This Immeasurable Place: Food and Farming from the Edge of Wilderness by Blake Spalding and Jennifer Castle and Lavinia Spalding

  • Utah goat cheese fondue (page 33)

    from This Immeasurable Place: Food and Farming from the Edge of Wilderness This Immeasurable Place by Blake Spalding and Jennifer Castle and Lavinia Spalding

    • Categories: Dips, spreads & salsas; Appetizers / starters; Spring; Vegetarian
    • Ingredients: chèvre; cream cheese; nutmeg; muscat wine
    • Accompaniments: Black pepper crackers
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

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

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0999458817
  • ISBN 13 9780999458815
  • Published Nov 22 2017
  • Format Hardcover
  • Page Count 264
  • Language English
  • Edition 3rd
  • Countries United States
  • Publisher HBG Press

Publishers Text

This Immeasurable Place: Food and Farming from the Edge of Wilderness is the long-awaited second cookbook from James-Beard nominated Hell's Backbone Grill and Farm in Boulder, Utah. This Immeasurable Place continues the inspiring story of how two women-chef-co-owners Blake Spalding and Jennifer Castle-started their award-winning, Buddhist-based, farm-to-table restaurant in a tiny, traditionally Mormon town on the edge of the magnificent Grand Staircase-Escalante National Monument. Filled with seventy new recipes; gorgeous images by world-famous photographer Ace Kvale; and stories of the restaurant, organic farm, and town, This Immeasurable Place is much more than a cookbook. It's a food-justice primer, a guide to eating consciously, and a meditation on connecting community to land and table.

Other cookbooks by this author