About book Forgotten Skills Of Cooking: The Lost Art Of Creating Delicious Home Produce, With Over 600 Recipes (2010)
Hillary recommended this book to me when we were traveling together in Philadelphia. I skimmed through it and found it largely impractical for me. Many recipes aren't long but can be very complicated and require ingredients I don't have or that are quite unhealthy (lots of butter and cream). I can appreciate sections like "How to fillet a fresh fish" but even then there aren't pictures to go along with each step, which I would have benefitted from. Overall this book could be useful to me, but I would need to refer to other resources to use it properly - I couldn't use it on its own to do much. Pictures are beautiful and provides a great resource for identifying certain herbs, flowers, plants, etc. I'd rather take one of her courses than own this book. At the least, this book inspires me to want to learn the basics of what I take for granted living near large supermarkets, like how to gut and fillet a fresh fish or stretch my resources better, but I think I need a more explanatory book in order to actually do those things. This is a gorgeous, well-written cookbook. There are lots of photos and drawings included. I've tried just a few of the recipes, which were excellent, but the true joy comes from reading it. I love reading about what people eat in books. Well described high teas, savory stews or scones always delight me. This book is like a day in the Irish country-side where you feel the fire in the hearth and a glass of fresh cold milk at your side. A delicious offering.
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The library is purchasing this, I think because no other libraries around (I checked) have it.
—evan
Soooo good... and really makes me want to go to her three month cooking school in Ireland!!
—meiaini
use for pork in the freezer--pate, ham, pork cheek, pork skin recipes, ect...
—deb
