4 comments about The Frugal Gourmet Whole Family Cookbook: Recipes and Reflections for Contemporary Living.

1. I've been cooking from this book for over 10 years now, and I'm still sometimes surprised by the recipes I haven't tried yet. Just today I gave the Potato Gnocchi Liddia recipe to a friend. Not every recipe is a favorite in our household, but the Frug had never led us far astray.



2. I've had this book for years and I go to it about once a month or so for an idea. I particularly like the comments by Gus the Dog. He is so right when he says that "People become confused when they are all cooking together and having a good time." Gus thinks it's better to stand by the door and watch, because they will feed you sooner or later. That's good advice for all you arm chair chefs.
   
   This book is chucky jammed full of delicious recipes from around the world and down the street. The neighborhood, Europe, Asia and more all between the pages of one cookbook, can't ask for more than that. But you get more here, because you get Jeff Smiths delicious sense of humor and his doggone good writing. This is so much more than a cookbook, it's good old fashioned entertainment as well. It's a must for any chef.
   
   Review submitted by Captain Katie Osborne



3. my girlfriend did not like the fact there was no visuals any of the recipes. I go by names and ingredients, she goes by pictures. ::shrug:: The recipes are great either way



4. My title blurb say it all. This book is filled with great recipes, history and family tradition! Jeff Smith spoke about interesting traditions and origins on his entertaining PBS show. Before 'The Food Network' we had the witty and talented 'Frugal Gourmet'. This book deals with some simplistic, yet very good classic family dishes. Nothing fancy, just great traditional family food! Something the world seems to be missing these days is time spent in the kitchen with the family preparing meals for "get togethers". Make time for this book, your family and friends! Even if your not a "religious" person these are words to live by.
   
   This is yet another excellent cook book by Jeff Smith! It's full of great recipes and stories by a very talented cook and writer. This one focuses on family cooking. I have used many of these recipes and found them to be very good. Being a home grown cook myself and having had many of my grandmother's classic recipes handed down to me, I found this book to be very helpful in expanding my culinary taste buds.
   
   Jeff Smith entertained us for years on his PBS program 'The Frugal Gourmet'. Not only did he teach us many savory dishes, he also educated us. Not satisfied with just cooking delicious meals for his viewers, he would give detailed history lessons about the origins of the dish and made it all a lot of fun!
   
   This may be Mr. Smiths best cook book and it is a worthy edition to everyone's cook book library. I own and have read many, if not all of his cook books, not only for the man's knowledge of cooking, but his incredible wit! This guy was funny and I would have loved to have hung out and throw a few beers down with him.
   
   Unfortunately, this man had some very seriously bad press released about his personal life and well..... I am not one to spread rumors.....he seemed like a great guy and sadly he died before he was able to clear his name.
   
   R.I.P. Frugs!

2 comments about The Frugal Gourmet's Culinary Handbook: An Updated Version of an American Classic on Food and Cooking.

1. It's easy to forget that Jeff Smith, who ended his culinary career in the midst of a sex scandal filled with more questions than answers and who ultimately died in obscurity, at one time held the same place in the pop culinary world as Emeril Lagasse and Rachael Ray do now. It's a simple fact: sometimes otherwise great people do stupid things that utterly obliterate an otherwise stellar legacy. But no matter what the truth of the whole matter is, I have to agree with Alton Brown's two-liner review of Smith's original volume in his stellar "I'm Just Here for the Food": "I don't care what he does or did in his personal life. Everything in here worked back then and still does."
   
   Now over a hundred years old, Charles Fellows' Culinary Handbook, written for the turn-of-the-century American hospitality trade, was an answer to such tomes as Escoffier's Guide Culinaire, whose first edition had come out two years previous and was no doubt very close at hand in Fellows' trade, even as he sought to create a purely American answer to Escoffier's masterwork. And Fellows did produce a very solid volume -- practically anything that needs to be known about upscale American cookery circa 1900 is here, and it's very instructive to flip through the book and find out about lost culinary fashions and changes in meaning and technique over the years.
   
   In 1991, Jeff Smith and his sous-chef Craig Wollam released their updating of the book. This is important, since Fellows never made the splash he'd hoped to on the culinary scene, and much of the history behind it had been left in the past along with the Culinary Handbook. (Incidentally, despite Smith's failing health and increasing reliance on Wollam behind the scenes and on screen, this is the only one of Smith's books where Wollam recieves a coauthor credit.) Smith and Wollam give the book a much-needed dose of context, first and foremost, using the famously gluttonous railroad magnate Diamond Jim Brady and the ultrafancy New York restaurant Delmonico's (its last successor, the New Orleans location, now owned by Emeril Lagasse) as examples of what was popular on the tables of the 1900s. Much of the book recieves substantial annotation from Smith and Wollam, including a good number of recipes with modern appeal fully articulated from Fellows' concise descriptions and a section exploring the differences between 1904 and 1991 kitchen techniques.
   
