CANAL HOUSE COOKING, VOLUME N° 4, FARM MARKETS & GARDENS is a collection of some of our favorite summer recipes, the ones we cook for ourselves, our friends, and our families. They’ll make you want to run straight to the kitchen or out to the grill 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 the summer, we forsake the convenience of the supermarket to live in the season by shopping at farmers’ markets and roadside tables, and gathering the very freshest vegetables from our own gardens. The way we cook couldn’t be simpler—slicing big, juicy tomatoes for lunch, preserving tomatoes for later; grilling vine-wrapped whole fish or a peppercorn-rubbed beef tenderloin for dinner; roasting chickens then slathering them with fresh herb butter; cooking corn into succotash; and turning ripe summer fruit into jams, jellies, and cobblers.
Canal House Cooking, Volume N° 4, Farm Markets & Gardens, is the fourth 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 long with Canal House Cooking!
67 delicious triple-tested recipes
Most Helpful Customer Reviews
As with the other books in the Canal House Cooking series, this book is filled with fresh ideas about what we can do with seasonal ingredients. The recipes in this volume in particular seem to tend toward the simple, focusing more on making the most of the fresh ingredients rather than innovative flavors or methods (though at times can be a bit too blase about pricier ingredients, such as lobster).
This particular book focuses on fresh produce from farmer's markets and from one's garden. This is particularly relevant to me as this year I'm growing an edible garden for the first time. This book, as with previous books, are divided into chapters that focus on a particular ingredient or a particular type of ingredient.
My favorite type of cookbook is one in which I can read like a normal book, salivating over the well-written recipes and looking at the mouth-watering photos. All the books in the Canal House series fit the bill so far, and I'm glad I decided to...
This 4th volume of the Canal House Cooking series focuses on Farm Markets and Gardens. If you are not familiar with Canal House (CH), their cooking tends towards elegant, minimalist Western dishes that rely on seasonal ingredients. The focus on seasonality in this book, then seems a bit redundant, but it also means that we'll be getting more of what we love about CH: aspirational glimpses into the life of artists who work and eat from home. A representative sample: "We have a dishwasher, but prefer to hand wash the dishes so we can look out of the tall window next to the sink and see the ducks swimming in the canal or watch the raindrops splashing into the water."
The recipes themselves are reliable and simple. A Dark and Stormy, a shrimp ceviche, apricot preserves... None of these will surprise or titillate cookbook veterans. One doesn't read a CH cookbook to be titillated. Instead you peruse the pages in order to get a glimpse of what life would be like if you finally...
"A beautiful woman is an invitation to a happiness she alone can fulfill."
Proust said that.
And without cheapening the master, I think that can be said about beauty in a number of categories.
Like: Noirin Ni Riain singing with a purity that humbles the listener.
Like: Didier Drogba scoring in soccer (okay: football) from an impossible distance --- 82 feet from the goal.
You have your own list of "ultimates," I'm sure. Melissa Hamilton and Christopher Hirsheimer have now published four editions of Canal House Cooking, giving me more than enough evidence to put them on my list of the uniquely beautiful.
If you have cooked from any of their previous books --- Canal House Cooking Numbers 1-3 --- you know what I mean. For one thing, they're the most beautiful self-published books out there; Hirsheimer's in the top tier of food photography, and Hamilton's illustrations are as evocative as the paintings of Wayne...
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