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Overview

Arrows Cookbook by Clark Frasier, Mark Gaier

Cooking Food from the Backyard Garden or farmers' market -- or even using herbs grown in pots in a sunny window -- goes beyond a passion for freshness. On an elemental level, the process reawakens the cook to a cycle of nature that our ancestors understood intuitively but that, for most of us, has been lost in the modern world. When chefs Clark Frasier and Mark Gaier left northern California to open their dream restaurant in southern Maine, they had no intention of becoming culinary pioneers. But in 1988 in Ogunquit, Maine, finding enough fresh vegetables and herbs to power a sophisticated restaurant was indeed a challenge. So, like all can-do Americans, they did something. A ragged field of witchgrass behind the restaurant was turned into a garden where they learned to coax a nine-month growing season out of the chilly earth. They built raised beds, saved seeds, researched heirlooms, consulted experts, and started seedlings. Today, that acre of Maine yields 270 varieties of vegetables, herbs, fruits, and edible flowers that provide 90 percent of the produce served at Arrows. Born of great necessity, the garden is the soul of this destination restaurant.

In The Arrows Cookbook, Frasier and Gaier tell us how they do it, charting the timeless journey from seed to supper. Recipes celebrate each season -- Asparagus with Mizuna and Blood Orange Vinaigrette and English Pea Soup in spring; Grilled Antipasto Platter and Rib-Eye Steak with Herbs and Caramelized Onions on a summer evening; Napa Cabbage and Apple Cole Slaw and Roast Pork Loin with Rosemary and Garlic for fall; and Escarole and White Bean Soup and Winter Greens with Pink Grapefruit and Red Onion for the chilly, short days of winter. They also offer new takes on such New England classics as Boiled Dinner, Our Way to Steaming Lobster -- Southeast Asian Style, as well as a glorious Thanksgiving feast complete with Roast Turkey with Gravy. The book is full of clear advice and instructions that will make you elegantly self-sufficient in both kitchen and garden: how to smoke a trout, preserve herbs, use raised beds to extend the growing season, make your own prosciutto, start seeds indoors, roast salmon on a plank, maximize garden space, freeze berries, select edible flowers, grow heirloom tomatoes, pickle hot peppers, find local farmers and fisherman for fresh meats and seafood, and more.

Product Details

ISBN-13: 9780743236737
Publisher: Scribner
Publication date: 06/03/2003
Pages: 400
Product dimensions: 7.66(w) x 9.52(h) x 1.33(d)

About the Author

Clark Frasier grew up in Carmel, California. Before becoming a chef, he studied Chinese in Beijing and ran an import-export business in San Francisco. In 1988, he and Mark Gaier formed a business partnership and bought Arrows Restaurant in Ogunquit. Today they split their time between southern Maine and northern California.

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The Arrows Cookbook: Cooking and Gardening from Maine's Most Beautiful Farmhouse Restaurant 5 out of 5 based on 0 ratings. 4 reviews.
Guest More than 1 year ago
This is an excellent cookbook - the recipes are arranged by season - the ingredients are available seasonally, so the Moist Apple cake recipe tastes wonderful, especially when apples are in season. If your intent is to just enjoy reading this book, I guarantee you will not be able to resist making these recipes. So start by enjoying this cool autumn weather, and bake the Moist Apple cake recipe.....
Guest More than 1 year ago
I loved this book! The recipes -- like Gratin of Ramps and Morels and Asparagus and Dry Jack Cheese Custard -- are sophisticated, so I had to search out the veggies, and I experimented with the custard before offering it publicly. But the recipes were clear and not difficult to follow, and my guests were totally impressed. The Moist Apple Cake is now a staple in my house. All the gardening tips were really helpful, too. But I agree with the chefs that there's no real protection against the deer except tall fencing!
Guest More than 1 year ago
What a fantastic book! The recipes are so easy to follow and even I can make them work. My husband just loves coming home to these new recipes that I have made. The cole slaw with the plank roasted salmon is one of our favorites.
Guest More than 1 year ago
The Arrows Cookbook is a must buy for anyone who loves cookbooks,gardening, and great food. A cookbook to read cover to cover, not just to seek a recipe or two. Clark Fraiser and Mark Gaier have captured the excitment of bringing fresh food to the table. The narratives before each recipe, the gardening advice makes this more than 'just a cookbook'. This one won't make it to the shelf......I expect to be using it too much!