49 thoughts on “Saturday baking and second-hand book shopping”
Sounds like a relaxing weekend morning 🙂 Love second-hand bookstores, cooking has taken a backward step while housesitting. As in we keep it simple as to not use up too much power. Though when we do get our next bolthole sorted, I will be doing more!
Ginger Crunch is a Kiwi classic — and still found in most cafes (though some versions are truly horrible). The thing that really strikes me about these old books is how few seasonings they used. I guess if the food was really fresh, and the cook knew what they were doing, the result might be tasty, but I think I’ve now realised why my mother’s cooking always seemed so bland at the time.
My mother’s cooking was the same. A definite English influence and unfortunately not an Italian, Asian or Spanish one. Ginger Crunch is a favourite of mine!
Yes, that was it. Distinct lack of the cultural influences we most associate with flavour. I remember when my dad “discovered” garlic. It ended up in everything!!
I love buying second hand cookery books. Then a couple of years later I might find them, unused, in the cupboard and take them back to the charity shop.
I know that feeling. I’ve got better at going shopping with a specific purpose and not buying every bargain I find. But the buying and returning process is good really, if it keeps the books in circulation.
Isn’t it!!! I’d forgotten how appliances came with such comprehensive books. This one is very 70s; the dining room on the cover looks rather like my friend Darryl’s mother’s house. She was the trendiest woman in town!
The pile books suggests a voracious appetite for reading. I like to have your sour dough bun for breakfast. Unfortunately, the distance to Canada is far too great. Best wishes! Peter
That looks very tasty. I have been baking sourdough this morning too. I’m still a relative novice and things usually go horribly wrong at some point. Today I was thinking how smoothly it had all gone until I couldn’t get it out of the banneton or rather I could but it looked like it needed urgent skin reduction surgery. I baked the resulting mess anyway and it turned out pretty good – a lesson in not giving up, perhaps!
I know that feeling!!! I have never had a perfect banneton loaf. These days, I tend to bake mostly in baking pans; partly because I don’t have to worry about them sticking, and partly because with only two of us, we end up freezing some of the bread. It’s easier to slice and fits better in the toaster if it’s been cooked in a pan. Focaccia is similar, just with a different kind of pan (I use a small roasting dish).
I read all the comments while I munched on my dry cereal (I don’t like milk) thinking that your sourdough bun would be a much better accompaniment to my morning coffee. So I just had to pretend. It was very good – thank you 🙂
Sounds like a relaxing weekend morning 🙂 Love second-hand bookstores, cooking has taken a backward step while housesitting. As in we keep it simple as to not use up too much power. Though when we do get our next bolthole sorted, I will be doing more!
LikeLiked by 1 person
I saw a tv show about preserving heritage recipes, so I thought I’d buy some old books to learn about classic NZ foods.
LikeLike
Love it. I’m interested to see what you try! Funny when I read Classic NZ food that Ginger Crunch came to mind 😊
LikeLiked by 1 person
Ginger Crunch is a Kiwi classic — and still found in most cafes (though some versions are truly horrible). The thing that really strikes me about these old books is how few seasonings they used. I guess if the food was really fresh, and the cook knew what they were doing, the result might be tasty, but I think I’ve now realised why my mother’s cooking always seemed so bland at the time.
LikeLiked by 1 person
My mother’s cooking was the same. A definite English influence and unfortunately not an Italian, Asian or Spanish one. Ginger Crunch is a favourite of mine!
LikeLiked by 1 person
Yes, that was it. Distinct lack of the cultural influences we most associate with flavour. I remember when my dad “discovered” garlic. It ended up in everything!!
LikeLiked by 1 person
Forgot to ask, how old is your sourdough starter. One we looked after in the Cotswolds was near 100 years old!
LikeLiked by 2 people
Wow!!! Ours is a baby by comparison. It’s only three years old. I love the ice if house-sitting a starter.
LikeLiked by 2 people
Keep it going only 97 years to go 😜
LikeLiked by 1 person
Hm. Wonder who will want me to leave them a sourdough starter in my will? 😀
LikeLiked by 3 people
Bound to be a lineup, choose carefully 🙂
LikeLiked by 1 person
could there be a better way to spend a day?
