Field & feast : sublime food from a brave new farm

by Carlson, Dean,

Format: Print Book 2016
Availability: Unavailable 0 of 1 copy
Unavailable (1)
Location Collection Status
CLP - Main Library Second Floor - Non-fiction IN TRANSIT
Location  CLP - Main Library
 
Collection  Second Floor - Non-fiction
 
Status  IN TRANSIT
 
 
Summary

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

Contents
Pork: 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 Reviews
Publisher's Weekly Review: "Carlson, a derivatives and bond trader, and his wife, Emelie, left everything behind in the wake of the 2009 financial crisis to purchase Wyebrook, a 320-acre farm in southeastern Pennsylvania that was in disrepair. The duo transformed the farm into a terrifically vibrant, vital enterprise with the help of a talented team. Over the course of the book's 250-plus pages, Carlson and his coauthors share recipes highlighting key ingredients to illustrate their versatility and encourage readers to use as much of the animal as possible. Once a pig is slaughtered, for example, it's used for simple fare like a smoked pork loin, a variety of sausages, and rigatoni with pork liver and ramp ragu. Heritage breeds of cows, goats, lamb, and chickens are also on the premises, showcased in dishes such as short rib ragu with candied orange and oil-cured olives, and goat rillettes with Pennsylvania chile sauce. The dishes run the gamut from simple (honey panna cotta) to epic, such as seven fires-style roast lamb, which calls for processing an entire lamb and building a frame using rebar to roast it. Though few readers will likely go to the effort of procuring fresh hay and a bone-in hind leg of goat for Goat in Hay, foodies who are passionate about farm-to-table cookbooks will be hard pressed to find a better example of the genre. (Feb.) © Copyright PWxyz, LLC. All rights reserved."
(c) Copyright PWxyz, LLC. All rights reserved
Additional Information
Subjects Sustainable agriculture -- Pennsylvania.
Cooking, American.
Local foods -- United States.
Farms, Small -- United States.
Cooking (Lamb and mutton)
Cooking (Goat meat)
Cooking (Beef)
Cooking (Pork)
Cookbooks.
Publisher New Hope, Pennsylvania :Burgess Lea Press,2016
Contributors Knauer, Ian, author.
Wood, Andrew (Chef), author.
Language English
Notes Includes index.
Description 255 pages : color illustrations ; 26 cm
ISBN 9781941868096
1941868096
Other Classic View