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Home Cooked: Essential Recipes for a New Way to Cook
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Published:
Clarkson Potter/Ten Speed 2016
Status:
Available from OverDrive
Description
A recipe collection and how-to guide for preparing base ingredients that can be used to make simple, weeknight meals, while also teaching skills like building and cooking over a fire, and preserving meat and produce, written by a sustainable food expert and founder of Belcampo Meat Co.
Anya Fernald’s approach to cooking is anything but timid: rich sauces, meaty ragus, perfectly charred vegetables. And her execution is unfussy, with the singular goal of making delicious, exuberantly flavored, unpretentious food with the best ingredients. Inspired by the humble traditions of cucina povera, the frugal cooking of Italian peasants, Anya brings a forgotten pragmatism to home cooking, making use of seasonal bounty by canning and preserving fruits and vegetables, salt curing fish, simmering flavorful broths with leftover bones, and transforming tough cuts of meat into supple stews and sauces with long cooking. These building blocks become the basis for a kitchen repertoire that is inspired, thrifty, environmentally sound, and most importantly, bursting with flavor. Recipes like Red Pepper and Walnut Crema, Green Tomato and Caper Salad, Chickpea Torte, Cracked Crab with Lemon-Chile Vinaigrette, Veal Meatballs, Anise-Seed Breakfast Cookies, and Ligurian Sangria will add dimension and excitement to both weeknight meals and parties. 
We all want to be better, more intuitive, more relaxed cooks—not just for the occasional dinner party, but every day. Punctuated by essays on the author’s approach to entertaining, cooking with cast-iron, and a primer on buying and cooking steak, Home Cooked is an antidote to the chef and restaurant books that leave you no roadmap for tonight’s dinner. With Home Cooked, Anya gives you the confidence, and the recipes, to love cooking again. 
— Saveur, Best of 2016
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Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
04/05/2016
Language:
English
ISBN:
9781607748410
ASIN:
B010ZXQDGG
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Citations
APA Citation (style guide)

Anya Fernald. (2016). Home Cooked: Essential Recipes for a New Way to Cook. Clarkson Potter/Ten Speed.

Chicago / Turabian - Author Date Citation (style guide)

Anya Fernald. 2016. Home Cooked: Essential Recipes for a New Way to Cook. Clarkson Potter/Ten Speed.

Chicago / Turabian - Humanities Citation (style guide)

Anya Fernald, Home Cooked: Essential Recipes for a New Way to Cook. Clarkson Potter/Ten Speed, 2016.

MLA Citation (style guide)

Anya Fernald. Home Cooked: Essential Recipes for a New Way to Cook. Clarkson Potter/Ten Speed, 2016.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Date Added:
Jun 12, 2018 17:09:00
Date Updated:
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      • bioText: Anya Fernald is the co-founder and CEO of the Belcampo Meat Co, the world’s largest sustainable meat company, with more than 20,000 acres of farmland in California and seven butcher shops and restaurants in the San Francisco and Los Angeles areas. Anya lived in Italy for many years working with Slow Food, and upon returning to the United States, launched Slow Food Nation and the Eat Real festival. Anya has been a regular judge on the Food Network’s Iron Chef since 2009, and also serves as the founding board chair of the Food Craft Institute. She lives in Oakland, California.
        Jessica Battilana is a food writer whose work has appeared in Martha Stewart Living, the New York Times, the Wall Street Journal, Gastronomica, Saveur, Sunset, and the Best Food Writing Anthology 2008. She is the coauthor of three cookbooks: Vietnamese Home Cooking with Charles Phan, Tartine Book 3 with Chad Robertson, and Sausage Making with Ryan Farr. She is also the author of Short Stack Editions Volume 10: Corn. She lives in San Francisco, California.
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imprint
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publishDate
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title
Home Cooked
fullDescription
A recipe collection and how-to guide for preparing base ingredients that can be used to make simple, weeknight meals, while also teaching skills like building and cooking over a fire, and preserving meat and produce, written by a sustainable food expert and founder of Belcampo Meat Co.
Anya Fernald’s approach to cooking is anything but timid: rich sauces, meaty ragus, perfectly charred vegetables. And her execution is unfussy, with the singular goal of making delicious, exuberantly flavored, unpretentious food with the best ingredients. Inspired by the humble traditions of cucina povera, the frugal cooking of Italian peasants, Anya brings a forgotten pragmatism to home cooking, making use of seasonal bounty by canning and preserving fruits and vegetables, salt curing fish, simmering flavorful broths with leftover bones, and transforming tough cuts of meat into supple stews and sauces with long cooking. These building blocks become the basis for a kitchen repertoire that is inspired, thrifty, environmentally sound, and most importantly, bursting with flavor. Recipes like Red Pepper and Walnut Crema, Green Tomato and Caper Salad, Chickpea Torte, Cracked Crab with Lemon-Chile Vinaigrette, Veal Meatballs, Anise-Seed Breakfast Cookies, and Ligurian Sangria will add dimension and excitement to both weeknight meals and parties. 
We all want to be better, more intuitive, more relaxed cooks—not just for the occasional dinner party, but every day. Punctuated by essays on the author’s approach to entertaining, cooking with cast-iron, and a primer on buying and cooking steak, Home Cooked is an antidote to the chef and restaurant books that leave you no roadmap for tonight’s dinner. With Home Cooked, Anya gives you the confidence, and the recipes, to love cooking again. 
— Saveur, Best of 2016
reviews
      • premium: False
      • source: and Fernald surprises not only with an emphasis on vegetables but also with lovely detours into pasta-making and cocktails. The new way of cooking in the book's title is thus also a profoundly old way: over time, with friends, allowing the...
      • content: "It's a glorious, slow read -- fitting for a pretty book divided into sections labeled, "Welcome," "Take a Seat" and "Stay a While"
      • premium: True
      • source: Publisher's Weekly
      • content:

