What TV CHef is the Most TF?? - Page 5

[chaoticzenmom]

Originally Posted by WuWei

I found an old 1887 edition of a cookbook at a consignment store this weekend. It has recipes for cooking and preparing beef heart (2), kidney, liver, tongue, tail, head (3), brain cutlets, sweetbreads (5), tripe (4). Similarly for pork and lamb, chicken, duck, hare, goose, partridge, pigeon, quail, rabbit, snipe, squab, squirrels, venison, etc. Menus by month, and cooking for the sick. Plus, how to clean jewelry, make glue, kill insects and vermin, make soap, cold cream, lip salve, hair dye, remove freckles, etc. Make pies, pastries, preserves, pickles, breads, custards, soups, sauces, etc. etc.

AND it is on Amazon: http://www.amazon.com/Original-White.../dp/B001Q9A5KYPat

I have a book called "Cooking for Young Homemakers" from the '60's that is more TF than Fallon.LOL I found it on Ebay. It's got drying and preserving techniques galore and a few different ketchup recipes from back when they spelled it "catchup."

And from looking up NT's resources, I found a place called Terre Vivante which was founded by one of her main sources. They put out a book called "Preserving Food without Canning or Freezing" and it's full of great lacto-fermented recipes as well as my favorite Walnut Wine that I had once and have been dreaming of ever since.

[weliveintheforest]

Originally Posted by spughy

Oh I forgot a show I like too - French Food at Home. Dunno if it's in the States. The host is kinda weird, she talks with her mouth closed all the time, but the food is incredible. Traditional french stuff, I got a brussel sprout recipe off it that's to die for. The veg recipes especially are lovely.

I love French Food at Home. It's my number one favourite for recipes, but I do get pretty annoyed at the constant weird filming and boob shots

[spughy]

Originally Posted by chaoticzenmom

I have a book called "Cooking for Young Homemakers" from the '60's that is more TF than Fallon.LOL I found it on Ebay. It's got drying and preserving techniques galore and a few different ketchup recipes from back when they spelled it "catchup."

And from looking up NT's resources, I found a place called Terre Vivante which was founded by one of her main sources. They put out a book called "Preserving Food without Canning or Freezing" and it's full of great lacto-fermented recipes as well as my favorite Walnut Wine that I had once and have been dreaming of ever since.

I have that book - the Preserving Food without Canning or Freezing one. Amazon suggested I might like it, and while it creeps me out that Amazon seems to know me better than my spouse sometimes, it was right. There are, however, a LOT of recipes that use a LOT of sugar. But it's a great book, beautifully done, and I do like it.

[isaoma]

Okay, so Walter Staib may not be a household name, but he is definitely a TF chef. In a new short series coming out on PBS called A Taste of History, Staib recreates 17th & 18th century colonial food without using modern day shortcuts. I watched the pilot clip, it was really interesting.

http://www.charlottesvillenewsplex.t.../51351862.html

[WuWei]

ABC to debut 'Jamie Oliver's Food Revolution' reality show on March 26


(I grew up just east of Huntington, toxin haven)


Pat

[Koalamom]

Originally Posted by WuWei

ABC to debut 'Jamie Oliver's Food Revolution' reality show on March 26


(I grew up just east of Huntington, toxin haven)


Pat

Go Jamie!! Can't wait for the premier.

[rhianna813]

I was not too familiar with Jamie Olivers previous shows but I LOVE his Jamie at Home series. Although we ditched cable TV to save money and I made DH download the episodes so I could watch them. He cooks out of his quaint English cottage that includes an amazing veggie garden, chickens running around and outdoor ovens. What is TF about his show is he talks about eating pastured meat and eggs, as well as game. He had a whole show on small game animals. He visited a local chicken farm and spoke out against battery chickens. He also uses bacon/grease and butter a lot for cooking. I think he’s mentioned lard too.

I have made his pasta carbonara with fresh zucchini from my summer garden (using only half the pasta), cream, eggs and bacon. It’s wonderful!

When I think of chefs like Paula Deen and Ina Garten, I think more about the fattening desserts they create. And although they contain a lot of cream and butter, they also contain a lot of flour and sugar.

Anyway, I will check out Oliver’s new show – Food Revolution – this month. Yeah!!

Rhianna

[lil_miss_understood]

No one's mentioned Gordon Ramsay's teacher, Marco Pierre White. I watched the American version of "The Chopping Block" and he had them do things like go out and forage for herbs and stuff in Central Park.
If he's not included, then I go with Gordon Ramsay.

[SAmama]

I haven't read this thread yet and don't know that I will get around to it soon, but wanted to quickly post about The Gourmet Chef. It is Australian and about a food critique (sp?!) that moves from Sidney to Tasmania to live as local as possible. He makes real ice cream from local goats' milk, makes cheese, raises pigs, gets a cow and chickens and grows a garden. Fun to watch and very TF. The man loves food, so he is not scared of real things, like fat. I enjoy it. And it is great to see him learn how to produce his own food.