Digital List Price: $9.99
Kindle Price: $7.99

Save $11.96 (60%)

These promotions will be applied to this item:

Some promotions may be combined; others are not eligible to be combined with other offers. For details, please see the Terms & Conditions associated with these promotions.

Deliver to your Kindle or other device

Deliver to your Kindle or other device

Flip to back Flip to front
Audible Narration Playing... Paused   You are listening to a sample of the Audible narration for this Kindle book.
Learn more

Canal House Cooking, Volume N° 2: Fall & Holiday Kindle Edition

4.4 out of 5 stars 15 customer reviews

See all 3 formats and editions Hide other formats and editions
Price
New from Used from
Kindle
"Please retry"
$7.99


Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your email address or mobile phone number.


Editorial Reviews

Review

Canal House Cooking, now in its second of three issues per year, is a serialized cookbook, one that comprises unpretentious but inspiring recipes, photographs, stories, and quotations that are well
suited to the home cook who revels in the simple pleasures of the table, not to mention a good read by the fire.” — The Editors, Saveur

“Usually when I see “charming” and “self-published” in the same sentence, I run quickly in the opposite direction. But Canal House Cooking, a charming new self-published cookbook by Christopher Hirsheimer and Melissa Hamilton, has me running to the kitchen instead.” —John Willoughby, Gourmet

“Full of practical advice and handsome photography, this is just the kind of well-designed serial cookbook that an enthusiastic cook—seasoned or new—will treasure.”—Ed Behr, The Art of Eating

About the Author

Christopher Hirsheimer served as food and design editor for Metropolitan Home magazine, and was one of the founders of Saveur magazine, where she was executive editor. She is a writer and a photographer.

Melissa Hamilton cofounded the restaurant Hamilton’s Grill Room in Lambertville, New Jersey, where she served as executive chef. She worked at Martha Stewart Living, Cook’s Illustrated, and at Saveur as the food editor.

Product Details

  • File Size: 2602 KB
  • Print Length: 113 pages
  • Page Numbers Source ISBN: 0615318304
  • Publisher: Canal House (July 19, 2011)
  • Publication Date: July 19, 2011
  • Sold by: Amazon Digital Services LLC
  • Language: English
  • ASIN: B005CORIAO
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Enabled
  • Enhanced Typesetting: Not Enabled
  • Amazon Best Sellers Rank: #344,564 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
  •  Would you like to give feedback on images or tell us about a lower price?


More About the Authors

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
Let me start off by saying my husand and I are 47 and 41 years old, respectively. I am a vegetarian (no poultry, fish or seafood, but I am not a vegan), and my husband is a meat eater. We have no children, and like to entertain, often trying out new recipes and using our guests as "guinea pigs". While we are certainly not high-class gourmet chefs, we can be adventurous in our food choices and are usually pretty successful in creating delicious cuisine. I have been searching for a new cookbook to give me new inspiration. I had never heard of the Canal House Cookbooks, until I was reading a magazine interview with a known celebrity, and she thought these books were the best thing since sliced bread! After following up with the reviews on Amazon, I figured I couldn't go wrong. I received the book last week, sat down with a cup of tea on my comfy couch, ready to be inspired by the recipes and dazzled by the amazing photography that supposedly graced this book. I really, really wanted to like it. But, I was majorly disappointed. The book started off good, with the Welcome to Canal House page. Very descriptive, I could picture myself in this kitchen, with the wood stove burning, overlooking the canal, delicicious aromas coming from the apartment sized old-fashioned stove...you get the picture. The first "chapter" is a 2 page read called Getting Drunk, by Coleman Andrews. I have no idea who Coleman Andrews is, and wasn't sure if the story was supposed to be funny, or factual or both, but it basically was about his drinking habits, alcohol in general, how it feels to be drunk, driving drunk, the smell of liquor, etc. I just didnt' "get" the whole article, and the 2 cocktail receipes that followed, were not appealing to me (Negroni and Jack Manhattan).Read more ›
4 Comments 57 of 69 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback
When last we left Christopher Hirsheimer and Melissa Hamilton, they had triumphantly self-published Canal House Cooking Volume No. 1 --- and we had adopted it as our never-fail summer cookbook. Now our tans have faded, the leaves have fallen and they're back with Canal House Cooking Volume No. 2, the second of their three-times-yearly seasonal cookbooks.

I could not be more surprised.

For those just tuning in, the Hirsheimer/Hamilton collaboration is a classic, on the order of Lennon/McCartney --- they're completely complementary talents. Hirsheimer's photographs are food porn of the highest order; on the side of her photography career, she was executive editor of Saveur and co-authored four cookbooks. Hamilton co-founded our favorite restaurant in Lambertville, New Jersey, and worked with Martha Stewart and Cook's Illustrated. In 2007, they acquired a red brick studio overlooking a canal in Lambertville --- just across the river from the artist-and-tourist colony of New Hope, Pennsylvania --- and became missionaries for a special brand of cookbook: "home cooking, by home cooks for home cooks."

In No. 1, the ingredients are few and the recipes are simple. With reason: They're working largely with vegetables in season. The surprise of No. 2 is that it's a seasonal book, and the season is filled with holidays --- Thanksgiving, Christmas & New Year's. And that calls for them to trade jeans for party frocks and get a little...fancy.

The good news: They have not forgotten their mantra. There may be more ingredients, there may be more steps in the preparation, but the results are out of all proportion to the effort. And there are plenty of entry-level recipes that are pure home cooking: turkey, cranberry sauce, sweet potato pie.
Read more ›
Comment 22 of 25 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Kindle Edition Verified Purchase
I wasn't sure what to expect, as I have never seen Canal House Cooking before. However, I was very pleased to find detailed recipes for a wide variety of foods as well as menus for both Thanksgiving and Christmas feasts. The recipes do not require lots of trips to tiny specialty markets - they rely on staples that are reliably found in most full sized grocery stores (or your garden!). Some recipes have pictures...but I do wish every recipe had a photograph. All in all it was a great find and I am pleased with the down-to-earth nature of this cookbook.
Comment 6 of 7 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Verified Purchase
This was my first Canal House book and I was very pleased with the recipes featured. It's a very warm book and I appreciated the way it was bound, which makes it easier to travel with. Great book, looking forward to all future volumes!!
Comment 3 of 3 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Verified Purchase
Canal House Cooking is like having a best friend who is a fabulous cook and shares her recipes with you!
The recipe using duck eggs was the first I have ever seen anything about using them, and we have plenty every spring.
My only critism is that I would have liked the book to lay flat when opened for ease of use when cooking.
Comment 5 of 6 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback
The Canal House book are arranged by season--this is Fall and holiday cooking. In particular, there is a recipe for dry-brined turkey that works well. Several of the menus are for big holiday feasts such as the popular Feast of the Seven Fishes, a Christmas Eve tradition around here (we're not that far from Lambertville, where the Canal House is located.) If you want to make prime rib, duck, lamb shoulder or heavy, long-cooked meat ragu spaghetti sauce, this is your book. If you want light vegetables with no butter, salads, and a lot of variety, this isn't it. This would be a go-to book for big dinner party feasts but for daily cooking, you wouldn't start here. Spackled here and there, you can find drink recipes like a Negroni (campari, vermouth and gin) and a Ramos fizz, a cold milk-based cocktail, a hot toddy with composed spice butter (the batter for hot buttered rum, in essence) and a Jack Daniels Manhattan. So this is a party book, for more traditional, heavy dishes.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Recent Customer Reviews


Forums

There are no discussions about this product yet.
Be the first to discuss this product with the community.
Start a new discussion
Topic:
First post:
Prompts for sign-in