Ebook The Farm: Rustic Recipes for a Year of Incredible Food, by Ian Knauer
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The Farm: Rustic Recipes for a Year of Incredible Food, by Ian Knauer
Ebook The Farm: Rustic Recipes for a Year of Incredible Food, by Ian Knauer
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Amazon.com Review
Sample Recipe from The Farm: Spicy Cilantro Chicken Wings Serves 4 to 6 Everyone loves chicken wings, that fiery and buttery all-American snack that pairs perfectly with lots and lots of beer. I love adding unexpected flavors to familiar foods, and these wings are a perfect example of why it’s fun to think outside the bottle of Frank’s hot sauce. The chile, lime, garlic, cilantro, and Worcestershire provide a savory-acidic base for the sauce and add many new and wonderful layers of flavor, while the butter coats the wings with a luscious richness. 1/3 cup chopped cilantro stems 1-1/2 teaspoons finely grated lime zest 3 tablespoons lime juice 2 tablespoons Worcestershire sauce 1 hot green chile, such as habanero, serrano, or Thai, chopped 1 large garlic clove, chopped 1-3/4 teaspoons kosher salt 1/2 teaspoon black pepper 1/2 stick unsalted butter, melted 3 pounds chicken wings About 4 cups vegetable oil for frying Cilantro leaves Puree the cilantro stems, lime zest, juice, Worcestershire, chile, garlic, 3/4 teaspoon of the salt, and the pepper in a blender until smooth. With the motor running, add the butter, blending until it is incorporated. Transfer the sauce to a large bowl. Pat the wings dry, then halve them at the joint and season them with the remaining 1 teaspoon salt. Heat 1 inch of oil in a pot or deep heavy skillet to 400°F. Fry the wings in 2 or 3 batches, turning occasionally, until they are golden and cooked through, about 8 minutes per batch (return the oil to 400°F between batches). As they are cooked, transfer the wings to the bowl with the sauce, tossing them to coat, or serve the sauce on the side for dipping. With tongs or a slotted spoon, transfer the wings to a serving plate and sprinkle with the cilantro leaves. Serve the wings with the remaining sauce on the side.
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From the Inside Flap
When Ian Knauer was a cook in the Gourmet test kitchen, he quickly became known for recipes so stupendously good that they turned the heads of the country’s top food editors—effortless combinations that made the best of seasonal produce or treats from the Pennsylvania farm that has been in his family since the eighteenth century.In The Farm, Knauer brings his creations to your kitchen. From Cold-Spring-Night Asparagus Soup to Brick Chicken with Corn and Basil Salad, the 150 recipes in this book will help you make the most of your market, garden, or CSA. They are fresh, modern spins on American classics, with ingredients anyone can obtain. Each one is simple, distinctive, and satisfying, getting the best food to the table in the least amount of time. They are both homey and sophisticated.You’ll find recipes that incorporate all parts of the vegetable, like Pasta with Radishes and Blue Cheese, which incorporates the radish leaves as well as the root, and spritely Swiss Chard Salad. You’ll learn how to make great food from simple ingredients you have on hand, like Potato Nachos. You’ll discover recipes for less-familiar produce from your market or your backyard, such as Chicken with Garlic Scape Pesto and Dandelion Green Salad with Hot Bacon Dressing.Many of these recipes have been in Knauer’s family for generations, like Pennsylvania Dutch-Style Green Beans or Cloud Biscuits. You won’t want to miss his expertly tweaked renditions of his mother and grandmother’s desserts: Strawberry Cream Cheese Pie, Blueberry Belle Crunch, and Mary’s Lemon Sponge Pie.Whether you want to learn how to roast a pig, make your own hot sauce, or brew hard cider, The Farm brings artisanal cooking home, even as Knauer’s vivid stories trace a year in the seasons of the farm.
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Product details
Hardcover: 256 pages
Publisher: Rux Martin/Houghton Mifflin Harcourt; 1 edition (April 17, 2012)
Language: English
ISBN-10: 0547516916
ISBN-13: 978-0547516912
Product Dimensions:
7.9 x 0.9 x 10 inches
Shipping Weight: 2.2 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
77 customer reviews
Amazon Best Sellers Rank:
#98,975 in Books (See Top 100 in Books)
I originally bought this for my daughter in law. But I'm keeping it and I've ordered another for her! Great stories and great recipe's. I really like his PBS show so that's why I bought his cookbook. If you're wondering what to do with your garden produce or farmer's market finds, this is a great reference.
