Five Marys Ranch Raised Cookbook
Homegrown Recipes from Our Family to Yours
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- ¥2,400
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- ¥2,400
発行者による作品情報
75 family-friendly recipes and stunning photography—straight from a California ranch!
“A beautiful, candid, heartfelt window into the life, kitchen, and home of [a] wildly successful rancher and businesswoman.” —Erin Benzakein, New York Times–bestselling author
Explore home and family on the ranch with Mary Heffernan—rancher, entrepreneur, restaurateur, wife and mother. Together with her husband, Brian, they own Five Marys Farms and are raising their four daughters—all named Mary—while pasture-raising cattle, pigs, and heritage lambs. Their work ethic is as strong as their commitment to family, and Mary believes in nourishing meals shared together—in their cozy cabin in winter and around the outdoor camp kitchen in summer.
In these 75 satisfying, homespun recipes you’ll find something for every meal and mood, including Mary’s favorite beef, pork, and lamb dishes, as well as the secret to her famous sidecars! Some of the stand-outs include:
• Homemade English Muffins
• Loaded Carne Asada Nachos
• Wood-Fired Porterhouse Steak with Mushroom- Shallot Sauce
• Chili-Rubbed Pork Chops with Charred-Corn Salsa
• Grilled Lamb Sliders with Tomato Chutney and Havarti
• Crispy Brussels Sprout Salad with Citrus-Maple Vinaigrette
• Cast-Iron Hasselback Potatoes
• Mary’s Lemon-Bourbon Sidecars
• Sweet Drop Biscuits with Grilled Peaches and Cream
Evocative photos capture the breathtaking beauty of the ranch, the carefree joy of the girls with their horses, the majestic Great Pyrenees who roam the land, and so much more. Get ready to fall in love with ranch life, hearty recipes, and the Five Marys.
PUBLISHERS WEEKLY
In this delightful debut, Heffernan, a Northern California rancher and owner of Five Mary's Burgerhouse restaurant, celebrates cowboy cuisine with a twist. Offering a "glimpse into our free-range life of dirt and sunshine and animals and community," the meat-focused cookbook showcases dishes from the ranch's humanely raised livestock (black Angus beef, Berkshire pigs, Navajo-Churro sheep), and chapters feature breakfasts, mains, sides, cocktails, and desserts. Breakfast burritos or strawberry-lemon jam buttermilk biscuits make for bold starters, and stunning photos of the landscape and dishes accompany such hearty, straightforward fare as western-style cowboy chili; barbecue smoked spare ribs; a cast-iron tamale pie; braised lamb steaks in red wine sauce; and porterhouse steak with a mushroom shallot sauce. Sides include deviled eggs with bacon and jalepe os, and shaved steak carpaccio with pickled onions, pine nuts, and arugula. Among the cocktail highlights are lemon-bourbon sidecars, while on offer for dessert are a rhubarb cheesecake and bourbon-soaked butterscotch brioche bread pudding. Heffernan's accessible volume on ranch living and cooking transports and inspires.
