Canal House Cooking Volume N° 5: The Good Life

by Christopher Hirsheimer, Melissa Hamilton

Overview

CANAL HOUSE COOKING VOLUME , N° 5, THE GOOD LIFE 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.

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 this volume we toast to the good life with ice-cold flutes of grower Champagne and cook lots of big, delicious food. We assemble our version of smørrebrød that glorious array of Danish open-faced sandwiches—with smoked, cured, and pickled fish. We turn out classic pâtés and terrines; top buckwheat blini with smoked salmon and trout roe; tuck black truffles under the skin of our roasted chicken; make our own sausages to serve with big spoonfuls of creamy polenta; and fill crêpes with savory and sweet fillings. We fry apple fritters in the fall and decorate
sugar cookies for the holidays.

Canal House Cooking, Volume N° 5, The Good Life, is the fifth 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 longwith Canal House Cooking!

67 delicious triple-tested recipes

Product Details

ISBN-13:	9781453251010
Publisher:	Canal House
Publication date:	07/19/2011
Series:	Canal House Cooking , #5
Sold by:	Barnes & Noble
Format:	eBook
Pages:	128
Sales rank:	307,308
File size:	31 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.

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