(Larger Image)
|
The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, and Rome
by Jeff Smith
Product Group: Book
Publisher: William Morrow & Company (1989-08)
ISBN: 0688075894
EAN: 9780688075897
Dewey Decimal #: 641.59
Binding/Media: Hardcover - 525 pages
Edition: Book Club
SKU: 6022-Frugal3-R
Condition: Used: Good
Comments: DJ has some edge/shelf wear mostly at spine; some scuffing; in mylar. 525-pp. HC has sound spine and clean, unmarked pages.
|
Customer Reviews
|
Disapointed
Rating  (1)
Date: 2010-08-05
I knew I was getting a used book but when I opened the package I was never so upset. There was a wet stale smell. After seeing stains all over the books cover I opened it to look thru it and saw stains and mold on the pages of the last third of the book. I will not have mold in my house no matter how much love Jeff Smith. Very sad to say I had to throw the book away.
|
|
"FRUGS" BEST COOK BOOK!
Rating  (5)
Date: 2008-05-29
4 out of 4 customers found this reveiw helpful
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!
|
|
Going to the Past to Get to the Present
Rating (5)
Date: 2008-05-19
13 out of 13 customers found this reveiw helpful
With his very thorough research, Jeff Smith shared his studies and his knowledge very generously to readers.
This is a very fascinating book.It is not a recipe book, not a history book, not a travel book and not a book on his thoughts about cooking, it is all four elements presented in a well illustrated and well organized book.
His writing and quips brought me many smiles and giggles, so it is also entertaining as well as being a study into the cooking histories of China, Rome and Greece.
I read many books and usually donate most to second hand stores.I don't have lots of space for keeping things.Some of my books,I had to pay for in installments because they were rare and expensive.
This one will stay with me.It costed me only fifty cents and bought me a wealth of information.
I'll share a bit of information, to the Chinese cooking "is not a part of living,it is living".Greeks were instrumental in developing the frying pan.The very early Romans lived primarily on grains.
If you like cooking, history, and memoirs, you'll adore this wonderful book by Jeff Smith and I recommend it highly.
|
|
Cooking with History
Rating (5)
Date: 2007-10-24
3 out of 3 customers found this reveiw helpful
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.
|
|
Fine Collection and Commentary on Cuisine Influences
Rating  (4)
Date: 2002-01-24
5 out of 6 customers found this reveiw helpful
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.
|
|
|
|
|