for entertaining in the smorgasbord manner. The step-by-step recipes cover all food categories: salads and appetizing vegetable dishes, hearty soups and the famous Danish open-faced sandwiches, egg and seafood dishes, meat and poultry specialties, and those crowning achievements of the Scandinavians- sweet breads, pastries, candy, cake, and cookies.Every recipe has been tested in McCall's Kitchens, and the easy-to-follow instructions make cooking simple and assured. As an extra bonus, there are helpful tips on how to plan a distinctive smorgasbord.

    Here are over 700 recipes—ranging from appetizers, to desserts, to food for the baby—selected for their good taste as food (not fad)... for the ecologically concerned... and for those who want to eliminate highly refined, super-processed, additive-filled foods from their diet.

    Compiled by Douglas and his friends during their twilight years, it was intended for private use among those who were 'anxious to preserve for as long as may be possible the vitality of their youth and middle age'. Now, Venus in the Kitchen is available to all of us who crave an extra dose of vigor in our diets.A whimsical marriage of the utilitarian and the absurd, this collection of over a hundred annotated recipes runs the gamut from the simple and delicious (almond soup) to the dangerously effective (hysterical water) to the downright ridiculous (sparrows' brains, crane). Complete with beautiful vintage illustrations, introductions by Graham Greene and Stephen Fry, and an unforgettable frontispiece by D.H. Lawrence (whom Douglas quipped 'certainly looked as if his own health would have been improved by a course of such recipes as I had gathered together'), Douglas' irreverent cookbook is a gift you can either slip discreetly under your lover's pillow, or keep for yourself.

    Ultimately based on the rich cookery of the peasants and small townspeople of the Rhineland and Switzerland, "Dutch" cookery has expanded into the new foodstuffs and materials that America has to offer, and it is one of the gastronomic treats of the country. Dishes such as apple soup, baked bananas, Dutch liver dumplings, spaetzle and braten, walnut shad, and oyster peppers are enjoyed by almost everyone.One of the difficulties about Dutch cookery, however, is that is always has been a home cooking style within a closely knit community, and it does not go by cookbooks. Until this book appeared, the best that one could do was to try to cadge an occasional recipe from a Dutch acquaintance or a local inn.Mr. George Frederick, one-time president of the Gourmet Society of New York, was in an unmatched position to record the delights of Dutch cookery. Himself a native Pennsylvania Dutchman, with access to countless kitchens and family cooking secrets, he was also a gourmet of international stature. He has gathered together 358 recipes that show the Dutch tradition at its strongest, all dishes with the unique savor that distinguishes them from their occasional counterparts in other cooking systems. His book is so good that it in turn has been taken over by many Pennsylvania resorts as the official cookbook.To list only a few of the mouthwatering recipes that Mr. Frederick gives in clear, accurate recipes that you can prepare: Dutch spiced cucumbers, raspberry sago soup, pretzel soup, squab with dumplings Nazareth, shrimp wiggle, Dutch beer eel, sherry sauerkraut, cheese custard, currant cakes, and many fine dumplings, pancakes, and soups . All types of food are covered.

    

    

    It reflects the universality of our tastes, the stupendous wealth of our land, and the diverse styles of life in this country.

    In this best-selling cookbook, 193 traditional and contemporary recipes have been compiled and adapted for the home kitchen. Commentary discusses the cooking and eating habits of our colonial ancestors. Updated and enlarged by the staff of the Colonial Williamsburg Foundation.

    A Winner of the Southern Living Hall of Fame Award. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.