        March 21, 2016
        Sustainable slow-food notable Fernald, CEO of the Belcampo meat empire, shows how she carries out her global mission in her own kitchen. Over 100 recipes with “a distinctly old world sensibility and cadence” show cooks how to incorporate “hyperlocal base ingredients” into the family table. Fernald offers earthy, rustic fare typical of farmers in Italy, where cucina povera (tradition incorporating humble ingredients as the basis of something special) dominates. Living and cooking with small farmers, who are artisan food producers in their own right, inspires dishes such as sage and caramelized onion-filled chickpea torte, “Bird and Bunny Ragu” with a vinegar-spiked tomato sauce, and beef involtini with ham and provolone. Balancing out recipes for foundation sauces and broths are snacks, starters, cocktails, and desserts. Essays feature techniques for bringing out the best in ingredients, cooking in cast iron, tips for entertaining, and selecting and preparing the perfect steak. Fernald’s approach advances the importance of celebration, traditional ways of food and farm, and viable food production techniques.

      • premium: True
      • source: Library Journal
      • content:

        April 15, 2016

        Self-sufficient cooks and ardent carnivores can try their hand at homemade canned goods, broths, cheeses, pastas, sausages, and more using this soulful collection of rustic Italian foods. Sustainable food expert Fernald (coauthor, Strong Waters: A Simple Guide to Making Beer, Wine, Cider and Other Spirited Beverages at Home) and food writer Battilana share more than 100 dishes, including seared lamb heart, olive oil crackers, vermouth cocktails, beer-braised rabbit with shallots, and buttermilk panna cotta. Though some recipes may sound intimidating, the vast majority are simple to prepare, with chapters divided into starters, mains, and desserts. VERDICT For anyone who relishes the act of cooking, this cookbook will be the source of many happy hours in the kitchen. Highly recommended for readers who aspire to make most of their meals from scratch.

        Copyright 2016 Library Journal, LLC Used with permission.

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A recipe collection and how-to guide for preparing base ingredients that can be used to make simple, weeknight meals, while also teaching skills like building and cooking over a fire, and preserving meat and produce, written by a sustainable food expert and founder of Belcampo Meat Co.
Anya Fernald’s approach to cooking is anything but timid: rich sauces, meaty ragus, perfectly charred vegetables. And her execution is unfussy, with the singular goal of making delicious, exuberantly flavored, unpretentious food with the best ingredients. Inspired by the humble traditions of cucina povera, the frugal cooking of Italian peasants, Anya brings a forgotten pragmatism to home cooking, making use of seasonal bounty by canning and preserving fruits and vegetables, salt curing fish, simmering flavorful broths with leftover bones, and transforming tough cuts of meat into supple stews and sauces with long cooking. These building blocks become the basis for a kitchen...
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