THE OPEN-HEARTH COOKBOOK: RECAPTURING THE FLAVOR OF EARLY AMERICA

THE OPEN-HEARTH COOKBOOK: RECAPTURING THE FLAVOR OF EARLY AMERICA "Food cooked in the fireplace tastes better than food cooked in most conventional methods today," say the authors & this book shows how twenty-first century folks can enjoy hearth-cooked meals today. Surprisingly few pieces of special equipment are needed, especially for camping families. The authors emphasize the appliances & techniques that make open-hearth cooking realistic in today's homes where the fireplace is not in the kitchen.The authors explain the art of building a good cooking fire & maintaining the three basic temperatures - low, medium & high - needed to prepare almost all foods, & suggest ways to keep the hearth clean & the cook safe. Each chapter on technique tells how things were done in the old days, & then goes on to demonstrate techniques for today. The authors have added substantial new material since original publication in 1982, & completely updated the resources section of the book.ABOUT THE AUTHORS:Suzanne Goldenson & her husband are serious cooks & collectors of early American cooking implements. Doris Simpson is co-owner of a restaurant & once helped cook a Thanksgiving dinner over an open hearth for Craig Claiborne. ISBN: 0-911469-26-5 publish date: 01/31/2010