Thanks for the reply! I'm looking forward to checking out your cookbook. It's always fun to learn new perspectives and recipes. Have you considered bringing back the 'recipe box' into style and offering your cookbook in that format for the holidays? I have a feeling it could be a "thing" again.
Gail Jardin wrote:Hi Jill. What is your definition of "Heritage Cooking"? I know what heritage livestock is as well as traditional cooking. Is it cooking with only heritage livestock and heirloom vegetables, if so that sounds delicious! I find this term interesting and would like to know more about it. Thanks.
Those sound like a good idea. Do you find you need to bake cookies for a bit longer on these to account for the stone taking longer to heat up than a metal sheet? And does anything weird happen when you use a hot/warm stone from the oven to bake another batch on it right away?
Robin Katz wrote:Hi Jill,
Welcome to permies! I've been a fan of old recipes for a long time. I have a couple of cookbooks with "receipts" (not recipes) pre-1900. It's really been a learning experience for me to go through them. No oven temperatures given, measurements are not always the same - "saltspoon" is a common one used, etc. Lots of fun.