Canal House Cooking Volume N° 4: Farm Markets & Gardens

by Christopher Hirsheimer, Melissa Hamilton

Overview

CANAL HOUSE COOKING, VOLUME N° 4, FARM MARKETS & GARDENS is a collection of some of our favorite summer recipes, the ones we cook for ourselves, our friends, and our families. They’ll make you want to run straight to the kitchen or out to the grill and start cooking.

We are home cooks writing about home cooking for other home cooks. 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.

Canal House Cooking, Volume N° 4, Farm Markets & Gardens, is the fourth book of our award-winning series of seasonal recipes. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year long with Canal House Cooking!

67 delicious triple-tested recipes

Product Details

ISBN-13:	9781453251003
Publisher:	Canal House
Publication date:	07/19/2011
Series:	Canal House Cooking , #4
Sold by:	Barnes & Noble
Format:	eBook
Pages:	128
File size:	70 MB
Note:	This product may take a few minutes to download.

About the Author

Christopher Hirsheimer served as food and design editor for Metropolitan Home magazine, and was one of the founders of Saveur magazine, where she was executive editor. She is a writer and a photographer.

Melissa Hamilton cofounded the restaurant Hamilton’s Grill Room in Lambertville, New Jersey, where she served as executive chef. She worked at Martha Stewart Living, Cook’s Illustrated, and at Saveur as the food editor.

Christopher Hirsheimer served as food and design editor for Metropolitan Home magazine, and was one of the founders of Saveur magazine, where she was executive editor. She is a writer and a photographer.

Melissa Hamilton cofounded the restaurant Hamilton’s Grill Room in Lambertville, New Jersey, where she served as executive chef. She worked at Martha Stewart Living, Cook’s Illustrated, and at Saveur as the food editor.

Editorial Reviews

These diminutive volumes were first published in 2009 at the rate of three seasonal volumes per year by the team of Melissa Hamilton and Christopher Hirsheimer, both of whom have strong culinary CVs and stints at Saveur. Each of these volumes, which come in at just more than 100 pages, is a beautifully crafted scrapbook of recipes with drawings and photographs. They are personal, charming, and a breath of fresh air in the overwrought world of "big" cookbooks. It's nice to have something small and digestible for a change. The cooking, as well as the covers, is simple, and it is thrilling that a culinary duo manages to self-publish cookbooks that deserve a place at the table. Salut!
— Founder and Editor, America's Test Kitchen

Christopher Kimball