Lost Arts: A Celebration of Culinary Traditions

Lost Arts: A Celebration of Culinary Traditions

Lynn Alley

Language: English

Pages: 208

ISBN: B009QJMW2A

Format: PDF / Kindle (mobi) / ePub


Hand-cured olives, home-baked bread, fresh goat cheese: Before Whole Foods and Trader Joe's, the only way to enjoy these pure and simple flavors was to make them the old-fashioned way-by hand. This charming little guide will teach you how to blend your own mustards, crush grapes for wine, bottle vinegar at home, and more. Sure, you can buy these things at the neighborhood farmers market, but Alley's instructions are so easy, you'll be inspired to add her age-old techniques to your culinary repertoire. The sumptuous recipes at the end of each chapter enable you to put the fruits of your labor to good use.

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bacteria present in the wine without significantly altering its flavor. And part of the solution lay in sealing wine bottles to make them airtight. Winemakers of today have even more sophisticated and effective methods of rendering their wines unspoilable, most notably that of adding the smallest amount of sulfur dioxide to the finished product to kill any bacteria that may be present. This is good news for the winemaker—it stabilizes and thus extends the shelf life of his product. But its

The Gilded Lily: Making Herb Vinegar Initially I felt that my vinegars were so good that adding herbs would simply be a case of gilding the lily, but after a few experiments, I decided a gilded lily was even better than an ungilded lily. I don’t usually flavor white wine vinegars with herbs; I either serve them by themselves or reserve them for fruit vinegar, such as the Raspberry Vinegar recipe given here. The reds, however, tend to be heartier and more complex, and they stand up well to

temperature. Makes 3 cups. Mock Boursin Boursin is a fresh French cream cheese. It is usually flavored with garlic and fresh herbs and can often be purchased at specialty cheese shops. You can make it yourself using either cow or goat cheese. Boursin is best when made with fresh herbs, never dried! 2 cloves fresh garlic 16 ounces freshly made cream cheese or goat cheese ½ cup finely chopped fresh chives ½ cup chopped parsley Any of fresh herbs you wish in any amounts you wish

my love of it, and as soon as I figure out how to make crottin (a hard, dry French goat cheese), it, too, will be added to my repertoire. Laura Chenel, California goat cheese goddess, has written a book chock-full of recipes using all kinds of chèvre entitled simply Chèvre! The Goat Cheese Cookbook. I highly recommend it. Salade Mesclun with Fresh Goat Cheese Rounds, Hazelnut Oil, and Raspberry Vinegar This salad is delicious. During the holiday season, you might consider making a

shared an evening with the universal language: that of the kitchen, and I watched as they created a heaping platter full of hot chapati to go with a feast of Indian flavors and foods. (The flour tortilla is the next best thing to a chapati. The tortilla calls for a bit of vegetable shortening or lard added to the recipe, but is made on the same ancient principle: a dough of flour, salt, and water cooked on a hot grill.) Chapati can be made on a medium-hot nonstick or cast iron grill surface.

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