7001 Forgotten Secrets of the Ages

Re-Discovered and Available Now for the First Time in This Massive Collection of Over 625 Pages

This is a Two Pound Paper and Ink Book

This book is for the person who:

• Loves discovering new ways (really the old time proven ways) to accomplish magic in the kitchen
• Is interested in ALL aspects of food
• Are trivia buffs
• Are seekers of knowledge
• Is looking for ways to enjoy life and have more fun in the kitchen
• Enjoys entertaining in new and different ways
• Is interested in ways of doing things that are environmentally safe
• Is looking for the "Perfect Gift" for anyone on any occasion
• Is interested in the health and safety of their family
• Wants to save time and money
• Likes to be the first to share new and unusual information
• Teaches children and wants to have some fun and interesting stories for them

And many more fun discoveries waiting for you in this magnificent encyclopedia of food knowledge. Easy to read and indexed for quick research. This is a book that you will use over and over. This is NOT one of those books you buy and put on the bookshelf so you can dust it once a week.

Just Some Fun Food Facts

Here are a few of the fun, interesting and useful items you will discover in
7001 Forgotten Secrets of the Ages:

• History • Facts • Humor • Ancient Secrets
• Modern Discoveries • Charts • Lists • Tips and Recipes

Chocolate

1500 BC-400 BC: It is believed that the Olmec Indians were the first to grow cocoa beans as a domestic crop...more. (Enjoy pages of chocolate history and chocolate food facts)

Apple Cider

The carbonized remains of apples have been dated at 7500 BC. Records describing the extensive planting of apple trees in elevated gardens along the Nile River Delta have been dated at 1300 BC. In Colonial times, Apple Cider was the alcoholic drink of choice. A young man by the name of Johnny Chapman, better known as Johnny Appleseed, was largely responsible for spreading the cider.

Powered Milk

Marco Polo arrived in Mongolia in 1275 and stayed in Kublai Khan's court for 17 years. During this time, he made written records of how the Mongols used powdered milk.

The Soda Fountain

Until the 1960s, both small town and big city dwellers enjoyed carbonated beverages at the local soda fountain or ice cream saloon. Often housed in the drug store, the soda fountain counter served as a meeting place for people of all ages. Often combined with lunch counters, the soda fountain declined in popularity as commercial ice cream, bottled soft drinks and fast food restaurants came to the fore…more.

Ice Cream

The origins of ice cream can be traced back to at least the 4th century B.C. Other early references include the Roman emperor Nero (A.D. 37-68) who ordered ice to be brought from the mountains and combined with fruit toppings, and King Tang (A.D. 618-97) of Shang, China, who had a method of creating ice and milk concoctions. Ice cream was likely brought from China back to Europe. Over time, recipes for ices, sherbets, and milk ices evolved and were served in the fashionable Italian and French royal courts.

 

Alcoholic Beverages

German-Style Pilsner

A classic German Pilsner is very light straw or golden in color and a medium-bodied beer.

European-Style Pilsner

European Pilsners are straw/golden in color and a medium-bodied beer.

Serving Temperatures

Serving temperatures have a tremendous impact on the way that a beer tastes. In the United States, most beer is served as chilled as possible. However, extreme cold temperatures are not always best for serving beer. Knowing the proper temperature at which to experience certain varieties of beer will further assist you in finding a beer that you'll love. (much more...)

 

Beans

Quick Soaking

Place washed and picked-over beans in a large saucepan and cover with 2 inches of fresh unsalted water. Bring to a boil, and boil for 2 minutes. Remove from heat and allow to soak covered for 1 hour. Discard soaking water, rinse beans, and they are ready for use.

Soaking your beans has an important by-product. While soaking is done to return moisture and reduce cooking time, it also removes these complex sugars that cause flatulence. (much, much more…)

 

Dairy

How much milk is adequate, how much is too much ... and when?
A little dairy chemistry: Calcium, Potassium, Magnesium and the health concern connection.

Lactose Intolerance, and "Hidden Lactose."

Learn the important principals of enjoying cheese and wine together ... Did you know that white wines go better with many cheeses than red wines?

