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The Stag Cook Book: Written for Men by Men
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
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As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
96 pages, Paperback
First published March 1, 2001
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Displaying 1 of 1 review
August 9, 2021
A wonderfully engaging cook book with a great balance of fun and practicality. Maybe a little heavy on the American cheese for me but who knows - I’ll someday try a “rum-tum-tiddy” and perhaps that will change my mind on it!
So far I’ve only made the stuffed celery and the orange compote. The recipe-stories for both were hilarious and the instructions easy to follow. Both creations were well received. Peeling the membrane from that many orange slices though is really tedious, I think I could probably only motivate myself to do it a few times a year. Contemplating trying it with those refrigerator-section grapefruit slices in jars you can get at the grocery store.
8/8/2021 edit: those jars of refrigerated grapefruit work wonderfully! Things are obviously less orangey that way but you still get a lovely flavor combo from the marmalade and canned pineapple. The grapefruit fits right in and it’s heaps easier than peeling membrane from orange wedges.
So far I’ve only made the stuffed celery and the orange compote. The recipe-stories for both were hilarious and the instructions easy to follow. Both creations were well received. Peeling the membrane from that many orange slices though is really tedious, I think I could probably only motivate myself to do it a few times a year. Contemplating trying it with those refrigerator-section grapefruit slices in jars you can get at the grocery store.
8/8/2021 edit: those jars of refrigerated grapefruit work wonderfully! Things are obviously less orangey that way but you still get a lovely flavor combo from the marmalade and canned pineapple. The grapefruit fits right in and it’s heaps easier than peeling membrane from orange wedges.
Displaying 1 of 1 review