Jake O'Shaughnessy's book
Ken Pollard
sourdough cookbook. I received it as a birthday present in 1978 or
79, and the recipes have held up well over the years.
It's probably out of print by now, but other cookbooks I have contain
similar recipes, and the FAQs in this group contain them as well.
One problem with O'Shaughnessy is that the author (Firstendal, I believe)
seems to think that all starters behave the same way. For instance,
in breadmaking, he starts in the typical way. Add 1 tablespoon active
starter to 1.5 cups flour and 1 cup water. Then he writes something
to the effect of: Age this 24 hours EXACTLY at 70 to 80 degrees F.
When I followed this advice, my bread always failed to rise to my
expectations. I found that, with my particular starter, 12 hours
worked just fine, and it wasn't picky about the temperature, which
usually ranged in the 60 - 70 degree range (overnight, on the counter,
with the furnace turned down).
I also find that a double rising gives better flavor and texture. Most
of the recipes in O'Shaughnessy call for a single rising.
Many of his recipes call for powdered milk. In the late 70s, finding
whole powdered milk was easy. Now, everything, at least in the Seattle
area, seems to be skim or 2%, and I don't have good luck with that. So,
I have taken to substituting sour cream for the powdered milk. I also
usually substitute honey for the sugar.
Well, that's my experience with the book. Now, if I can just get
the sourdough rye rise ....
Ken Pollard
Seattle
Ken Pollard
Brett Jones
: Someone recently asked about the worth of Jake O'Shaughnessy's
: 79, and the recipes have held up well over the years.
: It's probably out of print by now, but other cookbooks I have contain
: similar recipes, and the FAQs in this group contain them as well.
: One problem with O'Shaughnessy is that the author (Firstendal, I believe)
Ken,
That's Tim Firnstahl, who still owns Von's, Sharp's and the Kirkland
Roaster. His ex-partner, Mick McHugh owns several other restaurants,
including "New Jake's" in Bellevue, so I wouldn't count on your cookbook
having much appreciable value (and original Jake's has been gone less
than a year now).
I'll tell you, working for Tim for 4 years was quite an experience.
It's hard for me to even imagine him in a kitchen (when he and Mick first
bought Jake's he was in charge of the kitchen and Mick was in charge of
the dining room). If you want to ask Tim about his recipes, you can get
in touch with him at Satisfaction Guaranteed Eateries, 419 Occidental Ave
South, Seattle, Wa.
Brett
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| Brett Jones b...@hebron.connected.com |
| Nobody can be exactly like me. Even I have trouble doing it. [T.Bankhead] |
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Ken Pollard
: Someone recently asked about the worth of Jake O'Shaughnessy's
: sourdough cookbook. I received it as a birthday present in 1978 or
: 79, and the recipes have held up well over the years.
: It's probably out of print by now, but other cookbooks I have contain
: similar recipes, and the FAQs in this group contain them as well.
b...@hebron.connected.com (Brett Jones) wrote:
>Ken,
> That's Tim Firnstahl, who still owns Von's, Sharp's and the Kirkland
>Roaster. His ex-partner, Mick McHugh owns several other restaurants,
>including "New Jake's" in Bellevue, so I wouldn't count on your cookbook
>having much appreciable value (and original Jake's has been gone less
>than a year now).
> I'll tell you, working for Tim for 4 years was quite an experience.
>It's hard for me to even imagine him in a kitchen (when he and Mick first
>bought Jake's he was in charge of the kitchen and Mick was in charge of
>the dining room). If you want to ask Tim about his recipes, you can get
>in touch with him at Satisfaction Guaranteed Eateries, 419 Occidental Ave
>South, Seattle, Wa.
>
> Brett
Thanks for the information, Brett. I always intended to get down to
the original Jake's, but somehow, between schooling and kids, I never
managed to.
It seems I've created a wrong impression on my first posting. When I
mentioned the worth of the book, I was thinking of the information
contained in it. And it is a good book for sourdough information.
I hadn't thought of the financial worth. I could just imagine the
look on a used&rare-book dealer's face if I were to ask for an appraisal
on my copy of Jake's. The binding is broken from being laid flat on the
table so often. The pages are stained with the spills of various
ingredients. The corner of the book has dog-tooth marks were my puppy
(who died last summer at the age of 14) chewed on it. And I've scribbled
notes in it at various appropriate and inappropriate locations.
When I mentioned it being out-of-print, it was more a lamentation. I'd
like to get a few copies as gifts for friends and relatives who are now
sourdough cooks.
Ken Pollard
Seattle