These books opened my eyes to the world of food outside my little corner of it (then, southwestern Ontario) and made me what I am today. Have had them since I was a teenager. I bet many of you have them as well? Well worth looking into if not.
There has been discussion of them off and on on "Food Media and News" and on cookbook threads here, most recently: https://www.chowhound.com/post/time-l...
I've dipped into them from time to time for various dishes and information, and everything I've made from them has been great - and easier to make now than they were in the pre-food processor days.
Favorites include: the chicken breasts with gjetost cheese from the Scandinavian volume, the Geschnetzeltes and the endives stuffed with chicken in Mornay sauce wrapped in ham and gratinéed (to die for) from the Quintet of Cuisines one, the boiled beef from the Austro-Hungarian empire one, and a whole slew more.
How about you?
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