Canal House Cooking Boxed Set - Volumes Nos. 4, 5, & 6: (Volume No. 4 Farm Markets & Gardens, Volume No. 5 The Good Life, Volume No. 6 The Grocery Store)

Overview

We are home cooks writing about home cooking for other home cooks. We cook seasonally because that’s what makes sense.

Farm Markets and Gardens is a collection of some of our favorite summer recipes. They'll make you want to run straight to the kitchen or out to the grill and start cooking. Our recipes are easy to prepare and completely doable for the novice and experienced cook alike. In the summer, we forsake the convenience of the supermarket to live in the season by shopping...

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Overview

We are home cooks writing about home cooking for other home cooks. We cook seasonally because that’s what makes sense.

Farm Markets and Gardens is a collection of some of our favorite summer recipes. They'll make you want to run straight to the kitchen or out to the grill and start cooking. Our recipes are easy to prepare and completely doable for the novice and experienced cook alike. In the summer, we forsake the convenience of the supermarket to live in the season by shopping at farmers’ markets and roadside tables, and gathering the very freshest vegetables from our own gardens. The way we cook couldn’t be simpler—slicing big, juicy tomatoes for lunch, preserving tomatoes for later; grilling vine-wrapped whole fish or a peppercorn-rubbed beef tenderloin for dinner; roasting chickens then slathering them with fresh herb butter; cooking corn into succotash; and turning ripe summer fruit into jams, jellies, and cobblers.

The Good Life is a collection of some of our favorite recipes, the ones we cook for ourselves, our friends, and our families during the fall and right through the holiday season. These are recipes that will make you want to restock your pantry and refrigerator and start cooking. In this volume we toast to the good life with ice-cold flutes of grower Champagne and cook lots of big, delicious food. We assemble our version of smørrebrød that glorious array of Danish open-faced sandwiches—with smoked, cured, and pickled fish. We turn out classic pâtés and terrines; top buckwheat blini with smoked salmon and trout roe; tuck black truffles under the skin of our roasted chicken; make our own sausages to serve with big spoonfuls of creamy polenta; and fill crêpes with savory and sweet fillings. We fry apple fritters in the fall and decorate sugar cookies for the holidays.

The Grocery Store is a collection of our favorite recipes using the best that grocery stores have to offer. It is filled with recipes that will make you want to run straight to the grocery store to stock up and start cooking. Good cooking relies on good shopping, so we buy smoked fish to make a delicious creamy stew, and plump organic chickens to roast right on the oven rack over potatoes and vegetables. Bunches of fat local asparagus go into our shopping cart—we cook them simply and bathe them in a luscious lemon-butter sauce. We choose hearty escarole and tender young spinach and stock up on bags of frozen peas and fava beans to use in so many ways. We buy succulent rhubarb for an early spring tonic or for an Easter dessert, roasted and spooned over crisp meringues.

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Product Details

  • ISBN-13: 9780982739464
  • Publisher: Canal House
  • Publication date: 1/10/2012
  • Edition description: Original
  • Pages: 372
  • Sales rank: 1,236,077
  • Product dimensions: 7.00 (w) x 9.50 (h) x 2.10 (d)

Meet the Author

CHRISTOPHER HIRSHEIMER is a home cook, writer, award-winning photographer, and cofounder of Canal House, whose facets include a publishing venture, culinary and design studio, and an annual series of three seasonal cookbooks titled Canal House Cooking. Before starting Canal House in 2007 in Lambertville, NJ, Hirsheimer was one of the founders of Saveur, where she was executive editor. She cowrote the award-winning Saveur Cooks series and The San Francisco Ferry Plaza Farmers' Market Cookbook (Chronicle, 2006), and her photographs have appeared in more than fifty cookbooks by such notables as Colman Andrews, Lidia Bastianich, Deborah Madison, Mario Batali, Julia Child, Jacques Pépin, David Tanis, and Alice Waters; and in numerous magazines, including Bon Appétit, Food & Wine, InStyle, and Town & Country.

MELISSA HAMILTON is a home cook, writer, painter, food stylist, and cofounder of Canal House. She previously worked at Saveur as test kitchen director, and was its food editor for many years. Hamilton also worked at Martha Stewart Living and Cook’s Illustrated. She has developed and tested recipes and styled food for both magazines and cookbooks, including those by acclaimed chefs and cookbook authors Colman Andrews, Lidia Bastianich, John Besh, Deborah Madison, Jonathan Waxman, David Tanis, and Alice Waters. 

Christopher and Melissa currently collaborate on Canal House Cooking, for which they do all the writing, recipes, photography, design, and production. They are 2013 James Beard Foundation nominees for their cookbook, Canal House Cooks Every Day (Andrews McMeel, 2012) and for their Bon Appétit video series, “The Seasonal Cooks”, as well as 2013 IACP nominees for Photography and Food Styling. They also write a column for Bon Appétit, “The Seasonal Cooks.” To see more of what these two women are up to, visit their website, thecanalhouse.com.

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