The Farm Cooking School

Techniques and Recipes That Celebrate The Seasons

Nonfiction, Food & Drink, Entertaining, Holiday, Vegetables & Salads, International, USA
Cover of the book The Farm Cooking School by Ian Knauer, Shelley Wiseman, Ambrosino, Burgess Lea Press
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Author: Ian Knauer, Shelley Wiseman, Ambrosino ISBN: 9780760360828
Publisher: Burgess Lea Press Publication: December 5, 2017
Imprint: Language: English
Author: Ian Knauer, Shelley Wiseman, Ambrosino
ISBN: 9780760360828
Publisher: Burgess Lea Press
Publication: December 5, 2017
Imprint:
Language: English

When you visit The Farm Cooking School you’ll not only leave with a full stomach, but having learned something new.

The Farm Cooking School is packed with many of the same lessons you’d learn in person at the school, taught through more than 100 delicious recipes.

You’ll learn how to make the flakiest pie crust for peerless summer pies, use fresh farm eggs for sweet, airy pavlova, and highlight what’s growing now with scratch-made pizzas and pastas. Smoking, salt-roasting, pickling, and preserving are all part of the fun. Yet it’s the way Ian and Shelley employ these techniques that make their classes, and this book, so much fun. Brine nasturtium buds for creative "capers", or try the hot-smoked oysters with a dollop of harissa butter and you’ll agree!
 
The Farm Cooking School is a cookbook for anyone who wants to learn to cook in tune with nature. Celebrate the seasons as you grow comfortable with the practiced techniques of our forebears. Join us at the school!

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

When you visit The Farm Cooking School you’ll not only leave with a full stomach, but having learned something new.

The Farm Cooking School is packed with many of the same lessons you’d learn in person at the school, taught through more than 100 delicious recipes.

You’ll learn how to make the flakiest pie crust for peerless summer pies, use fresh farm eggs for sweet, airy pavlova, and highlight what’s growing now with scratch-made pizzas and pastas. Smoking, salt-roasting, pickling, and preserving are all part of the fun. Yet it’s the way Ian and Shelley employ these techniques that make their classes, and this book, so much fun. Brine nasturtium buds for creative "capers", or try the hot-smoked oysters with a dollop of harissa butter and you’ll agree!
 
The Farm Cooking School is a cookbook for anyone who wants to learn to cook in tune with nature. Celebrate the seasons as you grow comfortable with the practiced techniques of our forebears. Join us at the school!

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