   As essential as this book is for the historian of American food (and it's sad that it will probably never see print again because of Smith's fall from grace), it suffers from some grating flaws. The first is the fact that much of Smith's history must be taken with a grain of salt -- while Smith was an excellent cook and writer, he was known to play fast and loose with historical research, especially when religion was involved. While religion factors into only one or two of his books (particularly "The Frugal Gourmet Keeps the Feast" and "The Frugal Gourmet Cooks with Wine"), it does leave one with the need to do some extra fact checking when using this or any Frugal Gourmet book for historical research. The other glaring flaw is the layout -- while Smith and Wollam's commentary is clearly distinguished from Fellows' original work with different-colored text and a lighter typeface, it's unnecessarily difficult to figure out where one entry ends and another begins, as recipe descriptions really aren't meaningfully separated from the entry text at all. (If this were ever reprinted, William Morrow & Co would be well advised to redo all the typesetting in this book to remedy this fault, as it seriously impairs the readability in this book.)
   
   For whatever flaws the man had, though, Jeff Smith was an excellent writer and a culinary inspiration to millions. His work on salvaging this forgotten volume makes it a must-read for any student of antiquarian cooking, so if you or a friend is into that sort of thing, you must seek out a copy.



2. I was disappointed in this book after buying it. I really like all the Frugal Gourmet (Jeff Smith) cookbooks and I loved his shows (which will probably never air again as he got into troubles prior to his death). I particularly liked his first cookbook, "The Frugal Goumet," which I rated five stars.
   
   However, I sensed that this book came more from Craig Wollem (Smith's assistant) more than it did from Jeff Smith. Granted, it's bulging with great technical information but it isn't really a work that one can sit down and read (without going crazy). It's just a reference book.
   
   So, if you really need to know all these cooking terms and historic commentaries, this one might work for you -- but, sadly, it didn't for me.

4 comments about The Frugal Gourmet Celebrates Christmas.

1. This book takes you through the history and traditions of Christmas, with full meals illustrated. My favorites - The crown roast of pork, with sausage stuffing. Favorite side dishes include brussels sprouts with balsamic vinegar and baked onions. A great read, and a must-have for the holidays.



2. This is the first recipe book I ever sat down and read from cover to cover. It has become one of my Christmas traditions, and one I share with friends and family by giving it as a gift.

   Jeff Smith shares a lot of his personal feelings about the significance of Christmas, and his writing is obviously based on historical research. In a charming progression, he takes us through the events of the first Christmas and designates a feast including a special dish for each of the characters involved, from the Christ child Himself, to the angels, to even the beasts.




3. This is the first recipe book I ever sat down and read from cover to cover. It has become one of my Christmas traditions, and one I share with friends and family by giving it as a gift.

   Jeff Smith shares a lot of his personal feelings about the significance of Christmas, and his writing is obviously based on historical research. In a charming progression, he takes us through the events of the first Christmas and designates a feast including a special dish for each of the characters involved, from the Christ child Himself, to the angels, to even the beasts.




4. I know...I know, thinking of Christmas!??? at this time of year! well, maybe Christmas in July! lol! This book is filled with great recipes, history and tradition for any holiday! Jeff Smith spoke about interesting traditions and origins on his entertaining PBS show. Before 'The Food Network' we had the witty and talented 'Frugal Gourmet'. This book deals with some grand feasts and some very good classic family dishes. From fancy to "just great traditional family food"! This book has a lot to offer. This one has lots of illustrations and family stories. Something the world seems to be missing these days is time spent in the kitchen with the family preparing meals for "get together". Make time for this book, your family and friends! Even if your not a "religious" person these are words to live by.
   
   This is yet another excellent cook book by Jeff Smith! It's full of great recipes and stories by a very talented cook and writer. This one focuses on old world cooking. I have used many of these recipes and found them to be very good. Being a home grown cook myself and having had many of my grandmother's classic recipes handed down to me, I found this book to be very helpful in expanding my culinary taste buds.
   
   Jeff Smith entertained us for years on his PBS program 'The Frugal Gourmet'. Not only did he teach us many savory dishes, he also educated us. Not satisfied with just cooking delicious meals for his viewers, he would give detailed history lessons about the origins of the dish and made it all a lot of fun!
   
   This may be Mr. Smiths best cook book and it is a worthy edition to everyone's cook book library. I own and have read many, if not all of his cook books, not only for the man's knowledge of cooking, but his incredible wit! This guy was funny and I would have loved to have hung out and throw a few beers down with him.
   
   Unfortunately, this man had some very seriously bad press released about his personal life and well..... I am not one to spread rumors.....he seemed like a great guy and sadly he died before he was able to clear his name.
   
   R.I.P. Frugs!

5 comments about The Frugal Gourmet Cooks with Wine.

1. A wonderful cookbook featuring the glories of wine. The book contains two sections of essays, one prior to the recipies and one following. The first section of essays deals with the history of wine as food, wine as medicine, and wine in theology, all interspersed with biographical information about the author. The second section of essays, written by another author, deals with ordering wine in restaurants, stocking a wine cellar, and similar subjects. In between, are numerous recipies featuring wine in every course of a meal, along with appropriate recommendations.

   All in all, a delightful book.




2. Jeff Smith has always been an influence on my cooking from the first time I saw him on television. I was very excited to get this book many, many years ago and it has been a staple in my kitchen ever since. This is a cookbook focused on using wine in virtually every recipe. That made it dear to my heart right away.

