Katz offers city and country dwellers alike an entertaining and useful guide for handling, preparing and storing food. The volume is organized by alphabetical entries such as herb seeds, jam and jelly, lard and other fats, milk, pork and quinces. In a friendly and encouraging manner, food writer Katz discusses topics as diverse as freezing vegetables, grinding grains and protecting them from insect damage, handling seaweed, peeling hard-boiled eggs, killing and skinning lambs and sheep, drying tomatoes, clarifying soup stock and making fresh cheese. Formal recipes, which comprise the smaller part of the text, also demonstrate variety: goose liver pilaf, grape catsup, persimmon pudding, Finnish rutabaga pudding, watercress soup and scrapple. The focus is on usefulness and nutrition; for example, the "cookie" entry offers only five recipes and they are more healthful than exuberant. Certain cursory sections, notably "wine" and "wild foods," are appropriate as introductions only. Illustrated.
Copyright 1988 Reed Business Information, Inc.

This is a wonderful book. Katz, Countryside magazine's food columnist, has produced a unique compendium of information on food preparation and ingredients of all types. The format is encyclopedic, the material widely varied. Each sectione.g., Feet, Figs, Fish, Food Coloring, Freezing Foods, Frogs, and Fruitsincludes recipes, "food ideas," and detailed discussions of preparation, handling, and storage. The Fish section, for example, describes cleaning, freezing, pickling, salting, and cooking fish; the fish recipes are Chinese, Jewish, Elizabethan, Finnish, Portuguese, and American in inspiration. An invaluable reference. JS
Copyright 1988 Reed Business Information, Inc.

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