Recipes and Stories

4 November 2012: Trout with Rosemary, Ginger, and White Wine

November 4, 2012

Tags: Historical Cooking, Classical Southern Cooking, Martha Washington's Booke of Cookery, Karen Hess, Poached Trout

To Boyle a Trout, or Poached Trout Steaks with Rosemary, Ginger, and White Wine. Photo by John Carrington, from Classical Southern Cooking
One of the amusing things about the today’s culinary community is its assumption (or should I say presumption?) that we, being smart, inventive, and modern, have made great strides over the cookery of our past, which was naïve, crude, and, well, just plain archaic and weird.

Someone is naïve, all right, but it’s not the cooks of the past. (more…)