The farm cooking school : techniques and recipes that celebrate the seasons

First Title Value for Searching:

Personal Author:

Knauer, Ian

Physical Description:

250 pages : color illustrations ; 26 cm.

General Note:

Includes index.

Genre:

Cookbooks.

Summary:

"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!" --

Subject Term:

Seasonal cooking

Additional Credits:

Wiseman, Shelton, 1956-

Ambrosino, Guy

Publication Info:

Minneapolis, MN : Burgess Lea Press, an imprint of the Quarto Group, [2017].

Subject:

Seasonal cooking

Cookbooks.

Seasonal cookery

SAILS ISBN:

9780997211344

Available:

Library	Shelf Number	Shelf Location	Status
Searching... Attleboro Public Library	641.564 KNA 2017	NONFICTION	Searching... Unknown
Searching... Norfolk Public Library	641.564 KNAU	NONFICTION	Searching... Unknown

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Summary

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!

Reviews (1)

Library Journal Review

Gourmet magazine alums Knauer (The Farm) and Wiseman (Just Tacos) run TheFarmCookingSchool.com, a teaching space on a working farm in Stockton, NJ. They've distilled the school's confidence-building lessons into an attractive cookbook that emphasizes fundamental techniques and fresh, seasonal produce. Recipes such as chilled summer seafood-tomato soup, roasted whole carrot tarte tatin, braised lamb and vegetable stew with hand-rolled couscous, and plum lattice pie will attract readers who want to learn new skills while savoring the act of cooking. VERDICT Like Alison Cayne's The Haven's Kitchen Cooking School, this approachable book will encourage beginners to get cooking. Highly recommended. © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Introduction	p. 8
Chapter 1 The Foundations of Cooking	p. 12
Knife Skills	p. 14
Celery and Green Apple Salad with Toasted Almonds and Shaved Parmigiano-Reggiano	p. 16
Boning a Chicken	p. 20
Herb-Stuffed Chicken Breasts with White Wine Reduction Sauce	p. 22
Searing	p. 23
Seared Scallops with Melted Leeks and Balsamic Drizzle	p. 24
Braising and Roasting	p. 26-27
Vinegar-Braised Chicken Legs	p. 29
Pressure Cooker-Braised Pork Shoulder with Mushroom and Pearl Onion Cream	p. 30
Poaching and Steaming	p. 32
Grilling with Hardwood	p. 32
Spring Vegetable and Herb Soup	p. 33
Pomegranate Marinated Leg of Lamb with Fresh Pomegranate Sauce	p. 34
Salt-Roasted Red Snapper	p. 36
Provençal Roast Chicken	p. 38
Frisée Salad with Poached Eggs and Lardons	p. 39
Grilled Dry-Aged Rib-Eye Steaks	p. 40
Chicken Stock	p. 41
Using Up the Bits and Pieces	p. 41
Chicken Liver Pâté	p. 42
4 Seasons Pavlova	p. 44
Pavlova Shell	p. 46
Classic Summer Berry Pavlova	p. 47
Pavlova with Ginger-Roasted Rhubarb	p. 48
Elvis Pavlova	p. 49
Autumn Grape Pavlova	p. 50
Chapter 2 Flavors from the Field	p. 52
Tomato Water	p. 54
Tomato Water Marys with Celery Ice Cubes	p. 56
Chilled Summer Seafood-Tomato Soup	p. 58
Greenspacho	p. 60
Grilled Red Shishito Peppers	p. 60
Soft Lettuce Salad with Nasturtiums	p. 62
Roasted Hakurei Turnips	p. 64
Carrot Purée	p. 64
Salt-Roasted Golden Beets with Sunflower Sprouts and Pickled Shallots	p. 66
Coal-Charred Eggplant Spread with Herb Oil	p. 67
Smoke-Grilled Swiss Chard with Cherry Tomatoes and Pickled Raisins	p. 68
Wine-Braised Fennel Bulbs	p. 70
Eggplant Brownie Cake	p. 72
Carrot-Rum Raisin Ice Cream	p. 74
Radicchio Vermouth	p. 75
4 Seasons of Savory Tarte Tatins	p. 76
Hakurei Turnip and Baby Beet Tarte Tatin	p. 78
Cherry Tomato-Garlic Scape Tarte Tatin	p. 80
Fennel Tarte Tatin	p. 82
Roasted Whole Carrot Tarte Tatin	p. 84
