Alana Chernila. (2015). The Homemade Kitchen: Recipes for Cooking with Pleasure. Clarkson Potter/Ten Speed.

Alana Chernila. 2015. The Homemade Kitchen: Recipes for Cooking With Pleasure. Clarkson Potter/Ten Speed.

Alana Chernila, The Homemade Kitchen: Recipes for Cooking With Pleasure. Clarkson Potter/Ten Speed, 2015.

Alana Chernila. The Homemade Kitchen: Recipes for Cooking With Pleasure. Clarkson Potter/Ten Speed, 2015.

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creators

1. • role: Author
   • fileAs: Chernila, Alana
   • bioText: ALANA CHERNILA writes, cooks, teaches cheese making, and blogs at EatingFromTheGroundUp.com. She lives with her husband and daughters in Western Massachusetts.
   • name: Alana Chernila

imprint

Clarkson Potter

publishDate

2015-10-06T00:00:00-04:00

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title

The Homemade Kitchen

fullDescription

This book is a map for how, day in and day out, food shapes my life for the better, in the kitchen and beyond it.
—from the Introduction
 
Start where you are. Feed yourself. Do your best, and then let go. Be helpful.  Slow down. Don’t be afraid of food.

Alana Chernila has these phrases taped to her fridge, and they are guiding principles helping her to stay present in her kitchen. They also provide the framework for her second book. In The Homemade Kitchen she exalts the beautiful imperfections of food made at home and extends the lessons of cooking through both the quotidian and extraordinary moments of the day. Alana sees cooking as an opportunity to live consciously, not just as a means to an end.
Written as much for the reader as the cook, The Homemade Kitchen covers a globe’s worth of flavors and includes new staples (what Alana is known for) such as chèvre, tofu, kefir, kimchi, preserved lemons, along with recipes and ideas for using them. Here, too, are dishes you’ll be inspired to try and that you will make again and again until they become your own family recipes, such as Broccoli Raab with Cheddar Polenta, a flavor-forward lunch for one; Roasted Red Pepper Corn Chowder, “late summer in a bowl”; Stuffed Winter Squash, rich with leeks, chorizo, apples, and grains; Braised Lamb Shanks that are tucked into the oven in the late afternoon and not touched again until dinner; Corn and Nectarine Salad showered with torn basil; perfect share-fare Sesame Noodles; Asparagus Carbonara, the easiest weeknight dinner ever; and sweet and savory treats such as Popovers, Cinnamon Swirl Bread, Summer Trifle made with homemade pound cake and whatever berries are ripest, and Rhubarb Snacking Cake.
In this follow-up to Alana’s wildly successful debut, The Homemade Pantry, she once again proves herself to be the truest and least judgmental friend a home cook could want.

reviews

1. • premium: False
   • source: Epicurious.com
   • content: "Alana Chernila takes a realistic approach to cooking with pleasure... The fact that the photography is stunning, the layout elegant, and the recipes themselves somehow modern and rustic at the same time doesn't hurt... THE TAKEAWAY: Hearty, flavorful, and occassionally healthy recipes in gorgeous packaging that will put some pleasure back in your kitchen."
2. • premium: False
   • source: This honest and beautifully told account of one family's way of life will inspire readers to forge an equally delicious path. (Oct.)
   • content: Publishers Weekly08/03/2015Paging through Chernila's comforting and satisfying book feels like having a cup of tea with a good friend. Equal parts narrative and recipes, her offering is as much a philosophy of life as it is a collection of dishes. She puts the reader at ease from the beginning with her brand of doable domesticity: "Homemade food is the opposite of perfection. It holds the stamp of its maker." Chapters are organized according to a collection of phrases she has taped to her fridge. "Be a Beginner" encourages readers to try anything once, even jam-making, with a versatile master recipe that adapts to any seasonal fruit. A chapter called "Use Your Scraps" proves the endless virtue of stale bread with recipes for stuffed tomatoes, panzanella, and broccoli rabe and sausage bread pudding. "Slow Down" emphasizes the importance of finding a pocket of time each day for yourself, with recipes for cold-brew concentrate and a rhubarb snacking cake. Although Chernila strives to eat local, sustainably sourced food when she can, in a chapter entitled "Do Your Best, and Then Let Go," she acknowledges how her family really eats: "Organicish. Locenough. Homemade when I can. Fresh. Good. Mine."
3. • premium: False
   • source: HUGH ACHESON, chef and author of The Broad Fork and A New Turn in the South
   • content: "Alana Chernila has crafted a truly contemporary guidebook to the food she loves, written from the refreshingly authentic perspective of a voracious learner. If any book will make you want to rearrange your schedule to get cooking from scratch again, The Homemade Kitchen is the one."
4. • premium: False
   • source: JENNY ROSENSTRACH, author of Dinner: The Playbook and Dinner: A Love Story
   • content: "Nobody does a better job at merging the romance and the realities of everyday cooking than Alana Chernila. To leaf through the gorgeous recipes in her book is to be reminded that preparing good, simple food for the people you love is what it's all about."
5. • premium: False
   • source: AMY THIELEN, author of The New Midwestern Table and host of Food Network's Heartland Table
   • content: "This is so much more than a cookbook full of unforgettable recipes (though it is that, too). Alana Chernila has written an intimate portrait of a cook in her kitchen, one who celebrates the surprise windfalls and the mundane, everyday moments with equal fervor. Irrepressible, flavor-seeking, and always curious, she makes the best case ever for daily home cooking: happiness!"
6. • premium: False
   • source: MOLLIE KATZEN, author of Moose
   • content: "There is a tender-hearted quality to everything about Alana, extending to her beautiful sense of what a cookbook should be. She nails it with this one--it is so compelling! As soon as you look at these pages, you'll want to dive into the recipes, and everything culinary will feel fresh and new. You'll also feel you have a wise and passionate new friend to guide you through."
7. • premium: True
   • source:
   • content:

