By Tom Hudgens
It is a huge, common, American cookbook emphasizing sustainibility and self-sufficiency. It celebrates the important craft of cooking with an eclectic repetorie of greater than six hundred recipes for meals in all different types from salads to baking. Deep Springs university and Ranch serves because the body for this all-purpose cookbook. As Joy of Cooking is rooted within the Germanic spirit of the Rombauer/Becker kinfolk, all of the recipes in Deep Springs are all from the chowhouse at Deep Springs collage, a prestigious and distinctive ranch/two-year university application within the Sierra Nevadas that teaches liberal arts; democratic culinary rules; and sustainable farming and ranching. Over six hundred uncomplicated recipes, from butter to pies to do-it-yourself cleaning soap. A percent of the recipes have a Southwestern style profile (enchiladas, chilis) a result of position of the varsity within the Southwest US. For all ability degrees. comprises directions on such 'chores' as washing dishes.
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Extra resources for The Commonsense Kitchen: 500 Recipes Plus Lessons for a Hand-Crafted Life
Use whatever has been made available to enhance your experience of eating. Sprinkle a little salt, if it makes the food taste better. Pepper. Condiments. Squeeze the lemon or lime. Help yourself to any sauce the cook has provided. Spread a little butter on your bread. Be aware of how the different foods offered complement one another. Relish every bite. Lick your fingers. Stop when you’re full. Compliment the cook. Pay attention to your food likes and dislikes. With time, they may change. Foods I once hated I now love.
The students govern themselves and make important decisions in the life of the college, assuming much of the responsibility for hiring faculty, admitting new students, and deciding which courses should be taught. Students perform a variety of jobs during their two years: irrigating alfalfa fields, feeding livestock, milking cows, answering phones in the office, 32 THE COMMONSENSE KITCHEN running the bookstore, maintaining the computer networks, toiling in the gardens and orchard, preparing rooms for guests, butchering meat for the kitchen, washing up after meals, and cooking meals for the entire community.
A hired chef prepares many of the meals, while the students, rather adventurously, cook the others. Students approach the daunting job of cooking at Deep Springs the same way they approach most of their endeavors—what they lack in practical experience they make up for with enthusiasm, ambition, interest, and intelligence. Deep Springs can be a wonderful place to cook. Because it is a cattle ranch, free-range, grass-fed beef is always in abundant supply, and a dairy herd of about four cows is milked by student hands twice daily.
The Commonsense Kitchen: 500 Recipes Plus Lessons for a Hand-Crafted Life by Tom Hudgens