Lost Recipes: Meals to Share with Friends and Family: A Cookbook - Hardcover

Cunningham, Marion

Hardcover

ISBN 10: 0375411984 ISBN 13: 9780375411984

Publisher: Knopf, 2003

Synopsis

From:Marion Cunningham
To:The American home cook
Subject (URGENT):The family table

We need to lure our families, friends, and neighbors back to the table, to sit down and eat together. It is important that we be in charge again of our cooking, working with fresh, unadulterated ingredients. Enclosed you will find many simple-to-make, good-tasting, inexpensive dishes from the past that taste better than ever today. I urge you to try them.

· Good soups—satisfying one-dish meals that can be made ahead
· Dishes that can be made with what’s on hand—First-Prize Onion Casserole, Shepherd’s Pie, Salmon or Tuna Loaf
· Vegetables baked and ready for the table
· Real salads, substantial enough for lunch or supper, with snappy dressings
· Breads and cookies, puddings and cakes that you loved as a child

PS: There is nothing like the satisfaction of sharing with others something you have cooked yourself

About this title

Review:

Marion Cunningham, editor of the revised The Fanny Farmer Cookbook, is also the author of The Supper Book and The Breakfast Book, two gems of American home-style cooking. This simple but delicious fare is once again onstage in Lost Recipes, a collection of almost 150 easy formulas for largely forgotten American classics. These recipes, which include the likes of Chicken and Dumpling Soup, Fresh Tomato Gratin Stew, and Salmon or Tuna Loaf might, in other hands, seem dated; here, they're just what the doctor ordered. Why? Cunningham has devised exemplary versions, which eschew bastardizations like convenience ingredients that have compromised--or replaced--the originals over time. (Her creamed corn, for example, requires fresh corn and real cream.)

Among the soup-to-nuts chapters, "Yesterday’s Side Dishes--Today's Vegetarian Centerpiece," scores with main-dishes like First-Prize Onion Casserole and Welsh Rarebit. "Real Salads and Dandy Dressings" offers equally revivable fare like Brown Derby Cobb Salad and Green Goddess Dressing, while chapters on breads and sweets present the "nostalgic" likes of Monkey Bread, Lazy Daisy Cake, and Dainty Pralines. (Readers should know that other versions of some recipes have appeared in previous Cunningham works.) Illustrated, and with pithy excerpts on food and dining from writers ranging from Brillat-Savarin to Eric Schlosser, the book is another Cunningham treasure. --Arthur Boehm

About the Author:

Marion Cunningham (1922-2012) was born in southern California and lived much of her life in Walnut Creek. She was responsible for the complete revision of The Fannie Farmer Cookbook and was the author of The Fannie Farmer Baking Book, The Breakfast Book, The Supper Bok, Cooking with Children, and Learning to Cook with Marion Cunningham. She traveled frequently throughout the country giving cooking demonstrations, contributed numerous articles to Bon Appétit, Food & Wine, Saveur, and Gourmet magazines, and wrote a column for the San Francisco Chronicle. In May 2003 she received the Lifetime Achievement Award of the James Beard Foundation.

About this edition

• Publisher: Knopf
• Publication date: 2003
• ISBN 10: 0375411984
• ISBN 13: 9780375411984
• Binding: Hardcover
• Edition number: 1
• Number of pages: 240