cookbooks

[Guest guest]

If you search the internet for celiac websites you will find many

gluten-free (wheat-free) recipes. As you probably know, celiacs cannot eat

gluten.

At 05:07 PM 12/29/99 -0500, you wrote:

>From: terry young <terryyoung@...>

>

>Hi everyone, I am trying to find a good wheat and gluten free cookbook.

" There's nothing remarkable about it. All one has to do is hit the right

keys at the right time and the instrument plays itself. "

--Bach, Johann Sebastian (1685-1750)

[Guest guest]

Sorry for the delayed response. I'm way behind in email. I bought Carol

Fenster's Special Diet Solutions (isbn 1-889374-00-8). She gives ways to make

some common things like bread, pizza dough, muffins, deserts, salad dressings

and sauces without gluten (so no spelt in her recipes). she also gives

substitutes for nearly everything you could want to substitute -- milk, eggs,

yeast, sugar. I got this book around the same time I got the breadmaker and I'm

fiddling around with receipes in it. Eventually, I'd like to get the hang of

cooking with flours other than wheat so I can just take any cookbook and make

substitutions. Spenster gives plenty of good referene material which,

theoretically, should help make that possible. The reference material makes the

book worth its price and then some. She gives characteristics of substances

one might substitute. also she has charts telling where the ingredients you may

be trying to avoid can hide in the processed food universe we live in.

Aikya

cookbooks

> From: terry young <terryyoung@...>

>

> Hi everyone, I am trying to find a good wheat and gluten free cookbook.

> So far I am not having much luck tried a few in the CR4YT book but was

> not impressed. Tried the walnut cookies with spelt flour and they were

> more of a strudel topping instead it was tasty but not a cookie. Most

> wheat free cookbooks are for desserts that I have found and I mainly

> want main dish recipes.Also I cannot stand any fish so this is hard for

> me too. Help someone!!! Vicki

>

>

> ---------------------------

[Guest guest]

I love cookbooks and I collect them...the older the better. I am truly

fascinated at how people used to cook and view food. Some of the recipes

make me laugh and cringe at the same time. That said...I don't cook from

those books. Here are some of the ones I am constantly using now:

[Guest guest]

> I love cookbooks and I collect them...the older the better.

Well, mine aren't *too* old. I have a copy of Peg Braken's _I Hate To Cook

Book_ sitting next to me right now (1960), as well as some really cheaply

made self-published books that were sold through The Mother Earth News

magazine back in the 1970's.

Some of the recipes

> make me laugh and cringe at the same time.

In the kitchen I have some of my mom's old booklets from *her* home ec

class, including the " Cooking with Crisco " booklet that suggests adding

Crisco or other lard to everything from birthday cakes to meatloaf. Other

books of hers from the 1940's when she was in high school suggest that every

wife have a can of fresh bacon grease on the stove, too. Is it any wonder we

grew up as fat as we are with " healthy cooking hints " such as these? LOL

> those books. Here are some of the ones I am constantly using now:

>

I guess we'll see your list in a later email.

The ones I've been using the most of for the past 10 years have been all the

McDougall cookbooks, many other vegetarian books sold through the Mail Order

Company (http://www.healthy-eating.com) and all of the

cookbooks. Some of his recipes needing fixing, though, since GoodTimes

kitchen help tried to " update " some of the recipes to make them healthier or

fit the windows better and left out ingredients that are listed but not

mentioned in the directions, or vice versa. I wrote to some of the recipe

authors myself to get the corrected recipe, and the results of my labors can

be seen at my Recipes Page at

http://members.tripod.com/sue_in_nj/richfood.htm .

As for vegetarian recipes:

There's the books by Neal Barnard, MD and Dean Ornish, MD

Debra Wasserman has quite a few out, but not all are low fat, even the ones

in her 2 low-fat books use oil and tahini.

There's Kitchen in the Clouds by , just out last year, and

I'm just starting to go through it now.

na Grogan has a bunch out. All her recipes are vegan, I think and

many are low fat. I just bought one of her books but haven't had a chance to

look through it yet.

Mother Nature's Garden - Healthy Vegan Cooking by Florence Bienenfield,

Ph.D. and Micky Bienenfield

Lean, Luscious, and Meatless (I think this is Bobbie Hinman)

More with Less Cookbook (Mennonite cooking, not all vegan or even

vegetarian), Doris Janzen Longacre

Books by Dorothy Bates, Bobbie Hinman, Joanne Stepaniak,

*Some* recipes in the Moosewood series of books. Others are so complicated

it would take a week just to gather the ingredients.