LikeLiked by 1 person
Don’t think so. I couldn’t fit the “great coffee”into the six words 😀
LikeLiked by 2 people
Ooh
LikeLiked by 1 person
How I wish that were my day rather than going to work!! Delicious in all senses of the word.
janet
LikeLiked by 2 people
Thanks Janet. It was lovely to have a day with no other commitments 😀
LikeLiked by 1 person
Those days are precious, aren’t they?
LikeLiked by 1 person
Very!!
LikeLiked by 1 person
The focaccia is calling me! And so are those books. What a wonderful selection.
LikeLiked by 1 person
Thanks Debbie. Not that I’m food-obsessed or anything.
LikeLiked by 1 person
I love buying second hand cookery books. Then a couple of years later I might find them, unused, in the cupboard and take them back to the charity shop.
LikeLiked by 1 person
I know that feeling. I’ve got better at going shopping with a specific purpose and not buying every bargain I find. But the buying and returning process is good really, if it keeps the books in circulation.
LikeLiked by 1 person
Ah, sourdough! That looks delicious! Trade you muffins for foccacia, over the north fence, eh?!
LikeLiked by 1 person
Yum!!
LikeLiked by 1 person
I’ve just had lunch, but even so that bread is super-tempting. Living with Frigidaire sounds … niche!
LikeLiked by 1 person
Isn’t it!!! I’d forgotten how appliances came with such comprehensive books. This one is very 70s; the dining room on the cover looks rather like my friend Darryl’s mother’s house. She was the trendiest woman in town!
LikeLiked by 1 person
I still have some booklets from the 70s somewhere – O Level Domestic Science (Grade 1 I’ll have you know). It’s another world!
LikeLiked by 1 person
I’m not familiar with the O Level grading system — but I’m guessing 1 was the highest grade?
And you are right; a totally different world.
LikeLike
But of course!
LikeLiked by 1 person
👍👍
LikeLiked by 1 person
It is also another world because appliances are NOT amaze to last anymore
LikeLiked by 1 person
The pile books suggests a voracious appetite for reading. I like to have your sour dough bun for breakfast. Unfortunately, the distance to Canada is far too great. Best wishes! Peter
LikeLiked by 1 person
I love books, and do read constantly. I would happily send you some bread Peter, but as you say, distance is a bit of an issue.
LikeLiked by 1 person
Looking good Su.
Leslie
LikeLiked by 1 person
That looks very tasty. I have been baking sourdough this morning too. I’m still a relative novice and things usually go horribly wrong at some point. Today I was thinking how smoothly it had all gone until I couldn’t get it out of the banneton or rather I could but it looked like it needed urgent skin reduction surgery. I baked the resulting mess anyway and it turned out pretty good – a lesson in not giving up, perhaps!
LikeLiked by 1 person
I know that feeling!!! I have never had a perfect banneton loaf. These days, I tend to bake mostly in baking pans; partly because I don’t have to worry about them sticking, and partly because with only two of us, we end up freezing some of the bread. It’s easier to slice and fits better in the toaster if it’s been cooked in a pan. Focaccia is similar, just with a different kind of pan (I use a small roasting dish).
LikeLiked by 1 person
Your food photography is always so tempting. You should be getting paid for doing this!
LikeLiked by 1 person
Thanks Jude 🙏
LikeLiked by 1 person
How much to fly you in so you can make this happen at my house? 🙂
LikeLiked by 1 person
I wonder if Customs would let my sourdough starter in to the country?
LikeLiked by 1 person
I read all the comments while I munched on my dry cereal (I don’t like milk) thinking that your sourdough bun would be a much better accompaniment to my morning coffee. So I just had to pretend. It was very good – thank you 🙂
LikeLiked by 1 person
I’m glad you enjoyed it 😀
LikeLiked by 1 person
Winning combo for a Saturday! heck! any day!
LikeLiked by 1 person
😀 yes, I could happily spend every day cooking and fossicking for food books.
LikeLiked by 1 person
Is there an Alison Holst in the book pile?
LikeLiked by 1 person
Yes!! “Here’s How; Cooking With Alison Holst” 1966. Mostly b&w photos sadly, but an absolute gem.
LikeLike
Homemade sourdough foccacia and books – can it get any better than that?! I think not. 😄 xxxxxx
LikeLiked by 1 person
Especially as the books were about food, and now I have a bunch of heritage recipes to try and update 🙂 xxxx
LikeLiked by 1 person
Yum, looks so fluffy and soft, i need to make this!!
LikeLiked by 1 person