FREE/BARGAIN — Cookbooks

[GA Russell]

Your Perfect Steak - free
https://www.amazon.com/dp/B00UMQQALU/

[Cinisajoy]

Originally Posted by GA Russell

Your Perfect Steak - free
https://www.amazon.com/dp/B00UMQQALU/

I wish steak was free.

[GA Russell]

But then books would be $7 a pound!

[koland]

Originally Posted by GA Russell

But then books would be $7 a pound!

Fair trade.

How many ebooks to the pound?

[Purple Lady]

There are 30 cookbooks in the Kindle daily deals.

https://smile.amazon.com/s/ref=s9_ac...d_i=1000677541

[GA Russell]

Coconut Flour Recipes - free
https://www.amazon.com/dp/B00C5HEJ30/

[GA Russell]

More Delicious Homemade Sausage Recipes - 99 cents
https://www.amazon.com/More-Deliciou...dp/B00MF7FRB8/

*****

Healthy Husband Cookbook:Quick and Easy Recipes to Feed The Man You Love - free
https://www.amazon.com/dp/B00BEBOW8K/

(OK Ladies! This is your chance to try out new recipes for manly men without fear of rejection. And unlike your husbands, I promise not to put my cigar out in your food. PM me for my mailing address.)

[GA Russell]

Trusted Breakfast Recipes for Electric Pressure Cooker - 99 cents
https://www.amazon.com/dp/B01N292COU/

*****

21 Romantic Recipes To Spice Up Your Love Life Beyond Valentine´s Day - free
https://www.amazon.com/Romantic-Reci...dp/B00ICXX0LI/

[GtrsRGr8]

Some dishes of years ago tasted better, some people say. It may be because there was no microwave oven and the pace of life (including cooking) was slower.

Some of the old dishes are not even prepared now anywhere in the United States, that I'm aware of. There may be a good reason for that with some of them--it's a wonder that anyone would have ever eaten them (ha), but I wonder about why other ones have disappeared. I know that acquiring some of the ingredients in this day and time is sometimes a problem. Sometimes there is the issue of what in the world the ingredient is! Maybe preparation of some of the recipes can be revived, however, and need to be.

Someone sent me this link of old, American cookbooks. It appears that there are 1,458 of them. See what you think.

[Cinisajoy]

Originally Posted by GtrsRGr8

Some dishes of years ago tasted better, some people say. It may be because there was no microwave oven and the pace of life (including cooking) was slower.

Some of the old dishes are not even prepared now anywhere in the United States, that I'm aware of. There may be a good reason for that with some of them--it's a wonder that anyone would have ever eaten them (ha), but I wonder about why other ones have disappeared. I know that acquiring some of the ingredients in this day and time is sometimes a problem. Sometimes there is the issue of what in the world the ingredient is! Maybe preparation of some of the recipes can be revived, however, and need to be.

Someone sent me this link of old, American cookbooks. It appears that there are 1,458 of them. See what you think.

Your link didn't work.

[Cinisajoy]

Went to the site.
Note: part of the reason older recipes are not used is there are no measurements or meaningless measurements. What is the standard size egg or tea cup?

[GtrsRGr8]

Originally Posted by Cinisajoy

Your link didn't work.

Originally Posted by Cinisajoy

Went to the site.
<snip>

Okay, did the link work or did it not? It works for me.

If the link doesn't work, try starting from here.

Originally Posted by Cinisajoy

Note: part of the reason older recipes are not used is there are no measurements or meaningless measurements. What is the standard size egg or tea cup?

Yeah, I didn't think to add that. I remember a discussion or two or three on this thread about that kind of problem in using old cookbooks.

Of course, I think that a true chef would know approximately how much of each ingredient to put, because he/she knows what effect the ingredient has, and would know (approximately) how much would be too little for the desired result and how much would be too much. What he/she needs to know, more than anything, I think, is what the ingredients are, and then he/she can use his/her knowledge from years of training and cooking to judge the amounts/proportions. What do you think?

I understand that when a recipe today calls for an egg, it means a "large" one.

[Cinisajoy]

Originally Posted by GtrsRGr8

Okay, did the link work or did it not? It works for me.

If the link doesn't work, try starting from here.



Yeah, I didn't think to add that. I remember a discussion or two or three on this thread about that kind of problem in using old cookbooks.

Of course, I think that a true chef would know approximately how much of each ingredient to put, because he/she knows what effect the ingredient has, and would know (approximately) how much would be too little for the desired result and how much would be too much. What he/she needs to know, more than anything, I think, is what the ingredients are, and then he/she can use his/her knowledge from years of training and cooking to judge the amounts/proportions. What do you think?

I understand that when a recipe today calls for an egg, it means a "large" one.

That link worked.
I had googled.

Ok now wise one define true chef.
Someone that went to culinary school, a cook at your favorite chain, the head chef at the local mom and pop or every wife and/or mother or guy that has to figure out approximately 300 dinners a year.
Well which one?
I very seriously doubt that the line cook at your favorite chain would know. They are not hired for their culinary skills. They are literally hired to follow steps exactly. No variation whatsoever.

And as far as the culinary school graduates, they are taught exact measurements so I doubt seriously they could follow an old recipe.

Now the mom and pop chef and the housewife would probably know.
Only the self taught not the schooled one.

Hey guess what, a house person makes more variety of foods than a paid chef.

Thanks a lot. You implied that only people that get paid can cook.
So I guess I better go open a can of something because by your implications, we are not chefs so we can't cook.
I was planning on enchiladas.

Do you want to try rephrasing?
And not accidentally insulting at least half the people that cook every day.

[Little.Egret]

Originally Posted by Cinisajoy

That link worked.
I had googled.

Ok now wise one define true chef.
Someone that went to culinary school, a cook at your favorite chain, the head chef at the local mom and pop or every wife and/or mother or guy that has to figure out approximately 300 dinners a year.

Well which one?

{. . .}

How many of us wonder what would happen to our favourite Brownie recipe if we (say) doubled the butter ?

And then try it ?

If we have some idea of what the result should be an antique recipe may work out but for the more exotic ones the result will only be an adaption.

See

http://www.daviddfriedman.com/Mediev..._an_Almond.pdf

How to Milk an Almond Stuff an Egg And Armor a Turnip
A Thousand Years of Recipes
by David Friedman and Elizabeth Cook

Also available in print (POD)

More

http://www.daviddfriedman.com/Medieval/Medieval.html

[Cinisajoy]

If you double the butter on brownies, you get greasy brownies though pass them off as super moist.