The Commonsense Kitchen: 500 Recipes + Lessons for a Hand-Crafted Life

Front Cover
Chronicle Books, Nov 18, 2011 - Cooking - 608 pages
8 Reviews
Every once in a while a cookbook comes along that is at once so useful and so spirited you can imagine it becoming a kitchen staple. The Commonsense Kitchen is such a book. And it's from an unusual source: one of the toughest colleges to get into in the United States, Deep Springs is an organic farm, school, and working cattle ranch in the high desert of the Sierra Nevada. This general cookbook has more than 500 recipes for delicious, honest staples and sassy regional specialties such as Red Chile Enchiladas and Mama Nell's Kentucky Bourbon Balls. What's more, this book features amazing food as well as lessons in life skills, from the proper way to wash dishes to how to make homemade soap. The Commonsense Kitchen is equally at home on the shelf of an urban foodie or a rural home cook.
  

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Review: Commonsense Kitchen

User Review  - Mickie - Goodreads

Kind of reminds me of an updated version of my Fanny Farmer--that's a Fanny Farmer Flashback or F^3 for ya--lots of beginner recipes and standards, but then some new suggestions too...why not try ... Read full review

Review: Commonsense Kitchen

User Review  - Andrea - Goodreads

I read cookbooks like novels, and I loved his stories of life on Deep Springs. I'd be more interested in a book of stories about the school and students for a second book! Read full review

Contents

Introduction
25
The College and Ranch
32
The Author
38
Culinary Terms
47
Essential Ingredients
62
Measuring
74
CHAPTER 5
77
Griddle Toast
88
Sautéed Corn
228
129
232
Sautéed Kale and Corn
234
Parsnip Soup with Toasted
241
Roasted Potatoes Apples
247
Dressings
268
Spinach Salad
275
Marinated Beets
281

ChickenFried Steak
93
Great
95
Sorrel Omelet 100 Poached Eggs
101
CHAPTER 6
103
Grandma Z s Coffeecake
109
Jacks Buttermilk Pancakes
110
Skillet Cornbread
116
CHAPTER 8
119
Pumpkin Bars
123
Potato Bread
136
Reathas Macaroni
142
Baked Potatoes
154
Tuna Salad
162
Tortilla Española
168
Cantaloupe
179
CHAPTER 9
183
Beans
191
Split Pea Soup
204
Salads
209
Sautéed Green Beans
217
Variations
287
Thyme Salt
294
Beef Pork
306
Pork Chops SlowCooked
336
CHAPTER 10
339
Chicken
345
Crispy PanFried Chicken
351
Braised Chicken with Fennel
357
346
404
347
412
134
586
222
587
350
588
87
591
335
599
90
600
Roast Turkey
605
256
606
Copyright

Common terms and phrases

About the author (2011)

Tom Hudgens attended and cooked at Deep Springs Ranch, Chez Panisse, and Liberty Café in San Francisco. He teaches at College of Marin and lives in the San Francisco Bay area.

Bibliographic information