Wednesday, July 21, 2010

Laborious and Inconvenient Cooking

Ken Abala's latest book, The Lost Art of Real Cooking, has just hit the shelves.  My heart was won right away by the publishers' blurb, which promises, a "laborious and inconvenient" approach to cooking.  (Take that, Sandra Lee!)  

Make your own sauerkraut, render lard, and capture wild yeast for sourdough.  Or, cook a whole goose: Abala's blog post, complete with pictures, is argument in and of itself in the glories of taking some time to do it the old-school way.

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