Field & feast : sublime food from a brave new farm
|Format:||Print Book 2016|
|Availability:||Unavailable 0 of 1 copy|
Field & Feast presents 100 inspired recipes from the rustic barn restaurant of Wyebrook Farm, featuring beef, pork, lamb, goat and chicken raised in the fields and woodlands of this working farm.
Distinctive modern recipes include:
-Spring Radishes with Bacon Butter
-Super-Crust Spatchcocked Chicken
-Goat in Hay
-Argentine Whole Roast Lamb Sandwiches
-Butter Lettuce Salad with Ash-Cooked Eggs
-Cracklin' Studded Pullman Loaf
-Salt-Crust Baked Pork Belly with Hickory Nut Romesco
-Beef Cheek and French Onion Soup
-Spring Pickle with Bitter Green Salad
ContentsPork: the other red meat
Beef: pasture perfect flavor
A farm feast menu for spring
Lamb & goat: the new old tastes
Chicken: healthier, tastier birds
A New Year's Eve farm menu
Foundation recipes: breads, preserves, stocks and more.
Published ReviewsPublisher's Weekly Review: "
Local foods -- United States.
Farms, Small -- United States.
Cooking (Lamb and mutton)
Cooking (Goat meat)
|Publisher|| New Hope, Pennsylvania :Burgess Lea Press,2016
Wood, Andrew (Chef), author.
255 pages : color illustrations ; 26 cm