Canal House Cooking Volume N° 2 / Canal House Cooking (ePub)
Fall & Holiday
(Sprache: Englisch)
Autumn recipes from Sourdough-Sage Stuffing to Grand Marnier Soufflé: "Well suited to the home cook who revels in the simple pleasures of the table" (Saveur).
CANAL HOUSE COOKING, VOLUME N° 2, FALL & HOLIDAY is filled with recipes that will make you...
CANAL HOUSE COOKING, VOLUME N° 2, FALL & HOLIDAY is filled with recipes that will make you...
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Autumn recipes from Sourdough-Sage Stuffing to Grand Marnier Soufflé: "Well suited to the home cook who revels in the simple pleasures of the table" (Saveur).
CANAL HOUSE COOKING, VOLUME N° 2, FALL & HOLIDAY is filled with recipes that will make you want to run into the kitchen and start cooking. It is a collection of our favorite fall and holiday recipes. 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. Foods of the holidays are classics, tied to tradition and memory. We cook our grandmothers', aunts', and mothers' recipes to bring them to life and invite the people we miss to the table again. For us, it wouldn't be a holiday without Neenie's Sourdough-Sage Stuffing, or Jim's Roast Capon, or Peggy's Grand Marnier Soufflé. But no matter what your menu, the most important thing is to join together for a meal and share the intimacy of the table.
Canal House Cooking, Volume N° 2, Fall & Holiday is the second book of our award-winning series of seasonal recipes. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year long with Canal House Cooking!
72 delicious triple-tested recipes
CANAL HOUSE COOKING, VOLUME N° 2, FALL & HOLIDAY is filled with recipes that will make you want to run into the kitchen and start cooking. It is a collection of our favorite fall and holiday recipes. 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. Foods of the holidays are classics, tied to tradition and memory. We cook our grandmothers', aunts', and mothers' recipes to bring them to life and invite the people we miss to the table again. For us, it wouldn't be a holiday without Neenie's Sourdough-Sage Stuffing, or Jim's Roast Capon, or Peggy's Grand Marnier Soufflé. But no matter what your menu, the most important thing is to join together for a meal and share the intimacy of the table.
Canal House Cooking, Volume N° 2, Fall & Holiday is the second book of our award-winning series of seasonal recipes. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year long with Canal House Cooking!
72 delicious triple-tested recipes
Autoren-Porträt von Christopher Hirsheimer, Melissa Hamilton
Christopher Hirsheimer served as food and design editor for Metropolitan Home magazine, and was one of the founders of Saveur magazine, where she was executive editor. She is a writer and a photographer.
Bibliographische Angaben
- Autoren: Christopher Hirsheimer , Melissa Hamilton
- 2011, 128 Seiten, Englisch
- Verlag: Canal House
- ISBN-10: 1453241000
- ISBN-13: 9781453241004
- Erscheinungsdatum: 19.07.2011
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: ePub
- Größe: 19 MB
- Ohne Kopierschutz
Sprache:
Englisch
Pressezitat
“Canal House Cooking, now in its second of three issues per year, is a serialized cookbook, one that comprises unpretentious but inspiring recipes, photographs, stories, and quotations that are wellsuited to the home cook who revels in the simple pleasures of the table, not to mention a good read by the fire.” — The Editors, Saveur
“Usually when I see “charming” and “self-published” in the same sentence, I run quickly in the opposite direction. But Canal House Cooking, a charming new self-published cookbook by Christopher Hirsheimer and Melissa Hamilton, has me running to the kitchen instead.” —John Willoughby, Gourmet
“Full of practical advice and handsome photography, this is just the kind of well-designed serial cookbook that an enthusiastic cook—seasoned or new—will treasure.”—Ed Behr, The Art of Eating
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