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| Author | : Ian Knauer |
| Publisher | : |
| Total Pages | : 259 |
| Release | : 2017-12-05 |
| Genre | : Cooking |
| ISBN | : 0997211342 |
Join Ian Knauer and Shelley Wiseman at The Farm Cooking School for 100+ recipes that teach everything from perfect pie crusts and pizza dough, to seasonal pavlovas and panna cottas.
| Author | : Ian Knauer |
| Publisher | : Burgess Lea Press |
| Total Pages | : 259 |
| Release | : 2017-12-05 |
| Genre | : Cooking |
| ISBN | : 0760360820 |
When you visit The Farm Cooking School you’ll not only leave with a full stomach, but having learned something new. The Farm Cooking School is packed with many of the same lessons you’d learn in person at the school, taught through more than 100 delicious recipes. You’ll learn how to make the flakiest pie crust for peerless summer pies, use fresh farm eggs for sweet, airy pavlova, and highlight what’s growing now with scratch-made pizzas and pastas. Smoking, salt-roasting, pickling, and preserving are all part of the fun. Yet it’s the way Ian and Shelley employ these techniques that make their classes, and this book, so much fun. Brine nasturtium buds for creative "capers", or try the hot-smoked oysters with a dollop of harissa butter and you’ll agree! The Farm Cooking School is a cookbook for anyone who wants to learn to cook in tune with nature. Celebrate the seasons as you grow comfortable with the practiced techniques of our forebears. Join us at the school!
| Author | : Shannon Borg |
| Publisher | : Skipstone |
| Total Pages | : 208 |
| Release | : 2008 |
| Genre | : Cooking |
| ISBN | : 1594850801 |
* The perfect "treat" for foodies, organic gardeners, cookbook addicts, and sustainable practitioners alike * Sustainability is an accelerating trend in the food world With the rising interest in organic and locally grown food, there is also an increasing interest in connecting the farm to the table. Chefs on the Farm describes the seasonal workings of Quillisascut Goat Cheese Farm, a small, family-run business in northeastern Washington state. There, owners Lora Lea and Rick Misterly started a "Farm School for the Domestic Arts" where every summer, professional chefs, culinary students, food writers, and others live and work on the farm. Cooking only with ingredients they find on the farm, students learn to be connected to the food they work with. Learn more about the Quillisascut Goat Cheese Farm at Quillisascut.com.
| Author | : Ian Knauer |
| Publisher | : Houghton Mifflin Harcourt |
| Total Pages | : 261 |
| Release | : 2012 |
| Genre | : Cooking |
| ISBN | : 0547516916 |
One hundred and fifty recipes revolving around the author's life on the family farm.
| Author | : John Pawson |
| Publisher | : Phaidon Press |
| Total Pages | : 272 |
| Release | : 2021 |
| Genre | : Cooking |
| ISBN | : 9781838661267 |
A long-awaited second cookbook from celebrated architectural designer John Pawson and his wife Catherine
| Author | : Annemarie Ahearn |
| Publisher | : Shambhala Publications |
| Total Pages | : 241 |
| Release | : 2017-05-23 |
| Genre | : Cooking |
| ISBN | : 1611803322 |
Full Moon Suppers at Salt Water Farm invites you to a series of magical, seasonal suppers where dear friends gather around a farm table to celebrate the bounty that the land and sea provide. This menu-driven cookbook offers twelve beautifully crafted meals derived from more than one hundred sold-out evening events at Salt Water Farm, the author’s cooking school in Maine. Even if you can’t make it to one of Annemarie’s monthly Full Moon Suppers, you can re-create them at home, beneath a full moon—or any night—for family and friends. Each supper includes a portrait of the month: its climate, its rewards, and its ritual kitchen tasks—and a menu inspired by those characteristics. A Full Moon Supper is not only a celebration of the earth and its bounty but a reward for the hard work that goes into food production. These meals pay respect to the elements, the conditions of the earth, soil, and sea, and seasonal traditions as we round the lunar cycle.
| Author | : Fannie Merritt Farmer |
| Publisher | : |
| Total Pages | : 776 |
| Release | : 1912 |
| Genre | : Cooking, American |
| ISBN | : |
| Author | : Annemarie Ahearn |
| Publisher | : Shambhala Publications |
| Total Pages | : 265 |
| Release | : 2020-04-21 |
| Genre | : Cooking |
| ISBN | : 1611806542 |
Go back to the basics in the kitchen and rediscover the joy of cooking with simple tools and fresh local and seasonal ingredients. A complete guide to the essentials of home cooking from the popular cooking school at Maine's Salt Water Farm. Good cooking has nothing to do with fancy equipment, complicated recipes, or trendy, hard-to-find ingredients. The fundamentals are really quite simple: it's about instinct, technique, and freshness. Annemarie Ahearn, dubbed by Food & Wine Magazine as someone "changing the way America eats," believes that developing these essential skills can lead to a greater sense of confidence and fulfillment in the kitchen. Her credo: 1) Grow at least some of your own food to establish a deeper connection with the earth that provides your nutrition, 2) Be familiar with a range of cooking techniques so you can develop flexibility and intuition in the kitchen, and 3) Master the age-old cooking skills that will serve you your whole lifetime--cooking in cast iron, sharpening knives, and using a mortar and pestle. With these classic skills under your belt, and with 75 tried-and-true seasonal recipes, you'll be on your way to putting consistently delicious, satisfying meals on the table every day while you learn to fall in love with the process.
| Author | : Barbara Swell |
| Publisher | : Native Ground Books & Music |
| Total Pages | : 0 |
| Release | : 1996 |
| Genre | : Cooking, American |
| ISBN | : 9781883206253 |
Peppered with authentic 19th century photographs, Log Cabin Cooking is smothered with old-time recipes, kitchen proverbs, even a pinch of proper pioneer etiquette! Make-do recipes include Leather Britches, Ash Cake and Portable Soup, using the ingredients available to settlers 150 years ago! Other goodies: hand-dipped candle making, soup warnings, molasses taffy, faux foods, zucchini clarinet and ginger beer!
| Author | : Gloria Whelan |
| Publisher | : Sleeping Bear Press |
| Total Pages | : 40 |
| Release | : 2011-09-19 |
| Genre | : Juvenile Fiction |
| ISBN | : 1410308200 |
La Bonne Vache (The Good Cow) is a little restaurant in the south of France. It takes its name from and is famous for its boeuf à la mode, a delicious beef stew. Ten-year-old Pierre longs to follow in the culinary footsteps of his father, Monsieur Valcourt. Monsieur Valcourt is the chef and owner of La Bonne Vache. Pierre spends as much time as possible in the restaurant's kitchen, hoping for a chance to demonstrate his cooking skills. But his parents shoo him away and he is not allowed to cook. One day Pierre meets a visitor who is on his way to eat at the restaurant. This is no ordinary visitor but an important food critic. His experience at La Bonne Vache could bring great honor to the restaurant. At last, Pierre sees his chance to prove himself. Award-winning author Gloria Whelan received the National Book Award for her young adult novel, Homeless Bird. Her books with Sleeping Bear Press include The Listeners, Friend on Freedom River, and Jam and Jelly with Holly and Nellie. She lives in Michigan.
