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Forgotten Skills of Cooking (Englisch) Gebundene Ausgabe – 16. März 2010

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Processed and convenience foods and shortcut cooking methods have become so entrenched in our culinary culture, it’s easy to forget just how much we have forgotten about real cooking. But cooking instructor Darina Allen knows all too well. More and more of her students arrive having never cooked so much as an egg, or needing lessons in remedial onion chopping. She remembers one student who thought she’d ruined a bowl of heavy cream because she’d whipped it too much. She thought the clumps and clots in the bowl meant it was bad. “I said, ‘Stop! Don’t throw it out!’ ” says Allen, author of Forgotten Skills of Cooking. “I said, ‘You’ve made butter!’ She was completely fascinated.” (Michele Kayal Associated Press, 7/3/2014)

Über den Autor und weitere Mitwirkende

Darina Allen runs the world-renowned cookery school at Ballymaloe in County Cork, Ireland, which she founded with her husband in 1983. She runs the highly regarded three-month diploma course as well as various short courses, including the Forgotten Skills series, which is the inspiration behind this book. Darina is the award-winning author of Irish Traditional Cooking, Ballymaloe Cookery Course, A Year at Ballymaloe, Healthy Gluten-free Eating (with Rosemary Kearney), and Easy Entertaining. She is Ireland's most famous TV-cook, having presented nine series of her cooking program, Simply Delicious, on television around the world. Darina founded the first Farmers' Markets in Ireland and is a tireless campaigner for local produce. She is a natural teacher and was awarded IACP's 2005 Cooking Teacher of the Year Award.


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Format: Gebundene Ausgabe
This is a truly wonderful book written by a lady who has lived life to the full and who clearly loves sharing his experiences with others. I hope one day we will be able to visit Ballymaloe Cookery School, talk to her, visit the gardens, see the animals (if that is possible, that is, but as there is a restaurant it probably is!). I haven't made many recipes yet but I have read the whole book and it teaches you such a lot about cooking and about life in general.... I find the whole design of the book is quite old-fashioned, maybe what the author wanted but it could have been a bit more up to date. It gives the idea of an old edition. Also the cover is too heavy and the pages too thick meaning that it is very difficult to handle.

There are a few things that are maybe not correct, for example, the use of borage in the kitchen because according to Wikipedia borage is toxic for the liver creating liver tumors. I don't know whether this is true or not but I won't be using neither the leaves nor the flowers. I will it as a tea to treat my plants and as decoration for my vegetable plot. I also think that sometimes, maybe because Darina Allen has so much experience that things become almost automatic that the recipes miss certain details like the recipe for Nettle Beer. How many days does one leave it to ferment before bottling, where, in a cool place, in a warm place? That said this book got me into nettles and I have never looked back! We have been enjoying many bottles of nettle beer (I found some more explanations online) and eaten a lot of Nettle soup. Putting a leave of rose geranium in a jar of jelly didn't work for me as the rose geranium wilted in the hot jelly.
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: HASH(0x964c469c) von 5 Sternen 67 Rezensionen
103 von 107 Kunden fanden die folgende Rezension hilfreich
HASH(0x9659c6a8) von 5 Sternen A Treasure Trove of Recipes and Inspiration 6. April 2010
Von Alcee Arobin - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
This book is an amazing tome of culinary secrets that I've been in love with ever since it arrived. First of all, the quality of the book itself is top notch. It's a rough textured hardback sans paper flap cover. Darina Allen is drawing comparisons to Julia Child, and that marketing pitch seems to have translated into the layout of the pages. They are glossy and in the exact style of every cookbook of Julia's that I own. It reminds me in particular of The Way to Cook, Julia's master class, which was uncustomarily accompanied with ample photos.

Admittedly, there are things in Forgotten Skills that I'll never venture to try, such as the tripe on page 184, or the brawn on page 320. I'm not exactly tempted by the recipe for beef dripping on toast on page 177. But there are plenty of examples of recipes that are staples in many of our kitchens, reimagined from a fresh, farmy (to invent an adjective) perspective, such as beef stew (pp. 163), quiche Lorraine (pp. 250), and a delicious bacon and cheddar cheese strata that you absolutely must try (pp. 579). It seems like we've skipped spring altogether this year and headed straight into summer. In this current heat, I can't wait to try the recipe for Ballymaloe vanilla ice cream (no ice cream maker required!) on page 207. The simplicity reminds me of how my grandmother used to wait for a second snow, and then set out a large metal bowl to collect enough flakes to add in condensed milk, and, voila!, delicious ice cream.

Don't be discouraged by the opening chapter, which addresses various edible flowers, herbs, and weeds that you can scavenge and prepare in various dishes. Those recipes set the tone for the rest of the book, but in no way define it. In fact, if I had to try to sum up the essence of this book, I'd go back to the comparison to Julia Child's The Way to Cook. Julia's book was meant as a step-by-step class for the uninitiated to the steps of traditional French cooking. Ms. Allen's book is rather a guide to the traditional country cooking of Ireland, often with hints of the global culinary influence of France, Italy, and even the United States (she has a delectable recipe for American-style short ribs on page 165). And then there are the traditional recipes like calves' liver with caramelized onions on page 183 that put me in mind of my grandmother's kitchen.

