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The Blackberry Farm Cookbook
Sam Beall
Four Seasons Of Great Food And The Good Life
Clarkson Potter
October 2009
On Sale: October 20, 2009
300 pages ISBN: 0307407713 EAN: 9780307407719 Hardcover
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Cookbooks
Nestled in the blue mists of Tennessee's Smoky Mountains,
the 10,000-acre bucolic refuge of Blackberry Farm houses a
top-rated small inn with one of the premier farm-to-table
restaurants in the country. This sumptuous cookbook offers
a collection of recipes that are as inspired by the
traditional rustic cooking of the mountainous south as they
are by a fresh, contemporary, artistic sensibility. Some of
the dishes are robust, others are astonishingly light, all
are full of heart and surprise and flavor — and all are well
within the reach of the home cook. California has the French Laundry, Virginia has the Inn at
Little Washington, and Tennessee has Blackberry Farm, where
the indulgences of a luxury inn are woven together with odes
to nature — fly-fishing, hiking, foraging, bird watching,
and heirloom gardening — to create a new way of looking at
the world, a way in which anything seems possible. This is particularly true at the Inn's table and in its
award-winning wine cellar. To the farm's master gardeners,
food artisans and chefs, meals are an opportunity to express
not only the earth and the culture of this remote spot, but
also its spirit. On a spring day this might mean Rye
Whiskey-Cured Trout with Fresh and Pickled Fennel, and the
summer garden might inspire a Chilled Corn Soup with Garlic
Custard, a papardelle of baby carrots, or a tomato terrine.
In the cooler weather, game and traditionally preserved food
— cider-basted venison, a shell-bean and gamebird
cassoulet, a dried apple stack cake or Bourbon Apple Fried
Pies — keep conversation in front of the fire lively. For
all itsartfulness, however, Blackberry Farm's
garden-to-table cooking tends to be an ode to a well-loved
cast iron skillet, a backyard smoker or a wood-fired grill. In the foothills, you don't eat to eat, you eat to talk, to
remember and to imagine what you will eat tomorrow. In this
book, the stories of the people who practice the traditional
mountain food arts — the bacon man, the heirloom gardener,
the cheese maker and sausage man — are woven together with
the recipes, lore and regional history to reflect the spirit
of the cooking at Blackberry Farm. Breathtaking photographs
capture the magical world that surrounds the table — the
hills and rushing creeks, the lights and shadows of the
forest, the moods and moments of the garden.
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