An Everlasting Meal

I quit reading this about half-way through. Just too pretentious for me. I can read an MFK Fisher homage, or I can simply read MFK Fisher. I know which one I prefer...

I loved the focus of frugality. Because of it, the book was much more accessible for a beginning cook: There were no lists of copper bottom pans that I needed to buy, or knives that I had to have. Frugality also made the author give several uses for the same starting ingredients and ensure that none of the ingredients are wasted. The end result is much more thoughtful and useful book. While most cookbooks give you a seemingly random and expansive list of ingredients, I felt like I better understood actual properties of the vegetables and herbs and meat cuts that were used.

That said, some ingredients might be economical for the author, but probably not in general, like the capers and sardines and such. Still, the author fervently believes that a meal can be an egg and toasted stale bread, so I suppose it evens out. :)

I also really enjoyed the book's quiet advocacy of slowness - that perhaps canning tomatoes and sorting beans aren't the worst things in the world, and actually might be rather enjoyable, or at least peaceful.

This is an awesome book. With the gentle science and helpful instruction, it made me feel like I could cook a real meal, from scratch, without worrying about exact measurements and precise cuts.