The none recommendations

This may be a little controversial. My none recommendation is The Vegetable & Herb Expert. Granted it’s not a new book some of it’s content and ideas are very dated. First published in 1998 and updated in 2001 (I have the updated version) My main reason for removing this from the bookshelf is it’s comments about Chillies (I’m very protective of my chillies). Some of which are blatant lies and if I’m not mistaken a touch of racism!!!!!

   

The other thing is it confused me. After looking through it yesterday trying to find an answer for someone’s tomato problem. Well see what you think. To be far this advice could be 100% correct, it would explain why I’m not very good at growing tomatoes. Get it wet , Don’t get it wet.......... make your mind up!

   

I’m sure a lot of what in this book is sound information. I was just surprised ( after not reading it for a very long time) at how dated some of it is.

I haven't looked at that section for ages, mainly use it for planting distances. How dated! I'm not a chilli buff but even I figure that's a load of tosh!
It's incredible how both gardening books and cookery books lose their credibility and allure after a time.

I find it is quite a good guide for a some things, my version is the vegetable expert from 1985. A lot is out of date: the chemicals you can use, the varieties available, but the planting distances, expected yield, when to sow/plantout and some of the problems with crops are usually a good starting point. The layout is clear and concise. I usually go through it in late winter to make a list of seeds for the coming year then see what I've got and order.I like Robert Milne's boot 'Organic Veg. Growing' but is is not as easy to use, more to read and think about.

It's incredible how both gardening books and cookery books lose their credibility and allure after a time.

For me it's a question of distance in time.

I agree that gardening books and cookery books from say, the second half of the 20th century can seem very dated, but get back beyond the fifties and even into the 19th century and they can be quite fascinating.

It's incredible how both gardening books and cookery books lose their credibility and allure after a time.

For me it's a question of distance in time.

I agree that gardening books and cookery books from say, the second half of the 20th century can seem very dated, but get back beyond the fifties and even into the 19th century and they can be quite fascinating.

How right you are!  For example Fanny Craddock bores me silly but wartime cookery under rationing is so interesting as iare cookery practices from the days when there were servants.

Yes, those wonderful recipes that start -  Take ten pounds of flour......

I’ve been learning to make ramen recently, and what is very apparent is the use of the roughest scrag end bit of animals are now preferred for authenticity. Such as chickens feet pigs trotters and back bone. All boiled for 6-8 hours to extract as much flavour as possible. Meat was clearly too expensive when these traditional recipes were created. There is one recipe tonkotsu ramen, where you get a white thickened jelly as liquor from all the proteins, gelatine and marrow that is broken down.

Anyone remember calves foot jelly?

Isn’t that just a jelly baby JJB?

Anyone remember calves foot jelly?

Until recently we had a local butcher who sold jellies and  other things cooked in the back of the shop that if they weren't labelled you wouldn't know what they were       Then the usual home cured bacon, hams,  sausages, burgers and game,      we've not been able to find bacon as good as his since he retired.