In a world where fast food and takeout have become the norm, there's something special about cooking a meal from scratch at home. It's a sentiment that's shared by the authors of three books that celebrate the joys of home cooking and domestic self-sufficiency.
"The Lost Arts of Hearth and Home by Ken Albala and Rosanna Nafziger Henderson provides a comprehensive guide to traditional skills such as baking bread, making soap, and preserving food, empowering readers to embrace a simpler and more sustainable way of life.
Claudio Lucero's "One Hour Cheese" introduces readers to the art of cheesemaking, with simple and delicious recipes that can be made in just an hour.
And Nigella Lawson's "At My Table" offers a collection of comforting and approachable recipes that are perfect for everyday meals or special occasions.
In this review, we'll dive into each book and explore the unique insights and inspiration they offer to home cooks, looking to expand their culinary horizons and incorporate new techniques and traditions into their cooking.
The Lost Arts of Hearth And Home: The Happy Luddite’s Guide To Domestic Self-Sufficiency
By Ken Albala and Rosanna Nafziger Henderson
From the beginning, the authors point out that this book is not meant to be a homesteading book. Rather, it is intended for those who live a more, suburban, or city life, and who enjoy cooking and an older fashioned way of doing things. The authors, in fact, both live in city environments.
The book is broken down into a number of chapters relating to first food, followed by home/household recipes. The chapters are.
- Grains
- Fruits, vegetables, nuts, and condiments
- Meats
- Fish
- Dairy and eggs
- Brewing and distillation
- Nostrums and household stuffe
- Sewing
- Making quilts
- Rug braiding
- Gardening
- Building projects
The book is not an encyclopedia, but rather a carefully selected assortment of items under each chapter. The authors do note in the beginning that, rather than giving step-by-step recipe instructions, they provide more of a loose framework, which allows you to be creative with the guidelines.
Although it can feel a little challenging to read this style of directions, there is something very enjoyable about reading the stories and comments of the authors that go along with each recipe. I was delighted by the recipe for Whey Polenta which calls for using whey instead of water, to add flavor to the polenta, while at the same time, providing an excellent use for leftover whey from yogurt or cheesemaking.
Some of the food recipes were slightly more complicated than I would consider making. Rosewater, for example, is one of those things that I think if you like it chances are you’re going to buy it. But even those recipes I have no intention of making were delicious to read about. Reading this book was like a comforting and gentle conversation glancing back to a less high-tech time and a slower pace of life.
There were many interesting and delightful, recipes in the household sections. How to make rings, was fascinating even if you're not someone who wants to make jewelry or do metalwork. Likewise, the sewing section had some good pictures and excellent descriptions of a number of different sewing projects.
I was a bit surprised to see tobacco in the gardening section as I’m not sure I know too many people who would be growing and then using their own tobacco these days. The recipe on how to build what is essentially a cob clay oven was fun to read about, I have always wanted one.
In the end, this book was a delightful read, and I did pull a few recipes from it. It's certainly worth taking a look at for anyone who is interested in a more DIY mentality and for a bit of nostalgia.
One Hour Cheese
By Claudio Lucero
I find myself more and more distressed by the ingredients being added to products in the dairy case at the grocery store. A recent trip to look for cottage cheese revealed only one brand that did not have carrageenan, an ingredient, which is harmful to gut health. That brand, however, had food gums, which I do not believe are good to consume in excess. All of which led me to pick up this book.
After increasing challenges finding clean-ingredient dairy products (when DID they start adding all of those extra ingredients anyway?) combined with thinking about making my own cheeses made this book appealing. I was also drawn in by the idea that there is a range of cheeses that can be made in as little as an hour. This book did not disappoint.
I enjoyed the light, encouraging tone of the book. And the very first cheese on page 4 was indeed amazingly simple. Her explanations and instructions at the beginning of the book are very easy to follow and very good for anyone, wanting to understand the basics of cheese, making before diving in.
The book has very simple, broken-down instructions and excellent step-by-step pictures. I especially liked that every cheese has a recipe to go with it so that once you make the cheese you can then make something to go with it such as the Sautéed Grape and Prosciutto Platter to go with the brown butter Burrata. All of the recipes in the book are either easy, easier, or easiest. And there is a good breakdown of how easy is it for every cheese which has a number of notes to go along with the cheese instructions.
There is a chapter on shapes and flavors, again with wonderful pictures, and easy-to-follow instructions. Some custom flavors even include edible flowers. And the final chapter has lovely ideas for cheese platters. There’s also a bonus, DIY dairy essentials chapter which includes how to make butter, ghee, and yogurt.
For anyone wanting simple, delicious cheeses that don’t take a tremendous amount of time and can easily be made at home with equipment. You probably already have, this is definitely a book worth adding to your cookbook collection.
At My Table: A Celebration of Home Cooking
By Nigella Lawson
The book starts off with a four-page essay by Nigella, which is completely worth reading. It is straightforward, honest, a bit self-deprecating, and yet very firm on her feelings about food.
There are no traditional-style chapters in this book, instead, it is simply filled with a wonderful array of dishes, accompanied by fabulous photos. I confess to being a Nigella fan, loving her recipes, her style, and her way with words. I especially love her recipe notes as she conveys depth to the recipes and makes it even more inviting. such as:
for the egg tortilla pie – Eat immediately. This is not a huge problem.
for the deviled eggs – Served with a flourish.
for the toasted brie, prosciutto, and fig sandwich - Enjoy each crisp, gooey, sweet, and salty bite
And that’s just the beginning of the book.
There are so many wonderful and tempting, looking recipes in this book. And some delightful pairings, such as the red cabbage with cranberries on page 72. Or the Brussels sprouts with pomegranate on page 76. Or the double chocolate and pumpkin seed cookies on page 265
I’m particularly taken with her idea of emergency brownies, which make two generous squares or four modest rectangles. I made them and they were as easy and delicious as promised. The Chicken and Pea Traybake, what we in the United States would call a sheet pan meal, looks wonderful and easy to make, that's next on my list.
Nigella's commentaries and word choices make the book worth reading just for that alone. For anyone who loves real food and who is looking for some wonderful new recipes, I recommend you read this book.
