The Beekman 1802 Heirloom Cookbook: Heirloom fruits and vegetables, and more than 100 heritage recipes to inspire every generation Hardcover – Oct 4 2011
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“The Beekman Boys, aka Kilmer-Purcell and Ridge, two former city dwellers who share tales of country life through posts on cooking, health, decorating, gardening, and more on their popular Web site, Beekman1802.com, and in their regularly e-mailed newsletter, are stars on the rise. Featured on Planet Green TV, the duo take their 'heirloom' lifestyle to the masses, creating goat's milk soaps and artisanal cheese, and with their latest endeavor, a cookbook. Organized by season (and subdivided by course), this well-designed gift title presents Heirloom Recipes the authors hope will be passed down through generations, created by 'using ingredients the minute they are plucked out of the garden.' While new cooks may be intimidated by the lack of information on technique or instructional photos or illustrations, the appealing collection of seasonal recipes--spring's dandelion salad with hot bacon dressing; summer's lemonade with lavender and vanilla; fall's roast pork loin with gingerbread stuffing; and winter's macaroni and cheese with kale and mushroom--entice and inspire anyone with a nearby farmers' market. A 'Notes' section gives the title an old-fashioned, personal feel, and top-notch photography by Paulette Tavormina, along with chapter-opening quotes by authors including Henry James, create a complete package that will make even the die-hard urbanite fantasize about country living or at the very least, eating at the farmhouse table. “-- Publishers Weekly
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Their aim is to have this as keepsake to hand down to your family too. The book has 6 pages with protective covers and inserts to include your own recipes. There are pictures for every 3rd or 4th recipe and also of their home, farm and and the ingredients they use. An introduction is included where they explain their food, philosophies and inform the reader about their lives at Beekman Farm.
Each recipe has a place for you to write your own notes and a few sentences about the recipe itself. Tips are also included, such as toasting nuts and buying and ripening peaches. The recipes are divided by spring, summer, fall and winter. Each section has starters, main dishes, side dishes and desserts.
We have already tried the ham and cheese strata which can be fixed the night before and was a hit with our family; the pumpkin cheese bread is marvelous, with the cheese adding a different flavor than normal pumpkin bread. Other winners were beer-braised beef with onion dumplings. We also fixed harvest beef chili which includes pumpkin and has very interesting flavors, and roast pork loin with gingerbread stuffing and also mushroom pilaf.
All of the dishes we tried and others in the book have unexpected but interesting and different flavors and make for some very remarkable dishes. This would definitely make a great addition for any cookbook collection for you or as a gift.
Some of my favorites are the spinach salad with nasturtiums, mixed greens tart, mini ham and cheese biscuits, pasta with bacon and chestnuts, orange gingerbread, corn fritters, blue cheese pizza, beer-braised beef with onion dumplings, and maple glazed sweet potatoes.
Another reason why this cookbook is so great is because it is for any type of cook. They are not complicated recipes and have ingredients that are in your regular supermarket or better yet, your local farmers market. Quick and easy recipes that are full of flavor. Even my family members are asking me for recipes from dishes I made from this book that don't like to cook but say they can make these meals.
Do yourself a FLAVOR and get this book!
The directions are clear and for each recipe you will get the number of servings and a short comment.
In conclusion: a cookbook for gardeners. If you don’t have a garden it can be tricky to cook using the recipes from this book because some of the ingredients may prove to be hard to find.