I think if anyone tasted this out of the blue, the flavor would immediately say: dark chocolate. Even with eyes closed these taste chocolatey. But there's not a drop. It's basically just an ordinary cookie. White and brown sugar, two sticks of butter, cinnamon, vanilla, two eggs, baking powder. Maybe 3 or 4 cups acorn flour. As I've mentioned, we had a bumper crop this year. These are from Victory Park about 100 paces from my house. Just dried and ground in the blender. Needed no leeching. The cookies are SO crunchy. I think cookies need to be, a soft cookie is an abomination in my mind. These might be a little over the top, but they really did turn out lovely. The batch in there now includes the black walnuts I collected a few weeks ago, that took me hours to smash with a hammer on the driveway and pick out of the shells. Talk about slow! At least I didn't pound the acorns by hand this time.
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.
Most recently: Noodle Soup. Forthcoming: Gelatin Past and Future.