   The book begins with an introduction where the author considers the properties of wine as food. He goes on to discuss romanticizing wine and concerns about alcohol. The introduction is, like all of Jeff Smith's writing, peppered (pun intended) with personal anecdotes that always bring a smile to the face.

   The book then moves on to a section filled with cooking hints and tips. The author discusses various pieces of kitchen equipment, cooking terms and various definitions. A brief discussion of herbs follows, although I believe he could fill an entire book with this type of wisdom about the culinary use of herbs. The section is completed with information about the TV series and a few hints on entertaining.

   The next chapter opens with another wonderful anecdote. Unlike many dry cookbooks, this one is filled with life and warm commentary. The author discusses wine and how it relates to history, theology, healing and cooking. This is no mere cookbook filled with indexed recipes and little else.

   Finally, the recipes begin. The first section includes a variety of "tapas". 15 different tapa ideas are offered, although only 3 are actual recipes. 4 more appetizer recipes follow including a recipe for zucchini fritters that are simple and are simply out of this world.

   A chapter on soups is next and opens with comments on adding wine. Simple instructions for making various stocks (without wine) are included. Mr. Smith includes a recipe for minestrone soup that, while challenging compared to many of the other recipes in the book, is beyond description. Recipes for various chowders and soups total 13 recipes in this chapter.

   The next chapter deals with fish and shellfish and I must confess that I have rarely used recipes from this section. 11 recipes include one I have made. The scallops in cheese sauce was easy to make and tasted wonderful, although I was loathe to try it the first time.

   The next chapter proves that wine and salad do 'go together'. A variety of simple dressing recipes even includes a recipe for mayonnaise. The 17 recipes include one for a tuna and potato salad in pesto that sounds odd but is delicious. A far cry from 'tuna helper'.

   The next chapter moves through pasta, rice and dumplings. 12 pasta recipes and includes the sultry 'Hooker's Pasta'. Only 5 recipes wait in the rice section and the green rice recipe is a favorite at our table. Only 5 dumpling recipes follow but it was from this book that my dumpling making began. Semolina, polenta and German dumplings are all simple to make from the pages of this book.

   Mr. Smith's well known love for poultry is well represented. Chicken is first with 10 recipes. I have used more than half of those recipes with some frequency. I think each recipe from this section has passed through my kitchen at one time. The 5 duck recipes have seen far less use. Duck is not popular in our house so it is hard to judge these recipes. Knowing Mr. Smith's talent I am certain they are perfect. Turkey rounds out the poultry with a single recipe I have yet to attempt.

   The chapter on "confits" is next. Growing up we called this "potted meat". Only 6 recipes are offered, but they are in the true spirit of the 'frugal gourmet'.

   Beef (8 recipes), pork (7 recipes), lamb (6 recipes, including 1 for curry powder) and even rabbit (5 recipes) are also covered. 4 marinades are offered. 8 recipes for sausage might not be the healthiest choice. Each recipe I have tried has been wonderful.

   A small section about veggies includes 12 recipes. The carrots in vermouth is recommended by all of my friends. A short section about the eggplant includes 8 recipes. I would have easily ignored this section were it not for the television program that accompanied it. I was convinced to try something new and was rewarded with these recipes.

   The next chapters deals with a topic near my stomach. The sauce recipes range from a basic brown sauce to a white cheese sauce that stirs my hunger even as I type. The tomato and garlic sauce is simple. It has served as the base for many other sauces I have created. 8 recipes in total offer sauces for most occasions.

   4 recipes for "molded dishes" have held little interest for me, but the ice cream bombe is simple and fun. Never one to ignore simple aspects of life, Mr. Smith even includes 10 sandwich recipes and 3 for casseroles.

   A short section on "tabletop cooking" (with 3 recipes) introduces a section on international cooking kicked off with China. The author introduces the basic concepts of the Chinese kitchen and the use of wine. The 10 recipes in the Chinese section are merely a prelude to the Chinese cooking series that was to come later.

   A mere 6 recipes are found in the French section. That is surprising considering the wine theme. Perhaps so much had been said on the topic in other books. 10 recipes are found in the Italian section and the spareribs in gravy is recommended if you enjoy pork.

   Though I am not a fan of Japanese food, I did find the 13 recipes interesting and have made several of the sauces from the book. A mere 4 Spanish recipes finish the international section.

   10 recipes comprise the "wine specialties" sections. Such oddities as garlic wine and wine jellies are discussed. A section about coffee follows and includes 6 different recipes.

   Finally desserts are discussed. After a two page discussion of the topic in general, the author dives in with 5 wine desserts and 6 ice cream recipes.

   The conclusion of the book covers many aspects of wine selection, opening wine and other general wine tips. Although not a dedicated book about wine, some of the tips from this section were insightful.

   My copy of this book is worn and dog eared which I consider a tribute to Mr. Smith's recipes and research. If you have never read a Jeff Smith book before, this is a perfect first choice. If you do not like wine you will still find many valuable ideas in the book. Those who do enjoy wine will find a new treat with every turn of the page.




