Nothing evokes comfort, warmth, and mouthwatering hospitality like the dishes prepared by people who actually grow the food. From Susan Herrmann Loomis, author of French Farmhouse Cookbook, Italian Farmhouse Cookbook, and The Great American Seafood Cookbook, Farmhouse Cookbook is the result of a 20,000-mile trek across rural America in search of the soul of the family farm.
Passionate in her quest to taste the freshest corn, understand the basics of cattle ranching, and find out just how an artichoke grows, Herrmann Loomis contacted legions of farmers who generously shared their time, their knowledge, their homes, and their recipes.
Although Farmhouse Cookbook includes the best pot roast, meat loaf, and stew you’re ever likely to encounter, it goes well beyond the expected meat-and-potatoes fare. Here is Chew Chang’s Chicken and Mustard Green Soup, Lentil Salad with Smoked Turkey and Tarragon, Pork Loin with Coriander and Garlic Crust, a Basque Fourteen-Hour Leg of Lamb, Lemony Herbed Chicken Wings, Nate Pennell’s Mulligan Stew with Blueberry Dumplings, Amish Corn Pudding, and Mary Navarette’s Garlicky Enchiladas.
With profiles of farms and farmers, tips, lore, and an almonds-to-zucchini lexicon, Farmhouse Cookbook is as irresistible as the ring of the dinner bell over the fields.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything