The Farm Cooking School: Techniques and Recipes That Celebrate The Seasons

The Farm Cooking School: Techniques and Recipes That Celebrate The Seasons


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When you visit The Farm Cooking School you’ll not only leave with a full stomach, but having learned something new.

The Farm Cooking School is packed with many of the same lessons you’d learn in person at the school, taught through more than 100 delicious recipes.

You’ll learn how to make the flakiest pie crust for peerless summer pies, use fresh farm eggs for sweet, airy pavlova, and highlight what’s growing now with scratch-made pizzas and pastas. Smoking, salt-roasting, pickling, and preserving are all part of the fun. Yet it’s the way Ian and Shelley employ these techniques that make their classes, and this book, so much fun. Brine nasturtium buds for creative "capers", or try the hot-smoked oysters with a dollop of harissa butter and you’ll agree!
The Farm Cooking School is a cookbook for anyone who wants to learn to cook in tune with nature. Celebrate the seasons as you grow comfortable with the practiced techniques of our forebears. Join us at the school!

Product Details

ISBN-13: 9780997211344
Publisher: Burgess Lea Press
Publication date: 12/05/2017
Pages: 256
Sales rank: 777,648
Product dimensions: 8.10(w) x 9.90(h) x 1.10(d)

About the Author

Ian Knauer is the author of The Farm: Rustic Recipes for a Year of Incredible Food, and host of The Farm cooking show on PBS television. He honed his cooking skills in the world-renowned test kitchens of Gourmet magazine for almost a decade before returning to his family’s farm in Pennsylvania. After a year of searching for the perfect location, he founded The Farm Cooking School as a space where cooks of all levels can come together to learn and enjoy great food and community. 

Shelley Wiseman is the author of two cookbooks, the latest being Just Tacos. For 12 years, she developed recipes at Gourmet magazine, where she was the Travel Food Editor. Shelley has cooked and taught cooking all over the world, including at her own cooking school in Mexico City. After a stint running the kitchens at Fine Cooking magazine, Shelley is back to doing what she truly loves at The Farm Cooking School.  

Guy Ambrosino is a photographer whose work can be seen in many cookbooks, including Field & Feast, Coming Home to Sicily, The Maverick Cookbook, and Whatever Happened to Sunday Dinner? He works with natural light to create beautiful, thoughtfully composed images. 

Table of Contents

Introduction 8

Chapter 1 The Foundations of Cooking 12

Knife Skills 14

Celery and Green Apple Salad with Toasted Almonds and Shaved Parmigiano-Reggiano 16

