Books

Attachment 26497

is that the one

Hi Mike,
Many thanks for your interesting reply re Ceserani and Kinton. Like yourself I lost mine years ago. Yesterday I received the copy I bought from Amazon. It is the 1967 edition but is in good condition, Reading through some of the recipes brings back some memories.
Regards
John C

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Originally Posted by robpage

Attachment 26497

is that the one

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Hi Rob, The book in your post is the advanced practical cookery. The one I purchased is titled Practical Cookery, both are by the same authors though.
Regards
John C

Attachment 26502

this one
then

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Yes Rob those are the book in question.
Regards
John C

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Originally Posted by John Callon

Have just purchased a piece of nostalgia on ebay - a 1967 edition of a book called Practical Cookery by Ceserani & Kinton. It was 1966 when I obtained a ships cooks certificate at the Nautical Catering College in Colquit Street, Liverpool. On the course we all had to buy a copy of the aforementioned which was the 1965 edition. Unfortuantly I lost mine years ago through numerous house moves, so looking forward to going back in time, so to speak and reading and cooking some of the dishes from 40 years ago. Most of the recipes were formulated for Merchant Navy Cargo/Passenger vessels.
Regards
John C

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I love to read any kind of book that relates life at sea in the 20th century.
I have had my autobiography on Amazon for 9 months now - 'David E. Smiley - the unusual career of a 20th century mariner'. Also available on Kindle.
Food played such a big role in the life of any seafarer, some dishes I can never find in a restaurant nowadays. Remember 'sweetbreads' and 'brain', also the suggestion in this string to 'oxtail'!
Regards

Sweetbreads, brains, lambs fry, kidneys.
All so popular back then but now the chefs of toady have no concept of them so no longer on the menu.

But the older generation will recall with vivid memory those dishes eaten at a time when times were tough and that was all there was to eat.


Modern dished do very little to excite as they look more like very small works of art on very large canvases.


But here in Oz a good feed can always be had at any of the clubs, NSW has some of the very best there arte

I'm not a great lover of meat and cream sauces so I've always had a avoidance tactic with sweetbreads and calves brains etc . But now due to having stiff hands etc I find it I'm buying my meat pre cut from the supermarket where I much prefer going to the Butcher who had heard of the cuts of meat I like I always preferred Aitch bone of beef as a Sunday joint and short rib as a midweek braising speciality none of these ever appear at my local supermarket and unfortunately due to lack of mobility get into my butchers is about as easy as climbing Everest and they don't unfortunately deliver

Many years ago I had a copy of Salon Culinaire, lost it and have had no luck in finding a copy anywhere.

Aitch bone, doubt many butchers now Rob would know what that is.

But I find now some of the cuts of meat are very odd, we hardly ever see shoulder of Lamb as it is always cut up for BBQ chops.
Pity as it is one of the sweetest cuts there is.