On-line sources of recipes include all these lists, Dick's

site http://www.fatfree.com, the SOAR recipe index that I posted the other

day http://www.recipesource.com/ .

Sue in NJ ºoº

[Guest guest]

> I love cookbooks and I collect them...the older the better. I am truly

> fascinated at how people used to cook and view food. Some of the recipes

> make me laugh and cringe at the same time. That said...I don't cook from

> those books. Here are some of the ones I am constantly using now:

Oops. It cut you off. :/

Anyway, for those of you who love to laugh and cringe at old food.

Here's a HORRIBLY funny site of foods from the 40s, 50s, and 60.

Vegetable Jello Salad ring with peas, anyone?

K.

303/284/140

[Guest guest]

Mel

> Oops. It cut you off. :/

>

> Anyway, for those of you who love to laugh and cringe at old food.

> Here's a HORRIBLY funny site of foods from the 40s, 50s, and 60.

> Vegetable Jello Salad ring with peas, anyone?>

Oops. Looks like *you* got cut off, too.

I *hope* it's not screwing up again.

Sue in NJ

who has had that exact Jello salad more times than she wants to remember.

It was usually served with a Bisquick Impossible pie

[Guest guest]

*GROWL SNARL*

http://www.lileks.com/institute/gallery/

The one about MEAT! MEAT! MEAT!

http://www.lileks.com/institute/gallery/meat/index.html

is just about enough to make me consider going Veggie Unfortunately,

they then follow it with a MST3K version of a book on veggies.

K.

303/284/140

> Mel

>

> > Oops. It cut you off. :/

> >

> > Anyway, for those of you who love to laugh and cringe at old food.

> > Here's a HORRIBLY funny site of foods from the 40s, 50s, and 60.

> > Vegetable Jello Salad ring with peas, anyone?>

>

> Oops. Looks like *you* got cut off, too.

>

> I *hope* it's not screwing up again.

>

>

> Sue in NJ

> who has had that exact Jello salad more times than she wants to remember.

> It was usually served with a Bisquick Impossible pie

[Guest guest]

> The one about MEAT! MEAT! MEAT!

> http://www.lileks.com/institute/gallery/meat/index.html

I *love* this!! The comments under the pictures have me in stitches! This is

*exactly* what my mom used to feed us all on a daily basis, including that

hunk of whatever that looks like a DeSoto fender!

And yes, the veggies usually were ornamental. Every time I would try to grab

a carrot or potato that had been in the pot I would be told that the veggies

are " no good for me " because they touched the meat. This was real whole

potatoes or carrots or even ears of corn! My mom would toss out these

veggies (they were for flavoring & show only) then open up a can of

overcooked mixed veggies and serve *that* to us.

>

> is just about enough to make me consider going Veggie Unfortunately,

> they then follow it with a MST3K version of a book on veggies.

I haven't gotten that far yet - I'm still cracking up over Uncle Hank's

contribution to the meal in the 5th or so picture, the one right after

Lorre's face! LOL

Sue in NJ

it's enough to turn me carnivore/omnivore again ;^)

[Guest guest]

>Vegetable Jello Salad ring with peas, anyone?

Eeeeeeewwwwww, gross....

How about this...

From a Sunset Mag Hostess Guide from the 30's:(I left out some details-here is

the good part)

Flower Canapes

Take a slice of baloney and make four cuts from the rim to the center, but not

all the way through. Top with a slice of American cheese and bake. The canapes

curl up like flowers while baking. Serve warm...

Yum

[Guest guest]

Go to these sites, the are soooooo funny. I had forgotten I had seen them

before. I do love my old cook books, bless their hearts.

Re: Cookbooks

*GROWL SNARL*

http://www.lileks.com/institute/gallery/

The one about MEAT! MEAT! MEAT!

http://www.lileks.com/institute/gallery/meat/index.html

is just about enough to make me consider going Veggie Unfortunately,

they then follow it with a MST3K version of a book on veggies.

[Guest guest]

> The one about MEAT! MEAT! MEAT!

> http://www.lileks.com/institute/gallery/meat/index.html

The absolute best is the after 10pm Cookbook for entertaining on that site.

You have to read about the cream soup/sherry drink aka a pick me up and lobster

cream mess in a pot.

