In the early 1970s, Susan Restino and her husband moved to a remote farm in Nova Scotia with their two small children. Already familiar with European cooking techniques from her time spent as a au pair in France, she spent the next few decades learning to cook for her family with what the farm provided. Mrs. Restino's Country Kitchen combines those two chapters in her life, with recipes from around the world and right next door. Both traditional and experimental, the meals here include chicken with chanterelles, rice dry-roasted instead of fried, salads and stir-fries with seasonal ingredients, and desserts that are good endings to meals, not meals in themselves. There are also sections on making wine and brewing beer, bread- and cheese-making, drying herbs, and operating a wood burning stove.
Most Helpful Customer Reviews
The recipes are all very simple, but there is a lot of great information on this book, such as on raising chickens and making cheese.
I bought this book on clearance and found the book to be very informative on the basics of cooking - cutting a chicken, boiling beans, etc. - things cookbooks assume all wannabe chefs know, but we don't necessarily do. It helps to have a detailed description on how to debone a chicken and whatnot. Things I've seen a million times, but can't do. I wish this book and cookbooks of this size came spiralbound for ease of use in the kitchen.