The Yellow Farmhouse Cookbook
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Book Overview
Offers an introduction to old-fashioned, country-style cooking with a collection of 300 all-American recipes, focusing on cooking with inexpensive ingredients such as grains, vegetables, pasta, poultry & low-fat cuts of meat that are synonymous with good nutrition.
Format:Hardcover
Language:English
ISBN:0316496995
ISBN13:9780316496995
Release Date:November 1998
Publisher:Little Brown and Company
Length:416 Pages
Weight:2.30 lbs.
Dimensions:1.2" x 7.3" x 10.1"
Customer Reviews
2 ratings
Entirely dependable and entirely wonderful
Published by Thriftbooks.com User , 23 years ago
There is great comfort for any cook who finds a cookbook author he or she likes: you know what to expect, you trust their judgement and their recipes, you like their voice. That's the case with Christopher Kimball and me.Christopher Kimball founded and still edits COOK'S ILLUSTRATED magazine. I always learn something from COOK'S. Its laconic, thorough approach is Chris incarnate, and this unfussy spirit is echoed in "The Yellow Farmhouse Cookbook" as well. With its yellow-checked cover, an old-fashioned typeface (Poor Richard, perhaps?), and illustrations reminiscent of woodblock prints by Rockwell Kent or Barry Moser, this is a conscious visual effort to call up the gentle past. The recipes, however, are anything but nostalgic. Chris flatly debunks assumption after assumption about recipes we thought we knew. He is a demon tester, and has charted wonderful new paths to the same old dishes, making them bright and newly delicious in our mouths. Several "Yellow Farmhouse Cookbook" recipes have become family favorites in my home (especially the scalloped potatoes, which get requested on practically a weekly basis). This book is a stroke of good fortune for any home cook.
PRACTICAL AND WONDERFULLY WRITTEN
Published by Thriftbooks.com User , 26 years ago
I picked up THE YELLOW FARMHOUSE COOKBOOK while my wife was preparing a meal from one of Kimball's recipes. I literally could not put the book down after having read the acknowledgements and introduction. The volume is invaluable for anyone serious about what happens in the kitchen, and is a practical and indespensible reference tool for any home. More importantly, from my point of view, it is remarkably well-written. Mr. Kimball writes with an ingenuous warmth that not only makes the reader feel a closeness to this special Vermont community, but to the author, as well. All culinary concerns aside, this is a very good read.
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