The Yellow Farmhouse Cookbook
by Christopher Kimball
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Book Summary Information
Author: Christopher KimballEdition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 1998-11-02
ISBN: 0316496995
Number of pages: 416
Publisher: Little, Brown and Company
Book Reviews of The Yellow Farmhouse Cookbook
Book Review: One of the best cookbooks on the market
Summary: 5 Stars
My grandmother lived in the Appalachian Mountains, and I would go to her home to visit her two or three times a year. In the summer, almost everything we ate came from her vegetable garden and her chicken coop. Milk, butter, flour, meal, oil, and red meat were almost all she purchased at the tiny grocery in town. The food she cooked was some of the best food I have ever eaten. I spent endless hours of my youth in the kitchen with her, but because she measured in her hands, I have been unable to re-create many of her recipes. Christoper Kimball, however, has in The Yellow Farmhouse Cookbook. These recipes are genuine, "down home" recipes. Not only that, but I truly appreciate the honesty he has used when discussing the recipes, such as informing the reader that good creamed corn can't be made from "old, store-bought corn." The corn "has to be fresh, juicy, and delicate." That's right.
If you are interested in learning how to cook genuine, down-home, American good, this is the cookbook for you. I've owned it for eight or nine years now, and the pages are stained with food spatterings. I read cookbooks, like other people read novels, and I purchase many of them. Unfortunately, those purchases often end up in the garbage or the used bookstore because the recipes in them are a disaster, while The Yellow Farmhouse Cookbook remains open, stained, and waiting on my cookbook stand to be referred to time and time again.
Summary of The Yellow Farmhouse Cookbook
From the author of "The Cook's Bible" and the founder, editor, and publisher of "Cook's Illustrated" magazine comes a cookbook filled with thrifty, hearty recipes, as well as drawings that evoke the charm of country life. 100+ line drawings.Christopher Kimball, editor and founder of Cook's Illustrated magazine, grew up during the 1950s in rural Vermont, where he spent many summers working as a farmhand. His most cherished memories were of the yellow farmhouse, where an eclectic gathering of workers met at noon for hearty meals of roast, potatoes, boiled greens, baking-powder biscuits, molasses cookies, and perhaps a pie. Kimball's memories of this time make for a book that is as good to read as it is to cook from.
Kimball has painstakingly tried and tested hundreds of recipes for those childhood roasts, cookies, apple pies, and other nurturing farmhouse delights. In The Yellow Farmhouse Cookbook, he reworks them for the modern kitchen (olive oil and hand mixers are allowed), while still capturing "the spirit of farmhouse cooking, using simple ingredients simply prepared."
Within each chapter, memories, recipes, and cooking techniques effortlessly roll into one another. In "The Dairy," we are whisked back to Kimball's 10th year, when he milked cows. Back then, "milk was stored in large cans set into a thick metal cooler filled with cold water." This description sets the perfect scene for milky recipes such as an American Baked Custard, several tapioca puddings, chocolate mousses, and cream pies. All adhere to the book's main premise: simple cooking with basic ingredients. Other chapters are solely devoted to meat, vegetables, baking, breakfast, cookies, fruit, and preserving, as well as a buying guide for purchasing the best cookware and kitchen tools. With so much research, and so many recipes and reminiscences, The Yellow Farmhouse Cookbook really is an act of culinary love and devotion. --Naomi Gesinger
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