3. Jeff Smith has always been an influence on my cooking from the first time I saw him on television. I was very excited to get this book many, many years ago and it has been a staple in my kitchen ever since. This is a cookbook focused on using wine in virtually every recipe. That made it dear to my heart right away.

   The book begins with an introduction where the author considers the properties of wine as food. He goes on to discuss romanticizing wine and concerns about alcohol. The introduction is, like all of Jeff Smith's writing, peppered (pun intended) with personal anecdotes that always bring a smile to the face.

   The book then moves on to a section filled with cooking hints and tips. The author discusses various pieces of kitchen equipment, cooking terms and various definitions. A brief discussion of herbs follows, although I believe he could fill an entire book with this type of wisdom about the culinary use of herbs. The section is completed with information about the TV series and a few hints on entertaining.

   The next chapter opens with another wonderful anecdote. Unlike many dry cookbooks, this one is filled with life and warm commentary. The author discusses wine and how it relates to history, theology, healing and cooking. This is no mere cookbook filled with indexed recipes and little else.

   Finally, the recipes begin. The first section includes a variety of "tapas". 15 different tapa ideas are offered, although only 3 are actual recipes. 4 more appetizer recipes follow including a recipe for zucchini fritters that are simple and are simply out of this world.

   A chapter on soups is next and opens with comments on adding wine. Simple instructions for making various stocks (without wine) are included. Mr. Smith includes a recipe for minestrone soup that, while challenging compared to many of the other recipes in the book, is beyond description. Recipes for various chowders and soups total 13 recipes in this chapter.

   The next chapter deals with fish and shellfish and I must confess that I have rarely used recipes from this section. 11 recipes include one I have made. The scallops in cheese sauce was easy to make and tasted wonderful, although I was loathe to try it the first time.

   The next chapter proves that wine and salad do 'go together'. A variety of simple dressing recipes even includes a recipe for mayonnaise. The 17 recipes include one for a tuna and potato salad in pesto that sounds odd but is delicious. A far cry from 'tuna helper'.

   The next chapter moves through pasta, rice and dumplings. 12 pasta recipes and includes the sultry 'Hooker's Pasta'. Only 5 recipes wait in the rice section and the green rice recipe is a favorite at our table. Only 5 dumpling recipes follow but it was from this book that my dumpling making began. Semolina, polenta and German dumplings are all simple to make from the pages of this book.

   Mr. Smith's well known love for poultry is well represented. Chicken is first with 10 recipes. I have used more than half of those recipes with some frequency. I think each recipe from this section has passed through my kitchen at one time. The 5 duck recipes have seen far less use. Duck is not popular in our house so it is hard to judge these recipes. Knowing Mr. Smith's talent I am certain they are perfect. Turkey rounds out the poultry with a single recipe I have yet to attempt.

   The chapter on "confits" is next. Growing up we called this "potted meat". Only 6 recipes are offered, but they are in the true spirit of the 'frugal gourmet'.

   Beef (8 recipes), pork (7 recipes), lamb (6 recipes, including 1 for curry powder) and even rabbit (5 recipes) are also covered. 4 marinades are offered. 8 recipes for sausage might not be the healthiest choice. Each recipe I have tried has been wonderful.

   A small section about veggies includes 12 recipes. The carrots in vermouth is recommended by all of my friends. A short section about the eggplant includes 8 recipes. I would have easily ignored this section were it not for the television program that accompanied it. I was convinced to try something new and was rewarded with these recipes.

   The next chapters deals with a topic near my stomach. The sauce recipes range from a basic brown sauce to a white cheese sauce that stirs my hunger even as I type. The tomato and garlic sauce is simple. It has served as the base for many other sauces I have created. 8 recipes in total offer sauces for most occasions.

   4 recipes for "molded dishes" have held little interest for me, but the ice cream bombe is simple and fun. Never one to ignore simple aspects of life, Mr. Smith even includes 10 sandwich recipes and 3 for casseroles.

   A short section on "tabletop cooking" (with 3 recipes) introduces a section on international cooking kicked off with China. The author introduces the basic concepts of the Chinese kitchen and the use of wine. The 10 recipes in the Chinese section are merely a prelude to the Chinese cooking series that was to come later.

   A mere 6 recipes are found in the French section. That is surprising considering the wine theme. Perhaps so much had been said on the topic in other books. 10 recipes are found in the Italian section and the spareribs in gravy is recommended if you enjoy pork.

   Though I am not a fan of Japanese food, I did find the 13 recipes interesting and have made several of the sauces from the book. A mere 4 Spanish recipes finish the international section.

   10 recipes comprise the "wine specialties" sections. Such oddities as garlic wine and wine jellies are discussed. A section about coffee follows and includes 6 different recipes.

   Finally desserts are discussed. After a two page discussion of the topic in general, the author dives in with 5 wine desserts and 6 ice cream recipes.

   The conclusion of the book covers many aspects of wine selection, opening wine and other general wine tips. Although not a dedicated book about wine, some of the tips from this section were insightful.

   My copy of this book is worn and dog eared which I consider a tribute to Mr. Smith's recipes and research. If you have never read a Jeff Smith book before, this is a perfect first choice. If you do not like wine you will still find many valuable ideas in the book. Those who do enjoy wine will find a new treat with every turn of the page.