Read on, you may never want to eat again....and these people were serious...oh

my

[Guest guest]

>>What are *your* favorite cookbooks that you're using now on your weight

loss

plan? What are your favorite recipe web sites?<<

I've never done cookbooks. My family has never complained<g>. I like to

" create " stuff in the kitchen. A lot of what I make doesn't even have a

name, but it tastes good<g>. I'll sometimes read recipes to get

inspiration, but I always have to play with them.

That gets me into trouble when family and friends ask for a recipe for

something they really liked.

" Well, you put in some carrots... "

" How many carrots? "

" Uh, dunno, enough so there's proper orange in there... "

<giggle>

---

Outgoing mail is certified Virus Free.

Checked by AVG anti-virus system (http://www.grisoft.com).

Version: 6.0.349 / Virus Database: 195 - Release Date: 4/15/02

[Guest guest]

This looks interesting. I read the reviews on Amazon and and they

were all good. Here is the link:

http://www.amazon.com/exec/obidos/tg/detail/-

/1931046891/qid=1048374436/sr=8-1/ref=sr_8_1/104-0678460-9883146?

v=glance & s=books & n=507846

Ann

> A cookbook that tends to follow the BFL methodology that I use

is " Stella's Kitchen " . I have enjoyed the recipes that I have tried

from the book. The recipes are not complex and taste good. The only

draw back is that a few of the recipes are very similar. But all in

all, I would recommend it. I think you would enjoy it. I love the

Hearty Oatmeal Pancakes!

>

>

>

[Guest guest]

I really like " The Splendid Grain " . Each grain has it's own chapter.

There's a three or four page introduction about the grain, including the

history,

selection and storage then she follows with several recipes. I like the fact

that she covers the unusual grains including teff, sorghum, job's tears, millet,

amaranth, mesquite, quinoa...each with their own chapter. I take the recipes

and shift them slightly so they are NT...pre-soaking them or whatever is

necessary and cook them slowly rather than in a pressure cooker as she sometimes

does.

[Guest guest]

On the other side of the coin is Garden of Eating, which has grain-free

recipes. It is also based on WAP's work, and has killer time-saving tips for

the kitchen. Good recipes.

Elaine

> I really like " The Splendid Grain " . Each grain has it's own chapter.

[Guest guest]

> Hi everyone,

>

> NT is tops, of course, but I'd love to know if there are other

cook

> books that deserve a place on my shelves. I have and really like

wild

> Fermentation by Sandor Elliz Katz.

>

> I've read great things about The Splendid Grain by Wood,

but

> I'd like to know what everyone thinks before purchasing it (it

isn't

> in stores here, so I would be ordering in online).

>

> ~

I'm very partial to my Le Cordon Bleu at Home myself. It's

essentially a cooking course that goes from easy to hard techniques

and each " lesson " is a full meal in courses. If you have gluten

or other food sensitivities, you may need to make adaptations. I

also adore my From the Vegetarian Slowcooker. I throw this is

because it has some of the best and yummy veggie recipes that are

easy to make I have ever found. My other one is Mastering the Art

of French Cooking by none other than Child. (Can you tell I

adore les cuisines francaises?) Very informative on how to make

everything from how to debone a chicken to making the best egg

yolk/cream sauces. And the book is huge! And the quiche recipes

are divine!

[Guest guest]

>

> My other one is Mastering the Art

> of French Cooking by none other than Child. (Can you tell I

> adore les cuisines francaises?) Very informative on how to make

> everything from how to debone a chicken to making the best egg

> yolk/cream sauces. And the book is huge! And the quiche recipes

> are divine!

I LOVE Child. I wish that they would air her original TV program

on stations here (Vancouver, B.C Canada)

~

[Guest guest]

Elaine,

Who is the author of " Garden of Eating? "

Thanks,

--- In , " Elaine " <itchyink@s...>

wrote:

> On the other side of the coin is Garden of Eating, which has grain-

free

> recipes. It is also based on WAP's work, and has killer time-saving

tips for

> the kitchen. Good recipes.

> Elaine

> > I really like " The Splendid Grain " . Each grain has it's own

chapter.

[Guest guest]

>Heidi - I loved the cookbook titles you shared. I'm a bit of a

>cookbook and history fanatic, so I'd absolutely love to have some

>cookbooks with traditional recipes. Any other recommendations? I

>think there is a Ingalls Wilder cookbook if I'm not mistaken.

