Farm, Fork, Food: A Chef Celebrates Home Grown Produce

Author: Eric Skokan
Homepage 9780857832399

Stock information

General Fields

  • : $50.00(NZD)
  • : 9780857832399
  • : Kyle Books
  • : Kyle Books
  • :
  • :
  • : September 2014
  • : 255mm X 205mm X 11mm
  • : United Kingdom
  • : 49.99
  • : October 2014
  • :
  • :
  • : books

Special Fields

  • :
  • :
  • : Eric Skokan
  • :
  • : Hardback
  • :
  • :
  • :
  • : 641.5
  • :
  • :
  • : 240
  • :
  • : colour photography throughout
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  • :
  • :
Barcode 9780857832399
9780857832399

Local Description

In Farm Fork Food, Eric Skokan shows what good food is all about -quality, seasonal produce, showcased in creative, original dishes that allow the flavours to shine. The recipes in this book therefore take fresh, natural ingredients and present them in mouthwatering combinations: Winter Radishes with Goat's Cheese, Nori and Smoked Salt; Pork with Grilled Plums, Leeks and Farro. There is something for every occasion: simple, rustic dining in winter (Lamb Merguez with Almond Tarator), salads that celebrate the first chervil and lamb's lettuce to shoot in Spring and the best Summer berries, plus recipes for Autumn that will have you out foraging for mushrooms, juniper and wild plums. The result is sensational food - perfect for family suppers and special entertaining, and with Eric's tips for how to save seeds, store your roots and stock up your larder with garlic oil and homemade vinegars, you can live a little of the rural idyll in your own home kitchen.

Description

In Farm Fork Food, Eric Skokan shows what good food is all about -quality, seasonal produce, showcased in creative, original dishes that allow the flavours to shine. The recipes in this book therefore take fresh, natural ingredients and present them in mouthwatering combinations: Winter Radishes with Goat's Cheese, Nori and Smoked Salt; Pork with Grilled Plums, Leeks and Farro. There is something for every occasion: simple, rustic dining in winter (Lamb Merguez with Almond Tarator), salads that celebrate the first chervil and lamb's lettuce to shoot in Spring and the best Summer berries, plus recipes for Autumn that will have you out foraging for mushrooms, juniper and wild plums. The result is sensational food - perfect for family suppers and special entertaining, and with Eric's tips for how to save seeds, store your roots and stock up your larder with garlic oil and homemade vinegars, you can live a little of the rural idyll in your own home kitchen.

Author description

Erik Skokan is the award-winning chef/owner of Black Cat Bistro and Bramble & Hare in Boulder, Colorado. He and his wife own a 130-acre organic farm in nearby Longmont, where they live with nearly 400 animals and their 4 children. Visit him online at http://brambleandhare.com/blog.