Home Cooked
Essential Recipes for a New Way to Cook [A Cookbook]
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- ¥710
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- ¥710
発行者による作品情報
A recipe collection and how-to guide for preparing base ingredients that can be used to make simple, weeknight meals, while also teaching skills like building and cooking over a fire, and preserving meat and produce, written by a sustainable food expert and founder of Belcampo Meat Co.
"Home Cooked is an antidote to the chef and restaurant books that leave you no roadmap for tonight’s dinner. With Home Cooked, Anya gives you the confidence, and the recipes, to love cooking again."—Saveur
Anya Fernald’s approach to cooking is anything but timid: rich sauces, meaty ragus, perfectly charred vegetables. And her execution is unfussy, with the singular goal of making delicious, exuberantly flavored, unpretentious food with the best ingredients. Inspired by the humble traditions of cucina povera, the frugal cooking of Italian peasants, Anya brings a forgotten pragmatism to home cooking, making use of seasonal bounty by canning and preserving fruits and vegetables, salt curing fish, simmering flavorful broths with leftover bones, and transforming tough cuts of meat into supple stews and sauces with long cooking.
These building blocks become the basis for a kitchen repertoire that is inspired, thrifty, environmentally sound, and most importantly, bursting with flavor. Recipes like Red Pepper and Walnut Crema, Green Tomato and Caper Salad, Chickpea Torte, Cracked Crab with Lemon-Chile Vinaigrette, Veal Meatballs, Anise-Seed Breakfast Cookies, and Ligurian Sangria will add dimension and excitement to both weeknight meals and parties.
PUBLISHERS WEEKLY
Sustainable slow-food notable Fernald, CEO of the Belcampo meat empire, shows how she carries out her global mission in her own kitchen. Over 100 recipes with "a distinctly old world sensibility and cadence" show cooks how to incorporate "hyperlocal base ingredients" into the family table. Fernald offers earthy, rustic fare typical of farmers in Italy, where cucina povera (tradition incorporating humble ingredients as the basis of something special) dominates. Living and cooking with small farmers, who are artisan food producers in their own right, inspires dishes such as sage and caramelized onion-filled chickpea torte, "Bird and Bunny Ragu" with a vinegar-spiked tomato sauce, and beef involtini with ham and provolone. Balancing out recipes for foundation sauces and broths are snacks, starters, cocktails, and desserts. Essays feature techniques for bringing out the best in ingredients, cooking in cast iron, tips for entertaining, and selecting and preparing the perfect steak. Fernald's approach advances the importance of celebration, traditional ways of food and farm, and viable food production techniques.
