The Arrows Cookbook: Cooking and Gardening from Maine's Most Beautiful Farmhouse Restaurant

The Arrows Cookbook: Cooking and Gardening from Maine's Most Beautiful Farmhouse Restaurant

Clark Frasier

half how-to-garden primer, The Arrows Cookbook combines greater than a hundred and fifty scrumptious recipes with time-tested options for becoming herbs, greens, and suitable for eating plants in a publication that reconnects us to the land and the seasons.

Cooking meals from the yard backyard or farmers' marketplace -- or perhaps utilizing herbs grown in pots in a sunny window -- is going past a keenness for freshness. On an elemental point, the method reawakens the cook dinner to a cycle of nature that our ancestors understood intuitively yet that, for many folks, has been misplaced within the glossy global.

while cooks Clark Frasier and Mark Gaier left northern California to open their dream eating place in southern Maine, they'd no goal of turning into culinary pioneers. yet in 1988 in Ogunquit, Maine, discovering adequate clean greens and herbs to energy a worldly eating place was once certainly a problem.

So, like any can-do americans, they did whatever. A ragged box of witchgrass at the back of the eating place was once become a backyard the place they discovered to coax a nine-month turning out to be season out of the cold earth. They outfitted raised beds, stored seeds, researched heirlooms, consulted specialists, and began seedlings.

this day, that acre of Maine yields 270 kinds of greens, herbs, end result, and fit for human consumption vegetation that offer ninety percentage of the produce served at Arrows. Born of significant necessity, the backyard is the soul of this vacation spot eating place.

In The Arrows Cookbook, Frasier and Gaier let us know how they do it, charting the undying trip from seed to supper. Recipes have a good time every one season -- Asparagus with Mizuna and Blood Orange French dressing and English Pea Soup in spring; Grilled Antipasto Platter and Rib-Eye Steak with Herbs and Caramelized Onions on a summer season night; Napa Cabbage and Apple Cole Slaw and Roast red meat Loin with Rosemary and Garlic for fall; and Escarole and White Bean Soup and iciness vegetables with red Grapefruit and crimson Onion for the cold, brief days of wintry weather. in addition they provide new takes on such New England classics as Boiled Dinner, Our option to Steaming Lobster -- Southeast Asian type, in addition to an excellent Thanksgiving banquet whole with Roast Turkey with Gravy.

The publication is filled with transparent recommendation and directions that would make you elegantly self-sufficient in either kitchen and backyard: tips to smoke a trout, protect herbs, use raised beds to increase the growing to be season, make your individual prosciutto, commence seeds interior, roast salmon on a plank, maximize backyard area, freeze berries, pick out safe to eat flora, develop heirloom tomatoes, pickle sizzling peppers, locate neighborhood farmers and fisherman for clean meats and seafood, and more.

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