The Arrows Cookbook: Cooking and Gardening from Maine's Most Beautiful Farmhouse Restaurant (Google eBook)

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Simon and Schuster, Jun 15, 2010 - Cooking - 400 pages
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Part how-to-garden primer, The Arrows Cookbook combines more than 150 delicious recipes with time-tested techniques for growing herbs, vegetables, and edible flowers in a book that reconnects us to the land and the seasons.

Cooking food from the backyard garden or farmers' market -- or even using herbs grown in pots in a sunny window -- goes beyond a passion for freshness. On an elemental level, the process reawakens the cook to a cycle of nature that our ancestors understood intuitively but that, for most of us, has been lost in the modern world.

When chefs Clark Frasier and Mark Gaier left northern California to open their dream restaurant in southern Maine, they had no intention of becoming culinary pioneers. But in 1988 in Ogunquit, Maine, finding enough fresh vegetables and herbs to power a sophisticated restaurant was indeed a challenge.

So, like all can-do Americans, they did something. A ragged field of witchgrass behind the restaurant was turned into a garden where they learned to coax a nine-month growing season out of the chilly earth. They built raised beds, saved seeds, researched heirlooms, consulted experts, and started seedlings.

Today, that acre of Maine yields 270 varieties of vegetables, herbs, fruits, and edible flowers that provide 90 percent of the produce served at Arrows. Born of great necessity, the garden is the soul of this destination restaurant.

In The Arrows Cookbook, Frasier and Gaier tell us how they do it, charting the timeless journey from seed to supper. Recipes celebrate each season -- Asparagus with Mizuna and Blood Orange Vinaigrette and English Pea Soup in spring; Grilled Antipasto Platter and Rib-Eye Steak with Herbs and Caramelized Onions on a summer evening; Napa Cabbage and Apple Cole Slaw and Roast Pork Loin with Rosemary and Garlic for fall; and Escarole and White Bean Soup and Winter Greens with Pink Grapefruit and Red Onion for the chilly, short days of winter. They also offer new takes on such New England classics as Boiled Dinner, Our Way to Steaming Lobster -- Southeast Asian Style, as well as a glorious Thanksgiving feast complete with Roast Turkey with Gravy.

The book is full of clear advice and instructions that will make you elegantly self-sufficient in both kitchen and garden: how to smoke a trout, preserve herbs, use raised beds to extend the growing season, make your own prosciutto, start seeds indoors, roast salmon on a plank, maximize garden space, freeze berries, select edible flowers, grow heirloom tomatoes, pickle hot peppers, find local farmers and fisherman for fresh meats and seafood, and more.
  

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The Arrows cookbook: cooking and gardening from Maine's most beautiful farmhouse restaurant

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Frasier and Gaier met when they were both line cooks at San Francisco's acclaimed Stars restaurant, and their original intention was to open a place in California. The economics of real estate ... Read full review

Contents

RETURN TO MAINE
11
English Pea Soup with Condiments
21
Fiddlehead Ferns with Brown Butter and Bundnerfleisch
27
SALADS
35
FirstoftheSeason Lettuce Salad with Herb Vinaigrette and Goat Cheese Toasts
39
Sauteed Dover Sole with Peas Tarragon and Button Mushrooms
45
Grilled Quail with Rhubarb Compote
52
SAUCES
59
Cantaloupe Sorbet with Butter Cookies
196
LATE HARVEST
203
Roasted Eggplant and Lentil Soup with Sage Butter
210
Pumpkin Empanadas
216
SALADS
223
Napa Cabbage and Apple Cole Slaw
229
MAIN COURSES
235
Roast Pork Loin with Rosemary and Garlic
242

SIDE DISHES
65
Gratin of Ramps and Morels
72
Asparagus and Dry Jack Cheese Custard
76
Creamy Goat Cheese Toasts
82
DESSERTS
89
Rhubarb Gelato with Mexican Wedding Cakes
96
HIGH SEASON
103
Fennel Salad with Prosciutto
109
Roasted Pepper Custard with Corn Garlic and Herb Ragout
116
How to Make a Real Garden Salad
121
Arrows Trio of Summer Salads
127
SweetandSour Fennel Salad
134
Maine Sweet Clams with Risotto andArugula
141
SauteedHalibut with Thai Red Curry
148
Grilled RibEye Steak with Herbs and Caramelized Onions
154
Spicy Cilantro and Basil Sauce
160
Roasted Pepper Pes to
165
SIDE DISHES
171
Yam and Leek Gratin
177
DESSERTS
183
Blackberry Compote
190
Braised Lamb Shanks
246
Tomato Chutney
252
Honey and Lavender Roasted Shallots 25 8
258
SauternesBraisedApples with Currants
264
Black Walnut Bread
270
Zucchini Bread with Lemon Verbena Curd
276
Peppermint Creme Brulee
282
FAREWELL AGAIN
291
Oysters with Spicy Jtcama Salad
297
New Zealand Cockles with Chinese Dark Wine and Ham Sauce
304
Radicchio Chiffonade Salad with Creamy Blue Cheese Vinaigrette
311
MAIN COURSES
317
Roast Turkey
323
SAUCES
329
FireRoasted Onion and Rosemary Sauce
332
Celery Root Pancakes
338
Chocolate Pound Cake with Frozen Berries
345
Steamed Pumpkin Puddings with Vanilla Creme Anglaise
352
Acknowledgments
361
Copyright

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About the author (2010)

Clark Frasier grew up in Carmel, California. Before becoming a chef, he studied Chinese in Beijing and ran an import-export business in San Francisco. In 1988, he and Mark Gaier formed a business partnership and bought Arrows Restaurant in Ogunquit. Today they split their time between southern Maine and northern California.

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