Good Old Food: A Taste from the Past

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1993-09 PAPERBACK Very Good 0812017250 **VERY GOOD CONDITION** EXACT ISBN MATCH. **Softcover** Great book with the slightest shelving wear. The spine is very lightly creased in ... one place. That being the extent of ANY & ALL wear, this book is in excellent condition. Binding tight, spine barely creased. Inside pages in excellent condition, bright whites, brilliant colors & neat, crisp pages. NO marks, tears, bends or imperfections of ANY kind. Clean, Tight, and Neat. **VERY GOOD CONDITION** In Stock. Ships from Colorado, US. Read more Show Less

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Overview

A return to the hearty, wholesome, good-tasting cuisine of bygone days. More than 250 recipes brought to America from every corner of the world:
  • Soups
  • One-Pot Dishes
  • Stews and Casseroles
  • Roasts
  • Seafood
  • Vegetables
  • Breads
  • Desserts
  • Preserves
  • More

This longtime Barron's kitchen favorite features authentic recipes brought to ...

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Overview

A return to the hearty, wholesome, good-tasting cuisine of bygone days. More than 250 recipes brought to America from every corner of the world:
  • Soups
  • One-Pot Dishes
  • Stews and Casseroles
  • Roasts
  • Seafood
  • Vegetables
  • Breads
  • Desserts
  • Preserves
  • More

This longtime Barron's kitchen favorite features authentic recipes brought to America in past generations from around the world. Now available in an economically priced paperback edition, that all 264 recipes and 64 full-color photos from the original hardcover edition.

Editorial Reviews

Publishers Weekly
This homey collection by well-known cookbook writer and publisher Chalmers pays tribute to traditional American cooks and immigrants who enriched American palates. Anyone looking for hearty fare will be pleased with the selection of over 300 down-home favorites (succotash, Boston brown bread) and ethnic choices (enchiladas verde, pierogi). Recipes are generally uncomplicated; few require ingredients that can't be found in any grocery store. Convenience and prepackaged ingredients are shunned for fresh. Reminiscences from people across the country of dishes served in their childhood homes give this volume a pleasantly nostalgic flavor. But the cookbook is not always well-organized. One cannot be sure whether to look for red flannel hash in the chapter entitled ``One-Pot Dishes and Savory Pies'' or in ``Stews and Casseroles.'' And less cosmopolitan cooks may wish the national origins of the more exotic foods were included. (Oct.)
Library Journal
Prolific cookbook author Chalmers has collected a vast assortment of traditional recipes, from ``all-American'' favorites like Blueberry Pie to regional dishes like Gumbo and Crabcakes to ethnic specialties like Moussaka. Other cookbooks offer similar selections; what sets this one apart are the nostalgic reminiscences, from Chalmers and her friends, chefs and restaurateurs, and other food personalities, that accompany the recipes. For larger collections. JS

Product Details

  • ISBN-13: 9780812017250
  • Publisher: Barron's Educational Series, Incorporated
  • Publication date: 9/1/1993
  • Pages: 320
  • Product dimensions: 7.13 (w) x 8.90 (h) x 1.34 (d)

Meet the Author

Irena Chalmers
Irena Chalmers
Irena Chalmers has worn many hats in the food industry. The publisher, producer, and packager of more than forty books, she has regularly contributed to such publications as The New York Times, Food & Wine, Gastronomica, Food Arts, and Nation's Restaurant News. She is a founding member and past president of both the International Association of Culinary Professionals and Les Dames d'Escoffier International, as well as "Who's Who" member of the James Beard Foundation.

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