The Frugal Gourmet on Our Immigrant Ancestors: Recipes You Should Have Gotten from Your Grandmother by Jeff Smith

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Notes about this book

  • FoodSleuth on January 08, 2015

    Potato Onion Soup, Irish Style p. 211 3-17-91: Tasted great, but I had to add more potatoes for proper texture.

  • FoodSleuth on January 08, 2015

    Colcannon p. 213 1992: Great!

  • FoodSleuth on January 08, 2015

    Irish Lamb Stew p 217 3-17-91: Very good

  • FoodSleuth on January 08, 2015

    Irish Beef Stew with Guinness Stout p. 216 3-17-92: Fantastic - be certain to oook in oven for best resluts

  • Thredbende on July 30, 2011

    Page 123 Berbere Sauce is a terrific condiment. I make it without adding the oil and red wine, leaving it as a powder. A spoonful of the stuff in egg fried rice is a fabulous meal.

Notes about Recipes in this book

  • Cuban ropa vieja

    • wester on April 20, 2012

      Robust everyday fare. Pretty good, but not brilliant.

  • Cauliflower and scallions with black mustard seeds

    • wester on June 25, 2012

      Easy, tastes good, looks great (although my daughter asked "Why did you use a highlighter on the cauliflower?").

  • Latvian herring salad

    • wester on June 07, 2011

      A very basic, very good herring salad. Horseradish can be replaced by mustard.

  • Kuku sabzi

    • wester on February 27, 2012

      Very nice, but not as nice as the kuku eggplant on the next page. Do serve with yogurt, as indicated. It needs a bit of acidity to show its full flavor. It needed more time on the stove than given in the recipe. I used a teaspoon of ground coriander, and that worked well. I thought the amount of salt indicated was a bit much, so I decreased it. Next time I will only use a third of it.

  • Kuku eggplants

    • wester on February 25, 2012

      This was easy to make and very tasty. Do make sure the eggplant is not just browned but done as well, as it doesn't really cook any more once it is added to the eggs.

  • Persian lamb tongues

    • wester on January 29, 2014

      Very good - fragrant with a good lamb flavor. Maybe add some saffron next time?

  • Cauliflower fried in butter

    • wester on July 16, 2012

      Quite tasty. A winter dish, even though all the ingredients are available year-round. In summer frying in olive oil is better.

  • Fried coarse bulgur (Fraykee with pine nuts)

    • wester on October 11, 2018

      This was a nice simple recipe that did not drown the freekeh in spices but let its simple perfumed starchyness shine. The pine nuts complemented it well.

  • Bean sprouts side dish

    • zorra on March 12, 2014

      EYB led me to a forgotten cookbook for this tasty Korean dish. Uses fresh soy (rather than more familiar mung) bean sprouts, which were helpfully labeled Korean in the Asian market. To keep them crisp, blanched just 2-3 minutes. Increased soy sauce & sesame oil but omitted salt. Adjusted red peppers per guests' preferences (sigh).

  • Lebanese yogurt and cucumber salad

    • Delys77 on October 20, 2011

      The flavour isn't bad but the yogurt tends to get watered down by the cucumbers because the salt in the seasoning mix draws the water out of the cucumber. The result is a salad with ok flavour but bad texture.

  • Knishes

    • Delys77 on October 31, 2011

      Super tasty. Added a bit of roasted garlic and some green onions. I suggest you cook it a little longer than the 20 minutes.

  • Chicken and rice

    • Delys77 on October 31, 2011

      Simple but very flavourful. Great winter comfort food

  • Pumpernickel

    • KissTheCook on April 16, 2019

      Like a rock, even with 2 pkts of new yeast. Overnighted in frig--was that the problem? Even so, stick with/try Lahey's rye adding 1/4 C molasses & 2 T cocoa.

  • Salmon in miso

    • camphappy on December 03, 2012

      My favorite way to cook salmon.

  • Basque beans (Ezkualdun itarrak)

    • mjes on September 03, 2021

      The recipe calls for a quick soak - I did the traditional overnight soak. The total of two pounds of meat was a bit on the heavy side for my taste. But these are a very versatile, tasty bean dish.

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  • ISBN 10 0606003142
  • ISBN 13 9780606003148
  • Published Jan 01 1990
  • Format Hardcover
  • Page Count 619
  • Language English
  • Countries United States
  • Publisher Turtleback Books
  • Imprint Turtleback Books

Publishers Text

Contains recipes from no less than 35 ethnic traditions--allowing just about anyone to recreate the tastes and smells of their grandmothers' kitchens.

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