Discover the facts about organic dairy products, and find out what "organic" really means.

Do you think you know all you need to about eggs? Hmmm, maybe, then maybe not.

 

Desserts

Enjoy our collection of fabulous, easy-to-make desserts — enough for an entire year.

 

Test your trivia skills

Remember Black Jack chewing gum? Do you know what year it was invented?
1872.

What year was Coca-Cola invented. See page 5

What year was Triscuts invented. See page 5 (this will blow you away)

And dozens of other famous foods and their date of invention.

Here's a fun fact...

The English word "soup" comes from the old word "sop" which is a slice of bread covered with beef roast juices. The first soup dates back to 6000 B.C., with the main ingredient being hippopotamus and other animal bones.

 

A FAVORITE SOUP RECIPE THAT CAN BE SERVED HOT OR COLD

Cucumber Soup

This puree can be served either hot or cold. Garnish with sliced cucumber and chopped parsley. Try substituting dill for the tarragon, if you like.

Ingredients:

2 cucumbers
2 tablespoons thinly sliced green onion
2 tablespoons margarine
1 tablespoon red wine vinegar
4 cups chicken broth
1 tablespoon farina
salt to taste
1/8 tablespoon dried tarragon
1/2 cup sour cream
3 tablespoons chopped fresh parsley

Directions:

• Peel, seed, and chop 2 cucumbers.
• Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar.
• Pour in the broth, and stir in the farina. Salt to taste, and add tarragon.
• Let the soup simmer for 20 minutes, or until the cucumbers are soft.
• Put the soup into a blender, and puree it.
• Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning.
• Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.
  

Quick fixes for ruined recipes (there are dozens that will save you countless hours of frustrations and money)

• Fixing overly salted soups: Cut up a raw potato or two and drop into the soup. The potato will absorb much of the salt.
• Remove some of the fat in soups by adding a lettuce leaf to the pot. Remove the leaf after fat removal
• Basil is a common spice for use in soups and stews; however, basil tends to lose much of its flavor after about 15 minutes of cooking and should be added about 10 minutes before the food is done for the best results.

Discover dozens of other fixes.

Want to learn about the health benefits of vegetables? Here just one of many found in this amazing book

BLUE-PURPLE VEGETABLES

Blue-purple vegetables contain varying amounts of health-promoting phyto¬chemicals such as anthocyanins and phenolics, currently being studied for their antioxidant and anti-aging benefits.

Health Benefits

• A lower risk of some cancer
• Urinary tract health
• Memory function
• Healthy aging

Go Blue-Purple Every Day With:

• Belgian Endive
• Black Salsify
• Eggplant Purple
• Potatoes (purple fleshed)
• Purple Asparagus
• Purple Cabbage
• Purple Carrots
• Purple Peppers

 

 

Order now for only $34.95 and receive FREE Mystery Gift below

Old ways of food preparation tastes great.

ARTICHOKES
The artichoke was first developed in Sicily and was known to both the Greeks and the Romans. In 77 AD the Roman naturalist Pliny called the choke one of earth's monstrosities, but many continued to eat them. Historical accounts show that wealthy Romans enjoyed artichokes prepared in honey and vinegar, seasoned with cumin, so that this treat would be available year round.

Lots more where this came from.

And to make it a fun and light hearted adventure we have peppered through out the book fun little jokes about food to tickle your fancy. The best way to enjoy the day is with a laugh. So go ahead and laugh out loud.

What can you make from baked beans and onions?
Tear gas.

And many more where that came from.

This valuable collection also contains reference charts and lists to save you time and have more fun in the kitchen. There is even a section that dispels many myths about food that we have some how been lead to believe. NOW we know the truth.

There is so much interesting and valuable information in this treasure trove it would take a hundred pages to describe it all.

This book is NOT available in bookstores and can only be purchased directly through the publisher Judi Lake Productions, That's us.

Ordering is simple and easy and your order will be processed and shipped within 5 business days.

For far less than a nice dinner for 2 you can own this timeless collection of culinary facts and information. It is one of those possessions you will hand down to your heirs.

 

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