Now You’re Cooking

Sep 22, 2010

Forget Epicurious, the Food Network and Rachael Ray’s new iPhone app. My vintage Wedgewood stove is a sure-fire cooking reference with about 70-odd years experience. No need to laminate this kitchen guide — it’s right there on the inside of the oven door. It’s a little faded and blurry but you can still read it, even after decades of Thanksgiving dinners and birthday cakes. Hey, where else can you get the definitive answer for how long to cook well-larded veal? (Answer: 35 minutes per pound at 325 degrees. Take that, Jamie Oliver!)

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