Well the intro is just lovely
Only problem is I now really NEEEED to eat some lasagne
Can you buy decent gluten free lasagne sheets or do you make your own?
More Cookery Books.
- Thread starter GadgetGuy
- Start date
Can you buy decent gluten free lasagne sheets or do you make your own?
SandwichShortOfAPicnic
Legendary Member
I buy Waitrose ones, obviously they're not as good as real ones but treat them right and folk don't notice at all
GadgetGuy
(Formerly Shermie)
Stouffer's also ran Top of the Hub, the swank skyroom restaurant formerly located at the top floor of the Prudential Tower. It was changed into a three-story observation deck, called View Boston. It is now a newer swank resturant. I used to work there in the early '70's.
Next weekend, Iām planning on making that first one listed in the book.
SandwichShortOfAPicnic
Legendary Member
I wanna lasagne, pasta bake thread!
When I make it, perhaps Iāll start one, unless someone beats me to it. Scheduled for a week from today.
Itāll be interesting because Iāve exclusively used no-boil lasagna sheets for years nowā¦Iām going to feel like Iām stepping back in time!
SandwichShortOfAPicnic
Legendary Member
Well take it easy on them, just about pliable is plenty or you'll end up with lasagne ahoy
I'll have a look at the recipe later.
At the services having a break before we set off again!
So did we until about 2 years ago, and every time we cooked the lasagna, it turned out a bit dry. One day we decided to use lasagna sheets which needed cooking first. 7 minutes, if I remember rightly, and a right royal PITA because they had to be removed from the water with tongs and laid on kitchen towels.
However....
A ginormous difference in the quality of the final lasagna. (Plus the fact, perhaps, that I don't mind spending loads of time in the kitchen - not everyone has the time, and I perfectly understand that).
SandwichShortOfAPicnic
Legendary Member
I've been looking at recipes for the meat press so have been watching a Canadian butcher on YouTube who does a lot of sausage recipes.
He gets asked a lot if he's written a book or could recommend one.
He said this book is the bible. I had a look and the authors bio is more than convincing so I ordered it.
Duncan (the butcher) does a 'Marianski' month where he does a recipe from the book each day so I ordered it for a bit of cook along fun when I get back to Blighty next week.
The bio-
Stanley Marianski was born in Poland, where he learned the art of food preservation from his parents. When the war ended in 1945, one out of five family members died, and some cities were 80% destroyed. Food preservation became a necessary skill to survive. Food was not available in stores because there were no stores. To survive a harsh winter, essential items such as tomato paste, sauerkraut, pickles, mushrooms, fruit jams, potatoes, onions, wine, meats, and sausages had to be prepared in such a way that they would last until summer; otherwise, the dinner table would be empty. There were no refrigerators, and people had to prepare and preserve their food.
One passion remained with him throughout his life - smoking meats, making sausages, and preserving food. Being fortunate to live and work in many countries, he learned not only six languages but also different methods of food preparation. What has always bothered him was that there were only a few quality books written for an average reader. There were advanced books aimed at college students and some technical papers published in Food Technology journals but those materials were beyond comprehension of an ordinary person. Thus was born the idea of bridging the technology gap that existed between highly technical Meat Science and the requirements of the typical hobbyist making products at home. Although it took a while he has fulfilled his goal and has written 16 books about smoking meats, sausages, sauerkraut, vodkas and liqueurs, fish, vegetarian sausages, canning and preserving food.
He gets asked a lot if he's written a book or could recommend one.
He said this book is the bible. I had a look and the authors bio is more than convincing so I ordered it.
Duncan (the butcher) does a 'Marianski' month where he does a recipe from the book each day so I ordered it for a bit of cook along fun when I get back to Blighty next week.
The bio-
Stanley Marianski was born in Poland, where he learned the art of food preservation from his parents. When the war ended in 1945, one out of five family members died, and some cities were 80% destroyed. Food preservation became a necessary skill to survive. Food was not available in stores because there were no stores. To survive a harsh winter, essential items such as tomato paste, sauerkraut, pickles, mushrooms, fruit jams, potatoes, onions, wine, meats, and sausages had to be prepared in such a way that they would last until summer; otherwise, the dinner table would be empty. There were no refrigerators, and people had to prepare and preserve their food.
