Kitchen Wisdom: Harrowsmith's Sourcebook for Cooks

Joan McGrath is a Toronto Board of Education library consultant.

Cross’s cooking style has evolved since her Harrowsmith days. Then she
was adamant about using only health-food ingredients and excluded any
possibility of using sugar, salt, white flour, bleached rice, etc. Now
she is willing to compromise, using popular ingredients when they will
truly improve the taste, but still stressing the importance of using
healthful ingredients and cooking methods. This outsize paperback is
pleasantly readable as well as informative. Sections include
“Pantry” (Baking, Grain, Beans and Things, Herbs and Spices,
Condiments and Exotics, and Miscellany); “How To” (Terms and
Techniques); “Tools and Equipment” (Essentials, Nonessentials); and
“Charts and Tables.” The book is exceptionally decorative as well as
providing a full range of recipes. Full of truly gorgeous color food and
kitchen photography.