CANAL HOUSE COOKING, VOLUME NAd 4, FARM MARKETS a GARDENS is a collection of some of our favorite summer recipes, the ones we cook for ourselves, our friends, and our families. Theyall make you want to run straight to the kitchen or out to the grill and start cooking. We are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare and completely doable for the novice and experienced cook alike. In the summer, we forsake the convenience of the supermarket to live in the season by shopping at farmersa markets and roadside tables, and gathering the very freshest vegetables from our own gardens. The way we cook couldnat be simpleraslicing big, juicy tomatoes for lunch, preserving tomatoes for later; grilling vine-wrapped whole fish or a peppercorn-rubbed beef tenderloin for dinner; roasting chickens then slathering them with fresh herb butter; cooking corn into succotash; and turning ripe summer fruit into jams, jellies, and cobblers. Canal House Cooking, Volume NAd 4, Farm Markets a Gardens, is the fourth book of our award-winning series of seasonal recipes. We publish three volumes a year: Summer, Fall a Holiday, and Winter a Spring, each filled with delicious recipes for you from us. Cook all year long with Canal House Cooking! 67 delicious triple-tested recipes This is a fixed-format ebook, which preserves the design and layout of the original print book.serves 1 A simple herb omelet accompanied by a leafy green salad or plate of sliced summer tomatoes epitomizes the kind of light lunch or late-night supper we often make for ourselves. Our midsummer gardens are full, so ita#39;s easy to run out anbsp;...
|Title||:||Canal House Cooking, Volume N° 4|
|Author||:||Christopher Hirsheimer, Melissa Hamilton|
|Publisher||:||Open Road Media - 2011-07-19|