| TPs

‘is often not

- Sunday, September 8, 1985 - North Shore News

The best from
Kitchen Ranger

THIS WHOLE SERIES is beginning to sound
like ‘‘How I Spent My Summer Holidays’’, isn’t

‘it?

Il mean, how many
cookbook columns can you
stand? This one will be the
last for a while, | promise,
but 1 simply must tell you
about it because it’s been a
source of real pleasure.

It’s a neat-looking book,
not too big for the hand,
and cerlox-bound so it lies
flat. The cover looks like a
piece of checkered table-
cloth, very homey, and the
185 pages bear a fairly com-
prehensive selection.

The cover flatly declares
that it’ is a book. for
amateurs, needed in these
fast-lane days when the cook
a full-time
presence but is the one who
gets home first. The recipes,
therefore, are styled with
that trepidatious person ‘in
mind, and the text leads the

reader along, cautious and

explicit.

Take, for’ ‘example the rec- .

ipe - for Marinated Pork
Loin,. page. 104, The author
lays’ itvall- out:

time,” per.‘ ‘pound, so if -din-
ner’s at seven, and you have
a “5-Ib. roast, you need’ to
allow - 2% hours, ‘plus 15
minutes for:
prehizat, plus another 15 for
the finished roast to rest be-
fore carving. So you're look-
ing.at.3 hours, meaning the

. oven gets turned on at 4 and

the roast goes in at 4:15."
There are nudges

throughout,, about closing

the. oven door to keep the

. heat in. should you have to
bring “something out for

basting or to be turned over.
And about warming the
soup bowls and chilling the
greens and
meatballs.

It's like having an inter-

ested friend at your elbow
while you make your tender-

"foot trips through the perils _

of cooking dinner.

. Every” once in
there’ 'S some. comic relief. I
like,
Moosemilk. It is located in

the ‘section on. wild.:meat, ‘|

called “Are: You Game?,.

which -ig:not long, but long

enough to help ; you. -keep
your poise: should °“ some

.well-meaning hunter “friend

lay an expired deer on you.
It goes like this:

Mix milk and cream, fif-

ty-fifty.

| special

D ceaister for the ff.
price of 1

(new people only)
until Oct. 7th

“shop.

“The meat .
needs’ half an hour’s roasting ‘

the: oven to’

sweating the

a iwhile .

the recipe ‘for.

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Give each ailing guest time
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Watch guests recover from
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How to shop, where to
what is absolutely

the kitchen
ranger

skeet
by Eleanor
Godley

the ‘way of

Necessary in
equipment, how to speak
cooking language, how to
get the most out of herbs
and spices, how to organize
— all these things are laid
out for the beginner and in
such a way as to make it

‘sound worth bothering with. .

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The book also takes pains
to point out the joy of left-
overs when you’re pressed
for time, and how they
challenge your creativity.
Emphasis is always on fresh,
rather than canned or
frozen; emphasis is also on
vegetables which are often
badly treated. ‘There are

some great soup recipes, a .

good way to get vegetables
into the diet, especially for

“The stage is set, then.
Enter the Principal Player —
you -— and the drama
begins. This book doesn’t
pretend to have the final
script. It’s a rough draft for
a theatre workshop produc-
tion, with your kitchen as
the stage. That makes it even
more interesting — an exer-
cise in creativity exciting
enough to make you proud
when the play’s over.”*

You can tell I'm really
sold on this one. I wrote it
myself, you see, some of it
out of these columns, so that
you can throw away a few of
those bits of clippings. It's

been over a year and a half

in the processes of publica-
tion, So.some of your

- favorites which weren't

around in 1983-84 just aren’t
in it. There aren't any pic-
tures, either, as they. make
for very expensive books,
but it’s full of the way I feel

about making good stuff.to

eat,

The Kitchen Ranger, by
Eleanor Godley, published
by Methuen Publication,
$14.95,

$ 292
99

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SEPT. 9-21st

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