Canal House Cooking, Volume 4: Farm Markets & Gardens by Christopher Hirsheimer and Melissa Hamilton

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Notes about Recipes in this book

  • Pasta with parsley and toasted walnut sauce

    • Melanie on January 15, 2016

      This pesto style sauce was delicious. Took the cheats route and made it in the food processor. Used walnuts and parsley from the garden and opted for the olive oil.

  • Panko fried chicken with lemon

    • Bloominanglophile on June 09, 2014

      I have to agree with Hamilton and Hirsheimer--dark meat makes for really nice fried chicken as it doesn't dry out when trying to get a nicely browned crust. Using chicken thighs was also obviously easier than cutting up a whole chicken to fry, and easier to gauge when fully cooked. I did season the raw meat as well as sprinkling both salt and pepper over the cooked chicken. Forgot the squeeze of lemon, which would have been a nice addition. I did also fry up the small bits of meat that threatened to separate from the thighs, and this made for nice, crunchy popcorn bites of chicken. Of course, it's hard to go wrong with panko for frying. Altogether a nice recipe for fried chicken!

  • Red peppers stuffed with tomatoes

    • Radish on April 20, 2015

      This is different and can be made ahead. It would go great with a BBQ steak, or lamb. This recipe is easy and is going on my company list.

  • Berry cobbler

    • babyfork on January 13, 2015

      This is easy and awesome. I used a mix of fresh, in-season raspberries and blackberries. I wouldn't bother if it's not berry season.

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Reviews about Recipes in this Book

  • Salmon with lemon-butter sauce

    • Lisa Is Cooking

      It's such a simple, lemony, just-rich-enough sauce... It's as easy to make as it is delicious. And, even though the salmon didn't really require any embellishment, this made it even better.

      Full review
  • ISBN 10 1453220062
  • ISBN 13 9781453220061
  • Published Jul 18 2011
  • Format Paperback
  • Page Count 124
  • Language English
  • Countries United States
  • Publisher Canal House

Publishers Text

CANAL HOUSE COOKING, VOLUME N° 4, FARM MARKETS & GARDENS is a collection of some of our favorite summer recipes, the ones we cook for ourselves, our friends, and our families. They’ll make you want to run straight to the kitchen or out to the grill and start cooking.

We are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare and completely doable for the novice and experienced cook alike. In the summer, we forsake the convenience of the supermarket to live in the season by shopping at farmers’ markets and roadside tables, and gathering the very freshest vegetables from our own gardens. The way we cook couldn’t be simpler—slicing big, juicy tomatoes for lunch, preserving tomatoes for later; grilling vine-wrapped whole fish or a peppercorn-rubbed beef tenderloin for dinner; roasting chickens then slathering them with fresh herb butter; cooking corn into succotash; and turning ripe summer fruit into jams, jellies, and cobblers.

Canal House Cooking, Volume N° 4, Farm Markets & Gardens

, is the fourth book of our award-winning series of seasonal recipes. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year long with Canal House Cooking!

A subscription to Canal House Cooking can be made at The Canal House website.



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