Book description
>
'I jumped up and dashed through the house to find my husband, so I
could read parts of it to him: Listen to this! The humor! The insight!
The sophistication! Then I followed him around the kitchen while he was
making our dinner (lamb shanks), and I continued reading aloud as we
ate... By the end of the night there were three of us sitting at that
table. Gima had come to join us, and she was wonderful, and I was in love.'
The cookbook was far ahead of its time. In it, Potter espouses the
importance of farmer's markets and ethnic food (Italian, Jewish and
German), derides preservatives and culinary shortcuts and generally
celebrates a devotion to epicurean adventures. Potter takes car trips
out to Pennsylvania Dutch country to eat pickled pork products, and to
the eastern shore of Maryland, where she learns to catch and prepare
eels so delicious, she says, they must be 'devoured in a silence almost
devout'.
Part scholar and part crusader for a more open food conversation than
currently existed, it's not hard to see where Elizabeth Gilbert
inherited both her love of food and her warm, infectious prose. At
Home on the Range
is a fascinating, humorous and useful cookbook from the past that is
essential for the present day. I>, written by her great-grandmother,
Margaret Yardley Potter. As Gilbert writes in her Foreword:At Home on
the Range< >
'I jumped up and dashed through the house to find my husband, so I
could read parts of it to him: Listen to this! The humor! The insight!
The sophistication! Then I followed him around the kitchen while he was
making our dinner (lamb shanks), and I continued reading aloud as we
ate... By the end of the night there were three of us sitting at that
table. Gima had come to join us, and she was wonderful, and I was in love.'
The cookbook was far ahead of its time. In it, Potter espouses the
importance of farmer's markets and ethnic food (Italian, Jewish and
German), derides preservatives and culinary shortcuts and generally
celebrates a devotion to epicurean adventures. Potter takes car trips
out to Pennsylvania Dutch country to eat pickled pork products, and to
the eastern shore of Maryland, where she learns to catch and prepare
eels so delicious, she says, they must be 'devoured in a silence almost
devout'.
Part scholar and part crusader for a more open food conversation than
currently existed, it's not hard to see where Elizabeth Gilbert
inherited both her love of food and her warm, infectious prose. At
Home on the Range
is a fascinating, humorous and useful cookbook from the past that is
essential for the present day. I>, written by her great-grandmother,
Margaret Yardley Potter. As Gilbert writes in her Foreword:At Home on
the Range<