>

>Ciao,

>

>Dawn

That one sounds like fun! I only have a few, " The Virginia Housewife " , " The

Martha Washington

Book of Cookery " and " The American Frugal Housewife " . I also have a few

from the 50's and 60's, which are amazingly traditional, considering ... it's

hard

to believe how much cooking has changed in my lifetime (mostly for the worse).

The LaVrenne Practique is good ... it's a newer book but it has the old

techniques

in it. And I found this 1975 one called " The canning, freezing, curing,

and smoking of meat, fish, and game " by Wilbur F. Eastman Jr. -- it goes into

how to

salt cure and all in more modern language. " The Magic of Fire " is a modern one

too, but it tells how to cook, like, with a fire (in a fireplace or on the

ground or whatever).

That one is pricier but it makes a nice present, it's a coffee table type book.

And of course " Keeping food fresh " by a French gardener's club (not an old book

but it does tell the old techniques). Look up any of those on Amazon and you'll

get good suggestions, I think! (I'm sure I'm repeating some of the previous

post,

but but now they are in one list ...).

When I was at a bookstore they had some " authentic " American Indian

recipes which I found interesting, but they didn't seem very authentic.

Not that you could get authentic corn, for starters! Also I have " Kimchi,

a Korean Health Food " that is far better than the title suggests, and one

on traditional Japanese cooking (not too much in the way of fermenting

though, except the rice-bran pickles).

For the history side ... somehow as a kid I got a set

of circa 1900 kid encyclopedias.

They are really interesting ... not much in the way of recipes, they

are always referring to " Cook " and " Nurse " as if it is assumed

that YOU wouldn't be cooking, of course! Now with a new daughter,

you probably wish you had a Cook and Nurse handy ... !

-- Heidi Jean

[Guest guest]

A great place to read about cooking history is Hertzmann's

website, http://www.hertzmann.com/

He digs into the old French techniques and recipes using

old & classic sources. He also has some great material where

he dissects modern techniques, e.g. his section on cooking

temperatures of meat & resting times was really useful to me.

I like that he puts a lot of effort into the research from original

sources and actual practise.

cookbooks

> Hi,

>

> I've been m.i.a. since my daughter was born last October, but

> hopefully I'll get to check the messages more often now.

>

> Heidi - I loved the cookbook titles you shared. I'm a bit of a

> cookbook and history fanatic, so I'd absolutely love to have some

> cookbooks with traditional recipes. Any other recommendations? I

> think there is a Ingalls Wilder cookbook if I'm not mistaken.

>

> Ciao,

>

> Dawn

>

>

>

[Guest guest]

I've discovered that site a couple of weeks ago while researching French

cuisine... it's absolutely delicious visually and content wise... there are

enough recipes there to last an enthusiastic cook for years... the articles are

very informative and entertaining too.

Dedy

From: T Virgil <<A great place to read about cooking history is

Hertzmann's website, http://www.hertzmann.com/

He digs into the old French techniques and recipes using old & classic sources.

He also has some great material where he dissects modern techniques, e.g. his

section on cooking temperatures of meat & resting times was really useful to me.

I like that he puts a lot of effort into the research from original sources and

actual practise.

[Guest guest]

Bertie-

Cookbooks often require a certain amount of creative reinterpretation and

reinventing, but there are still many useful ones out there. Going down my

shelf, or rather my Readerware database...

Child's _Mastering the Art of French Cooking_ (her original) is

certainly high in fat and protein, though a lot of the dishes are quite a

bit more elaborate than most people would be comfortable with. (Also, I

suppose it's not available on Amazon as it's out of print.)

_Tastes and Tales from Russia_ by All Danishevsky has some marvelous

recipes, though here and there you've got to omit a bit of sugar or replace

something like sunflower oil with a traditional healthy fat.

_The Whole Beast: Nose to Tail Eating_ by Fergus has some

absolutely magnificent recipes if you're adventurous when it comes to organ

meats and the like.

_Sausage_ by D. A. Livingston is a great introduction to sausage-making.

_Cuisines of the Caucasus Mountains: Recipes, Drinks, and Lore from

Armenia, Azerbaijan, Georgia, and Russia_ by Kay Shaw is arguably

even more splendid than the other Russian cookbook I mentioned. It has a

recipe for kislovodsk, which when made with much yoghurt-cream and no flour

is stunningly good.

