The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life by Sam Beall

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Notes about this book

Notes about Recipes in this book

  • Green goddess potato salad with garden radishes

    • Breadcrumbs on July 08, 2013

      p. 49 – Fresh tasting and surprisingly light. This is my first use of this recipe and this cookbook and I’m happy to report a positive outcome. The dressing is made in the food processor so the dish comes together rather quickly. I added 2 tbsp sour cream to the dressing to mimic the tartness that buttermilk typically adds. Good company dish as the both the dressing and the potatoes can be made ahead and refrigerated then simply combined prior to serving. The dish has great visual appeal as well with it’s vibrant green herb-flecked dressing providing a perfect canvas for the stark white and red-flecked julienne of radishes that are piled atop. Definitely worth repeating. Photos here: http://chowhound.chow.com/topics/907947#8181655

  • Kale salad with buttermilk dressing

    • DKennedy on January 27, 2015

      I did not like this dressing at all. Way too vinegary and too sweet tasting.

  • Braised short ribs

    • smccandless on January 01, 2012

      Worried that liquid would escape from foil so cooked meat in a covered braiser verses the suggested roasting pan with foil. Cooked full 5 hours and turned meat half way through cooking. Trim fat from short ribs prior to browning.

  • Oil poached salmon with radish salad and parsley coulis

    • smccandless on July 07, 2018

      As with many recipes in this cookbook, the scale seems to be off. Doubling (or 1.5X) the coulis recipe provides required 2 tablespoons per serving. Doubling also makes blending much easier. The tiny amount of parsley is a challenge to blend in a mini food processor. The coulis is a beautiful color. May try to sub in 1/2 basil for parsley next time. --Made ahead and stored in fridge covered with wax paper and lid to keep from oxidizing. Made radish and dressing ahead. Stored radishes in ice water and dressed when ready to serve.

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  • ISBN 10 0307407713
  • ISBN 13 9780307407719
  • Published Oct 01 2009
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Nestled in the blue mists of Tennessee's Smoky Mountains, the 10,000-acre bucolic refuge of Blackberry Farm houses a top-rated small inn with one of the premier farm-to-table restaurants in the country. This sumptuous cookbook offers a collection of recipes that are as inspired by the traditional rustic cooking of the mountainous south as they are by a fresh, contemporary, artistic sensibility. Some of the dishes are robust, others are astonishingly light, all are full of heart and surprise and flavor--and all are well within the reach of the home cook.

California has the French Laundry, Virginia has the Inn at Little Washington, and Tennessee has Blackberry Farm, where the indulgences of a luxury inn are woven together with odes to nature--fly-fishing, hiking, foraging, bird watching, and heirloom gardening--to create a new way of looking at the world, a way in which anything seems possible.

This is particularly true at the Inn's table and in its award-winning wine cellar. To the farm's master gardeners, food artisans and chefs, meals are an opportunity to express not only the earth and the culture of this remote spot, but also its spirit. On a spring day this might mean Rye Whiskey-Cured Trout with Fresh and Pickled Fennel, and the summer garden might inspire a Chilled Corn Soup with Garlic Custard, a papardelle of baby carrots, or a tomato terrine. In the cooler weather, game and traditionally preserved food--cider-basted venison, a shell-bean and gamebird cassoulet, a dried apple stack cake or Bourbon Apple Fried Pies--keep conversation in front of the fire lively. For all its artfulness, however, Blackberry Farm's garden-to-table cooking tends to be an ode to a well-loved cast iron skillet, a backyard smoker or a wood-fired grill.

In the foothills, you don't eat to eat, you eat to talk, to remember and to imagine what you will eat tomorrow. In this book, the stories of the people who practice the traditional mountain food arts--the bacon man, the heirloom gardener, the cheese maker and sausage man--are woven together with the recipes, lore and regional history to reflect the spirit of the cooking at Blackberry Farm. Breathtaking photographs capture the magical world that surrounds the table--the hills and rushing creeks, the lights and shadows of the forest, the moods and moments of the garden.



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