Product Description

With the rising interest in organic and locally grown food, there is also an increasing interest in connecting the farm to the table. Chefs on the Farm describes the seasonal workings of Quillisascut Goat Cheese Farm, a small, family-run business in northeastern Washington state. There, owners Lora Lea and Rick Misterly started a "Farm School for the Domestic Arts" where every summer, professional chefs, culinary students, food writers, and others live and work on the farm. Cooking only with ingredients they find on the farm, students learn to be connected to the food they work with.

Product Details

• Amazon Sales Rank: #527377 in Books
• Published on: 2008-10-31
• Original language: English
• Number of items: 1
• Binding: Paperback
• 205 pages

Features

• ISBN13: 9781594850806
• BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Review
"A generously illustrated look at the `seasonal workings' of Lora Lea and Rick Misterly's Quillisascut Farm in Rice, Stevens County." --Seattle Times

"This book is a must for chefs, farmers, cooks and food-lovers everywhere." --Slow Food Northern Ohio Blog

Review
"Aspiring chefs and curious foodies should pick up Chefs on the Farm."

Review
"Filled with great recipes, photographs, and helpful farming tips, this book is a wonderful peek inside an area farm that not only produces some of our best local cheese, but will help dig up the roots of the farmer in all of us."

Customer Reviews

My kind of book!
"Chefs on the Farm" is part cookbook, part treatise on eating locally. It focuses on Quillisascut Farm, a small, family-run business in northeastern Washington state. Richly illustrated with numerous color photographs, the book is organized by the seasons -- winter, spring, summer, fall. For each season there are several recipes featuring local foods available at that time of year along with discussion of life on the farm during that season and other aspects of the connection between farm and table. The book also includes profiles of farmers and chefs who participate in the local foods movement.

In line with the focus on eating locally and more sustainably, several of the recipes highlight less commonly know vegetables, such as heirloom varieties of beans and potatoes, and cuts of meat. One that particularly caught my eye was a recipe for oxtail and parsnip lasagna, but there are also recipes for more traditional fare such as apricot preserves. A couple of the recipes made me want to rush into the kitchen to cook, specifically coffee toffee bread pudding with cajeta sauce (a caramel sauce made with goat's milk) and cardamom-apple stuffed French toast with cider syrup.

Overall, I found "Chefs on the Farm" to be an inspirational and enjoyable window into the local food movement. Though not really a how-to book for a newcomer to eating more sustainably, the book does include a few helpful tips for book for finding local food.

Food for the soul
As winter closes in upon us, now is a wonderful time to stop and reflect; to heed the relentless pace of our lives, and perhaps stop, and take time to contemplate where we are.

Chefs on the Farm, is a wonderful catalyst for such action. It is a book of many facets. On one hand an earthy recipe book, of vibrant and hearty natural dishes that can sustain or enlighten us, depending on the season, and on the other hand it's also a guide to life; a promotion of all things good, that are slow, earthy and sustainable; an appreciation of how we can benefit from working with nature to extract the best from our land and our communities.

It provides a blueprint of how we can all reinteract with our surroundings and extract the best seasonal meals and produce from what nature has to offer us; perhaps also stirring and encouraging the farmer within us all.

In these pressing times, it is a wonderful tonic. Worthy of ruminating upon with a glass of wine as a hearty meal of local fare cooks slowly in the oven....

take me to the farm! an educational journey from field to table.
I love the connections of the seasons to earth and from field to table in this book. The recipe's by Karen Jurgensen and the photography throughout the book make this a fabulous read but more importantly a great recipe book to have in the kitchen. Whether you are yearning to be on the farm or wanting to have a deeper understanding of the labors that go into real food before it arrives in your kitchen, this is one of those recipe books that you'll want to share with friends.

The forward by Tom Douglas is a testimony to the farmer that resides in each of us.