Lost Recipes: Meals to Share with Friends and Family

Front Cover
Alfred A. Knopf, 2003 - Cooking - 240 pages
1 Review
From:Marion Cunningham
To:The American home cook
Subject (URGENT):The family table

We need to lure our families, friends, and neighbors back to the table, to sit down and eat together. It is important that we be in charge again of our cooking, working with fresh, unadulterated ingredients. Enclosed you will find many simple-to-make, good-tasting, inexpensive dishes from the past that taste better than ever today. I urge you to try them.

Good soups—satisfying one-dish meals that can be made ahead
Dishes that can be made with what’s on hand—First-Prize Onion Casserole, Shepherd’s Pie, Salmon or Tuna Loaf
Vegetables baked and ready for the table
Real salads, substantial enough for lunch or supper, with snappy dressings
Breads and cookies, puddings and cakes that you loved as a child

PS: There is nothing like the satisfaction of sharing with others something you have cooked yourself
 

What people are saying - Write a review

LibraryThing Review

User Review  - LaurieRKing - LibraryThing

I like this new book not just for the recipes, or for the clever format, but for the sprinkling of quotes that assert cooking is an art, and one essential for the growth of the human spirit. A book to give anyone beginning a marriage, or a family or… well, anyone. Read full review

Contents

Breaking Bread Together
33
Vegetables with a Finish
61
OneDish Meals for Supper
103
Real Salads and Dandy Dressings
137
Adding Some SparkleRelishes and Sauces
159
Puddings Cakes Cookies and Candies
177
Index
219
Copyright

Common terms and phrases

About the author (2003)

Marion Cunningham was born in Southern California and now lives in Walnut Creek. She was responsible for the complete revision of The Fannie Farmer Cookbook and is the author of The Fannie Farmer Baking Book, The Breakfast Book, The Supper Book, and Cooking with Children. She travels frequently throughout the country giving cooking demonstrations, has contributed articles to "Bon Appetit, Food & Wine," and "Gourmet" magazines, and writes a column for the "San Francisco Chronicle" and the "Los Angeles Times.

Bibliographic information