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The Commonsense Kitchen: 500 Recipes Plus Lessons for a Hand-Crafted Life

by

The Commonsense Kitchen: 500 Recipes Plus Lessons for a Hand-Crafted Life Cover

 

Synopses & Reviews

Review:

"Written by a former chef at, and graduate of, Deep Springs College in California, a men-only two-year college on a working ranch where students partake in hard physical labor along with academics, and learn a good deal about food, from farming to butchering to butter making, this hefty volume is refreshing in its straightforwardness. It's a nod to the Deep Springs kitchen, 'where there is little time for fussy preparations, little money for expensive or exotic ingredients, and little regard for food trends or food snobbery, but where a great appreciation for any good, soul-satisfying food abides.' Although there are no photos, the instructions are clear--with a good glossary of culinary terms--and the recipes for the most part are simple and appealing. They include the expected manly, hearty fare, such as biscuits and gravy for breakfast, chicken and dumplings, and steak fried in beef tallow. But there are many more entries along the lines of an asparagus mushroom frittata and fennel, blood orange, and toasted almond salad, which celebrate fresh flavors and seasonal ingredients. And there are plenty of sweet treats (pear, ginger, and lemon crisp; goose egg pound cake) that would serve well as a reward for a hard day of work, on the farm or anywhere. (Sept.)" Publishers Weekly (Copyright PWyxz LLC)

Synopsis:

Every once in a while a cookbook comes along that is at once so useful and so spirited you can imagine it becoming a kitchen staple. The Commonsense Kitchen is such a book. And it's from an unusual source: one of the toughest colleges to get into in the United States, Deep Springs is an organic farm, school, and working cattle ranch in the high desert of the Sierra Nevada. This general cookbook has more than 500 recipes for delicious, honest staples and sassy regional specialties such as Red Chile Enchiladas and Mama Nell's Kentucky Bourbon Balls. What's more, this book features amazing food as well as lessons in life skills, from the proper way to wash dishes to how to make homemade soap. The Commonsense Kitchen is equally at home on the shelf of an urban foodie or a rural home cook.

Synopsis:

This general cookbook contains more than 500 recipes for delicious, honest staples and sassy regional specialties. It also features lessons in life skills, from the proper way to wash dishes to how to make homemade soap.

Product Details

ISBN:
9780811872225
Subtitle:
500 Recipes Plus Lessons for a Hand-Crafted Life
Author:
Hudgens, Tom
Publisher:
Chronicle Books (CA)
Subject:
Courses & Dishes - General
Subject:
Cooking and Food-General
Publication Date:
20100731
Binding:
Hardcover
Language:
English
Illustrations:
Y
Pages:
607
Dimensions:
9.74x7.28x1.97 in. 3.92 lbs.

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Related Subjects

Arts and Entertainment » Art » Style and Design
Cooking and Food » General
Cooking and Food » Regional and Ethnic » United States » California
Cooking and Food » Sustainable Cooking

The Commonsense Kitchen: 500 Recipes Plus Lessons for a Hand-Crafted Life New Hardcover
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$35.00 In Stock
Product details 607 pages Chronicle Books (CA) - English 9780811872225 Reviews:
"Publishers Weekly Review" by , "Written by a former chef at, and graduate of, Deep Springs College in California, a men-only two-year college on a working ranch where students partake in hard physical labor along with academics, and learn a good deal about food, from farming to butchering to butter making, this hefty volume is refreshing in its straightforwardness. It's a nod to the Deep Springs kitchen, 'where there is little time for fussy preparations, little money for expensive or exotic ingredients, and little regard for food trends or food snobbery, but where a great appreciation for any good, soul-satisfying food abides.' Although there are no photos, the instructions are clear--with a good glossary of culinary terms--and the recipes for the most part are simple and appealing. They include the expected manly, hearty fare, such as biscuits and gravy for breakfast, chicken and dumplings, and steak fried in beef tallow. But there are many more entries along the lines of an asparagus mushroom frittata and fennel, blood orange, and toasted almond salad, which celebrate fresh flavors and seasonal ingredients. And there are plenty of sweet treats (pear, ginger, and lemon crisp; goose egg pound cake) that would serve well as a reward for a hard day of work, on the farm or anywhere. (Sept.)" Publishers Weekly (Copyright PWyxz LLC)
"Synopsis" by , Every once in a while a cookbook comes along that is at once so useful and so spirited you can imagine it becoming a kitchen staple. The Commonsense Kitchen is such a book. And it's from an unusual source: one of the toughest colleges to get into in the United States, Deep Springs is an organic farm, school, and working cattle ranch in the high desert of the Sierra Nevada. This general cookbook has more than 500 recipes for delicious, honest staples and sassy regional specialties such as Red Chile Enchiladas and Mama Nell's Kentucky Bourbon Balls. What's more, this book features amazing food as well as lessons in life skills, from the proper way to wash dishes to how to make homemade soap. The Commonsense Kitchen is equally at home on the shelf of an urban foodie or a rural home cook.
"Synopsis" by , This general cookbook contains more than 500 recipes for delicious, honest staples and sassy regional specialties. It also features lessons in life skills, from the proper way to wash dishes to how to make homemade soap.
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