Food of the Fifties with Ruth Chier Rosen

SpicemanshipSpicemanship: The Art of Cooking with Herbs & Spices
142 pages, Copyright 1959
"Enhancement of fine food is the accomplishment of the balanced use of spices and herbs. If you are complimented on your use of a specific herb or spice in a dish, you have used it too liberally. The perfect combination and amount of seasoning should be like a symphony, a well-dressed woman or a comfortable room. The total should be the pleasing effect with no one factor predominating.
One of the best ways to individualize your cuisine and give it your own "touch" is with spices and herbs. It is inexpensive, quick, creative and thoroughly satisfying. Exercising caution at first, you can be daring and an innovator.
Favorite dishes from foreign kitchens are at your finger tips by utilizing spices and herbs from far-flung exotic reaches of the world. For maximum flavor, crush or chop fresh herbs. Soak dried herbs in fine oil, butter or wine to liberate the essence and bouquet."

Written by fiftiesfood88 — January 24, 2012

Leave a comment

Please note: comments must be approved before they are published.

Welcome

Ruth Chier Rosen’s cookbooks are the go-to source for almost any recipe you desire—from the simplest cocktail to the most sophisticated soufflé. With decades of culinary experience packed into 30+ cookbooks under the Handy Aid Cookbooks Press, Ruth specializes in creating simple but delicious and dazzling dishes and drinks. Her books are great for the beginning cook or the seasoned chef.

Newsletter

We promise to only send you good things.