Chefs on the Farm: Recipes and Inspiration from the Quillisascut Farm School of the Domestic Arts

Chefs on the Farm: Recipes and Inspiration from the Quillisascut Farm School of the Domestic Arts

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by Shannon Borg, Lora Lea Misterly
     
 

A visually rich tour of an organic farm, where award-winning chefs learn sustainable food practices

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

Overview

A visually rich tour of an organic farm, where award-winning chefs learn sustainable food practices

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.

Product Details

ISBN-13:
9781594850806
Publisher:
Mountaineers Books, The
Publication date:
09/15/2008
Pages:
224
Product dimensions:
8.46(w) x 10.88(h) x 0.65(d)

Meet the Author

Shannon Borg writes regularly about travel, food, and wine. Lora Lea Misterly is a member of Tilth Producers, Rural Roots, Washington Sustainable Food and Farming Network, Chefs Collaborative, and Seed Savers Exchange. Chef Kären Jurgensen is the Chef Instructor at Quillisascut Cheese Company's Farm School and at Seattle Culinary Academy.

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Chefs on the Farm: Recipes and Inspiration from the Quillisascut Farm School of the Domestic Arts 4 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
Guest More than 1 year ago
I love the connections of the seasons to earth and from field to table in this book. The recipe's by Karen Jurgensen and the photography throughout the book make this a fabulous read but more importantly a great recipe book to have in the kitchen. Whether you are yearning to be on the farm or wanting to have a deeper understanding of the labors that go into real food before it arrives in your kitchen, this is one of those recipe books that you'll want to share with friends. The forward by Tom Douglas is a testimony to the farmer that resides in each of us.