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Nothing Fancy : Recipes and Recollections of Soul-Satisfying Food / Diana Kennedy.

By: Contributor(s): Material type: TextTextSeries: The William and Bettye Nowlin Series in Art, History, and Culture of the Western HemispherePublisher: Austin : University of Texas Press, [2016]Copyright date: 2016Description: 1 online resource (230 p.)Content type:
Media type:
Carrier type:
ISBN:
  • 9781477310090
Subject(s): DDC classification:
  • 641.5926872073 23
Other classification:
  • online - DeGruyter
Online resources:
Contents:
Frontmatter -- Contents -- Foreword -- Acknowledgments -- Part I: Recollections -- Introduction -- The Making of a Palate -- My Bêtes Noires -- Addictions -- Equipment I Simply Cannot Do Without -- Ingredients -- Cookbookese -- My Bêtes Noires Vertes -- Part II: Recipes -- Appetizers -- Soups -- Vegetables and Salads -- Light Dishes -- Cold Meats -- Fish -- Meats and Poultry -- Yeast Breads -- Desserts -- Tea -- Crispy Th ings -- Drinks and Natural Remedies -- Preserves -- Christmas -- Sources -- Index
Summary: Featuring new and revised recipes, photos, and bêtes noires, this culminating book of an illustrious career presents the favorite dishes and personal stories of the world’s foremost authority on traditional Mexican cooking and one of its most-celebrated food writers Diana Kennedy is the world’s preeminent authority on authentic Mexican cooking and one of its best-known food writers. Renowned for her uncompromising insistence on using the correct local ingredients and preparation techniques, she has taught generations of cooks how to prepare traditional dishes from the villages of Mexico, and in doing so, has documented and helped preserve the country’s amazingly diverse and rich foodways. Kennedy’s own meals for guests are often Mexican, but she also indulges herself and close friends with the nostalgic foods in Nothing Fancy. This acclaimed cookbook—now expanded with new and revised recipes, additional commentary, photos, and reminiscences—reveals Kennedy’s passion for simpler, soul-satisfying food, from the favorite dishes of her British childhood (including a technique for making clotted cream that actually works) to rare recipes from Ukraine, Norway, France, and other outposts. In her inimitable style, Kennedy discusses her addictions—everything from good butter, cream, and lard to cold-smoked salmon, Seville orange marmalade, black truffle shavings, escamoles (ant eggs), and proper croissants—as well as her bêtes noires—kosher salt, nonfat dairy products, cassia “cinnamon,” botoxed turkeys, and nonstick pans and baking sprays, among them. And look out for the ire she unleashes on “cookbookese,” genetically modified foods, plastic, and unecological kitchen practices! The culminating work of an illustrious career, Nothing Fancy is an irreplaceable opportunity to spend time in the kitchen with Diana Kennedy, listening to the stories she has collected and making the food she has loved over a long lifetime of cooking.
Holdings
Item type Current library Call number URL Status Notes Barcode
eBook eBook Biblioteca "Angelicum" Pont. Univ. S.Tommaso d'Aquino Nuvola online online - DeGruyter (Browse shelf(Opens below)) Online access Not for loan (Accesso limitato) Accesso per gli utenti autorizzati / Access for authorized users (dgr)9781477310090

Frontmatter -- Contents -- Foreword -- Acknowledgments -- Part I: Recollections -- Introduction -- The Making of a Palate -- My Bêtes Noires -- Addictions -- Equipment I Simply Cannot Do Without -- Ingredients -- Cookbookese -- My Bêtes Noires Vertes -- Part II: Recipes -- Appetizers -- Soups -- Vegetables and Salads -- Light Dishes -- Cold Meats -- Fish -- Meats and Poultry -- Yeast Breads -- Desserts -- Tea -- Crispy Th ings -- Drinks and Natural Remedies -- Preserves -- Christmas -- Sources -- Index

restricted access online access with authorization star

http://purl.org/coar/access_right/c_16ec

Featuring new and revised recipes, photos, and bêtes noires, this culminating book of an illustrious career presents the favorite dishes and personal stories of the world’s foremost authority on traditional Mexican cooking and one of its most-celebrated food writers Diana Kennedy is the world’s preeminent authority on authentic Mexican cooking and one of its best-known food writers. Renowned for her uncompromising insistence on using the correct local ingredients and preparation techniques, she has taught generations of cooks how to prepare traditional dishes from the villages of Mexico, and in doing so, has documented and helped preserve the country’s amazingly diverse and rich foodways. Kennedy’s own meals for guests are often Mexican, but she also indulges herself and close friends with the nostalgic foods in Nothing Fancy. This acclaimed cookbook—now expanded with new and revised recipes, additional commentary, photos, and reminiscences—reveals Kennedy’s passion for simpler, soul-satisfying food, from the favorite dishes of her British childhood (including a technique for making clotted cream that actually works) to rare recipes from Ukraine, Norway, France, and other outposts. In her inimitable style, Kennedy discusses her addictions—everything from good butter, cream, and lard to cold-smoked salmon, Seville orange marmalade, black truffle shavings, escamoles (ant eggs), and proper croissants—as well as her bêtes noires—kosher salt, nonfat dairy products, cassia “cinnamon,” botoxed turkeys, and nonstick pans and baking sprays, among them. And look out for the ire she unleashes on “cookbookese,” genetically modified foods, plastic, and unecological kitchen practices! The culminating work of an illustrious career, Nothing Fancy is an irreplaceable opportunity to spend time in the kitchen with Diana Kennedy, listening to the stories she has collected and making the food she has loved over a long lifetime of cooking.

Mode of access: Internet via World Wide Web.

In English.

Description based on online resource; title from PDF title page (publisher's Web site, viewed 26. Aug 2024)