Equipment and tips for ambitious beginner cooks
Pierre Franey and Craig Claiborne outline essential kitchen gear and prep habits for novices. They stress reading recipes fully before starting, readying all ingredients, and organizing tools to avoid delays, with a sample menu including Mornay sauce, ham, eggs, and English muffins.
MENTIONED IN THIS ARTICLE
New York
Pierre Franey
Equipment list for kitchen from Claiborne Franey
The guide lists essential kitchen gear including a 10 inch cast iron skillet a balloon whisk a three cup pot a teapot a multi purpose grater a pepper mill a six quart kettle a fine sieve a coffee maker a food processor scales a large baking dish mixing bowls spatula a nutmeg grater tongs and measuring cups. It notes measurement accuracy and capacities for several items and directs readers to turn to page 12A for further equipment details.
MENTIONED IN THIS ARTICLE
Claiborne
New York Times
Craig Claiborne
Pierre Franey
Eastern Iowa Recipes Perseverance Pays Off
Pam Fruehling profiles Christina Hruby a Gazette Focus writer who overcomes repeated failures to master brioche and now shares Mandarin Rum Brioche and Potica a Yugoslavian Christmas bread. The self taught cook emphasizes practice and persistence in developing her cooking repertoire.
MENTIONED IN THIS ARTICLE
Christina Hruby
Second Ave
Christina
Iowa
Hot Dishes for Cold Weather Varied Bean Dish and Goulash Soup
A recipe piece shows two hearty dishes: spicy dry pinto beans with bacon and cornbread, and Elsa's Goulash Soup. The bean recipe soaks beans, cooks in bacon drippings with tomatoes and chili flavors, then simmers three hours and serves over cornbread with bacon. The goulash simmers beef cubes with flour, broth, onion, paprika, marjoram and caraway, then adds potatoes and parsley to serve six to eight.
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Claiborne and
Franey
York Times
Cedar Rapids
Pam Fruehling
Elsa