A Country Cook's Kitchen: Time-Tested Kitchen Skills by Alison Walker

  • Basic white dough

    from A Country Cook's Kitchen: Traditional Culinary Skills, from Breadmaking and Dairy to Preserving and Curing A Country Cook's Kitchen by Alison Walker

    • Ingredients: fresh yeast; strong white flour
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Notes about Recipes in this book

  • Vanilla shortbread

    • Christine on March 10, 2018

      These are so good! 4 ingredients, simple to make, and so delicious. I will be making these again to finish off the jar of vanilla sugar that's been lingering in my pantry.

  • Bottled rhubarb with orange ginger

    • Astrid5555 on January 05, 2016

      I finally opened last year's canned rhubard with orange ginger today and I am disappointed. I was expecting a little spice kick from the ginger to compliment the rhubarb/orange flavor, however the ginger is overwhelming and the only thing you taste.

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Reviews about this book

  • Fuss Free Flavours

    A Country Cook’s Kitchen is a book for those who want to dream, but there are also plenty of recipes for those who don’t want to take quite such a back to basics approach to their food.

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  • ISBN 10 0847838390
  • ISBN 13 9780847838394
  • Published Mar 13 2012
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Rizzoli

Publishers Text

Traditional culinary skills are enjoying a widespread revival as more home cooks reject fast-food culture in favor of heirloom, artisanal, and organic “slow” foods. Home-produced delicacies taste even better when patiently prepared and much anticipated, and this revival has prompted many to seek out and master the skills that their grandparents would have taken for granted. This book covers all aspects of the country kitchen, from the simple pleasures of making hearty breads and fresh farmhouse-style cheeses to preserving the harvest’s bounty of fruit and vegetables for year-round enjoyment and the arts of curing, smoking, and salting meats. The techniques collected here have stood the test of time. Additional chapters cover seasonal ingredients, foraging for wild food, and collecting and using vintage “kitchenalia.” There is also a comprehensive section explaining basic skills as well as a chapter on ingredients. Stunning color photography showcases recipes and techniques to full effect. Locavores and foodies who have revived popular interest in local, traditional, and heirloom foods will be sure to want to have this volume in their collection.

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