The Beetlebung Farm Cookbook
A Year of Cooking on Martha's Vineyard
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5.0 • 1 Rating
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- $16.99
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- $16.99
Publisher Description
A year of fresh, simple, seasonal cooking from a rising-star chef running his grandfather's five-acre farm on Martha's Vineyard.
This is the heartfelt declaration of a new American way of food, celebrating a year of cooking and farming on the island of Martha's Vineyard.
Chris Fischer is a chef, farmer, and writer whose roots on the island run twelve generations deep. His cooking combines practical, rural ingenuity with skill acquired in the world's leading kitchens. The result is singular and exciting.
Beetlebung Farm, his grandparents' five-acre parcel in the town of Chilmark, is both Fischer's inspiration and the source for the fine raw materials he showcases. These recipes express the unique understanding of ingredients that comes from a life spent hauling in lobster pots, cultivating vegetables, tracking game in the woods, and butchering his own meat.
In this beautifully illustrated homage to the family and community that raised him, Fischer weaves seasonal menus through stories of growing up on the island, conjuring the smoke of oak-wood fires, the brine of Great Pond oysters, and the satisfaction of a well-earned meal. The Beetlebung Farm Cookbook is a clear and essential record of contemporary New England cuisine.
PUBLISHERS WEEKLY
Fischer, a recognized chef who hails from New York's Babbo and London's St. John Bread and Wine, owns and operates Beetlebung Farm on Martha's Vineyard. This delightful collection of simply cooked meals is a year-long culinary journal that celebrates the seasons of the farm and the abundance that it produces. His dishes are immensely appealing and will inspire longing for the summer harvest. Fischer offers something for every palate, from a mouthwatering free-form peach tart to a succulent bluefish in parchment. Potatoes crisped in olive oil and pear walnut cake round out "secret summer" offerings, while venison loin in cedar, pan-roasted pork belly with kale, and beet cake with fennel icing highlight a glorious array of late harvest recipes. "Deep freeze" brings its own bounty, such as scallop crudo with fennel fronds and toasted almonds, addictive crack rice, and kale gnocchi with kale ragu. Early spring's maple cr me fraiche ice cream is worth the price of the book alone. Mussels with parsley and garlic and slow-roasted lamb shanks with parsnips highlight some of the best land and sea have to offer. Fischer ends with summer, the high note of seasonal produce, with leek and asparagus soup; farro, cucumber, and herb salad; and summer minestrone. He also includes interesting sidebars on hunting squirrels, salting fish, and the joys of crostini, to name a few. This superb collection is a must-have for every cook interested in simple yet flavorful food that's guaranteed to please.
