The Lost Art of Real Cooking
The Lost Art of Real Cooking by Rosanna Nafziger and Ken Albala invites home chefs to slow down and rediscover pre-industrial kitchen skills. This 2010 illustrated hardcover blends food history with hands-on guidance for sourdough, sausage, fermenting and more.
Nafziger and Albala, known for championing traditional cookery, share techniques that need little more than sharp knives and patience. Their friendly essays demystify processes our grandparents took for granted, making the book a practical companion for curious cooks and DIY enthusiasts alike.
The copy is in good condition: pages are clean, binding tight, and only a couple of dog-eared corners hint at previous use. No writing or markings means plenty of room for your own kitchen notes.
Add this nostalgic food and drink volume to your shelf and start reclaiming the flavors lost to industrial speed.
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