4. it sparks the imagination and use of wine for not just drinking



5. This is another excellent cook book by Jeff Smith! It's full of great recipes and stories by a very talented cook and writer. This one focuses on cooking with wine. I have used many of these recipes and found them to be very good. Being a home grown cook myself and having had many of my grandmother's classic recipes handed down to me, I found this book to be very helpful in expanding my culinary taste buds.
   
   Jeff Smith entertained us for years on his PBS program 'The Frugal Gourmet'. Not only did he teach us many savory dishes, he also educated us. Not satisfied with just cooking delicious meals for his viewers, he would give detailed history lessons about the origins of the dish and made it all a lot of fun!
   
   This may be Mr. Smiths best cook book and it is a worthy edition to everyone's cook book library. I own and have read many, if not all of his cook books, not only for the man's knowledge of cooking, but his incredible wit! This guy was funny and I would have loved to have hung out and throw a few beers down with him.
   
   Unfortunately, this man had some very seriously bad press released about his personal life and well..... I am not one to spread rumors.....he seemed like a great guy and sadly he died before he was able to clear his name.
   
   R.I.P. Frugs!

5 comments about Frugal Gourmet.

1. I've been cooking since I was a kid. This was one of the first cookbooks I got for myself as a young adult away from home. Some of the information is outdated, but it remains a good primer for entry level cooks. It's also an interesting timepiece from the time of transition in the U.S. (late 70s early 80s), which, as I like to think of it, was from garlic salt to fresh garlic, if you know what I mean. Took what Julia Child and Alice Waters were contributing and gave us a frugal, direct everyday version of it.
   
   A side note: Jeff Smith passed away last year. Despite the truth or not of the allegations from the men regarding incidents 20 yrs prior as teenagers, Jeff Smith did help contribute a great deal to the overall appreciation of food and its preparation in everyday life.



2. Why do I say this is a must-have classic? because this cookbook represents a landmark in the world of home cooking... that is, it brings so much passion and doable recipes of stuff that your basic home cook wouldn't have attempted, that it deserves a share of cookbook history. Any reviewer who says it's mediocre hasn't explored it. This book is the bridge between the Julia Child era... which brought average cooks into the kitchen to do dishes like Chicken Cordon Bleu for the first time... to the Emeril Lagasse/Bobby Flay/Paula Deen era where average home cooks now are unafraid to tackle ANY dish, ANY cuisine. Not only that, but there are dozens of keeper recipes in here, ones that you'll make time and time again. Among my friends, the pasta dishes are all favorites, especially Pasta Carbonara... if you like chicken livers the Chicken Liver Pasta is to die for... the Linguine with Clam Sauce is every bit as wonderful in 2007 as it was in 1977. I could go on and on, but this cookbook has something for everyone, explores countless techniques from Asian to Early American, does lowfat/lowcal 20 years before they were stylish, offers eclectic to comfort food. And unlike a lot of cookbooks, including ones from Rachel Ray or Emeril or Sara Moulton, this one has spot-on recipes from cover to cover... no dogs. This book should be on your cookbook shelf for life.



3. The Frugal Gourmet by Jeff Smith. This is one of my favorite cookbooks because Jeff Smith cooks much like I do, and seems to have the same tastes in food. I'm on my second copy of this book, I gave my first copy to my mother. This cookbook has great tasting recipes, often with interesting stories about where the recipes were obtained, or the history of the dish. The copy I have now is the 1984 edition, and was autographed by Jeff Smith in 1989. I use this book so much that it's paper cover is quite worn and torn on the edges and the binding is starting to go. Alas, this book is out of print.



4. This is the very best cookbook that The Frug (Jeff Smith) ever published. I've used it for years and the recipes are as solid today as they were when this fine work was published. I place it in the Top 20 of ALL cookbooks that I know of, (and I've owned hundreds -- I recently gave away about 70 because the top of my fridge could no longer bear the load!)
   
   I cook every day, usually from scratch, but prospective buyers should know that ANYONE can make the many fine recipes found in here. Oh, yes, I know that The Frug got into a little trouble late on in his life, and with his career on PBS, but that never affected the quality of his culinary brilliance.
   
   Here's an idea. Just about every library around has this cookbook. Check it out, try a few recipes, and then decide if you want it. I'll bet you end up buying it!



5. Jeff Smith entertained us for years on his PBS program 'The Frugal Gourmet'. Not only did he teach us many savory dishes, he also educated us. Not satisfied with just cooking delicious meals for his viewers, he would give detailed history lessons about the origins of the dish and made it all a lot of fun!
   
   This may not be Mr. Smiths best cook book, but it is a worthy edition to everyone's cook book library. I own and have read many, if not all of his cook books, not only for the man's knowledge of cooking, but his incredible wit! This guy was funny and I would have loved to have hung out and throw a few beers down with him.
   
   Unfortunately, this man had some very seriously bad press released about his personal life and well..... I am not one to spread rumors.....he seemed like a great guy and sadly he died before he was able to clear his name.
   
   R.I.P. Frugs!