Really like the format of this cookbook and the simple, rustic, hearty recipes included. The author has a deep commitment to local, organic, non-GMO foods and knows what he's talking about. This is a beautiful book filled with fairly easy, wholesome, healthy recipes for the home cook who is looking for some new ideas for seasonal ingredients/recipes.
This is a perfect example of a heritage-based farm-to-table cookbook written in a style to let you into the author's experience. Unlike many similar cookbooks, this is not a starry-eyed urbanite "finding" rural life. It is an urbanite who spent summers on his grandparents' farm finding value in continuing the tradition if only on a weekend basis. This results in recipes from his grandparents and great-grandparents being included in the book. Having grown up on a farm, I can the vouch that the recipes based on "this is what is ready in the garden, how do I use it" is the core of farm cooking. He also has provided a realistic blend of quick dishes and elegant entertaining farm style. In ingredients, he includes the hunter-gatherer sensibility - ramps, venison, groundhog ... The final element that gives this book authenticity is the need to use ingredients that were planted by previous generations - black walnuts, apples, asparagus. (For me it was gooseberries, red currants and rhubarb.)To some extent, the recipe sensibility is rooted in the Pennsylvania Dutch tradition but it shows the spreading of other flavors throughout American cuisine e.g. chiles. Examples of recipes: "Radishes with Bacon Butter, "Chilled Corn Soup with Red Pepper Relish", "Purslane Salad", "Potato-Cheddar Pancakes with Perfect Fried Eggs", "Swiss Chard and Fresh Ricotta Pizza", "Grandmom's Bread", "Pasta with Garlic-Scape Pesto", "Wheat Beer Chicken", "Roast Pork Chili", "Creamed Watercress", "Homemade Ketchup", "Magic Peach Cobbler", "Hard Cider" . . . As you can see, the recipes are wide-ranging, presented in seasonal sequence and frequently in reference to a full menu. Each recipe is introduced by a bit of personal memories, details of the origins of the dish, etc. The result is a cookbook worth reading as well as using its recipes.
Simple but excellent recipes! Only a few ingredients in each recipe and basic techniques, which should encourage everyone to get back into their kitchen! Ian Knauer follows the farm-to-table concept 100%.
First, this is a good cook book, it's not comprehensive, but it has more recipes than a lot of coffee-table cook books. The Pennsylvania-Dutch green bean sauce was a hit with my family, the mac and cheese is a good and easy recipe, and the fried grits are great. There isn't a lot here that can't be found elsewhere (although if you google Amish green beans, you come across casserole dishes using canned beans that are nothing like Knauer's), but what is here is carefully laid out and the introductory sections are well written and enjoyable on their own.I would also like to point out that this book is very well formatted for kindle with hyperlinks that actually work and pictures that are properly sizededit:I've been using this book pretty regularly since I bought it now and am still impressed with most of the recipes, however one thing has begun to annoy me- this book is not well proof read. For example, the Strawberry Cream Cheese Pie first instructs you to mash half the strawberries as the base of the filling, In the last paragraph, the recipe tells you to halve the remaining strawberries and stir them into the filling. That's the last time strawberries are mentioned, so what about the final quarter? (I used the second half instead of halving and the recipe comes out great- I've made it a few times including subbing blue berries for blackberries, and it is easy and tastes good) Little things like that seem to keep popping up. I've made a few recipes, and most come out at least acceptable, most really good (the above mentioned pie and green beans, the mac and cheese, the fried grits, the corn salad listed with the brick oven chicken...) and I've only really had one disaster- the short ribs we're terrible (the meat was fall off the bone good, but the sauce was apricots and prunes floating in fat, after skimming, nothing was left), I might try them again, but I have other recipes that I like, so probably not. The main complaint seems to be the inclusion of game recipes, but he includes substitute meats (chicken for ground hog in the cacciatore), and the sauces are still good on other meats.
I ordered this book because I enjoyed Ian's show on TV. This book doesn't disappoint. The recipes are easy and delicious. It's back to simplicity. I also enjoyed the history of his farm and why he went back to his roots after being with Gourmet Magazine for 10 years.
I saw Ian Knauer on TV and was very interested in his style of cooking. I do not have a home garden but I do have a market nearby with organic vegetables. I have been able to follow his recipes easily with the store bought items. Don't feel you need a huge garden to benefit from this book. The history of Ian's family owned farm is a wonderful side story.
Excellent earthy recipes without fuss; full of good taste, healthy.
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