I really like it.
I like his philosophy. Here it is in his own words: "to eat as seasonally as possible and to include the widest diversity of foods possible. I believe that fresh and well-handled food has more than just vitamins, protein and carbs, fat and calories. I believe that real food has a life force to it that is lost when it is shipped long distances from where it is grown to where it is sold. My goal is, through careful cultivation and harvesting and the cooking and preserving techniques I use, to preserve and even enhance that illusive quality."
I like his cooking style. Tools and techniques are basic and practical, i.e. classic rather than trendy. The foods are those that are commonly grown, found, or caught in one's own neighborhood.
I like the way he writes. This book reads more like an interesting conversation about cooking than a recipe book.
The book is indeed what the title says; a guide rather than a book of formulas. The recipes are described rather presented as lists of ingredients and steps; very similar to historic cookbooks. I realize not everyone will like this approach. But for a cook like me, who rarely (if ever) follows a recipe exactly as written, it's perfect. I always find myself adapting recipes to ingredients I have and how I cook, and this book actually encourages that.
The book is available as a print or eBook at Amazon. eBook copies are also available at the author's blog. Also, it's also being highlighted for a giveaway at Permies.com this week! The rules to enter are simple, and you'll have a chance to get to know the author, ask questions, and learn more.
14 comments:
Sounds like an interesting concept Leigh. Thank you for sharing!
I'm not sure I have eaten groundhog though I have eaten almost everything wild game related at childhood "wild game suppers" that our community used to hold. My solution to anything meat related that I might not have a recipe for is to use a crockpot with something added for liquid.
TB, I think the book is really a good read, with cooking ideas as bonuses. :)
Ed, I originally put it in the slow cooker, but it was young and there wasn't much meat on it. So it ended up as soup. I'm guessing an older one would be gamier and tougher.
Of small game, I think the best I've tasted so far is opossum.
I will pass on entering the give away for this cook book only because I want to be sure that someone who will truly enjoy and use it will be the winner. I don’t cook all that much and my access to unusual items is pretty limited - (read: nonexistent) - but I believe it would be a fun book to read. I kind of feel that way about the Pioneer Women’s cookbooks. I have downsized a bunch of my books and I am down to just a few - but I kept hers because I remembered enjoying paging through and reading her comments - and of course, making a few of her recipes. I love it when a cook book has ‘character' - and it sounds like this one does.
RT, I used to collect cookbooks, but finally decided to just keep the ones I'll use. Some of them I think I'll use, Like Farmer John's Cookbook: The Real Dirt of Vegetables. I really liked their philosophy, but the recipes had ingredients I don't have, and I couldn't see how to adapt them.
I don't have any of Pioneer Woman's cookbooks, but I've enjoyed reading her blog from time to time. I like her writing style, which is a good reason to keep cookbooks. :)
Eating Seasonally may just become the norm again soon anyway!!!
I just ordered a new type of cucumber called a Dragon Eggs. It just looked fun!!!
PP, eating seasonally and eating more locally grown food. I would think those things alone would help tremendously with their carbon tallies.
You've got me curious about the cucumber; I love to experiment!
Just passing...Can l recommend this guy....
https://www.thetravel.com/bizarre-foods/
I like his philosophy too. I just don't know about the groundhog though. Growing up, mama cooked squirrel and wild rabbit often, and the food was delicious. I wish so much that I had asked her how she made squirrel soup...it was made with the broth and cornmeal and was delicious.
Willie, hello and welcome! Thanks for the recommendation. He has some very interesting dishes listed; some of which are in Judson Carroll's book!
Henny, my experience with squirrel was that it wasn't that great. But then, we roasted it and found it to be very bony. Maybe I should have made soup! Your mama's recipe sounds really good!
Can l just say...as a big Game meat eater,
squirrel is best cooked quickly, skinned,
cleaned, pushed onto a metal type skewer,
basted with barbeque sauce, on the Barby,
for couple minutes each side..! Very nice!
Very tender!
Willie, I'll have to see if I can talk Dan into eating squirrel again. He didn't like all the bones! Maybe we just need fatter squirrels. :)
Thank you so much for the cookbook recommendation.
Got it yesterday, it made me homesick.
I have been skipping around, but I really like his down home style.
Made my yearly " end of season soup" last week. Still eating it for lunches everyday.
Billybob, hello and welcome! I'm glad you like this cookbook. I really like his style too. And I've already gotten some good non-recipe food ideas from him.
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