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Canal House Cooking Volume No. 7: La Dolce Vita

Overview

"Great visual writing. And the pictures! Christopher Hirsheimer has long been the gold standard of food photography, but in this book she goes beyond what I thought possible—these pictures aren't food porn, they're art... You don't need an addiction to real Italian cooking to lose yourself in these pages. You can read it as a travel book. As an adventure story. As a sensual experience that yields deep pleasure for the authors—and the reader." —Jesse Kornbluth, Head Butler

Canal House Cooking Volume No. 7, La ...

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Canal House Cooking Volume No. 7: La Dolce Vita (PagePerfect NOOK Book)

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Overview

"Great visual writing. And the pictures! Christopher Hirsheimer has long been the gold standard of food photography, but in this book she goes beyond what I thought possible—these pictures aren't food porn, they're art... You don't need an addiction to real Italian cooking to lose yourself in these pages. You can read it as a travel book. As an adventure story. As a sensual experience that yields deep pleasure for the authors—and the reader." —Jesse Kornbluth, Head Butler

Canal House Cooking Volume No. 7, La Dolce Vita 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.

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Editorial Reviews

Library Journal
Food photographer, writer, and editor Hirsheimer and chef Hamilton have worked for Saveur, Metropolitan Home, Cook's Illustrated, and Martha Stewart Living. In this seventh volume of Canal House Cooking, their New Jersey design studio's tri-annual publication, 67 rustic Italian recipes (e.g. Ricotta Gnocchi, Osso Bucco, and Gelato di Gianduia) are accompanied by evocative remembrances of Italian travels and artful photographs that recall Recipes from an Italian Summer and Jacob Kenedy's Bocca. The book lacks an index, but readers can find one at thecanalhouse.com. VERDICT Art, text, and recipes meet in this lovingly detailed cookbook, which will attract cooks who appreciate narrative and good design.
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Product Details

  • ISBN-13: 9780982739440
  • Publisher: Canal House
  • Publication date: 1/17/2012
  • Edition description: Original
  • Pages: 128
  • Product dimensions: 6.80 (w) x 8.90 (h) x 0.60 (d)

Meet the Author

Melissa Hamilton is a renowned food stylist and cofounder of Canal House. She previously worked at Saveur, which she joined in 1998, as the test kitchen director, and was its food editor for many years. Hamilton also worked in the kitchens of Martha Stewart Living and Cook's Illustrated, and she was the cofounder and first executive chef of Hamilton’s Grill Room in Lambertville, New Jersey. She has developed and tested recipes and styled food for both magazines and cookbooks, including those by acclaimed chefs John Besh, Michael Psilakis, Roberto Santibanez, and David Tanis. She works with Christopher Hirsheimer on Canal House Cooking, for which the two do all of the writing, recipes, photography, design, and production.

Christopher Hirsheimer is an award-winning photographer and cofounder of Canal House. Her experience includes establishing a publishing venture, running a culinary and design studio, and publishing an annual series of three seasonal cookbooks titled Canal House Cooking. Prior to starting Canal House in 2007, in Lambertville, New Jersey, Hirsheimer was the executive editor of Saveur, which she cofounded in 1994, and the food and design editor of Metropolitan Home. She cowrote the award-winning Saveur Cooks series and The San Francisco Ferry Plaza Farmers' Market Cookbook. Her photographs have appeared in more than 50 cookbooks for such notables as Lidia Bastianich, Mario Batali, Julia Child, Jacques Pépin, and Alice Waters, and in numerous magazines, including Bon Appetit, Food & Wine, InStyle, and Town&Country. She works with Melissa Hamilton on Canal House Cooking, for which the two do all of the writing, recipes, photography, design, and production.

Melissa Hamilton is a renowned food stylist and cofounder of Canal House. She previously worked at Saveur, which she joined in 1998, as the test kitchen director, and was its food editor for many years. Hamilton also worked in the kitchens of Martha Stewart Living and Cook's Illustrated, and she was the cofounder and first executive chef of Hamilton’s Grill Room in Lambertville, New Jersey. She has developed and tested recipes and styled food for both magazines and cookbooks, including those by acclaimed chefs John Besh, Michael Psilakis, Roberto Santibanez, and David Tanis. She works with Christopher Hirsheimer on Canal House Cooking, for which the two do all of the writing, recipes, photography, design, and production.

Christopher Hirsheimer is an award-winning photographer and cofounder of Canal House. Her experience includes establishing a publishing venture, running a culinary and design studio, and publishing an annual series of three seasonal cookbooks titled Canal House Cooking. Prior to starting Canal House in 2007, in Lambertville, New Jersey, Hirsheimer was the executive editor of Saveur, which she cofounded in 1994, and the food and design editor of Metropolitan Home. She cowrote the award-winning Saveur Cooks series and The San Francisco Ferry Plaza Farmers' Market Cookbook. Her photographs have appeared in more than 50 cookbooks for such notables as Lidia Bastianich, Mario Batali, Julia Child, Jacques Pépin, and Alice Waters, and in numerous magazines, including Bon Appetit, Food & Wine, InStyle, and Town&Country. She works with Melissa Hamilton on Canal House Cooking, for which the two do all of the writing, recipes, photography, design, and production.

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Sort by: Showing 1 Customer Reviews
  • Posted February 11, 2012

    More Dream Travel than Cookbook

    Canal House Cooking is not a cookbook, it is dream travel. Elissa Hamilton and Christopher Hirshemeyer describe their trip to Italy in search of the Italian food made in home kitchens. While there, they lived in a small town in a small home and traveled the area eating the foods of the small cafes and inns or picking up fesh food in the markets. They would take food home and preparing it in a similar manner. In this way, they learn the daily diet of the Italian people, enjoying the Italian culture, and soaking up knowledge of home food preparation. I realize that they were working, but they make it seem so wonderful and describe it so beautifully, that from my armchair, I visualize myself on their trip. For me, this is the ultimate in armchair travel. The cookbook itself is very interesting, and their companion website describes palces to find difficult items. Unfortunately for me, this type of cooking is not possible because of time and scheduling, but the book is a joy to read. Maybe this summer, I can utilize some of their recipes. This book is for serious cooks and those who dream of being serious.

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