Home Cooked: Essential Recipes for a New Way to Cook [A Cookbook] by Anya Fernal

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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.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.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.We all want to be better, more intuitive, more relaxed cooks-not just for the occasional dinner party, but every day. Punctuated by essays on the author's approach to entertaining, cooking with cast-iron, and a primer on buying 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 gives you theconfidence, and the recipes, to love cooking again.-Saveur,Best of 2016

FORMATHardcover LANGUAGEEnglish CONDITIONBrand New Notes

A recipe collection and how-to guide for preparing base ingredients that can be used to make simple, weeknight meals.

Author Biography

Anya Fernaldis the co-founder and CEO of the Belcampo Meat Co, the world's largest sustainable meat company, with more than 20,000 acres of farmland in California and seven butcher shops and restaurants in the San Francisco and Los Angeles areas. Anya lived in Italy for many years working with Slow Food, and upon returning to the United States, launched Slow Food Nation and the Eat Real festival. Anya has been a regular judge on the Food Network's Iron Chef since 2009, and also serves as the founding board chair of the Food Craft Institute. She lives in Oakland, California.Jessica Battilana is a food writer whose work has appeared in Martha Stewart Living, the New York Times, the Wall Street Journal, Gastronomica, Saveur, Sunset, and the Best Food Writing Anthology 2008. She is the coauthor of three cookbooks- Vietnamese Home Cooking with Charles Phan, Tartine Book 3 with Chad Robertson, and Sausage Making with Ryan Farr. She is also the authorof Short Stack Editions Volume 10- Corn. She lives in San Francisco, California.

Table of Contents

My kitchen: an introductionBuilding blocksSnacks, starters, and cocktailsPasta, ragu, risotto and eggsVegetablesFish and meatDessserts

Review

"If there is one book you buy this year, let it be Home Cooked. It will rejuvenate your passion for cooking. This book is a simple reminder of the excitement and poetic deliciousness of handmade food, both emotionally and physically. Anya Fernald inspires me to remember that the most memorable food comes from the home kitchen, not a restaurant."— MARIO BATALI, chef, restaurateur, and author"For years I've looked on with admiration as Anya Fernald has made big things happen in the food world, mostly from behind the scenes. Now in Home Cooked Anya takes center stage to share how she makes delicious and convivial things happen in her own kitchen. It's a wonderful debut, full of solid practical advice, straightforward but unusual and boldly flavored dishes, and vivid glimpses of a singular life."—HAROLD MCGEE, author of On Food & Cooking and Keys to Good Cooking"Anya Fernald is a gifted home cook, instinctual and confident. Her recipes are never overcomplicated; they show that great cook's knack for adding just the right ingredient or using just the right technique to transform what might seem simple into something very special."— RUSS PARSONS, Los Angeles Times food columnist and author of How to Read a French Fry"Somewhere between a night in a county jail in Greece, a stint at a farm in Tunisia, and a job as a cheese maker in Sicily, Anya Fernald's dream began to take shape. Now, with Home Cooked, we can read, see, and eat her dream. And as lovely as the photographs are, this is not just a book to thumb through. This is a book to cook from. My copy is already stained. One of the best cookbooks of the year."— NANCY SILVERTON, author of The Mozza Cookbook and co-owner of the Mozza Restaurant group"Fernald, inspired by Italian farm cooking, has stocked her cookbook with hearty, inexpensive, and utterly unfussy meals." – Entertainment Weekly"Anya Fernald, the founder of Belcampo Meat Co. in California, makes the most of her pantry and what's in season with Home Cooked, bringing pragmatism into the kitchen with unfussy recipes for both weeknight meals and dinner parties." – TastingTable". . . easily achieves its delicate balancing act of providing approachable, but thoughtful recipes that aren't dumbed down for home cooks. And, thankfully, its recipes do not require a vigorous search for esoteric ingredients— it's all Slow Food-approved good meat and fish, and produce that one can easily find at the farmer's market." – Eater "It's a glorious, slow read — fitting for a pretty book divided into sections labeled, "Welcome," "Take a Seat" and "Stay a While" — and Fernald surprises not only with an emphasis on vegetables but also with lovely detours into pasta-making and cocktails. The new way of cooking in the book's title is thus also a profoundly old way: over time, with friends, allowing the ingredients at hand to dictate both dish and dinner."– Los Angeles Times"Home Cooked . . . is one of those cookbooks you could use all summer long and never get bored. The recipes are full of bright, refreshing flavors. They are not simplified restaurant recipes, but ones that are easily made in any kitchen."– Super Chef

Promotional

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.

Review Quote

"If there is one book you buy this year, let it be Home Cooked. It will rejuvenate

Promotional "Headline"

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.

Excerpt from Book

My kitchen: an introduction Today, having your child choose a career in farming has become almost prestigious, as America''s interest in food has reached new heights. But I assure you that back in 1993, when I graduated high school, no one in Palo Alto, California, was dreaming their daughter would grow up to run a meat company. My parents had been charmed by my entrepreneurial spunk when I started a cookie business as a teen and were happy that I was able to cook for them from a fairly young age, but when I announced my plans they were worried about what exactly I would end up doing . My parents are academics and school is pretty important to them. I went to college mostly to make them happy, but even then I knew my career was going to have a culinary bent. I got a fellowship straight out of college that provided me with the funds to spend a year working in cheese dairies in very rural parts of southern Europe and northern Africa. To get around on the cheap, I bought a folding bicycle and figured out how to use the train system. My budget for the whole year of travel was $25,000: $20,000 from the fellowship and a $5,000 check my grandfather gave me as my college graduation present. The fellowship was for recent college graduates to "expand their horizons" in a field where there was no linear path to further their expertise, and artisan cheese making certainly checked that box. Most days I woke at the crack of dawn and cycled down some bumpy road to visit a dairy, trying to get there when the milk was still warm. I visited the United Kingdom, Switzerland, France, Greece, Tunisia, and Italy, stopping in at farms and dairies all along the way. I learned a lot about self-reliance in that year, even spent a night in a county jail in Greece (long story), but above all I learned to eat. Every time I visited a dairy and spent a few hours hanging around the aging room with one of these rural masters, they would invariably invite me to join them for the main meal of the day, lunch. We would eat for a few hours and talk further, and I would see a meal unfold in traditional fashion: bread set right on the table, salt pinched out of a bowl (and it was different than the salt I was used to), butter spread thickly, and eggs or a big piece of fresh cheese drenched in oil as a main course. When I think back, a lot of the food I cook today came directly from what I learned from watching farmers eat simple food in their own homes. For example, I saw an animal being killed for the first time--a pig, in a courtyard, with a knife--and learned to make blood sausage and chicharr

Details ISBN1607748401 Author Jessica Battilana Short Title HOME COOKED Pages 304 Language English ISBN-10 1607748401 ISBN-13 9781607748403 Media Book Format Hardcover Residence US DEWEY 641.5 Year 2016 Imprint Ten Speed Press Country of Publication United States Place of Publication Berkeley UK Release Date 2016-04-05 Illustrations 100 PHOTOS Publication Date 2016-04-05 AU Release Date 2016-04-05 NZ Release Date 2016-04-05 US Release Date 2016-04-05 Subtitle Essential Recipes for a New Way to Cook [A Cookbook] Narrator Tom Judd Translator Brian Boyd Birth 1974 Affiliation Associate Professor of Psychiatry, Bipolar Clinic and Reseach Program, Massachusetts General Hospital Position Associate Professor of Psychiatry Qualifications Ph.D. Publisher Random House USA Inc Audience General We've got this

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