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The Farmhouse Chef: Recipes and Stories from My Carolina Farm - Hardcover | Diverse Reads

The Farmhouse Chef: Recipes and Stories from My Carolina Farm

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Jamie DeMent opens a bright kitchen window onto the newest kind of North Carolina farming life. On fifty-five acres of beautiful Piedmont farmland in Hillsborough, North Carolina, DeMent and her family raise sustainably nurtured and sought-after heirloom varieties of produce and livestock. Every day on Coon Rock Farm, DeMent cooks robust, flavorful, satisfying meals for family, crew, and farm interns—and now you are invited to share the bounty. The Farmhouse Chef offers 150 recipes for every occasion, from down home to downright elegant, inspired by the farm's yield through the four seasons.

From fall's Sage- and Sausage-Stuffed Acorn Squash to Pear and Bacon Salad, to summer's Sugarcane Barbecue Chicken and Watermelon Mojitos, DeMent's cooking style highlights no-nonsense approaches using great ingredients combined with easy preparations for supercharged flavor. Accompanying the recipes are DeMent's deliciously observant stories illuminating what life is really like on a working farm. A native North Carolinian committed to the development of sustainable farming in her state, DeMent will inspire those of us who may not have a lot of time to cook, let alone farm, but who care about seasonal, healthfully grown food.

ISBN-13: 9781469635064

Media Type: Hardcover

Publisher: The University of North Carolina Press

Publication Date: 09-05-2017

Pages: 288

Product Dimensions: 8.00(w) x 9.25(h) x 1.00(d)

Jamie DeMent farms and cooks on Coon Rock Farm in Hillsborough, North Carolina. A well-known cooking teacher, she also owns, with her partner, Richard Holcomb, Piedmont Restaurant in Durham, North Carolina, and Bella Bean Organics.

What People are Saying About This

From the Publisher

The Farmhouse Chef combines good food with a good measure of storytelling. Through her recipes Jamie DeMent illuminates a year in the life of a farm family. A cookbook people will use—often." --Bill Smith, chef at Crook's Corner and author of Seasoned in the South