The Commonsense Kitchen: 500 Recipes Plus Lessons for a Hand-Crafted Life

The Commonsense Kitchen: 500 Recipes Plus Lessons for a Hand-Crafted Life

Tom Hudgens

Language: English

Pages: 610

ISBN: 081187222X

Format: PDF / Kindle (mobi) / ePub


This is a big, general, American cookbook emphasizing sustainibility and self-sufficiency. It celebrates the vital craft of cooking with an eclectic repetorie of more than 600 recipes for foods in all categories from salads to baking. Deep Springs College and Ranch serves as the frame for this all-purpose cookbook. As Joy of Cooking is rooted in the Germanic spirit of the Rombauer/Becker family, all the recipes in Deep Springs are all from the chowhouse at Deep Springs College, a prestigious and unique ranch/two-year college program in the Sierra Nevadas that teaches liberal arts; democratic culinary principles; and sustainable farming and ranching. Over 600 basic recipes, from butter to pies to homemade soap. A percentage of the recipes have a Southwestern flavor profile (enchiladas, chilis) due to the location of the college in the Southwest US. For all skill levels. Includes instructions on such 'chores' as washing dishes.

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prepared (warm) filling, and the serving plate (warming it is a nice touch) nearby. After about 20 seconds, when half the volume of egg is cooked, add about ⅓ cup of warm filling, scattering and spreading it in the center of the omelet. Fold the omelet in half, with the aid of a spatula, if necessary, and remove it from heat. Let the omelet cook in the pan’s residual heat for a moment to set its folded shape, then flip to cook the other side. You may peer into the center of the omelet with a

lightly on top of a pancake—if your finger leaves an impression, it needs a bit more time. If it springs back, it’s done. The side cooked first is considered the more attractive “top” side. Serve immediately with soft butter and warm maple syrup. 112 THE COMMONSENSE KITCHEN These rich little pancakes have a lovely brown exterior and a delicate, custardy interior. Ripe pears are a natural choice, but sliced, sugared strawberries or other juicy fruit are good, too. If you are serving these

crackers. ½ cup cold water coarse sea salt or kosher salt for sprinkling 7 or 8 sprigs fresh thyme 2 cups sifted all-purpose flour In a medium bowl, thoroughly mix the flour, salt, and butter. Mix in the cold water and knead the dough well, until it is very elasticized. Wrap and let rest for 10 minutes. Heat the oven to 400°F. Divide the dough into fourths. On a lightly floured board with a lightly floured rolling pin (or using the rollers of a hand-crank pasta machine), roll the dough very

Milky Way for the first time—its shape, its edges, its gap and spur. How, you may ask, does all this relate to food and cooking? Well, Deep Springs’ landscape and The Commonsense Kitchen both repeatedly invite you to pay close attention. Whether you are walking a trail in the Valley at sunset or frying eggs, there is a lot going on and a great deal to be learned, simply by noticing and paying attention to all the details. Drift off into a reverie, and your eggs might turn brown and rubbery in an

connection to nature. Even urban dwellers who rarely see the sun or set foot on soil must still eat food grown in the sun, in soil. What is the most highly processed food you can think of? Whatever it is, it is still ultimately based on plants, grown in a field 42 THE COMMONSENSE KITCHEN somewhere under the sun. Cooks perform a kind of alchemy, transforming natural products—plants, animals, water, salt—into food that builds and nourishes the body and soul. I believe the dawn of human

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