Rezensionen
Diese Seite verwendet Cookies für unsere Dienste, zur Verbesserung unserer Leistungen, für Analytik und (falls Sie nicht eingeloggt sind) für Werbung. Indem Sie LibraryThing nutzen, erklären Sie dass Sie unsere Nutzungsbedingungen und Datenschutzrichtlinie gelesen und verstanden haben. Die Nutzung unserer Webseite und Dienste unterliegt diesen Richtlinien und Geschäftsbedingungen.
1. The tiny kitchens in apartments, which might only have room for a two-burner stove or an electric grill;
2. The lack of space for an ice box and the relative inability to store food or leftovers;
3. The elaborate cookery of previous generations that could not be replicated in those tiny kitchens; and
4. The greatly reduced time that was available for cooking.
With that in mind, Goddard herein presents recipes for smaller quantities of food, which can be prepared in 45 minutes or less, and which rely fairly heavily on canned foods. She also lauds the appearance of whole-meal cookers that allowed a whole meal to be cooked simultaneously over one burner. (I assume Goddard is referring to something like Household Institute’s Triplicate Set, which I have described in my entry for the Household Institute Cook Book.)
Recipes are done in prose style, with no list of ingredients. They run the gamut from what I would not call recipes (e.g., a canned tomato soup that has milk and a bit of soda added to it) to simple but worthy preparations (e.g., broiled fish roe).