Saturday, October 08, 2005
The Art of Cooking
Today I got my hands on 3 new cook books. Well, not "new" but new to me. The Art of Irish Cooking (1965), The Art of German Cooking (1967) and The Art of Italian Cooking (1948) - all are out of print now but seem to early volumes of Hippocrene International Cooking Classics. I've leafed through them and found it amazing what ingredients cross cultures ...for example calf brains and eel. The Italian book has great chapters on Italian herbs, festival menus, antipasto and the correct order of serving wine. It actually outlines what type of wine to serve with each course and the desired serving temperature. Awesome! Now I know that I should be drinking chilled Chianti with my spaghetti or ravioli!