Cooks' House: The Art and Soul of Local, Sustainable Cuisine by Jennifer Blakeslee and Eric Patterson

  • Warm cactus & chorizo salad (page 21)

    from Cooks' House: The Art and Soul of Local, Sustainable Cuisine Cooks' House by Jennifer Blakeslee and Eric Patterson

    • Categories: Salads; Appetizers / starters; Fall / autumn; Mexican
    • Ingredients: white vinegar; coriander seeds; pearl onions; serrano chiles; lime zest; prickly pear cactus pads; cabbage; cilantro; chorizo sausages; pine nuts; apple
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  • ISBN 10 0981870821
  • ISBN 13 9780981870823
  • Published Feb 09 2010
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Spirituality & Health Books
  • Imprint Spirituality & Health Books

Publishers Text

In their widely anticipated new cookbook, chefs' Eric Patterson and Jennifer Blakeslee offer a yearlong series of menus and recipes drawing deeply from nature, a rich spiritual life, and the desire to nourish body and soul. Partners in a small northern Michigan bistro and formerly the top talent behind a Michelin-starred French restaurant, Patterson and Blakeslee believe that food preparation must embrace seasonal variety and ripeness without complication. "The Cooks' House" is more than just a collection of recipes. It's a book that approaches cooking as an act that can only be truly done in the context of life and living. Cooking is more than putting a list of ingredients in a bowl and mixing. True cooking comes when we follow the seasons, when we learn to listen in on their rhythms. Cooking, at its foundation, is what makes it possible to live life fully, and in the process we can find truth and meaning.