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A recipe collection and how-to guide for preparing base ingredients that can be utilized to make straightforward, weeknight meals, although also teaching expertise like building and cooking over a fire, and preserving meat and generate, written by a sustainable meals expert and founder of Belcampo Meat Co.Anya Fernald’s approach to cooking is anything but timid rich sauces, meaty ragus, completely charred vegetables. And her execution is unfussy, with the singular aim of making delicious, exuberantly flavored, unpretentious meals with the best ingredients. Inspired by the humble traditions of cucina povera, the frugal cooking of Italian peasants, Anya brings a forgotten pragmatism to residence cooking producing use of seasonal bounty by canning and preserving fruits and vegetables, salt curing fish, simmering flavorful broths with leftover bones, and transforming difficult cuts of meat into supple stews and sauces with extended cooking. These building blocks grow to be 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. We all want to be better, more intuitive, much more relaxed cooks—not just for the occasional dinner party, but every single day. Punctuated by essays on the author’s strategy to entertaining, cooking with cast-iron, and a primer on purchasing and cooking steak, Home Cooked is an antidote to the chef and restaurant books that leave you no roadmap for tonight’s dinner. With Home Cooked, Anya provides you the confidence, and the recipes, to love cooking once more.
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