Canal House Cooking Boxed Set - Volumes Nos. 1, 2, & 3: (Volume No. 1 Summer, Volume No. 2 Fall & Holiday, Volume No. 3 Winter & Spring) by Christopher Hirsheimer and Melissa Hamilton

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  • Potato salad "buttered" and lemoned

    • britt on June 17, 2011

      Good. Rich and bright with lemon flavor from the preserved lemon. Didn't use all the mayo and olive oil called for, and it was still very rich. Used german butterball potatoes, and they worked wonderfully - creamy textured while maintaining their shape.

  • Bread crumbs

    • britt on June 17, 2011

      This seems absurd to say, but these are the most delicious bread crumbs I've ever made. Fine-textured - I used a food processor - and crisp and rich with butter and olive oil.

  • Fried zucchini

    • Julia on June 15, 2011

      Easy and delish!

  • Marmalade

    • lmdjc on November 18, 2010

      Joe made

  • Mock Caesar

    • robinorig on November 17, 2010

      Love this recipe, have also adapted the recipe, using black garlic & preserved lemons, also sometimes add radicchio.

  • Chicken thighs with lemon

    • blintz on November 22, 2014

      Delicious and easy, especially if you have preserved lemons on hand. Online at:

  • Roasted rhubarb

    • robinorig on February 04, 2011

      I made this using white wine as suggested by Molly Wizenberg. Delicious!

  • Dried apricot tart

    • TrishaCP on May 03, 2012

      This dessert is a nice change of pace for late winter, early spring, before the spring fruits start showing up. Dried apricots are simmered in a white wine syrup until they are softened, and then are cooked with an almond cream base in a tart. (I needed more time to soften the apricots.) I made a few changes- I used a 9 inch tart pan rather than 12 inch- and started with a frozen tart shell (used my own recipe rather than the CH recipe), so I par-baked my tart crust for about 20 minutes and then baked the assembled tart for about 30 minutes.

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  • ISBN 10 1480404381
  • ISBN 13 9781480404380
  • Published Jan 01 2013
  • Format eBook
  • Page Count 384
  • Language English
  • Countries United States
  • Publisher Canal House
  • Imprint Canal House

Publishers Text

We are home cooks writing about home cooking for other home cooks. We cook seasonally because that’s what makes sense.

SUMMER is a collection of our favorite summer recipes, ones we cook for ourselves all through the long lazy months. In midsummer, we buy boxes of tomatoes to dress as minimally as we do in the heat. And in the height of the season, we preserve all that we can, so as to save a taste of summer. We make jarfuls of teriyaki sauce for slathering on chicken. We love to cook big paellas outdoors over a fire for a crowd of friends. We are crazy for ripe melons in late summer. And we churn tubs of ice cream for our families. If you cook your way through a few of our recipes, you’ll see that who we are comes right through in these pages. With a few exceptions, we use ingredients that are readily available and found in most markets in most towns throughout the United States. All the recipes are easy to prepare (some of them a bit more involved), all completely doable for the novice and experienced cook alike. Cook all summer long with Canal House Cooking! FALL & HOLIDAY is filled with recipes that will make you want to run into the kitchen and start cooking. It is a collection of our favorite fall and holiday recipes. Foods of the holidays are classics, tied to tradition and memory. We cook our grandmothers’, aunts’, and mothers’ recipes to bring them to life and invite the people we miss to the table again. For us, it wouldn’t be a holiday without Neenie's Sourdough-Sage Stuffing, or Jim’s Roast Capon, or Peggy’s Grand Marnier Soufflé. But no matter what your menu, the most important thing is to join together for a meal and share the intimacy of the table. WINTER & SPRING is a collection of our favorite winter and spring recipes, ones we cook for ourselves, our friends, and our families all during the cold winter months and straight through the exciting arrival of spring. It’s filled with recipes that will make you want to run into the kitchen and start cooking. We make jars of marmalade for teatime and to gift to our friends. We warm and nourish ourselves with hearty soups and big pots of stews and braises. We roll out pasta and make cannelloni for weekend or special occasion gatherings. We roast root vegetables in the winter and lamb in the spring.

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