5 comments about The Frugal Gourmet on Our Immigrant Ancestors: Recipes You Should Have Gotten from Your Grandmother.

1. How could a book on immigrant ancestors leave out the English? He covers Irish, Scottish, And Welsh immigrant recipes as well as recipes from many other cultures. Did all the English settlers become United Empire Loyalists and move north to Canada? I'm a Canadian and we ignore the English here as well. We have days celebrating every other culture except the English - Carribanna (in Toronto), Black history month, St. Patricks Day, Robbie Burns Day, St. Jean Baptiste Day (especially in Quebec) but no St. Davids Day (I don't even know when it is).
   
   It's a good book but I guess I'll just have to look elsewhere for recipes for bangers and mash, bubble and squeak, fish and chips, trifle, etc.



2. I love this cookbook! I just pulled it out to look something up, noticed how torn up it has gotten, and thought I'd look online for a replacement copy. This is, hands down, my favorite and most used cookbook. Recipes are easy to follow and delicious. I've had "authentic" cooking from some of the countries included, so I can vouch for the fact that the recipes are right on target.



3. This is a wonderful collection of recipes many of us who are first generation ethnic Americans grew up with. I understand the author passed away in 2004 but not without leaving many fond memories of his FRUGAL GOURMET cooking show which used to air on PBS some time ago. I used to watch his show while living in New Orleans between 1982 and 1997. Of course my favorite section is THE LITHUANIAN IMMIGRANTS which lists recipes for Pressed Cheese (Suris), Kugelis Potato Pudding, Fresh Sausage (Kielbasa), Smoked Sausages (Kielbasa), Cold Beet Soup (Saltibarsciai), Pork in Gelatin (Koselina Saltiena) and Raw Sauerkraut with Caraway. My husband's favorites, of course, would be THE GERMAN IMMIGRANTS and THE IRISH IMMIGRANTS. The author really celebrates over 35 ethnic groups not only noting some of their best recipes but giving mini geography lessons and short descriptions of each individual culture before getting into detailing their recipes. In an era which only seems to highlight African, Greek, hispanic or Italian cooking, this book is a real treat!



4. My title blurb is a funny quote I remembered, Jeff Smith spoke on his entertaining PBS show. Before 'The Food Network' we had the witty and talented 'Frugal Gourmet'. This book deals with some simplistic, yet very good classic old world dishes. Nothing fancy, just great traditional food!
   
   This is yet another excellent cook book by Jeff Smith! It's full of great recipes and stories by a very talented cook and writer. This one focuses on old world cooking. I have used many of these recipes and found them to be very good. Being a home grown cook myself and having had many of my grandmother's classic recipes handed down to me, I found this book to be very helpful in expanding my culinary taste buds.
   
   Jeff Smith entertained us for years on his PBS program 'The Frugal Gourmet'. Not only did he teach us many savory dishes, he also educated us. Not satisfied with just cooking delicious meals for his viewers, he would give detailed history lessons about the origins of the dish and made it all a lot of fun!
   
   This may be Mr. Smiths best cook book and it is a worthy edition to everyone's cook book library. I own and have read many, if not all of his cook books, not only for the man's knowledge of cooking, but his incredible wit! This guy was funny and I would have loved to have hung out and throw a few beers down with him.
   
   Unfortunately, this man had some very seriously bad press released about his personal life and well..... I am not one to spread rumors.....he seemed like a great guy and sadly he died before he was able to clear his name.
   
   R.I.P. Frugs!



5. I never really watched The Frugal Gourmet when he was featured on Public TV. One of my Amazon Friends recently reviewed this book, and that review piqued my interest. I recently received my copy of Jeff Smith's "The Frugal Gourmet on Our Immigrant Ancestors: Recipes You Should Have Gotten from Your Grandmother." What a fascinating concept and what a nice set of recipes!
   
   Smith begins by laying out the methodology of this book (Page 2): "We have traveled all over this great nation eating with immigrants, many of them grandmas, who know that it is terribly important to retain those characteristics of our immigrant ancestry, characteristics that will help us remember who we are." Hence, we have a cook book with a small set of recipes from many countries, from Armenia to the Basque region of Spain to Ethiopia to Jamaica to Ireland to Korea to Lebanon and through Yugoslavia (countries are in alphabetical order). I just received the book and have not had a chance to try out any recipes. But there are a number that I already find tempting and expect to begin trying these out soon!
   
   The first part of the book is a standard discussion of cooking tools needed, a glossary of ingredients and condiments, and an essay on the immigrant experience. But it's the recipes that are the heart of this book. Let's take a look at a few examples.
   
   Armenian Stuffed Meatballs. Ooh. This looks like some work, but it seems scrumptious! A meatball within a meatball. The inner meatball is made from ground lamb (or beef), onions, green bell paper, parsley, pine nuts, paprika, mint leaves, and a set of spices. After cooking these and rolling small meatballs, one makes the outer meatball, with a different set of ingredients.
   
   From Ethiopia, Lamb and Cardamom. Some onions, a couple Ethiopian sauces (recipes included in this section), lamb, cumin, cardamom seeds, ginger, garlic, salt and pepper. Once one has assembled the ingredients this looks pretty straightforward--and tasty!
   
