Question for the cooks out there
 

Is there a cook book out there that gets back to the essential basics of cooking. I'm talking about making yeast, meat preservation, and basic recipes. I picked up an heirloom Betty Crocker book today, but it was written for the era stretching from the 20s to the 60s. I'm looking for something a little more hard core than that.

Re: Question for the cooks out there
 

http://www.living-foods.com/recipes/

also we get alot of stuff from bulkfoods.com flours , nuts , awesome dates!

its really more affordable to cook and live this way:553:

Re: Question for the cooks out there
 

hit bravenewbookstore.com and get a copy of Nourishing Traditions. It covers many areas and is a thick book.

It teaches how to prep food to get the most enzyme activity and nourishing qualities like the old-timers did it.

Since I got this book I tossed out the microwave, use stainless steel and cook in cast iron.

My health is noticeably BETTER.

Also taking green foods like Ennerfood.

A-HEE-HEEEEEEEEe OWE! :getdown:

Re: Question for the cooks out there
 

Re: Question for the cooks out there
 

Thanks for those titles mtnman.

The Graded Cookbook is too rich for my blood but here it is if another GIMer wants it.
http://www.biblio.com/details.php?dcx=77755189&aid=frg

Picked up a copy of Housekeeping In Old Virginia from Amazon.

I'll keep that one in mind renegade, Might pick it up after the other one arrives.

Thanks for the site cortez. I keep reading about eating raw but not enough to take the plunge yet.

Re: Question for the cooks out there
 

I am not a cook, but I had the same question just now. So I went to a professional chef forum and saw that this question gets asked quite a bit. They agree seemingly overwhelmingly that "Joy of Cooking" 75th anniversary edition is the way to go.

Here are some threads on books

http://www.cheftalk.com/forums/cookb...-cookbook.html

http://www.cheftalk.com/forums/cookb...ner-books.html

more towards professional learning

http://www.cheftalk.com/forums/cookb...ks-please.html

Cool techniques

http://www.cheftalk.com/forums/food-...ds-go-wow.html

Tutorials Online

http://forums.egullet.org/index.php?...ter=all&st=120

The member-supported eGullet Society for Culinary Arts & Letters is proud to present its online culinary academy, the eGullet Culinary Institute (eGCI).

Re: Question for the cooks out there
 

Here's a book.

The title is Stocking Up, by Carol Hupping Stoner, published in1977 by Rodale Press, in Emmaus PA, USA.

This is cooking, canning, drying, freezing ect.

It explains how to make butter, cheese, you name it and several methods for each, like churn, blender or by shaking in a jar.

Really to much to list.

Soap, jerky, render lard, smoking, on and on.

Good luck finding a copy.

Maybe I could copy a few choice paragraphs and post them sometime

Re: Question for the cooks out there
 

Stocking Up from Amazon

Re: Question for the cooks out there
 

This is a wonderful book which I am presently reading.
They have a fine website as well.

http://www.westonaprice.org/knowyourfats/oiling.html

Re: Question for the cooks out there
 

Sorry if this a repeat, I didn't read every single line above.
I love the Fannie Farmer Cookbook !
Mine is sooo old it's all turned yellow & falling apart, but it's the
one cookbook that has everything in it, IMO.

Re: Question for the cooks out there
 

When I was a boy we had the Foxfire series running around the house.

It may be of help with primitive storage and basic preserving.

E-A

Mountain Man that is a very cool book!!

E-A