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The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, and Rome, by Jeff Smith
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The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, and Rome
- Sales Rank: #435790 in Books
- Brand: William Morrow & Co
- Published on: 1989-08
- Ingredients: Example Ingredients
- Format: Illustrated
- Original language: English
- Number of items: 1
- Dimensions: 9.50" h x 6.50" w x 1.75" l, 2.30 pounds
- Binding: Hardcover
- 525 pages
- Great product!
From Publishers Weekly
Having tackled cooking with wine ( The Frugal Gourmet Cooks with Wine ) and American food ( The Frugal Gourmet Cooks American ), TV chef and Methodist minister Smith now cheerfully brings ancient Chinese, Greek and Roman cookery down to earth. Much of his Herculean effort, however, turns up fare that appears relatively modern. And though the "Frug" enthusiastically talks history ("Caligula and Cleopatra used to drink expensive pearls crushed and dissolved in vinegar"), his view is unfailingly vernacular ("Those Romans must have had wild dinner parties!"). Characteristically, Smith goes out of his way to make food accessible, sometimes too much so: crushed potato chips garnish a Chinese fish salad, and MSG is an optional ingredient in many Hong Kong dishes. Unusual ingredients, cooking terms and techniques are ably covered, and the recipes themselves make entertaining reading, rollicking with such Smithisms as "cut a chicken wing into 3 logical pieces" and "the end result will just blow your socks off!" But cooking instructions can be sketchy: in a chicken stock recipe, straining and defatting techniques go unmentioned. Illustrations not seen by PW. First serial to Redbook; BOMC HomeStyle and Better Homes & Gardens Book Club main selections.
Copyright 1989 Reed Business Information, Inc.
From Library Journal
For his latest TV series, the ever-popular Frugal Gourmet focuses on the cuisines he feels most influenced the development of Western cooking. Here are some 400 recipes for Chinese (he finds the food in today's Hong Kong better than that of mainland China), Greek, and Italian dishes. Some are updated versions of ancient dishes, but many seem merely to be typical contemporary food from the three countries; few are complicated to prepare. Smith's vast audience ensures wide demand. Previewed in Prepub Alert, LJ 5/89.
Copyright 1989 Reed Business Information, Inc.
Most helpful customer reviews
4 of 4 people found the following review helpful.
History, Travel, and Eating Well, Gladdened by Three Fine Cuisines
By Owl
In "The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, and Rome," the recipes are contemporary, as of 1990. This is not a translation of the Roman Apicius (about AD 30) or of ancient Greek or Chinese sources. Smith delightedly tells us about what each of these peoples ate in times long past, their ingredients, ways of preparation, and ways of culinary life, however, and brings us dishes with the fine patina of ancient roots.
Thus, for a very low price (thanks to Amazon, my hard-back copy with dust-jacket & in excellent condition was 1 cent plus shipping), the reader can enjoy culinary history, travel stories, and about 1,000 recipes. Many come from restaurants Smith visited for his popular TV show, mentioned by name in this book. Since there are no photographs, space is used primarily for text. This makes for wide coverage: appetizers, soups, desserts, breads, veggies, eggs, meats, poultry, fish, salads, sauces, and rice. More unusually, dried foods and dumplings get chapters of their own. Without a lot of fuss, these are generally frugal (as one might expect) but not obsessively so.
The book does include clear line drawings where needed, such as cleaning squid. Handsome full-page black-and-white art introduces each chapter. Chapter organization is by food items, such as eggs, and within each chapter, the recipes from China, Greece, and Italy.
Recipes are generally easy to follow aided by introductory chapters on equipment and techniques. When Smith writes, "Chow the onions," we know he means to stir-fry over high heat, tossing the onions in very little oil. The level of preparation difficulty ranges from low to medium. When greater difficulty might be encountered, Smith tells us to buy the otherwise harder preparations, such as getting store-bought phyllo, not trying made-from-scratch phyllo, for a spankopita. The results tasted good indeed and the preparation was enjoyable for the recipes I tried.
Any negatives? A few alerts. Readers should be aware the title means what it says and the recipes are selected in part because some of them do go back hundreds of years. This is the distinction & purpose of this book. Further, if one wants an in-depth, comprehensive cookbook on Chinese, Greek, or Roman/Italian cuisine, there are much better choices. Think of this more as a sampler offered with gusto & gourmand-like enthusiasm. The tone is chatty & informal, not hushed as in a temple of cooking, which might be off-putting to some readers. Also,readers preferring glossy pages and sumptuous photos will not be happy, though the book is quite attractive & well laid-out.
Highly recommended as a fine blend of history, culture, travel, cooking, and of the sociable spirit of eating well in company gladdened by three fine cuisines.
0 of 0 people found the following review helpful.
Jeff was a great chef! I love all his books and recipes
By Bettie G.
Jeff was a great chef! I love all his books and recipes.
0 of 0 people found the following review helpful.
Frugal Does Not Mean Cheap
By Dave Emmons
An excellent reference for recipes I've not seen elsewhere,
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