The Beekman Boys, aka Kilmer-Purcell and Ridge, two former city dwellers who share tales of country life through posts on cooking, health, decorating, gardening, and more on their popular Web site, Beekman1802.com, and in their regularly e-mailed newsletter, are stars on the rise. Featured on Planet Green TV, the duo take their "heirloom" lifestyle to the masses, creating goat's milk soaps and artisanal cheese, and with their latest endeavor, a cookbook. Organized by season (and subdivided by course), this well-designed gift title presents Heirloom Recipes the authors hope will be passed down through generations, created by "using ingredients the minute they are plucked out of the garden." While new cooks may be intimidated by the lack of information on technique or instructional photos or illustrations, the appealing collection of seasonal recipes—spring's dandelion salad with hot bacon dressing; summer's lemonade with lavender and vanilla; fall's roast pork loin with gingerbread stuffing; and winter's macaroni and cheese with kale and mushroom—entice and inspire anyone with a nearby farmers' market. A "Notes" section gives the title an old-fashioned, personal feel, and top-notch photography by Paulette Tavormina, along with chapter-opening quotes by authors including Henry James, create a complete package that will make even the die-hard urbanite fantasize about country living or at the very least, eating at the farmhouse table. (Oct.)
“Manhattanites-turned-farmers Ridge and Kilmer-Purcell (beekman1802.com), of reality TV's The Fabulous Beekman Boys, present a brilliantly simple, flawlessly executed collection of seasonal starters, main dishes, sides, and desserts. Readers can expect familiar recipes with a twist, like Homemade Lemonade with Lavender and Vanilla, Mac and Cheese with Kale and Mushrooms, and Bourbon Roast Turkey. Several dishes feature hard-to-find ingredients or heirloom produce, but generally it can be substituted with conventional equivalents and the recipes include variations. The beverages are especially good, and there are a number of fall and winter recipes suitable for the holiday table.” -- Library Journal (STARRED REVIEW)
“Borrowing not so much the title as the spirit behind a now-classic cookbook, this enchanting food celebration is all about the joy of cooking. It is also about the joy of using local and seasonal produce and sharing recipes. The authors own a goat farm in upstate New York...and their cookbook is based on their experiences. Its 110 recipes are arranged in four chapters according to the seasons, and the guiding theme for inclusion is that the food is “simple and delicious.” Stress is placed on fresh ingredients, and everyday recipes appear alongside special-event recipes. As every cookbook should, this one shows a deep layer of personalization; the authors' personalities and tastes sweetly enrich the whole book. And foodies will appreciate the ample supply of illustrations of finished products. The first recipe in the collection is deviled eggs with smoked trout, and the reader will rightly guess that this rich treat kicks off an entire book of exciting recipes. A summer meal is topped off with a jumble berry pie, fall brings beef chili with pumpkin and beans, and the holiday season sees bourbon roast turkey served with cornbread stuffing. Oh my!” --Booklist (STARRED REVIEW)
“The dynamic stars of Planet Green TV's The Fabulous Beekman Boys offer up the ultimate volume of their most treasured, hand-me-down recipes. In order to “relinquish the overly indulgent and instantly gratified existence to which we had become accustomed,” memoirist Kilmer-Purcell (The Bucolic Plague, 2010, etc.) and Ridge, a former vice president at Martha Stewart Living Omnimedia, relocated to the 60-acre Beekman farm in upstate New York. Inspired by the country life, their cookbook emphasizes the use of fresh, organic, homegrown ingredients--and not just because their farmhouse is located 20 miles from the nearest grocery store. The authors organize the sections seasonally, beginning with springtime offerings that include greens from the garden to make Dandelion or Spinach salads; asparagus, both roasted and baked into a “custardy” torte; and homegrown peas in a white wine risotto with freshly picked strawberries and rhubarb for sweeter creations. While somewhat light on creativity, heirloom garden fruits and vegetables highlight cool, basic summery offerings such as Chanterais Melon Salad, Grandma's Potato Salad, Meat Loaf Burgers using the authors' signature “Blaak Cheese,” and Buttery Peach Cake. The bountiful harvests from fall and winter inspire more rustic, hearty meals like Hungarian Pork Goulash, Baked Apple Dumplings and Spiced Carrot Cake. Vibrant photographs and personal memories and anecdotes round out this obvious labor of love. The authors shine best when tweaking commonplace recipes with alterations of their own, which, they write, add flavor, sophistication and spicy diversity. For instance, “Supermoist Corn Bread” benefits from the addition of buttermilk and sour cream, while linguine is transformed with freshly chopped mint and lavender. Epicurean advice on toasting nuts and making buttermilk, poultry stocks and greens further enhances this uniquely homespun collection of throwback recipes.
