Field & Feast: Sublime Food from a Brave New Farm

Dean Carlson

Burgess Lea Press, Feb 9, 2016 - Cooking - 272 pages

Field & Feast presents 100 inspired recipes from the rustic barn restaurant of Wyebrook Farm, featuring beef, pork, lamb, goat and chicken raised in the fields and woodlands of this working farm.

Distinctive modern recipes include:

-Spring Radishes with Bacon Butter 
-Super-Crust Spatchcocked Chicken 
-Goat in Hay 
-Argentine Whole Roast Lamb Sandwiches 
-Butter Lettuce Salad with Ash-Cooked Eggs 
-Cracklin' Studded Pullman Loaf 
-Salt-Crust Baked Pork Belly with Hickory Nut Romesco 
-Beef Cheek and French Onion Soup 
-Spring Pickle with Bitter Green Salad

About the author

Ian Knauer is the author of The Farm: Rustic Recipes for a Year of Incredible Food, and host of The Farm cooking show on PBS television. He honed his cooking skills in the world-renowned test kitchens of Gourmet magazine for almost a decade before returning to his family’s farm in Pennsylvania. After a year of searching for the perfect location, he founded The Farm Cooking School as a space where cooks of all levels can come together to learn and enjoy great food and community. 
 

Bibliographic information

• Title: Field & Feast: Sublime Food from a Brave New Farm
• Author: Dean Carlson
• Contributors: Ian Knauer, Andrew Wood
• Publisher: Burgess Lea Press, 2016
• ISBN: 1941868096, 9781941868096
• Length: 272 pages
• Subjects: Cooking / Individual Chefs & Restaurants