At least for most of us. Food has the tact to disappear, leaving room and opportunity for masterpieces to come. The mistakes don’t hang on the walls or stand on the shelves to reproach you forever.”—from Jane Grigson’s introduction. Originally published in 1971, Good Things is now available in a Bison Books edition for all those who appreciate good food and Jane Grigson’s witty and stylish way of writing about it. Including recipes for fish, meat, game, fresh fruits, vegetables, and a few splendid desserts, Good Things is a celebration of delicious everyday fare and its loving preparation.

    Offers a complete course in the four basic traditions of French cooking--la haute cuisine, la cuisine bourgeoise, la cuisine r gionale, and la cuisine impromptue--along with more than two thousand recipes, six hundred easy-to-follow cooking techniques and tips, and a lexicon of French cooking terms.

    

    This book holds the key to sourdough bread, hot and crusty with melting butter sourdough whole wheat muffins dripping with honey sourdough pancakes to really sink your teeth into sourdough cookies and cakes, cornbread and biscuits and dumplings and so much more.

    The Making of a Cook [Paperback]

    

    His unexpected and occasionally unsettling answers transform the totally familiar - keyholes, floors, windows, doorknobs, cellars, stairways, bathtubs, even dust - into objects of mystery. In twenty colorful vignettes, Thorne recalls fragmented memories of the many places he has inhabited and converses on the seemingly unremarkable elements that make each house a home. Simple events such as sleeping on a pallet, finding himself on the wrong side of a locked door, having to wash dishes in the bathtub, or climbing to the attic to escape family life, have accreted over the years into a private mythology of the home. From the lifelong implications of every child's fear of falling out of bed to the erotics of order that define chests of drawers, Thorne teases out secrets that any householder or apartment dweller will find enchanting and true.

    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.

    

    Used in canapes, or for sandwiches they make party food look colourful ad festive. With the addition of a little liquid such as melted butter, various domestic sauces or mayonnaise left-overs can also be made into spreads for the family's supper or television snacks. Stored in the refrigerator they will keep for several days.

    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.

    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.

    Confessions of a Sneaky Organic Cook (Or, How to Make Your Family Healthy When They're Not Looking!) [Hardcover]

    

    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.