Chapter 3 The Fifth Season, a Menu	p. 86
Garden Crudités in Olive Dirt	p. 88
Rhubarb Chutney	p. 89
Lamb and Peas Three Ways	p. 90
Sour Cherry Sorbet	p. 91
Chapter 4 Homesteading Our Way	p. 92
Smoked Fermented Harissa	p. 94
Hot-Smoked Oysters with Harissa Butter	p. 96
Nasturtium Capers	p. 98
Pickled Watermelon Rind	p. 100
Preserved Lemon	p. 102
Candied Orange Zest	p. 102
Fennel Stalk Mostarda	p. 103
Shelley's Whole Tomatoes in Juice	p. 105
Ian's All-Purpose Tomato Purée	p. 105
Fresh Whole Milk Ricotta	p. 106
Fresh Goat's Milk Cheese	p. 108
Juniper Gravlax	p. 109
Celery-Brined Bacon	p. 110
Bacon and Leek Flatbread	p. 111
Basic Pork Sausage	p. 114
Basic Bread Dough	p. 116
Chapter 5 The Mediterranean Table, a Menu	p. 120
Charred Octopus Salad with Giant White Beans and Celery	p. 122
Hand-Rolled Couscous	p. 124
Braised Lamb and Vegetable Stew with Hand-Rolled Couscous	p. 126
Pistachio Baklava	p. 130
Orange Sorbet	p. 132
Chapter 6 Italian Lessons	p. 134
Bagna Cauda	p. 136
Parmesan Risotto	p. 137
Cheese-Stuffed Arancini with Simple Tomato Sauce	p. 138
Pizza Dough	p. 140
Cheddar and Caramelized Onion Pizza	p. 141
Potato Pizza with Herbs	p. 142
Potato Gnocchi with Ramp Butter Sauce	p. 144
Classic Zabaglione	p. 146
4 Seasons of Pasta	p. 148
Whole Egg Pasta	p. 150
Egg Yolk and Herbed Ricotta Ravioli with Lardons and Wilted Kale	p. 151
Square Spaghetti with Cherry Tomatoes, Ground Cherries, Corn, and Chanterelles	p. 154
Square Spaghetti with Crab and Uni Butter	p. 156
Tagliatelle with Roasted Vegetable Sauce	p. 157
4 Seosons of Panna Cotta	p. 158
Vanilla Panna Cotta with Rhubarb Syrup	p. 160
Lemon Verbena Panna Cotta with Summer Fruit	p. 162
Maple Panna Cotta with Apple Cider Syrup	p. 164
Honey Panna Cotta with Candied Orange Zest	p. 165
Chapter 7 Fall Favorites, a Menu	p. 166
Delicata-Celery Salad	p. 168
Handmade Tagliatelle with Preserved Lemon and Spinach	p. 170
Venison Loin with Concord Grape Sauce	p. 172
Smash-Fried Potatoes with Sweet Onion Vinaigrette	p. 174
Fall Ricotta Tart with Roasted Figs and Candied Lemon Zest	p. 176
Chapter 8 Classic (For a Reason) French	p. 180
Steak Tartare	p. 182
Fermented Potato Chips	p. 184
Braised Rabbit with Mustard Sauce	p. 185
Lobster Bisque	p. 186
Duck Confit	p. 188
Quatre Épices	p. 189
Beurre Blanc Sauce	p. 190
Lemon Chiffon Mousse	p. 192
Tuiles	p. 194
Caramel Ice Cream	p. 196
4 Seosons of Veal Stock	p. 198
Classic Veal Stock	p. 200
Double Consommé	p. 202
Seared Duck Breasts with Sour Cherry Sauce	p. 204
Beef Culotte with Red Wine Reduction Sauce	p. 207
Beef Carpaccio with Veal Glaçe-Infused Mayonnaise and Mushrooms	p. 208
Chapter 9 Modern Mexican, a Menu	p. 210
Hibiscus Margaritas	p. 212
Goat Cheese Sopes with Poblano Chile and Onion Strips	p. 214
Asparagus with Asparagus Mole and Smoky Coffee Mayonnaise	p. 216
Sautéed Duck Breasts with Smoky Pasilla de Oaxaca-Tomatillo Sauce	p. 218
Roasted Chayote	p. 220
Burnt Orange Flan	p. 221
Chapter 10 Pies in July	p. 224
Classic American Pie Crust	p. 228
All-Butter Pie Crust	p. 230
Wineberry Mascarpone Cream Pie	p. 232
Plum Lattice Pie	p. 234
Olive Oil Crust	p. 236
Cherry Tomato Pie	p. 237
Classic Puff Pastry	p. 238
Hot Water Pie Crust	p. 239
Rough Puff Pastry	p. 240
Savory Eggplant and Lamb Pie	p. 241
Zucchini-Cheddar Pie	p. 242
Venison-Bacon Pie	p. 243
Croissant Dough	p. 244
Cocoa-Beet Croissants	p. 246
Roasted Peach Croissant Pie	p. 250
Acknowledgments	p. 251
About the Authors	p. 252

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Reviews (1)

Library Journal Review

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