A recipe collection and how-to guide for preparing base ingredients that can be used to make simple, weeknight meals, while also teaching skills like building and cooking over a fire, and preserving meat and produce, written by a sustainable food expert and founder of Belcampo Meat Co.
Anya Fernald’s approach to cooking is anything but timid: rich sauces, meaty ragus, perfectly charred vegetables. And her execution is unfussy, with the singular goal of making delicious, exuberantly flavored, unpretentious food with the best ingredients. Inspired by the humble traditions of cucina povera, the frugal cooking of Italian peasants, Anya brings a forgotten pragmatism to home cooking, making use of seasonal bounty by canning and preserving fruits and vegetables, salt curing fish, simmering flavorful broths with leftover bones, and transforming tough cuts of meat into supple stews and sauces with long cooking. These building blocks become the basis for a kitchen repertoire that is inspired, thrifty, environmentally sound, and most importantly, bursting with flavor. Recipes like Red Pepper and Walnut Crema, Green Tomato and Caper Salad, Chickpea Torte, Cracked Crab with Lemon-Chile Vinaigrette, Veal Meatballs, Anise-Seed Breakfast Cookies, and Ligurian Sangria will add dimension and excitement to both weeknight meals and parties.
We all want to be better, more intuitive, more relaxed cooks—not just for the occasional dinner party, but every day. Punctuated by essays on the author’s approach to entertaining, cooking with cast-iron, and a primer on buying and cooking steak, Home Cooked is an antidote to the chef and restaurant books that leave you no roadmap for tonight’s dinner. With Home Cooked, Anya gives you the confidence, and the recipes, to love cooking again.
— Saveur, Best of 2016
Home Cooked is a great cook book whether you are a beginner or expert cook. I learned some new cooking tips and some new ways to do classics. The pictures were very nice and recipes easy to follow. I liked that she covered things like salt…Read Review
From canning her own tomatoes, butchering meat, and making cheese Anya Fernald is a one-woman do-it-herself dynamo. This book is a treat for all the senses, the recipes may look and sound difficult but once you give them each…Read Review
This was definitely a wordy cookbook. The recipes that I've tried (rack of lamb, duck confit) were absolutely delicious! However, I prefer my cookbooks to get right to the point and not so much feel like i have to read an entire book to make…Read Review
This new volume of cooking ideas from Anya Fernald contains pasta, vegetables, snacks, fish and meat and desserts. Fernald first introduces the reader to her kitchen and then some of what she calls the "building blocks" of…Read Review