Free Ebook BookThe Frugal Gourmet Cooks Three Ancient Cuisines China Greece and Rome

[Free Ebook.Hhqa] The Frugal Gourmet Cooks Three Ancient Cuisines China Greece and Rome

[Free Ebook.Hhqa] The Frugal Gourmet Cooks Three Ancient Cuisines China Greece and Rome

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The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, and Rome The Food Timeline: history notes--soup Avgolemono Contemporary cookbooks hail this creamy soup as the "national" soup of Greece. Similar recipes in both soup and sauce forms are also found in ... The Food Timeline: history notes-meat Airline chicken Airline chicken can be several things depending upon who you talk to. It can be a fancy cut a special presentation or a negative appelation ... META-INF/MANIFEST.MFname/audet/samuel/shorttyping META-INF/MANIFEST.MFname/audet/samuel/shorttyping/ShortDictManager$BufferedStream.classname/audet/samuel/shorttyping/ShortDictManager.classname/audet/samuel ... Jeff Smith (chef) - Wikipedia Jeffrey L. "Jeff" Smith (January 22 1939 July 7 2004) was the author of several best-selling cookbooks and the host of The Frugal Gourmet a popular American ... Rank: #66926 in BooksBrand: William Morrow CoPublished on: 1989-08Ingredients: Example IngredientsFormat: IllustratedOriginal language: EnglishNumber of items: 1Dimensions: 9.50" h x 6.50" w x 1.75" l, 2.30 pounds Binding: Hardcover525 pagesGreat product! 4 of 4 people found the following review helpful.History, Travel, and Eating Well, Gladdened by Three Fine CuisinesBy OwlIn "The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, and Rome," the recipes are contemporary, as of 1990. This is not a translation of the Roman Apicius (about AD 30) or of ancient Greek or Chinese sources. Smith delightedly tells us about what each of these peoples ate in times long past, their ingredients, ways of preparation, and ways of culinary life, however, and brings us dishes with the fine patina of ancient roots.Thus, for a very low price (thanks to , my hard-back copy with dust-jacket in excellent condition was 1 cent plus shipping), the reader can enjoy culinary history, travel stories, and about 1,000 recipes. Many come from restaurants Smith visited for his popular TV show, mentioned by name in this book. Since there are no photographs, space is used primarily for text. This makes for wide coverage: appetizers, soups, desserts, breads, veggies, eggs, meats, poultry, fish, salads, sauces, and rice. More unusually, dried foods and dumplings get chapters of their own. Without a lot of fuss, these are generally frugal (as one might expect) but not obsessively so.The book does include clear line drawings where needed, such as cleaning squid. Handsome full-page black-and-white art introduces each chapter. Chapter organization is by food items, such as eggs, and within each chapter, the recipes from China, Greece, and Italy.Recipes are generally easy to follow aided by introductory chapters on equipment and techniques. When Smith writes, "Chow the onions," we know he means to stir-fry over high heat, tossing the onions in very little oil. The level of preparation difficulty ranges from low to medium. When greater difficulty might be encountered, Smith tells us to buy the otherwise harder preparations, such as getting store-bought phyllo, not trying made-from-scratch phyllo, for a spankopita. The results tasted good indeed and the preparation was enjoyable for the recipes I tried.Any negatives A few alerts. Readers should be aware the title means what it says and the recipes are selected in part because some of them do go back hundreds of years. This is the distinction purpose of this book. Further, if one wants an in-depth, comprehensive cookbook on Chinese, Greek, or Roman/Italian cuisine, there are much better choices. Think of this more as a sampler offered with gusto gourmand-like enthusiasm. The tone is chatty informal, not hushed as in a temple of cooking, which might be off-putting to some readers. Also,readers preferring glossy pages and sumptuous photos will not be happy, though the book is quite attractive well laid-out.Highly recommended as a fine blend of history, culture, travel, cooking, and of the sociable spirit of eating well in company gladdened by three fine cuisines.1 of 1 people found the following review helpful.The Frugal GourmetBy Christina SExcelent cookbook! It was recommended to us by a close friend after we ate a delicious quiche at her house and we ask for the recipe. Luckily, we were able to find it on for a great price and in very good condition.1 of 1 people found the following review helpful.Yum!By Jamie DedesHaving grown up in New York with exposure to home cooking of of these three culture, I can tell you the recipe are authentic. Enjoyed much.See all 83 customer reviews... Jeff Smith (chef) - Wikipedia Jeffrey L. "Jeff" Smith (January 22 1939 July 7 2004) was the author of several best-selling cookbooks and the host of The Frugal Gourmet a popular American ... The Food Timeline: history notes-meat Airline chicken Airline chicken can be several things depending upon who you talk to. It can be a fancy cut a special presentation or a negative appelation ... The Food Timeline: history notes--soup Avgolemono Contemporary cookbooks hail this creamy soup as the "national" soup of Greece. Similar recipes in both soup and sauce forms are also found in ... META-INF/MANIFEST.MFname/audet/samuel/shorttyping META-INF/MANIFEST.MFname/audet/samuel/shorttyping/ShortDictManager$BufferedStream.classname/audet/samuel/shorttyping/ShortDictManager.classname/audet/samuel ...
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