At the time of the publishing of this cookbook, I have had almost 70 years of cooking experience. It started when I was about 4 at the knees of my grandmother Dora Kendall Sandage and followed with extensive training in the kitchen by my mother and her sisters. In today’s values and standards, Grandma Dora might have been considered a very simple and uncomplicated woman but in any generation of time, the food that came out of her kitchen would have been extraordinary, delicious and worthy of the calories! So my early introduction to the kitchen comes with the greatest credentials.
Grandma Dora always started her meal preparation with a sink full of hot soapy water, with a couple tablespoons of bleach in it for sanitation, so the cook could keep her preparation area uncluttered, clean and sanitary. I think this is one of the most important habits to get into as a cook. To this day, I still follow this principle. I HATE cooking in a cluttered kitchen. The next thing she would do, especially if preparing a main dish would be to get out an onion and/or garlic bulb. This will be reflected in many of our recipes.
— Grandma Sue