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Paperback Chefs on the Farm: Recipes and Inspiration from the Quillisascut Farm School of the Domestic Arts Book

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ISBN: 1594850801

ISBN13: 9781594850806

Chefs on the Farm: Recipes and Inspiration from the Quillisascut Farm School of the Domestic Arts

Name: Wonderful!
Item: Chow Down (Melanie Travis Mysteries (Hardcover))
Rating: 5
Author: Thriftbooks.com User

By Laurien Berenson

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Book Overview

* The perfect "treat" for foodies, organic gardeners, cookbook addicts, and sustainable practitioners alike * Sustainability is an accelerating trend in the food world With the rising interest in organic and locally grown food, there is also an increasing interest in connecting the farm to the table. Chefs on the Farm describes the seasonal workings of Quillisascut Goat Cheese Farm, a small, family-run business in northeastern Washington state. There, owners Lora Lea and Rick Misterly started a "Farm School for the Domestic Arts" where every summer, professional chefs, culinary students, food writers, and others live and work on the farm. Cooking only with ingredients they find on the farm, students learn to be connected to the food they work with. Learn more about the Quillisascut Goat Cheese Farm at Quillisascut.com. This description may be from another edition of this product.

Format:Paperback

Language:English

ISBN:1594850801

ISBN13:9781594850806

Release Date:August 2008

Publisher:Skipstone Press

Length:205 Pages

Weight:2.25 lbs.

Dimensions:0.6" x 8.5" x 9.7"

Related Subjects

Dog Sleuths Fiction Literature & Fiction Mystery Mystery, Thriller & Suspense Women Sleuths

Customer Reviews

5 customer ratings | 5 reviews

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Rated 5 stars
A Book for All Seasons

By Thriftbooks.com User, January 1, 2009

CHEFS ON THE FARM chronicles a year at Quillisascut Farm School of the Domestic Arts in Eastern Washington. An "allegory" for any farm this book is for anyone interested in "real" food. Coincidentally I read this book around the same period as I read Michael Pollan's REAL FOOD. One would guess that Michael would approve of CHEFS ON THE FARM. From winter planning through spring renewal and planting, the abundance of summer,...

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Rated 5 stars
A fuller and simplier life

By Thriftbooks.com User, December 21, 2008

Chefs on The Farm takes us from winter, dreaming of projects to come, with a larder filled for use of the farm's bounty, recipes to use and share, and the warmth of the author's friendship. Reading this beautifully and very well produced book, you feel like you are already a member of The Farm and as the year rolls along in this book filled with wonderful pictures and ideas and love for the eearth, you are also mentally rearranging...

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Rated 5 stars
My kind of book!

By Thriftbooks.com User, November 29, 2008

"Chefs on the Farm" is part cookbook, part treatise on eating locally. It focuses on Quillisascut Farm, a small, family-run business in northeastern Washington state. Richly illustrated with numerous color photographs, the book is organized by the seasons -- winter, spring, summer, fall. For each season there are several recipes featuring local foods available at that time of year along with discussion of life on the farm...

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Rated 5 stars
Food for the soul

By Thriftbooks.com User, November 14, 2008

As winter closes in upon us, now is a wonderful time to stop and reflect; to heed the relentless pace of our lives, and perhaps stop, and take time to contemplate where we are. Chefs on the Farm, is a wonderful catalyst for such action. It is a book of many facets. On one hand an earthy recipe book, of vibrant and hearty natural dishes that can sustain or enlighten us, depending on the season, and on the other hand it's...

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Rated 5 stars
take me to the farm! an educational journey from field to table.

By Thriftbooks.com User, September 30, 2008

I love the connections of the seasons to earth and from field to table in this book. The recipe's by Karen Jurgensen and the photography throughout the book make this a fabulous read but more importantly a great recipe book to have in the kitchen. Whether you are yearning to be on the farm or wanting to have a deeper understanding of the labors that go into real food before it arrives in your kitchen, this is one of those...

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