The Arrows Cookbook: Cooking and Gardening from Maine's Most Beautiful Farmhouse Restaurant
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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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
RETURN TO MAINE
English Pea Soup with Condiments
Fiddlehead Ferns with Brown Butter and Bundnerfleisch
FirstoftheSeason Lettuce Salad with Herb Vinaigrette and Goat Cheese Toasts
Sauteed Dover Sole with Peas Tarragon and Button Mushrooms
Grilled Quail with Rhubarb Compote
Cantaloupe Sorbet with Butter Cookies
Roasted Eggplant and Lentil Soup with Sage Butter
Napa Cabbage and Apple Cole Slaw
Roast Pork Loin with Rosemary and Garlic
Gratin of Ramps and Morels
Asparagus and Dry Jack Cheese Custard
Creamy Goat Cheese Toasts
Rhubarb Gelato with Mexican Wedding Cakes
Fennel Salad with Prosciutto
Roasted Pepper Custard with Corn Garlic and Herb Ragout
How to Make a Real Garden Salad
Arrows Trio of Summer Salads
SweetandSour Fennel Salad
Maine Sweet Clams with Risotto andArugula
SauteedHalibut with Thai Red Curry
Grilled RibEye Steak with Herbs and Caramelized Onions
Spicy Cilantro and Basil Sauce
Roasted Pepper Pes to
Yam and Leek Gratin
Braised Lamb Shanks
Honey and Lavender Roasted Shallots 25 8
SauternesBraisedApples with Currants
Black Walnut Bread
Zucchini Bread with Lemon Verbena Curd
Peppermint Creme Brulee
Oysters with Spicy Jtcama Salad
New Zealand Cockles with Chinese Dark Wine and Ham Sauce
Radicchio Chiffonade Salad with Creamy Blue Cheese Vinaigrette
FireRoasted Onion and Rosemary Sauce
Celery Root Pancakes
Chocolate Pound Cake with Frozen Berries
Steamed Pumpkin Puddings with Vanilla Creme Anglaise
350 degrees F Arrows arugula asparagus basil beets bell pepper boil cabbage cake cheese chile cilantro cook cool creme fraiche cup olive oil cup sugar dish dough eggplant extra-virgin olive oil fillets flavor flour fresh Freshly ground black garden garlic greens grill ground black pepper grow herbs ice water kitchen Kosher salt Kosher salt Freshly large bowl leaves leeks lemongrass lettuce lobster Maine meat medium bowl medium heat minutes mixture onion ounces parsley peeled plastic wrap plates Preheat the oven prosciutto pumpkin radicchio ramekins Remove roast room temperature rosemary salad salt and pepper salt Freshly ground sauce scallions seeds Serve at once shallots sorbet soup soy sauce spring sprinkle stirring summer tablespoons tablespoons finely chopped tablespoons olive oil tarragon taste teaspoon teaspoon freshly ground teaspoon kosher salt thinly sliced thyme tomatoes toss Transfer unsalted butter V2 cup V2 teaspoon vegetables vinaigrette warm whisk zucchini