     August 3, 2015
     Paging through Chernila’s comforting and satisfying book feels like having a cup of tea with a good friend. Equal parts narrative and recipes, her offering is as much a philosophy of life as it is a collection of dishes. She puts the reader at ease from the beginning with her brand of doable domesticity: “Homemade food is the opposite of perfection. It holds the stamp of its maker.” Chapters are organized according to a collection of phrases she has taped to her fridge. “Be a Beginner” encourages readers to try anything once, even jam-making, with a versatile master recipe that adapts to any seasonal fruit. A chapter called “Use Your Scraps” proves the endless virtue of stale bread with recipes for stuffed tomatoes, panzanella, and broccoli rabe and sausage bread pudding. “Slow Down” emphasizes the importance of finding a pocket of time each day for yourself, with recipes for cold-brew concentrate and a rhubarb snacking cake. Although Chernila strives to eat local, sustainably sourced food when she can, in a chapter entitled “Do Your Best, and Then Let Go,” she acknowledges how her family really eats: “Organicish. Locenough. Homemade when I can. Fresh. Good. Mine.” This honest and beautifully told account of one family’s way of life will inspire readers to forge an equally delicious path.

8. • premium: True
   • source:
   • content:

     Starred review from August 1, 2015
     

     Massachusetts-based writer Chernila (The Homemade Pantry) approaches home cooking with a can-do attitude, and under her tutelage, tasks such as baking bread, making tofu, culturing kefir, and rolling sushi become approachable and entertaining. Her latest includes a balance of recipes for seasonal pantry staples and meals, which readers can use to prepare minimally processed foods every day of the week. Even though they're simple, these dishes are special. Queen garlic with chevre and tomatoes, spicy pumpkin hot chocolate, platter salads, and easy coq au vin with buttermilk spaetzle are just a few of many recipes you'll reach for when you want to impress. VERDICT Never preachy or prescriptive, Chernila's most recent offering is sure to please anyone who loves unfussy, from-scratch cooking.

     Copyright 2015 Library Journal, LLC Used with permission.

popularity

70

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This book is a map for how, day in and day out, food shapes my life for the better, in the kitchen and beyond it.
—from the Introduction
 
Start where you are. Feed yourself. Do your best, and then let go. Be helpful.  Slow down. Don’t be afraid of food.

Alana Chernila has these phrases taped to her fridge, and they are guiding principles helping her to stay present in her kitchen. They also provide the framework for her second book. In The Homemade Kitchen she exalts the beautiful imperfections of food made at home and extends the lessons of cooking through both the quotidian and extraordinary moments of the day. Alana sees cooking as an opportunity to live consciously, not just as a means to an end.
Written as much for the reader as the cook, The Homemade Kitchen covers a globe’s worth of flavors and includes new staples (what Alana is known for) such as chèvre, tofu, kefir, kimchi, preserved...

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Recipes for Cooking with Pleasure

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   • description: Cooking / Methods / Canning & Preserving
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   • description: Cooking / Specific Ingredients / Natural Foods