Farm Food, Volume Two: Spring & Summer by Kurt Timmermeister

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Notes about this book

  • mjes on September 25, 2021

    Potato quiche (pg 80) with bacon in the custard. This is a delightful quiche in which a potato crust replaces the pie crust. This makes a very nice addition to breakfast, lunch, or a light dinner.

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  • ISBN 10 099917231X
  • ISBN 13 9780999172315
  • Published Jun 11 2018
  • Format Paperback
  • Page Count 128
  • Language English
  • Countries United States
  • Publisher Cookhouse Publishing

Publishers Text

In this installment of Farm Food, Kurt Timmermeister introduces you to the delights of spring and summer on his farm. As the days grow longer and brighter on temperate Vashon Island outside Seattle, seedlings sprout and trees fill in their summer foliage. Kurt revels in the bounty of spring and summer, bringing in harvests of everything from the baffling, mysterious cardoon; the underappreciated walnut; and the humble, prolific sauce tomato. Warm weather should be celebrated with luxurious meats, simple, bright salads, and fruity desserts, and all of these can be found in the Cookhouse on Kurt s farm. Make your own ricotta, learn new and delicious methods to flavor freshly churned ice cream, try your hand at a British summer pudding, and experiment with hearty, classic ways to prepare pork for future enjoyment.

Kurt Timmermeister is a firm believer in the primacy of ingredients. Farm Food: Spring & Summer focuses on simple, seasonal, local food and the joy, not the structure, of cooking.

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