One passion remained with him throughout his life - smoking meats, making sausages, and preserving food. Being fortunate to live and work in many countries, he learned not only six languages but also different methods of food preparation. What has always bothered him was that there were only a few quality books written for an average reader. There were advanced books aimed at college students and some technical papers published in Food Technology journals but those materials were beyond comprehension of an ordinary person. Thus was born the idea of bridging the technology gap that existed between highly technical Meat Science and the requirements of the typical hobbyist making products at home. Although it took a while he has fulfilled his goal and has written 16 books about smoking meats, sausages, sauerkraut, vodkas and liqueurs, fish, vegetarian sausages, canning and preserving food.
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SandwichShortOfAPicnic
Legendary Member
But more excitingly it led me to another of his books which is promising on the making of vegan/vegeatarian sandwich meat -
It says on the back -
It sounds like they go into detail on the consistency front which is hopefully perfect for sandwich meat
It says on the back -
It sounds like they go into detail on the consistency front which is hopefully perfect for sandwich meat
I mentioned earlier that MrsT attended a taping of The Late Show with Stephen Colbert, and Mr. Colbert and his lovely wife Evie did a cooking segment to announce their first cookbook. Everyone in attendance got a free copy.
Colbert frequently features cooking segments on his show and considers himself an āadvanced home chef,ā and this cookbook contains recipes from his and his wifeās extended family.
There are some very interesting things in it, but also plenty Iāll ignore, as their being from South Carolina, thereās a whole lotta seafood in there that Iām not going near (sorry, Steve (he hates to be called Steve)).
Colbert frequently features cooking segments on his show and considers himself an āadvanced home chef,ā and this cookbook contains recipes from his and his wifeās extended family.
There are some very interesting things in it, but also plenty Iāll ignore, as their being from South Carolina, thereās a whole lotta seafood in there that Iām not going near (sorry, Steve (he hates to be called Steve)).
GadgetGuy
(Formerly Shermie)
First time hearing of this book. 
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SandwichShortOfAPicnic
Legendary Member
Just bought a book because of this poor review
āThe recipes in this book all look and sound delicious. I however have 2 main issues for which I have duly removed a star a piece.
The first is accessibility. I live in the north of England and am often unable to find fresh okra, fallow deer cheek or pigeon lips in my local supermarket. I have tried substituting with pies and gravy but Iām not sure the end result is as it should be
The second is timing of release which is I suppose intrinsically linked to the first point. If I am reduced to buying plain flour in a plastic bag from a street flour dealer during lockdown, I certainly wonāt be able to get a hold of 4 poussin.
All in all the recipes look great as I say, but be warned you can only actually make two of them without a peerage.ā
āThe recipes in this book all look and sound delicious. I however have 2 main issues for which I have duly removed a star a piece.
The first is accessibility. I live in the north of England and am often unable to find fresh okra, fallow deer cheek or pigeon lips in my local supermarket. I have tried substituting with pies and gravy but Iām not sure the end result is as it should be
The second is timing of release which is I suppose intrinsically linked to the first point. If I am reduced to buying plain flour in a plastic bag from a street flour dealer during lockdown, I certainly wonāt be able to get a hold of 4 poussin.
All in all the recipes look great as I say, but be warned you can only actually make two of them without a peerage.ā
Just bought a book because of this poor review
āThe recipes in this book all look and sound delicious. I however have 2 main issues for which I have duly removed a star a piece.
The first is accessibility. I live in the north of England and am often unable to find fresh okra, fallow deer cheek or pigeon lips in my local supermarket. I have tried substituting with pies and gravy but Iām not sure the end result is as it should be
The second is timing of release which is I suppose intrinsically linked to the first point. If I am reduced to buying plain flour in a plastic bag from a street flour dealer during lockdown, I certainly wonāt be able to get a hold of 4 poussin.
All in all the recipes look great as I say, but be warned you can only actually make two of them without a peerage.ā
View attachment 122803
I have one of her books bought second hand. It's quite good. She writes for the Telegraph I believe (which I try not to hold against her).