   A Lebanese dish, Baked Lamb Kibbe. Boneless leg of lamb, butter, pine nuts, onion, cinnamon, allspice, salt and pepper. Sautee the lamb in butter, and then assemble Kibbe (recipe on the preceding page), and move ahead. Again, a recipe that really sounds delicious.
   
   And so on. It's fun just to skim recipes from different countries and enjoy contemplating what each would taste like! The book ends with a quotation from the author (Page 574): "The point of this book is simple. If we do not understand our ancestral table, I doubt that we can understand our history." Maybe a bit overstated, but that sums up the author's philosophy in this volume. Worth taking a look at!

3 comments about The Frugal Gourmet Keeps the Feast: Past Present and Future.

1. Jeff Smith gives some incredible instruction on food history and what feasting means to humanity before he ever gets to the recipes in this book. I love how he moves from past to present. Food is so very social and this man communicates well how important a sense of community and dining are linked. Makes me yearn for more extended family meals that have significance. The way I think about entertaining is altered after reading this book. Give yourself some time, sit down with a cup of tea, and give this book a good read. It is much more than a collection of recipes.



2. ...is how this so-much-more-than a cookbook cookbook reads. Beyond tasty recipes, I found Smith's reintroduction of the concept of meals a true inspiration. His lively Biblical interpretations, witty lines, and tender family annecdotes are truly enjoyable but not cloying. All readers, cooks or not, can benefit from and enjoy Smith's insight into the historical and metaphysical elements of sustenance.



3. My title blurb say it all. This book is filled with great recipes, history and tradition! Jeff Smith spoke about interesting traditions and origins on his entertaining PBS show. Before 'The Food Network' we had the witty and talented 'Frugal Gourmet'. This book deals with some simplistic, yet very good classic family dishes. Nothing fancy, just great traditional family food! Something the world seems to be missing these days is time spent in the kitchen with the family preparing meals for "get together". Make time for this book, your family and friends! Even if your not a "religious" person these are words to live by.
   
   This is yet another excellent cook book by Jeff Smith! It's full of great recipes and stories by a very talented cook and writer. This one focuses on old world cooking. I have used many of these recipes and found them to be very good. Being a home grown cook myself and having had many of my grandmother's classic recipes handed down to me, I found this book to be very helpful in expanding my culinary taste buds.
   
   Jeff Smith entertained us for years on his PBS program 'The Frugal Gourmet'. Not only did he teach us many savory dishes, he also educated us. Not satisfied with just cooking delicious meals for his viewers, he would give detailed history lessons about the origins of the dish and made it all a lot of fun!
   
   This may be Mr. Smiths best cook book and it is a worthy edition to everyone's cook book library. I own and have read many, if not all of his cook books, not only for the man's knowledge of cooking, but his incredible wit! This guy was funny and I would have loved to have hung out and throw a few beers down with him.
   
   Unfortunately, this man had some very seriously bad press released about his personal life and well..... I am not one to spread rumors.....he seemed like a great guy and sadly he died before he was able to clear his name.
   
   R.I.P. Frugs!

5 comments about The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, and Rome.

1. Whenever I entertain my Greek relatives, they are amazed by my flair in their native cooking. Jeff's recipes are easy to follow and make Greek cooking simple.



2. This book by Jeff Smith has to be my favorite one that he has written. This book focuses on recipes from China, Greece, and Rome. The recies in this book are flavorful, and very enjoyable. My favorite recipe in here is strangely enough Garlic, Eggs, and Pasta. There is a wide range in recipes, both in flavors and ingredients. Jeff Smith does an excellent job of paring history as well as anecdotes with all of his recipes. This should be a must add for anyone who enjoys historical cooking.



3. Taking Chineese, Greek and Roman cooking influences, Smith ofTV fame brings forth an offering which resembles the James Beard books which provide not only great recipes but a running commentary on the culture which produces the food and some experience remembrances by the author.

   This is fun cooking and well done. Well representative of the cuisines and done with helpful hints on each.

   A workhorse for the cook willing to use it to branch out and experiement in these formative areas of food history. For openers, try Spareribs with Black Beans and Pepper Sauce, Halvah Cake or the Seafood Risotto.

   My humble opinion is that Roman cooking is slighted out of the three. See Malto Mario for some great Rome recipes.




4. I never though I'd read a cookbook, but Jeff Smith is such an engaging personality that I was almost left wanting more prose and less recipes! If you like cooking and you like history, this book will deliver on both counts.



5. This is an excellent cook book! It's full of great recipes and stories by a very talented cook and writer. This one focuses on 3 major influences in the culinary world. Jeff Smith entertained us for years on his PBS program 'The Frugal Gourmet'. Not only did he teach us many savory dishes, he also educated us. Not satisfied with just cooking delicious meals for his viewers, he would give detailed history lessons about the origins of the dish and made it all a lot of fun!
   
   This may be Mr. Smiths best cook book and it is a worthy edition to everyone's cook book library. I own and have read many, if not all of his cook books, not only for the man's knowledge of cooking, but his incredible wit! This guy was funny and I would have loved to have hung out and throw a few beers down with him.
   
