, has just hit the shelves. My heart was won right away by the publishers' blurb, which promises, a "laborious and inconvenient" approach to cooking. (Take that, Sandra Lee!) Make your own sauerkraut, render lard, and capture wild yeast for sourdough. Or, cook a whole goose: Abala's blog post, complete with pictures, is argument in and of itself in the glories of taking some time to do it the old-school way.
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