read “The Omnivore’s Home Cooking Guide” Judson Carroll feels like cooking with your grandma. It’s full of insights into techniques, ingredients, and flavor combinations that come only from a lifetime of cooking delicious food from scratch in the kitchen.
For example, did you know that a turtle tastes like 5 different meats? Can you turn almost any vegetable or meat into a creamy soup or casserole base using basic techniques? Or the flavor of the cloves goes well with the chicken, you can add it to your chicken stock, cut the whole onion two or three times, insert a bay leaf in each, then “nail” each bay leaf Fixed it with cloves in the onion?
This book is full of culinary wisdom, and while it’s not a recipe book per se, it does contain a ton of recipes that the author encourages you to vary according to your tastes.
Adventurous consumption of local and seasonal ingredients is encouraged: you’ll find an entire section on foraging plants, plus several pages dedicated to less common meats such as frog legs, crocodiles, snakes and turtles – and finding and cooking them skills.
A firm believer that “the best kitchens are those that waste the least amount of food,” Mr. Carroll also provides tips on using leftover ingredients throughout the book.
Overall, the author encourages you to learn and perform proper technique, use quality ingredients, and “keep it simple and enjoyable” like grandma.
Click here Order your “Omnivore Home Cooking Guide for preparers, homesteaders, permaculture and others.”
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