   Unfortunately, this man had some very seriously bad press released about his personal life and well..... I am not one to spread rumors.....he seemed like a great guy and sadly he died before he was able to clear his name.
   
   R.I.P. Frugs!

3 comments about The Frugal Gourmet Cooks Italian: Recipes from the New and Old Worlds, Simplified for the American Kitchen.

1. As an Italian tired of Olive Garden-fare Italian cuisine, I bought Smith's book with two ideas in mind: 1) I wanted to understand both the context of the dishes I hoped to prepare and the constituent ingredients (for instance, how is Parmesan-Reggiano made?) and 2) coming to the book with little previous cooking experience -- let alone Italian cooking -- I wanted to be able to prepare most of the dishes in the book. Smith's book excelled at both these. The book is well-written and easy to follow, but avoids pedantry. Some of my favorite recipes are: Italian peasant bread, Italian Rolled Chicken, Bracciole, and the Fresh Tomato Sauce Sicilian.



2. Most Americans think of Chicken Parmessan, Alfredo sauce or Italian salad dressing when they hear Italian cooking. As an American soldier stationed in Italy I've never seen either of the above. They are all American inventions.

   Italian cooking is very diversified. Venice is big on fish and seafood while the inland areas eat more meats. Jeff Smith's book is as close to authentic Italian cooking as one can get. The sheer number of recipes alone will give a person an insight of how Italian cuisine influenced modern American food.

   The amazing thing is that there is at least one recipe that I wanted to try that I couldn't find all the ingridients for. It called for a Sicilian wine and being stationed near Venice I couldn't find it in any of the local wine stores. Great book. I will continue to use it for years after I come back to the US. It will remind me of the years that I spent here.




3. The Frugal Gourmet' Jeff Smith does Italians proud with this authentic Italian cook book! My last name is Carbonara (like the famous dish) and I am a stickler for authentic Italian cuisine. I am glad I had the forethought to make sure I asked my 'Nana' for her delicious recipes before she passed away many years ago. Although I miss her dearly, I can still feel her presence when I make her wonderful dishes for my family and especially at family holiday functions! This is an excellent cook book for everyone, but especially for those who may not have been fortunate enough to have an Italian Nana to ask for those special recipes. Jeff Smith has another winner here! It's full of great recipes and stories by a very talented cook and writer. This one focuses on Italian cooking. I have used many of these recipes and found them to be very good. Being a home grown cook myself and having had many of my grandmother's classic recipes handed down to me, I found this book to be very helpful in expanding my culinary taste buds.
   
   Jeff Smith entertained us for years on his PBS program 'The Frugal Gourmet'. Not only did he teach us many savory dishes, he also educated us. Not satisfied with just cooking delicious meals for his viewers, he would give detailed history lessons about the origins of the dish and made it all a lot of fun!
   
   This may be Mr. Smiths best cook book and it is a worthy edition to everyone's cook book library. I own and have read many, if not all of his cook books, not only for the man's knowledge of cooking, but his incredible wit! This guy was funny and I would have loved to have hung out and throw a few beers down with him.
   
   Unfortunately, this man had some very seriously bad press released about his personal life and well..... I am not one to spread rumors.....he seemed like a great guy and sadly he died before he was able to clear his name.
   
   R.I.P. Frugs!

4 comments about The Frugal Gourmet Cooks American.

1. This is a wonderful cookbook. I have used many of the recipes multiple times. When I first got it I read all the comments and liked it but after a while they get annoying. If you use the same recipe frequently you can't help but feel 'preached at' after a while.



2. I really love all thoseHistory stories about GeorgeWashington, Thomas JeffersonThe Pilgrims Etc. that went along with the recipes.I hope that Jeff Smith will return to Television very,very soon.



3. This is a great book, not only in the recipies (which are all wonderful), but in the stories BEHIND the recipies: where it all came from. I used this book quite a bit in the States, and now that I live in Germany I don't know what I would do without it. Our friends are always asking me for TRUE American dishes (not just the hamburgers everyone associates with the States.)



4. The Frugal Gourmet' Jeff Smith shows us some great American standards with interesting historic information to boot with this authentic American cook book! This is an excellent cook book for everyone. Jeff Smith has another winner here! It's full of great recipes and stories by a very talented cook and writer. This one focuses on American cooking. I have used many of these recipes and found them to be very good. Being a home grown cook myself and having a mother who is a fantastic cook, I found this book to be very helpful in expanding my culinary taste buds.
   
   Jeff Smith entertained us for years on his PBS program 'The Frugal Gourmet'. Not only did he teach us many savory dishes, he also educated us. Not satisfied with just cooking delicious meals for his viewers, he would give detailed history lessons about the origins of the dish and made it all a lot of fun!
   
   This may be Mr. Smiths best cook book and it is a worthy edition to everyone's cook book library. I own and have read many, if not all of his cook books, not only for the man's knowledge of cooking, but his incredible wit! This guy was funny and I would have loved to have hung out and throw a few beers down with him.
   
   Unfortunately, this man had some very seriously bad press released about his personal life and well..... I am not one to spread rumors.....he seemed like a great guy and sadly he died before he was able to clear his name.
   
   R.I.P. Frugs!