Available:*
Library | Call Number | Status |
|---|---|---|
Searching... Hardwood Creek Library (Forest Lake) | 641.5975 DEM | Searching... Unknown |
Searching... Park Grove Library (Cottage Grove) | 641.5975 DEM | Searching... Unknown |
Searching... R.H. Stafford Library (Woodbury) | 641.5975 DEM | Searching... Unknown |
Searching... Stillwater Public Library | 641.5975 DEM | Searching... Unknown |
Searching... Valley Library (Lakeland) | 641.5975 DEM | Searching... Unknown |
Searching... Wildwood Library (Mahtomedi) | 641.5975 DEM | Searching... Unknown |
Bound With These Titles
On Order
Summary
Summary
Jamie DeMent opens a bright kitchen window onto the newest kind of North Carolina farming life. On fifty-five acres of beautiful Piedmont farmland in Hillsborough, North Carolina, DeMent and her family raise sustainably nurtured and sought-after heirloom varieties of produce and livestock. Every day on Coon Rock Farm, DeMent cooks robust, flavorful, satisfying meals for family, crew, and farm interns--and now you are invited to share the bounty. The Farmhouse Chef offers 150 recipes for every occasion, from down home to downright elegant, inspired by the farm's yield through the four seasons.
From fall's Sage- and Sausage-Stuffed Acorn Squash to Pear and Bacon Salad, to summer's Sugarcane Barbecue Chicken and Watermelon Mojitos, DeMent's cooking style highlights no-nonsense approaches using great ingredients combined with easy preparations for supercharged flavor. Accompanying the recipes are DeMent's deliciously observant stories illuminating what life is really like on a working farm. A native North Carolinian committed to the development of sustainable farming in her state, DeMent will inspire those of us who may not have a lot of time to cook, let alone farm, but who care about seasonal, healthfully grown food.
Author Notes
Jamie DeMent farms and cooks on Coon Rock Farm in Hillsborough, North Carolina. A well-known cooking teacher, she also owns, with her partner, Richard Holcomb, Piedmont Restaurant in Durham, North Carolina, and two companies, Bella Bean Organics and Heirloom Provisions.
Reviews (2)
Booklist Review
Farm to table is the theme for The Farmhouse Chef but not just any farm. DeMent lives and works on a North Carolina farm that raises sustainably nurtured and heirloom varieties of produce and livestock. Spending every day in the kitchen on Coon Rock Farm, DeMent creates fulfilling and satisfying meals that readers everywhere can now share. With 150 recipes inspired by the four seasons, The Farmhouse Chef will provide delicious eating all year round. Starting with summer, dive into a tomato and fresh-herb pie while sipping a cantaloupe margarita. Move into fall with a sage-and sausage-stuffed acorn squash served alongside pear and bacon salad. Warm up in winter with hearty beef and mushroom soup, with a nightcap of hot buttered rum. Finally, rejuvenate in spring with an arugula-strawberry salad and green-garlic soup, topped off with a strawberry-cream tart and strawberry gin rickey. DeMent's recipes have that unique southern flare but with the freshness of homegrown ingredients. She shows home cooks they don't have to live on a farm to be a farmhouse chef.--Wathen, LynnDee Copyright 2017 Booklist
Library Journal Review
DeMent and her family operate Coon Rock Farm (coonrockfarm.com), a North Carolina farmland committed to sustainably raised produce and livestock. Here, DeMent brings together 150 foods from her life on the farm, including grilled rib eye with soy ginger marinade, sage-rubbed pork chops, creamy kale spinach dip, and warm rice pudding with cane syrup caramel. Acknowledging that many people care about eating well but don't have much time to cook, she emphasizes uncomplicated preparations and basic foods that can be canned or frozen. It's slightly cumbersome to locate a particular course or recipe category within this book's seasonal sections; however, a leisurely browse will reveal enough enticing fare to draw readers toward the kitchen. VERDICT A tempting selection of seasonal foods that won't take an entire weekend to cook. Recommended for readers who love grilled meats and fresh vegetable salads. © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
