The Commonsense Kitchen: 500 Recipes + Lessons for a Hand-Crafted Life
Tom Hudgens
Nov 2011 · Chronicle Books
4.2star
4 reviewsreport
Ebook
608
Pages
family_home
Eligible
info
reportRatings and reviews aren’t verified Learn More
About this ebook
A compendium of over five hundred simple, hearty recipes to spark culinary imaginations, plus lessons on important skills in the kitchen and home.
The Commonsense Kitchen is a cookbook that is at once so useful and so spirited you can imagine it becoming a kitchen staple. And it’s from an unusual source—one of the toughest colleges to get into in the United States, Deep Springs is an organic farm, school, and working cattle ranch in the high desert of the Sierra Nevada.
This general cookbook has more than five hundred recipes for delicious, honest staples and sassy regional specialties such as Red Chile Enchiladas and Mama Nell’s Kentucky Bourbon Balls. What’s more, this book features amazing food as well as lessons in life skills, from the proper way to wash dishes to how to make homemade soap. The Commonsense Kitchen is equally at home on the shelf of an urban foodie or a rural home cook.
“Written by a former chef at, and graduate of, Deep Springs College in California, a men-only two-year college on a working ranch where students partake in hard physical labor along with academics, and learn a good deal about food, from farming to butchering to butter making, this hefty volume is refreshing in its straightforwardness. . . . The instructions are clear—with a good glossary of culinary terms—and the recipes for the most part are simple and appealing. They include the expected manly, hearty fare, such as biscuits and gravy for breakfast, chicken and dumplings, and steak fried in beef tallow. But there are many more entries along the lines of an asparagus mushroom frittata and fennel, blood orange, and toasted almond salad, which celebrate fresh flavors and seasonal ingredients.” —Publishers Weekly
“If any of this year’s cookbooks is headed for dog-eared longevity, complete with tomato-sauce splatters and flour-dustings, it’s Tom Hudgens’ The Commonsense Kitchen. ...As appropriate for beginning cooks as it is for those with more experience, this one will stick around your kitchen for years.” —Denver Post, Best Cookbooks of 2010
The Commonsense Kitchen is a cookbook that is at once so useful and so spirited you can imagine it becoming a kitchen staple. And it’s from an unusual source—one of the toughest colleges to get into in the United States, Deep Springs is an organic farm, school, and working cattle ranch in the high desert of the Sierra Nevada.
This general cookbook has more than five hundred recipes for delicious, honest staples and sassy regional specialties such as Red Chile Enchiladas and Mama Nell’s Kentucky Bourbon Balls. What’s more, this book features amazing food as well as lessons in life skills, from the proper way to wash dishes to how to make homemade soap. The Commonsense Kitchen is equally at home on the shelf of an urban foodie or a rural home cook.
“Written by a former chef at, and graduate of, Deep Springs College in California, a men-only two-year college on a working ranch where students partake in hard physical labor along with academics, and learn a good deal about food, from farming to butchering to butter making, this hefty volume is refreshing in its straightforwardness. . . . The instructions are clear—with a good glossary of culinary terms—and the recipes for the most part are simple and appealing. They include the expected manly, hearty fare, such as biscuits and gravy for breakfast, chicken and dumplings, and steak fried in beef tallow. But there are many more entries along the lines of an asparagus mushroom frittata and fennel, blood orange, and toasted almond salad, which celebrate fresh flavors and seasonal ingredients.” —Publishers Weekly
“If any of this year’s cookbooks is headed for dog-eared longevity, complete with tomato-sauce splatters and flour-dustings, it’s Tom Hudgens’ The Commonsense Kitchen. ...As appropriate for beginning cooks as it is for those with more experience, this one will stick around your kitchen for years.” —Denver Post, Best Cookbooks of 2010
Ratings and reviews
4.2
4 reviews
Chris Rice
- Flag inappropriate
August 9, 2020
very well done..great story, great vision..helped me greatly getting back into cooking..I had knowledge, this just sparked my re-interest..would recommend for sure.
About the author
Tom Hudgens attended and cooked at Deep Springs Ranch, Chez Panisse, and Liberty Café in San Francisco. He teaches at College of Marin and lives in the San Francisco Bay area.
Rate this ebook
Tell us what you think.
Reading information
Smartphones and tablets
Install the Google Play Books app for Android and iPad/iPhone. It syncs automatically with your account and allows you to read online or offline wherever you are.
Laptops and computers
You can listen to audiobooks purchased on Google Play using your computer's web browser.
eReaders and other devices
To read on e-ink devices like Kobo eReaders, you'll need to download a file and transfer it to your device. Follow the detailed Help Center instructions to transfer the files to supported eReaders.
