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| The Frugal Gourmet on Our Immigrant Ancestors | 
 enlarge | Author: Jeff Smith
Publisher: Avon
Category: Book
List Price: $6.99
Buy Used: $0.01
You Save: $6.98 (100%)
Used (24) from $0.01
Avg. Customer Rating:  14 reviews
Sales Rank: 187584
Media: Mass Market Paperback
Number Of Items: 1
Pages: 619
Shipping Weight (lbs): 0.7
Dimensions (in): 7.4 x 4.1 x 1.2
ISBN: 0380717085
Dewey Decimal Number: 641.59
EAN: 9780380717088
ASIN: 0380717085
Publication Date: June 1, 1992
Availability: Usually ships in 1-2 business days
Condition: With pride from Motor City. All books guaranteed. Best Service, best prices.
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| Customer Reviews:
| Showing reviews 1-5 of 14 | | NEXT » |
Neat concept for a cookbook! June 15, 2008
3 out of 4 found this review helpful
I never really watched The Frugal Gourmet when he was featured on Public TV. One of my Amazon Friends recently reviewed this book, and that review piqued my interest. I recently received my copy of Jeff Smith's "The Frugal Gourmet on Our Immigrant Ancestors: Recipes You Should Have Gotten from Your Grandmother." What a fascinating concept and what a nice set of recipes!
Smith begins by laying out the methodology of this book (Page 2): "We have traveled all over this great nation eating with immigrants, many of them grandmas, who know that it is terribly important to retain those characteristics of our immigrant ancestry, characteristics that will help us remember who we are." Hence, we have a cook book with a small set of recipes from many countries, from Armenia to the Basque region of Spain to Ethiopia to Jamaica to Ireland to Korea to Lebanon and through Yugoslavia (countries are in alphabetical order). I just received the book and have not had a chance to try out any recipes. But there are a number that I already find tempting and expect to begin trying these out soon!
The first part of the book is a standard discussion of cooking tools needed, a glossary of ingredients and condiments, and an essay on the immigrant experience. But it's the recipes that are the heart of this book. Let's take a look at a few examples.
Armenian Stuffed Meatballs. Ooh. This looks like some work, but it seems scrumptious! A meatball within a meatball. The inner meatball is made from ground lamb (or beef), onions, green bell paper, parsley, pine nuts, paprika, mint leaves, and a set of spices. After cooking these and rolling small meatballs, one makes the outer meatball, with a different set of ingredients.
From Ethiopia, Lamb and Cardamom. Some onions, a couple Ethiopian sauces (recipes included in this section), lamb, cumin, cardamom seeds, ginger, garlic, salt and pepper. Once one has assembled the ingredients this looks pretty straightforward--and tasty!
A Lebanese dish, Baked Lamb Kibbe. Boneless leg of lamb, butter, pine nuts, onion, cinnamon, allspice, salt and pepper. Sautee the lamb in butter, and then assemble Kibbe (recipe on the preceding page), and move ahead. Again, a recipe that really sounds delicious.
And so on. It's fun just to skim recipes from different countries and enjoy contemplating what each would taste like! The book ends with a quotation from the author (Page 574): "The point of this book is simple. If we do not understand our ancestral table, I doubt that we can understand our history." Maybe a bit overstated, but that sums up the author's philosophy in this volume. Worth taking a look at!
"IT LOOKS LIKE PEASANT FOOD BECAUSE IT IS PEASANT FOOD"! May 30, 2008
2 out of 2 found this review helpful
My title blurb is a funny quote I remembered, Jeff Smith spoke on his entertaining PBS show. Before 'The Food Network' we had the witty and talented 'Frugal Gourmet'. This book deals with some simplistic, yet very good classic old world dishes. Nothing fancy, just great traditional food!
This is yet another excellent cook book by Jeff Smith! It's full of great recipes and stories by a very talented cook and writer. This one focuses on old world cooking. I have used many of these recipes and found them to be very good. Being a home grown cook myself and having had many of my grandmother's classic recipes handed down to me, I found this book to be very helpful in expanding my culinary taste buds.
Jeff Smith entertained us for years on his PBS program 'The Frugal Gourmet'. Not only did he teach us many savory dishes, he also educated us. Not satisfied with just cooking delicious meals for his viewers, he would give detailed history lessons about the origins of the dish and made it all a lot of fun!
This may be Mr. Smiths best cook book and it is a worthy edition to everyone's cook book library. I own and have read many, if not all of his cook books, not only for the man's knowledge of cooking, but his incredible wit! This guy was funny and I would have loved to have hung out and throw a few beers down with him.
Unfortunately, this man had some very seriously bad press released about his personal life and well..... I am not one to spread rumors.....he seemed like a great guy and sadly he died before he was able to clear his name.
R.I.P. Frugs!
Outstanding. Well represents the ethnic (German, Irish and Lithuanian included) cooking of our immigrant ancestors! April 15, 2008
This is a wonderful collection of recipes many of us who are first generation ethnic Americans grew up with. I understand the author passed away in 2004 but not without leaving many fond memories of his FRUGAL GOURMET cooking show which used to air on PBS some time ago. I used to watch his show while living in New Orleans between 1982 and 1997. Of course my favorite section is THE LITHUANIAN IMMIGRANTS which lists recipes for Pressed Cheese (Suris), Kugelis Potato Pudding, Fresh Sausage (Kielbasa), Smoked Sausages (Kielbasa), Cold Beet Soup (Saltibarsciai), Pork in Gelatin (Koselina Saltiena) and Raw Sauerkraut with Caraway. My husband's favorites, of course, would be THE GERMAN IMMIGRANTS and THE IRISH IMMIGRANTS. The author really celebrates over 35 ethnic groups not only noting some of their best recipes but giving mini geography lessons and short descriptions of each individual culture before getting into detailing their recipes. In an era which only seems to highlight African, Greek, hispanic or Italian cooking, this book is a real treat!
Wow January 17, 2007
3 out of 3 found this review helpful
I love this cookbook! I just pulled it out to look something up, noticed how torn up it has gotten, and thought I'd look online for a replacement copy. This is, hands down, my favorite and most used cookbook. Recipes are easy to follow and delicious. I've had "authentic" cooking from some of the countries included, so I can vouch for the fact that the recipes are right on target.
 Where are the English Recipes? June 12, 2006
1 out of 1 found this review helpful
How could a book on immigrant ancestors leave out the English? He covers Irish, Scottish, And Welsh immigrant recipes as well as recipes from many other cultures. Did all the English settlers become United Empire Loyalists and move north to Canada? I'm a Canadian and we ignore the English here as well. We have days celebrating every other culture except the English - Carribanna (in Toronto), Black history month, St. Patricks Day, Robbie Burns Day, St. Jean Baptiste Day (especially in Quebec) but no St. Davids Day (I don't even know when it is).
It's a good book but I guess I'll just have to look elsewhere for recipes for bangers and mash, bubble and squeak, fish and chips, trifle, etc.
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