Food That Really Schmecks has 86 ratings and 8 reviews. Tracy said: This is the book that started my life long love affair with cookbooks. I read them li. Food That Really Schmecks | Edna Staebler’s Cookbook | Food That Really Schmecks App | cookbook app. An iPad version of Food That Really Schmecks is now available. New material in the app includes photos and videos of Edna Staebler and the Waterloo Region.
Return to Book Page. Laurie Stradling rated it liked it Jul 14, Tell that to your guests. I’ve been reading this book since I was a teen. A perfect blend of old tradition and modern technology. The marinade is traditionally made with vinegar, but Staebler gives the option of substituting red wine, which she prefers. Janine Werby rated it it was amazing Mar 25, Interspersed with practical and memorable recipes are Staebler’s stories and anecdotes about cooking, Mennonites, her family, and Waterloo Region.
This book is not yet featured on Listopia. I love bread, baking it and eating it. In fact, Schmecks often works better as a glimpse of fleeting history than as a cookbook. To order copies of Toronto Star articles, please go to: She was years old when she died last fall.
Books by Edna Staebler. Elaine rated it it was amazing Apr 29, Andy rated it it was ok Apr 12, Jesse De Angelis rated it it was amazing Apr 05, Descriptions are vague and methods not always reliable.
Recipes – Edna Staebler, author of Food that Really Schmecks (Nov 09, )
To see what your friends thought of this book, please sign up. Staebler says, for example, “You probably know more about preparing asparagus than I do,” then goes on to simply remind us to keep the cooking water.
I wound up with twice the liquid specified and had to doctor the finished sauce, because it was sour and bland. Conversation a cookbook with history Many of the recipes have stories about their creators and where they come from.
This is not just a recipe collection, but a peek into their homes and their lives. Reduce heat to low, cover and simmer 2 to 3 hours, until very tender. Schmecks is not a cookbook for beginners, but it is one for big eaters.
Her cookies are great and her Neil Harbour bread recipe is my favourite bread recipe of all time. Remove beef from vinegar mixture. If you love to bake this book is a must for your kitchen bookshelf. Goodreads helps you keep track of books you want to read.
Meantime, peel and slice the onion and sprinkle liberally with salt and stir it around; let it stand 15 minutes giving it a stir now and then. Sch,ecks fare is often humble. Favourite Recipes For My Grandaughters: Recipes fall into the hearty and filling category, with the focus on meat such as ham, chops and rabbit, and root veggies such as sweet and sour beets.
Some like the squeezed juice of the onion in the dressing as well as the onions; Some like more onions. Shake until smoothly blended. Some recipes are not even that, with absent ingredients and barely-there instructions. Its charm hasn’t stale-dated; the recipes are homey and local long before urban sophisticates considered that a virtuefeaturing such timeless dishes as Schnippled Bean Salad and Shoo-fly Pie.
As much a snapshot of a way of schmexks as a book of recipes, Food That Really Schmecks is infused with Staebler’s keen observations, anecdotes and a frank, no-nonsense approach.
If your man love to cook, her is a great Christmas suggestion!
Food That Really Schmecks
I love this bread recipe. This copy is for your personal non-commercial use only.
Eat At Our House. A friend puts hers in the warming oven, set at its lowest. The food and the people; she sparkles and her words come out in soft little chucklers, telling you that she loves one as much as the other.
Jeannette rated it it was amazing May 03, Sear beef on all sides until browned. Staebler has her way with franks, with dishes like Weiner Vegetable Casserole. Paperbackpages. Next Entry in Recipes: I read them like novels imagining the meals I could be preparing. Staebler writes that Prince Louis von Battenburg, vice-admiral of the British fleet, particularly enjoyed the Sauerbraten at the Berlin Club in Kitchener during a visit inand it remained a local specialty.