The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food One Recipe at a Time by Ken Albala and Rosanna Nafziger joyously brings it all back to the basics, presenting well-researched recipes from years past that are also surprisingly contemporary. Here are just a few of the many great, homespun classics featured:
Breads, such as sourdough, wholemeal, pizza dough
Beef jerky, roast piggy, braised game, rabbit pie
Wine and beer
Doughnuts, pies and truffles
Cultured butter, yoghurt, crème fraîche and ghee
Pickles and sauerkraut
Preserves, jam, marmalade
These foods can be made in the tiniest of New York kitchens without any extraordinary equipment, turning any house into a home—so get cooking!
The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food One Recipe at a Time is out on Perigee Hardcover July 6.
This article was first published in Next magazine.