Offers an introduction to old-fashioned, country-style cooking with a collection of 300 all-American recipes, focusing on cooking with inexpensive ingredients such as grains, vegetables, pasta, poultry & low-fat cuts of meat that are synonymous with good nutrition.
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Christopher Kimball, editor and founder of Cook's Illustrated magazine, grew up during the 1950s in rural Vermont, where he spent many summers working as a farmhand. His most cherished memories were of the yellow farmhouse, where an eclectic gathering of workers met at noon for hearty meals of roast, potatoes, boiled greens, baking-powder biscuits, molasses cookies, and perhaps a pie. Kimball's memories of this time make for a book that is as good to read as it is to cook from.
Kimball has painstakingly tried and tested hundreds of recipes for those childhood roasts, cookies, apple pies, and other nurturing farmhouse delights. In The Yellow Farmhouse Cookbook, he reworks them for the modern kitchen (olive oil and hand mixers are allowed), while still capturing "the spirit of farmhouse cooking, using simple ingredients simply prepared."
Within each chapter, memories, recipes, and cooking techniques effortlessly roll into one another. In "The Dairy," we are whisked back to Kimball's 10th year, when he milked cows. Back then, "milk was stored in large cans set into a thick metal cooler filled with cold water." This description sets the perfect scene for milky recipes such as an American Baked Custard, several tapioca puddings, chocolate mousses, and cream pies. All adhere to the book's main premise: simple cooking with basic ingredients. Other chapters are solely devoted to meat, vegetables, baking, breakfast, cookies, fruit, and preserving, as well as a buying guide for purchasing the best cookware and kitchen tools. With so much research, and so many recipes and reminiscences, The Yellow Farmhouse Cookbook really is an act of culinary love and devotion. --Naomi GesingerAbout the Author:
Chris Kimball founded Cook's Magazine in 1980; it has grown to a paid circulation of 1,000,000. He hosts America's Test Kitchen and Cook's Country, which are the top-rated cooking shows on public television, reaching 2 million viewers per week in over 94% of American households. Kimball is a regular contributor to both the Today Show and the CBS Early Show. He has been written up in most major newspapers, many national magazines, including The New Yorker and Time, and regularly contributes to NPR's Morning Edition, including doing a regular Thanksgiving segment. He will also host a public radio show on cooking starting in the fall of 2010.
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Book Description Little, Brown and Company, 1998. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: From the author of "The Cook's Bible" and the founder, editor, and publisher of "Cook's Illustrated" magazine comes a cookbook filled with thrifty, hearty recipes, as well as drawings that evoke the charm of country life. 100+ line drawings. Bookseller Inventory # ABE_book_new_0316496995
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