For about two years, paper-bag cookery was going to change everything: no smell, no fat, no washing up, and the flavour sealed in. Serkoff’s manual is the fullest account of the method, with the bags, the temperatures and recipes for meat, fish, vegetables and puddings — and the technique itself has quietly returned.
A forgotten Edwardian cooking craze, and the ancestor of cooking en papillote. Download the free EPUB.