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In the Kitchen with Carl and Betty Stone


by Betty Stone

I think that it is a valid effort to share recipes and assist cooks in finding new thoughts and ideas for meal concepting and preparation. My impression is that someone at a dinner came up with the brilliant idea that Betty & Carl should put their creations on paper and share them with the masses. She has a lovely, hometown variety of home recipes and family creations.
 Now on to the book.
I am reminded of all the best of home cooking for all occasions when I read "In the Kitchen with Carl and Betty Stone." Both she and Carl have an obvious and deep-rooted love of food and its preparation -- more importantly the nobility and generosity of sharing culinary labor. I am a staunch believer that an great amount of love and concern in the recipe and its assembly is what makes a meal a GREAT meal.

Their glossy, paperback cookbook features a blend of recipes from their heritage, friends, cooking classes and their own creative palettes. "In the Kitchen..." is, cover to cover, a series of variations on family recipes and originals that recall the cooking of generations of Americans descended from generations of immigrants. I tip my hat to the Hungarian, Italian, Austrian and Mexican entrees that have become such a major part of the tapestry of cuisine that has become known as "American Cooking".

Among my favorites is a really, really simple stromboli ('Stuffed Bread', Appetizers/pg.13), though there are some very full-flavored recipes for entrees to be discovered throughout. Mrs.Stone has done historical research into the origins of certain foods. Enjoyable, too, are the relevant narratives and quotes that appear in each section/chapter. She covers, among other categories--- soups and chowders, hors d'oeuvres, meats, poultry, seafood, legumes, breads & desserts . I also appreciated the provision of sauce and accompaniment recipes that would enhance the dish. There is also a glossary and a handy reference of liquid and dry measure conversions.

While Betty and Carl both have input into the contents of the chapters, a nice touch are a series of charming illustrations, done by Betty, that correspond with the recipes. I found many, many recipes that I would love to try and would be confident that my guests or clients would enjoy.
Book review by Marc, for the Food Reference Website



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