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Unique Vintage 1977 The Peoples' Cookbook: Staples, Delicacies, & Curiosities from the Earth's
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Unique Vintage 1977 The Peoples' Cookbook: Staples, Delicacies, & Curiosities from the Earth's
Unique Vintage 1977 The Peoples' Cookbook: Staples, Delicacies, & Curiosities from the Earth's
Unique Vintage 1977 The Peoples' Cookbook: Staples, Delicacies, & Curiosities from the Earth's

Unique Vintage 1977 The Peoples' Cookbook: Staples, Delicacies, & Curiosities from the Earth's

Price: $21.00 currently not available     
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Shipping: US-Mainland: $4.00 (more destinations)
Condition: Used
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On SALE! Here is a most unique hard cover cookbook -- covered with burlap --- titled... The Peoples' Cookbook: Staples, Delicacies, & Curiosities from the Earth's humble kitchens By James Kardon, Marlene Anne Bumgarner. With 310 pages ISBN 0312600070 THIS copy looks like a 1st Edition in English.

This hard cover book (never a dust jacket) is in good used condition with some kitchen soil to the covers from where it was storage. INSIDE the title page has an old book store price in pencil at the top corner. Otherwise, the pages are at least 98% free of any marks, stains or writing.

Buckwheat cakes and Brunswick stew testify to the fact that Yanks have also been poor and thrifty, but many of these recipes--measurements given in both grams and pounds--come from parts of the globe where hunger is commonplace, diets monotonous, and simple meals the only ones attainable. A guide to ""resources"" introduces American cooks to such items as breadfruit, sorghum, manioc, millet, and seaweed--staples in other parts of the world. The recipes are sensibly arranged and generally quite spartan, though holiday fare is more abundant. Bread recipes range from India's pooris to Chinese steamed rolls to Jewish latkes--potato pancakes. The meat and fish dishes comprise only a small section of the book and the recipes--whether Congolese (chicken with peanuts), Afghani (lamb patties), or American (chitlins')--tend to utilize the cheapest and most abundant animals of the region. It's a moot point how much of this fare will be replicated in our kitchens before it has to be--to well-stuffed Americans. the ingenuity of peasant cooks should be an eye-opening lesson in feeding families on next to nothing.

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