Cooking Fresh Fall 2016
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.