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The Farm Cooking School: Techniques and Recipes That Celebrate The Seasons
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Bibliographic Detail
Publisher
Burgess Lea Press
Publication date
December 5, 2017
Pages
256
Binding
Hardcover
ISBN-13
9780997211344
ISBN-10
0997211342
Dimensions
1.13 by 8.25 by 10.38 in.
Original list price
$35.00
Amazon.com says people who bought this book also bought:
Simple Fare: Fall and Winter | Bread Is Gold | Myers+Chang at Home: Recipes from the Beloved Boston Eatery | Homegrown: Cooking from My New England Roots | The Sullivan Street Bakery Cookbook | David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient | The Farm
Simple Fare: Fall and Winter | Bread Is Gold | Myers+Chang at Home: Recipes from the Beloved Boston Eatery | Homegrown: Cooking from My New England Roots | The Sullivan Street Bakery Cookbook | David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient | The Farm
Summaries and Reviews
Amazon.com description: Product Description:
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!
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!
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