Sunday, July 21, 2013
The FIRST tomato recipes 1692-4
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About Me
- Ken Albala
- 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.THE LOST ART OF REAL COOKING with Rosanna Nafziger. Coeditor of Food and Faith; Editor of A Cultural History of Food: The Renaissance. Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies. THE LOST ARTS OF HEARTH AND HOME with Rosanna Nafziger. Grow Food, Cook Food, Share Food, a little book on Nuts and The Food History Reader. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik). The Sage Encyclopedia of Food Issues Encyclopedia. At the Table. Noodle Soup, The Great Gelatin Revival, Opulent Nosh. Forthcoming: Atlas of Fermentation
Noodle Soup: Recipes, Techniques, Obsession
This is me. GO COOK.
8 comments:
Ken, I believe cooking on this scale is supposed to be a joint project. Whenever I have to do it, I want to scream: "WHERE are my minions???"
Ken, whenever I cook with my restaurant chef daughter Sara I am astounded at what she can do in a limited period of time. A special lunch that takes me a day and a half to prepare, she whips up in a couple of hours. I wrote about this once in Food & Wine because it so stunned me, what happens when children surpass their parents in things the parents believe they do rather well. But I also think you learn all kinds of tricks of the trade in restaurants that we poor home cooks never understand.
I would love to taste it! Judging from your description though, it sounds terribly modern.
Yes, cooking for large crowds is a huge deal and not for the faint of heart. I have done it a few times and it took so much longer than I would have thought. I was lucky that I had extra time or it would have meant an all-nighter.
Hope it's a great success!
I've helped with a few medievally-themed feasts (and am in the throes of planning another one)and the secret for me is to be willing to forgo any spontanaety and creativity while doing the actual cooking. Everything gets planned down to the last burner and pot, and you have people that you can absolutely count on to do their part.
When we weren't able to do that (such as the time we were basically told "You have three goats, go have fun")...we certainly had fun, but it was a lot more exhausting, because we weren't quite sure what we might be doing, even though we'd brought recipes.
Glenn, I did plan every single spoon. But it still took forever. I guess because I was just cooking on the scale and how I always do, just 10 times over.
I totally agree! Well cooking in large batches is really tiresome and because of the large batches there's allways a case that even your simple gourmet recipes will taste different from like a 4-6 serving.
This is the problem most people have when they confront Thanksgiving. Instead of two sweet potatoes they find themselves mashing twelve; instead of chopping one onion for stuffing they face a couple of pounds of onions. It's not harder--not at all--but it takes so much more time. Not to ignore performance anxietyl
Wow GREAT job on this! Well I hope I can share it in my blog at http://foodsuncovered.wordpress.com
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