These do look a little prosaic. Dehydrated tomato slices, right? Well, a little more. For those of you who like the flavor of ketchup, and might use it more often, if it didn't make bread soggy. These are seasoned with the same flavor profile as ketchup. The key it turns out is a little brown sugar and some clove. They are actually quite fetching just on their own, rather tart. I sliced them paper thin and completely utterly dessicated them, so they're crunchy. I just put a few on a turkey sandwich. Delightful. They could also be powdered and sprinkled on a salad, or anywhere you might want that flavor but not the goop of ketchup.
Food Historian at the University of the Pacific.
Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake. A cookbook with Rosanna Nafziger THE LOST ART OF REAL COOKING.
Coeditor of The Lord's Supper with Trudy Eden and Editor of A Cultural History of Food: The Renaissance.
Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese recently won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies is in print.
A sequel to the cookbook - entitled THE LOST ARTS OF HEARTH AND HOME.
Latest Books: Grow Food, Cook Food, Share Food from Oregon State U Press, a little book on Nuts from Reaktion and The Food History Reader from Bloomsbury. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik) from Prospect Books. Not to mention THE BEAST: The Food Issues Encyclopedia for Sage. Latest: At the Table. Noodle Soup: Recipes, Techniques, Obsession is coming up next from University of Illinois Press!