Cooking fresh

Cooking Fresh Fall 2016

September 08, 2016
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After reading Michael Pollan’s The Omnivore’s Dilemma, Dean Carlson had an epiphany and left his 15-year career on Wall Street to begin farming. He purchased 320-acre 18th-century Wyebrook Farm in Pennsylvania and transformed it into a model of sustainability. Field & Feast transports readers to Wyebrook’s rustic barn restaurant through 100 inspired recipes that run the gamut from Sausage 101 to Blueberry-Dulce de Leche Gratins, and Argentine Whole Roast Lamb to Butter Lettuce Salad with Ash-Cooked Eggs. Publisher Burgess Lea Press has pledged to donate 100 percent of its after-tax profits from Field & Feast to Stone Barns Center for Food & Agriculture.

Garlic Confit Sformato

Rosemary Apple Hand Tarts

Goat in Hay

Chunky Potatoes

Garlic Confit

Article from Edible Aspen at
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