Boning a Chicken 20

Herb-Stuffed Chicken Breasts with White Wine Reduction Sauce 22

Searing 23

Seared Scallops with Melted Leeks and Balsamic Drizzle 24

Braising and Roasting 26-27

Vinegar-Braised Chicken Legs 29

Pressure Cooker-Braised Pork Shoulder with Mushroom and Pearl Onion Cream 30

Poaching and Steaming 32

Grilling with Hardwood 32

Spring Vegetable and Herb Soup 33

Pomegranate Marinated Leg of Lamb with Fresh Pomegranate Sauce 34

Salt-Roasted Red Snapper 36

Provençal Roast Chicken 38

Frisée Salad with Poached Eggs and Lardons 39

Grilled Dry-Aged Rib-Eye Steaks 40

Chicken Stock 41

Using Up the Bits and Pieces 41

Chicken Liver Pâté 42

4 Seasons Pavlova 44

Pavlova Shell 46

Classic Summer Berry Pavlova 47

Pavlova with Ginger-Roasted Rhubarb 48

Elvis Pavlova 49

Autumn Grape Pavlova 50

Chapter 2 Flavors from the Field 52

Tomato Water 54

Tomato Water Marys with Celery Ice Cubes 56

Chilled Summer Seafood-Tomato Soup 58

Greenspacho 60

Grilled Red Shishito Peppers 60

Soft Lettuce Salad with Nasturtiums 62

Roasted Hakurei Turnips 64

Carrot Purée 64

Salt-Roasted Golden Beets with Sunflower Sprouts and Pickled Shallots 66

Coal-Charred Eggplant Spread with Herb Oil 67

Smoke-Grilled Swiss Chard with Cherry Tomatoes and Pickled Raisins 68

Wine-Braised Fennel Bulbs 70

Eggplant Brownie Cake 72

Carrot-Rum Raisin Ice Cream 74

Radicchio Vermouth 75

4 Seasons of Savory Tarte Tatins 76

Hakurei Turnip and Baby Beet Tarte Tatin 78

Cherry Tomato-Garlic Scape Tarte Tatin 80

Fennel Tarte Tatin 82

Roasted Whole Carrot Tarte Tatin 84

Chapter 3 The Fifth Season, a Menu 86

Garden Crudités in Olive Dirt 88

Rhubarb Chutney 89

Lamb and Peas Three Ways 90

Sour Cherry Sorbet 91

Chapter 4 Homesteading Our Way 92

Smoked Fermented Harissa 94

Hot-Smoked Oysters with Harissa Butter 96

Nasturtium Capers 98

Pickled Watermelon Rind 100

Preserved Lemon 102

Candied Orange Zest 102

Fennel Stalk Mostarda 103

Shelley's Whole Tomatoes in Juice 105

Ian's All-Purpose Tomato Purée 105

Fresh Whole Milk Ricotta 106

Fresh Goat's Milk Cheese 108

Juniper Gravlax 109

Celery-Brined Bacon 110

Bacon and Leek Flatbread 111

Basic Pork Sausage 114

Basic Bread Dough 116

Chapter 5 The Mediterranean Table, a Menu 120

Charred Octopus Salad with Giant White Beans and Celery 122

Hand-Rolled Couscous 124

Braised Lamb and Vegetable Stew with Hand-Rolled Couscous 126

Pistachio Baklava 130

Orange Sorbet 132

Chapter 6 Italian Lessons 134

Bagna Cauda 136

Parmesan Risotto 137

Cheese-Stuffed Arancini with Simple Tomato Sauce 138

Pizza Dough 140

Cheddar and Caramelized Onion Pizza 141

Potato Pizza with Herbs 142

Potato Gnocchi with Ramp Butter Sauce 144

Classic Zabaglione 146

4 Seasons of Pasta 148

Whole Egg Pasta 150

Egg Yolk and Herbed Ricotta Ravioli with Lardons and Wilted Kale 151

Square Spaghetti with Cherry Tomatoes, Ground Cherries, Corn, and Chanterelles 154

Square Spaghetti with Crab and Uni Butter 156

Tagliatelle with Roasted Vegetable Sauce 157

4 Seosons of Panna Cotta 158

Vanilla Panna Cotta with Rhubarb Syrup 160

Lemon Verbena Panna Cotta with Summer Fruit 162

Maple Panna Cotta with Apple Cider Syrup 164

Honey Panna Cotta with Candied Orange Zest 165

Chapter 7 Fall Favorites, a Menu 166

Delicata-Celery Salad 168

Handmade Tagliatelle with Preserved Lemon and Spinach 170

Venison Loin with Concord Grape Sauce 172

Smash-Fried Potatoes with Sweet Onion Vinaigrette 174

Fall Ricotta Tart with Roasted Figs and Candied Lemon Zest 176

Chapter 8 Classic (For a Reason) French 180

Steak Tartare 182

Fermented Potato Chips 184

Braised Rabbit with Mustard Sauce 185

Lobster Bisque 186

Duck Confit 188

Quatre Épices 189

Beurre Blanc Sauce 190

Lemon Chiffon Mousse 192

Tuiles 194

Caramel Ice Cream 196

4 Seosons of Veal Stock 198

Classic Veal Stock 200

Double Consommé 202

Seared Duck Breasts with Sour Cherry Sauce 204

Beef Culotte with Red Wine Reduction Sauce 207

Beef Carpaccio with Veal Glaçe-Infused Mayonnaise and Mushrooms 208

Chapter 9 Modern Mexican, a Menu 210

Hibiscus Margaritas 212

Goat Cheese Sopes with Poblano Chile and Onion Strips 214

Asparagus with Asparagus Mole and Smoky Coffee Mayonnaise 216

Sautéed Duck Breasts with Smoky Pasilla de Oaxaca-Tomatillo Sauce 218

Roasted Chayote 220

Burnt Orange Flan 221

Chapter 10 Pies in July 224

Classic American Pie Crust 228

All-Butter Pie Crust 230

Wineberry Mascarpone Cream Pie 232

Plum Lattice Pie 234

Olive Oil Crust 236

Cherry Tomato Pie 237

Classic Puff Pastry 238

Hot Water Pie Crust 239

Rough Puff Pastry 240

Savory Eggplant and Lamb Pie 241

Zucchini-Cheddar Pie 242

Venison-Bacon Pie 243

Croissant Dough 244

Cocoa-Beet Croissants 246

Roasted Peach Croissant Pie 250

Acknowledgments 251

About the Authors 252

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