_Splendid Soups : Recipes and Master Techniques for Making the World's Best

Soups_ by has many frustrating omissions despite being a

truly mammoth book, but it's still one of the best on my shelf.

_The Sausage Making Cookbook_ by Jerry Predika is another good sausage book.

_The Slow Cooker Ready & Waiting Cookboo_ by Rick Rodgers has some great

slow-cooker/crockpot recipes, though some need a bit of adjustment.

_Better Than Store-Bought_ by Helen Witty (also out of print; good luck

finding a copy!) is absolutely invaluable for its relatively few healthy

recipes.

And _Real Stew: 300 Recipes for Authentic Home-Cooked Cassoulet, Gumbo,

Chili, Curry, Minestrone, Bouillabaise, Stroganoff, Goulash, Chowder, and

Much More_ by Clifford A. is a really great tour of delicious stews

from around the world.

If you have any particular areas of interest not served by that list, I

might be able to make some further suggestions. I actually have a lot more

cookbooks, believe it or not.

-

[Guest guest]

Hi,

What do you like to cook? Do you like American style, French, Italian,

Chinese, South American? Many cuisines can be made NT style. Think of

things you like and then browse through Amazon.

I have quite a collection. Here are a few favorites:

Saveur Cooks Authentic French

Well done, French classics.

Glorious French Food by

A huge source of recipes ideas and advice.

Les Halles Cookbook by Bourdain

This made the list probably because it is new. He gets kudos for

including recipes for tripe, liver, boudin noir, etc. Oh yes Fergus

's book rec'd by is great too but even I can't get a lot

of the stuff that goes into his recipes.

Saveur Cooks Authentic Italian

The Spendid Table by Lynne Kasper

How to coax flavor from food. Excellent book.

Molto Italiano by Batali

OK all of these Italian books are going to have pasta chapters but if

you are going lighter on carbs just focus on the meat and veggie

chapters. Italian cooking knows vegetables!

The Vineyard Table by Sinskey

CA cooking, wonderful flavor combos.

Vegetables Every Day by Jack Bishop

Great advice on selecting, storing and using all kinds of veggies.

Chez Panisse Vegetables by Alice Waters

One of the most important sources of CA cooking - Alice Waters and her

restuarant and books has quite literally re-defined eating in the USA.

Chez Panisse Cooking is mostly too involved to make this list; Cafe

Cooking is OK.

cheers,

> Hi everyone. I am trying to think of things to register for my wedding

> for. I've been living by myself for almost 10 years and own my own

> home so I don't need a bunch of stuff like that. I wouldn't register

> at all, but I know some people will want to get me stuff, so I guess

> it's better to tell them what I want than have them waste their money

> on junk I'll never use. So, I thought I would register on amazon for

> some cookbooks that I wanted, but that was only like four cookbooks.

> I'm having a hard time finding many cookbooks that are in line with

> WAPF sort of principles. Any ideas? I would really like a good

> crockpot cookbook, but all I kind find are low fat, chock full of

> garbage ones! I did ask for that wild fermentation book. I heard good

> things about it. I told my mom to tell her family that I wouldn't mind

> like a 1/4 of a cow or something like that from some of them. Most of

> my mom's family farms, so those sorts of things are a pretty common

> present from Mom's family. It's just other people I'm worried about.

> Anyhow, thanks in advance for the advice. Bertie

[Guest guest]

-

>Oh yes Fergus

>'s book rec'd by is great too but even I can't get a lot

>of the stuff that goes into his recipes.

I'm curious -- what have you had trouble getting? Admittedly I've only

tried a handful of his recipes so far, but I haven't had any ingredient

trouble yet. The one thing I just can't seem to get anywhere, oddly

enough, is beef cheeks. Nobody will sell them.

-

[Guest guest]

Lee wrote:

> That is what it seems to be, although I should prefer that it be

> nutritious too. I have begun to wonder if anyone ever wrote a

> cookbook of such foods. With all the cookbooks coming out, I want to

> see what I can find. There are a few soup cookbooks, but beyond that,

> I do not know.

Oh sure...just not sure how nutritious or how well they work. I'm sure

I've been offered several " healing " type cookbooks, at least one by the

people from " Prevention Magazine " , over the years.

If my eyes focus while I'm in the library tomorrow and if I can remember

(I'm having an eye exam and my husband will pick out the books on my

list if I need him to) I'll look around while I'm there and see if they

have anything that looks like what you want.