Honestly, I already knew how to slice an onion in the way that Crumpacker suggests, but I’ve been picking up cook books and books about food/cooking at the library just about every time I go and this one caught my eye. As usual, one person’s basics are sometimes another person’s amazing discoveries.
How was it that I’d missed the idea of covering chopped fresh basil with olive oil to preserve it for a week or more in the fridge? I ended up using some of the mixture for a quick pasta dinner when I found myself short on time one evening. Just mixed that and some Parmesan cheese into hot pasta and wow.
This is a rather rambling book, but I like the way Bunny rambles. (Oh my, that name: Bunny Crumpacker. Sounds like the punchline to an off color joke!) Her style made me want to be sure and read every morsel of this book to avoid missing something. Sweet and old fashioned, like your favorite aunt might put it.
There are a few loose threads.. She advises us to save the water from boiling pasta, but never explains why. Still, it was a fun and useful read.