The Arrows Cookbook

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patrick_mcnamara_photography_011.jpg

The Arrows Cookbook

40.00

The Arrows Cookbook
Cooking and gardening from Maine's most beautiful farmhouse restaurant.

Cooking food from the backyard garden or farmer's market - or even using herb's grown in pots in a sunny window goes beyond a passion for freshness.  On an elemental level, the process reawakens the cook to a cycle of nature that our ancestors understood intuitvely but that, for most of us, has been lost in the modern world.

In the Arrows Cookbook, Chefs Clark Frasier and Mark Gaier tell us how they do it, charting the timeless journey from seed to super. Recipes to celebrate each season  - Asparagus with mizuna and Blood orange vinaigrette and English Pea Soup in the spring; Grilled Antipasto platter and Rib-Eye Steak with Herbs on a summer evening; Napa Cabage and Apple cole slaw and Roast Pork Loin with Rosemary and Garlic for fall; Escarole, White Bean Soup and Winter Greens with Pink Grapefruit for the chilly short days of winter.

This book is full of clear advice and instructions that will make you elegantly self-sufficient in both the kitchen and the garden.

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