The Farm Cooking School: Techniques and Recipes for Inspired Seasonal Cooking by Ian Knauer and Shelley Wiseman

  • Celery and green apple salad with toasted almonds and shaved Parmigiano-Reggiano (page 17)

    from The Farm Cooking School: Techniques and Recipes for Inspired Seasonal Cooking The Farm Cooking School by Ian Knauer and Shelley Wiseman

    • Categories: Dressings & marinades; Salads; Side dish; Vegetarian
    • Ingredients: sliced almonds; green-skinned apples; celery; Parmigiano Reggiano cheese
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Celery and green apple salad with toasted almonds and shaved Parmigiano-Reggiano

    • Sleeth on December 06, 2019

      Simple, easy to make. Oddly, I had it with a frozen coffee (Joy of Cooking) for breakfast, and found it filling and tasty. It was easy to reduce recipe to a single serving.

  • Pavlova shell

    • peaceoutdesign on December 18, 2021

      This has the possibility of being a great pavlova shell. For some reason, I couldn't get strong peaks to form but I think that it was my error by not the egg white not being perfectly at room temp. I also think that reducing the sugar to 1 cup would have been better all the way around.

    • peaceoutdesign on December 18, 2021

      I made it again and only used 1 cup total of ultrafine sugar and it was sweet enough. I also ground up about 10 decorticated cardamom seeds in with some of the sugar until a fine powder and added that. The merengue glossed up but again never formed stiff peaks. They were at room temp for quite some time so I am not sure what's happening. Instead of the grapes and did mixed berries.

  • Autumn grape Pavlova

    • peaceoutdesign on December 18, 2021

      Unusual pavlova topping. It disappeared fast.

  • Eggplant brownie cake

    • hbakke on June 14, 2020

      Eggplant in a "cake"? An odd idea. I made the recipe as written except I substituted golden syrup for the honey. We couldn't taste the eggplant at all in this not-at-all sweet cake. The texture is not cake or brownie like. It has an odd kind of dense texture like a steamed pudding. I don't know if I would make it again, but it's not bad.

  • Fennel tarte Tatin

    • mjes on September 09, 2021

      I used regular caper berries not Nasturtium. This is an impressive dinner part dish but for family, we don't really need the puff pastry. So this runs from great to meh depending on your cooking style.

  • Rhubarb chutney

    • hbakke on June 14, 2020

      A sweet, jammy chutney and not spicy at all. I would probably cut the raisins and ginger a bit smaller next time. This would go well with some sharp cheddar or other cheese.

    • laurenlangston on May 04, 2024

      Turned out great. Well-balanced, just complex enough, a quick fun addition to a cheese plate. My substitutions as I'm determined to use what's in the pantry today: Aleppo chili powder instead of fresh chilies, good quality honey vinegar instead of red wine vinegar.

  • Classic zabaglione

    • peaceoutdesign on November 27, 2021

      This was my favorite Sabayon recipe so far becasue it wasn't as sweet even though it is the same amount of sugar. It could be that in the Silver Spoon they are using superfine sugar of that the marsala is doubled. Either way I prefer the less sweet. I cooked this over steaming water just in case. Make sure it doubles in volume.

  • Delicata-celery salad

    • peaceoutdesign on December 05, 2021

      Very interesting and a great use for Delicata. For serving, I think that cutting the rounds into quarters is easier to eat and still looks good. Good for entertaining as a side salad.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Food52

    ...is full of not just the simple, seasonal cooking lessons they teach in their classes, but also these sorts of unexpected, necessity-driven discoveries...

    Full review

  • Eat Your Books by Jenny Hartin

    The next best thing to attending a class at The Farm Cooking School is having this book.

    Full review
  • ISBN 10 0997211342
  • ISBN 13 9780997211344
  • Linked ISBNs
  • Published Dec 05 2017
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Burgess Lea Press

Publishers Text

When you join Ian and Shelley for a class at The Farm Cooking School, you’ll not only have a delicious experience, but come away having learned something new. The Farm Cooking School is packed with many of the same lessons you’d learn in person at the school, taught through more than 100 delicious recipes.

You’ll learn how to make the flakiest pie crust for peerless summer pies, use fresh farm eggs for sweet, airy pavlova, and highlight what’s growing now with scratch-made pizzas and pastas. Smoking, salt-roasting, pickling, and preserving are all part of the fun. Yet it’s the way Ian and Shelley employ these techniques that make their classes, and this book, so much fun. Brine nasturtium buds for creative "capers", or try the hot-smoked oysters with a dollop of harissa butter and you’ll agree!

The Farm Cooking School is a cookbook for anyone who wants to learn to cook in tune with nature. Celebrate the seasons as you grow comfortable with the practiced techniques of our forebears. Join us at the school!

Other cookbooks by this author