The Farm Cooking School: Techniques and Recipes That Celebrate The Seasons
(Adobe EPUB eBook, Kindle Book, OverDrive Read)
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!
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Ian Knauer. (2017). The Farm Cooking School: Techniques and Recipes That Celebrate The Seasons. Burgess Lea Press.
Chicago / Turabian - Author Date Citation (style guide)Ian Knauer. 2017. The Farm Cooking School: Techniques and Recipes That Celebrate The Seasons. Burgess Lea Press.
Chicago / Turabian - Humanities Citation (style guide)Ian Knauer, The Farm Cooking School: Techniques and Recipes That Celebrate The Seasons. Burgess Lea Press, 2017.
MLA Citation (style guide)Ian Knauer. The Farm Cooking School: Techniques and Recipes That Celebrate The Seasons. Burgess Lea Press, 2017.
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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!- reviews
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February 15, 2018
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 Journal, LLC Used with permission.
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- <DIV>When you visit <I>The Farm Cooking School</I> you’ll not only leave with a full stomach, but having learned something new.<BR /><BR /><I>The Farm Cooking School</I> is packed with many of the same lessons you’d learn in person at the school, taught through more than 100 delicious recipes.<BR /><BR /> 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...
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