Classic, unfettered goodness with a sustainable mindset.” --Kirkus Reviews
“The Beekman Boys, aka Kilmer-Purcell and Ridge, two former city dwellers who share tales of country life through posts on cooking, health, decorating, gardening, and more on their popular Web site, Beekman1802.com, and in their regularly e-mailed newsletter, are stars on the rise. Featured on Planet Green TV, the duo take their 'heirloom' lifestyle to the masses, creating goat's milk soaps and artisanal cheese, and with their latest endeavor, a cookbook. Organized by season (and subdivided by course), this well-designed gift title presents Heirloom Recipes the authors hope will be passed down through generations, created by 'using ingredients the minute they are plucked out of the garden.' While new cooks may be intimidated by the lack of information on technique or instructional photos or illustrations, the appealing collection of seasonal recipes--spring's dandelion salad with hot bacon dressing; summer's lemonade with lavender and vanilla; fall's roast pork loin with gingerbread stuffing; and winter's macaroni and cheese with kale and mushroom--entice and inspire anyone with a nearby farmers' market. A 'Notes' section gives the title an old-fashioned, personal feel, and top-notch photography by Paulette Tavormina, along with chapter-opening quotes by authors including Henry James, create a complete package that will make even the die-hard urbanite fantasize about country living or at the very least, eating at the farmhouse table. “-- Publishers Weekly
Manhattanites-turned-farmers Ridge and Kilmer-Purcell (beekman1802.com), of reality TV's The Fabulous Beekman Boys, present a brilliantly simple, flawlessly executed collection of seasonal starters, main dishes, sides, and desserts. Readers can expect familiar recipes with a twist, like Homemade Lemonade with Lavender and Vanilla, Mac and Cheese with Kale and Mushrooms, and Bourbon Roast Turkey. Several dishes feature hard-to-find ingredients or heirloom produce, but generally it can be substituted with conventional equivalents and the recipes include variations. The beverages are especially good, and there are a number of fall and winter recipes suitable for the holiday table.
The dynamic stars of Planet Green TV's The Fabulous Beekman Boys offer up the ultimate volume of their most treasured, hand-me-down recipes. In order to "relinquish the overly indulgent and instantly gratified existence to which we had become accustomed," memoirist Kilmer-Purcell (The Bucolic Plague, 2010, etc.) and Ridge, a former vice president at Martha Stewart Living Omnimedia, relocated to the 60-acre Beekman farm in upstate New York. Inspired by the country life, their cookbook emphasizes the use of fresh, organic, homegrown ingredients--and not just because their farmhouse is located 20 miles from the nearest grocery store. The authors organize the sections seasonally, beginning with springtime offerings that include greens from the garden to make Dandelion or Spinach salads; asparagus, both roasted and baked into a "custardy" torte; and homegrown peas in a white wine risotto with freshly picked strawberries and rhubarb for sweeter creations. While somewhat light on creativity, heirloom garden fruits and vegetables highlight cool, basic summery offerings such as Chanterais Melon Salad, Grandma's Potato Salad, Meat Loaf Burgers using the authors' signature "Blaak Cheese," and Buttery Peach Cake. The bountiful harvests from fall and winter inspire more rustic, hearty meals like Hungarian Pork Goulash, Baked Apple Dumplings and Spiced Carrot Cake. Vibrant photographs and personal memories and anecdotes round out this obvious labor of love. The authors shine best when tweaking commonplace recipes with alterations of their own, which, they write, add flavor, sophistication and spicy diversity. For instance, "Supermoist Corn Bread" benefits from the addition of buttermilk and sour cream, while linguine is transformed with freshly chopped mint and lavender. Epicurean advice on toasting nuts and making buttermilk, poultry stocks and greens further enhances this uniquely homespun collection of throwback recipes. Classic, unfettered goodness with a sustainable mindset.
