Anya Fernald

Making the most of what’s in season, locally grown, and supports the farming economy just makes good sense. Sustainable use of food resources when they are used fresh or are preserved by time-tested traditions tweaked by modern methods is a win-win situation for the consumer, the economy, and the environment. With “Home Cooked”, author and food visionary Anya Fernald, along with food writer Jessica Battilana, provides the inspiration to take a second look at how we eat and manage our food. Due to the strictures and pressures of today’s lifestyle, many of us have long since gravitated away from growing our own food, seeking out the freshest ingredients, cooking ahead, “putting up” food, and turning scraps and leftovers into little bits of recipe revivers. “Home Cooked” is down-to-earth, informative, and provides much food for thought. Both the text and the photography are unfussy—warm in content and tone, with the rich, deep colors of sunrise and sunset inviting to turn the pages and try the many delicious dishes. The influences of the author’s time abroad blended with her life in California give her own special spin to the food she produces and the meals she creates. You are cordially invited to try: “Bright & Fresh Tomato Soup”; “Blistered Green Beans”; “Cornmeal Spoonbread”; “Trotter Beans”; “Tallow Fries”; “Asado Potatoes”; “Blood Orange Salad”; “Chicken Braised in Vinegar & Aromatics”; “The Greatest Pork Spareribs”; “Wine-Braised Brisket”; “Roast Beef with Horseradish-Walnut Sauce”; “Honey Nougat”; “Buttermilk Panna Cotta”; “Jam Tartlets”; “Buttermilk Pie”; “Walnut Tart”; and “Savory-Sweet Ricotta Cheesecake”. Many of the recipes are Italian-themed with Italian titles, so looking at the photo and reading the recipe ingredients will make them easier to understand. Anya Fernald is the co-founder and CEO of the Belcampo Meat Co, the world’s largest sustainable meat company, with more than 20,000 acres of farmland in California and seven butcher shops and restaurants in the San Francisco and Los Angeles areas. Anya lived in Italy for many years working with Slow Food, and upon returning to the United States, launched Slow Food Nation and the Eat Real festival. Anya has been a regular judge on the Food Network’s Iron Chef since 2009, and also serves as the founding board chair of the Food Craft Institute. She lives in Oakland, California. Jessica Battilana is a food writer whose work has appeared in Martha Stewart Living, the New York Times, the Wall Street Journal, Gastronomica, Saveur, Sunset, and the Best Food Writing Anthology 2008. She is the coauthor of three cookbooks: Vietnamese Home Cooking with Charles Phan, Tartine Book 3 with Chad Robertson, and Sausage Making with Ryan Farr. She is also the author of Short Stack Editions Volume 10: Corn. She lives in San Francisco, California.

Book Copy Gratis Ten Speed Press via Blogging for Books… (mehr)