A great deal of these recipes and skills are indeed forgotten legacies of the Old World, but the majority are at least relatively current and adapted for modern kitchens. Scattered throughout are notes on farming, slaughtering livestock (a note from Ms. Allen: don't bend the chicken's neck back too far, lest you pull off the head!), instructions for making everything from homemade butter to sausage, and natural cleaning agents for around the house. Ms. Allen's book will no doubt be an indispensable source of inspiration and reference for my culinary adventures. Also, the Amazon price is a steal. Highly recommended!
44 von 47 Kunden fanden die folgende Rezension hilfreich
HASH(0x9659c6fc) von 5 Sternen A Wealth of Information 2. Mai 2010
Von Corgi Lover - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I've had a ball reading this book. I love the history. I love the simple cooking skills taught in it. I love the recipes. I love reading about the Irish culture. There are exotic ingredients from the shores of the sea that I would never think of as cooking ingredients. But there they are, as exotic as anything in a Japanese restaurant. There are techniques for using over the hill ingredients. There are recipes for all sorts of leftover things you might throw away. I've made all the quick breads now - they are simple and excellent. I've made a few of the desserts, simple and excellent. Seafood recipes teach you cooking techniques and how to treat fresh ingredients. You can make your butter from scratch! If you are interested in the world and traditions of cooking, not just the recipes, this is a valuable addition to your culinary library.
20 von 21 Kunden fanden die folgende Rezension hilfreich
HASH(0x9659c9d8) von 5 Sternen AMAZING! 25. Januar 2011
Von wildcrafted - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I am still in shock that such a comprehensive, fantastic book exists. If I were to only have one cookbook on my shelf- this would be it.

Nourishing Traditions has been my favorite 'back to basics' cookbook up until now- and I still love it but this by far takes the cake. Like NT it contains several recipes involving herbs and foraged foods and fruits, and gives attention to foods like bone marrow that have long been left out of the modern cookbook. Not only does it contain a huge amount of recipes but it also has a nice aesthetic appeal with its hardcover, purple silk bookmark, glossy pages and beautiful photographs.

This book also gives homesteading tips without going into ridiculous detail- like how to care for chickens, how to smoke food, how to forage, how to clean a fish, diagrams of the cuts of meats of different animals, how to make beer.

And on top of it all- there are short entertaining stories about the author's childhood- mistakes made while cooking and the sometimes delicious surprises that resulted from those mistakes.

Any book that has recipes for dandelion wine and nettle soup has my vote but this goes above and beyond anything I could have dreamed up.
32 von 36 Kunden fanden die folgende Rezension hilfreich
HASH(0x9659c8d0) von 5 Sternen Not to be missed - must have! 3. April 2010
Von Grandma - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
Darina Allen is perhaps not as well known on this side of the pond as Gordon Ramsey (pushing for the use of more fresh, local ingredients in restaurants), Jaime Oliver (great success in moving British schools towards a more healthful school lunch menu, now here in the US working towards the same goal) or Prince Charles (highly involved in the organic/slow food movement in the UK) but she should be.

Darina, called by some "The Irish Julia Child", has been running a cooking school in Ireland for some twenty five years. This book is the product of those lessons, imparting kitchen wisdom and food lore that our generation imbibed with our mother's milk along with the oft-repeated "Use it up, wear it out, make it do or do without!" - wisdom that has disappeared under the onslaught of prepackaged, pre-prepared "food."

Darina and I are of an age. About the time that she started her cooking school I stood in my kitchen one day baking a cake. A young mother from the neighborhood dropped by as I mixed and asked what I was doing. "Baking a cake," I replied. My neighbor looked all around the kitchen, then asked again "What are you doing?" - and again I replied "Baking a cake." This time the young woman examined every nook and cranny, even looking into the trash bin, and then in great frustration practically shouted at me "Tell me what you are doing!" When I again replied that I was baking a cake this young woman said to me "You can't be baking a cake. There is no box!"

Darina's inspiration for her Forgotten Skills classes, which have resulted in this book, was a bit different. She recounts the time she caught a student preparing to dump overbeaten cream into the pig slops instead of simply turning it into butter. In Forgotten Skills of Cooking: The Time-Honored Ways are the Best - Over 700 Recipes Show You Why Darina teaches us how to make numerous dairy products (yogurt, simple cheese & more), corn a beef, smoke fish, raise chickens and much, much more.

While not everything translates to North America - they have some wild edibles we do not and vice versa - this is a gorgeous book, well laid out, and just delightful to read. Whether you live on a mountain in the wilds of northern Vermont or a Manhattan apartment, you'll find treasure between these covers. Highly recommended, this is a book that will have a prominent place on my bookshelf for years to come.
14 von 15 Kunden fanden die folgende Rezension hilfreich
HASH(0x9659cf18) von 5 Sternen Great book, but note that this is American version 17. Mai 2011
Von June Molloy Vladicka - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I had seen this book in a shop (in Ireland) and was very excited at the content and the fact that it was Irish, so easy to source the ingredients, etc. It's really a great book if you like old-school, slow cooking and self-sufficiency - beautifully illustrated, full of useful tips and gorgeous recipes. I bought it on Amazon as it was a good bit cheaper and couldn't wait for it to arrive to get stuck in. When it finally did arrive I ran home and lapped up the first chapter. However, when I got to the recipes I was very disappointed to find that the verison I'd bought had been adapted for the US, with measures in cups and fluid ounces (I have NO idea what a "cup" is!) and with certain ingredients changed to those more easily sourced in the US (such as Canadian bacon instead of streaky rashers). Not the end of the world, but I'd rather have the Irish ingredients and measures to make the recipes easier to use. The book still has lots besides the recipes, but if the measures are important to you, buy it from Amazon in the UK! (It looks the same, but doesn't have the "Julia Childs" reference on the front. ISBN-13: 978-1856267885) Happy cooking!
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