Canal House Cooking Volume No. 3, Winter and Spring is a collection of our favorite winter and spring recipes, ones we cook for ourselves, our friends, and our families all during the cold winter months and straight through the exciting arrival of spring.
Canal House Cooking Volume N° 3: Winter & Spring
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“Halfway between a cookbook and a food magazine, Canal House Cooking, a gorgeous, unpretentious new periodical, arrives every four months filled with just enough irresistible seasonal recipes to keep you cooking until the next issue turns up.”—O, The Oprah Magazine
“This is just the kind of cooking that will inspire you, satisfy you, and compel you into the kitchen time and again.”—Denise Mickelsen, Fine Cooking
“I want to cook almost every recipe they print, and the books themselves are so inviting, so elegant but easygoing in tone, that
I sort of want to carry one around with me everywhere, just to keep the good feeling going.”—Molly Wizenberg, Orangette.com
“Ever been in the kitchen cooking with a friend and thought, if only I did this for a living? Food-world vets Melissa Hamilton and Christopher Hirsheimer live that dream.”—The Editors, Glamour
--This text refers to the
Kindle Edition
edition.
“This is just the kind of cooking that will inspire you, satisfy you, and compel you into the kitchen time and again.”—Denise Mickelsen, Fine Cooking
“I want to cook almost every recipe they print, and the books themselves are so inviting, so elegant but easygoing in tone, that
I sort of want to carry one around with me everywhere, just to keep the good feeling going.”—Molly Wizenberg, Orangette.com
“Ever been in the kitchen cooking with a friend and thought, if only I did this for a living? Food-world vets Melissa Hamilton and Christopher Hirsheimer live that dream.”—The Editors, Glamour
About the Author
Melissa Hamilton is a renowned food stylist and cofounder of Canal House. She previously worked at Saveur, which she joined in 1998, as the test kitchen director, and was its food editor for many years. Hamilton also worked in the kitchens of Martha Stewart Living and Cook's Illustrated, and she was the cofounder and first executive chef of Hamilton’s Grill Room in Lambertville, New Jersey. She has developed and tested recipes and styled food for both magazines and cookbooks, including those by acclaimed chefs John Besh, Michael Psilakis, Roberto Santibanez, and David Tanis. She works with Christopher Hirsheimer on Canal House Cooking, for which the two do all of the writing, recipes, photography, design, and production.
Christopher Hirsheimer is an award-winning photographer and cofounder of Canal House. Her experience includes establishing a publishing venture, running a culinary and design studio, and publishing an annual series of three seasonal cookbooks titled Canal House Cooking. Prior to starting Canal House in 2007, in Lambertville, New Jersey, Hirsheimer was the executive editor of Saveur, which she cofounded in 1994, and the food and design editor of Metropolitan Home. She cowrote the award-winning Saveur Cooks series and The San Francisco Ferry Plaza Farmers' Market Cookbook. Her photographs have appeared in more than 50 cookbooks for such notables as Lidia Bastianich, Mario Batali, Julia Child, Jacques Pépin, and Alice Waters, and in numerous magazines, including Bon Appetit, Food & Wine, InStyle, and Town&Country. She works with Melissa Hamilton on Canal House Cooking, for which the two do all of the writing, recipes, photography, design, and production.
Melissa Hamilton is a renowned food stylist and cofounder of Canal House. She previously worked at Saveur, which she joined in 1998, as the test kitchen director, and was its food editor for many years. Hamilton also worked in the kitchens of Martha Stewart Living and Cook's Illustrated, and she was the cofounder and first executive chef of Hamilton’s Grill Room in Lambertville, New Jersey. She has developed and tested recipes and styled food for both magazines and cookbooks, including those by acclaimed chefs John Besh, Michael Psilakis, Roberto Santibanez, and David Tanis. She works with Christopher Hirsheimer on Canal House Cooking, for which the two do all of the writing, recipes, photography, design, and production.
Christopher Hirsheimer is an award-winning photographer and cofounder of Canal House. Her experience includes establishing a publishing venture, running a culinary and design studio, and publishing an annual series of three seasonal cookbooks titled Canal House Cooking. Prior to starting Canal House in 2007, in Lambertville, New Jersey, Hirsheimer was the executive editor of Saveur, which she cofounded in 1994, and the food and design editor of Metropolitan Home. She cowrote the award-winning Saveur Cooks series and The San Francisco Ferry Plaza Farmers' Market Cookbook. Her photographs have appeared in more than 50 cookbooks for such notables as Lidia Bastianich, Mario Batali, Julia Child, Jacques Pépin, and Alice Waters, and in numerous magazines, including Bon Appetit, Food & Wine, InStyle, and Town&Country. She works with Melissa Hamilton on Canal House Cooking, for which the two do all of the writing, recipes, photography, design, and production.
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24 of 24 people found the following review helpful
5.0 out of 5 stars
Like a visit from an old friend --- welcome, life-affirming and.. delicious
March 11, 2010
Format:Paperback
Canal House Cooking, Volume No. 3 arrived the other day, and we greeted it like a visit from an old friend who shows up just as you're starting to miss her.
Two years ago, when we first encountered Canal House Cooking, Volume No. 1, we had no idea that we were entering a relationship. Oh, we loved the book --- how could you not? For one thing, it was short: just 60 recipes, presented in a well-bound paperback. These recipes offered the unique tastes of the authors' "signature" dishes. Best of all, they were easy to make. Very quickly, this became our summer cookbook, the one culinary guide we took to the beach house we rented that was not in the Hamptons.
Canal House Cooking, Volume No. 2 arrived in November, 2009. It was, true to the Canal House mantra, a seasonal book. This time around, Melissa Hamilton and Christopher Hirsheimer defined winter as Thanksgiving and Christmas. Neither is a favorite holiday in this house --- our families don't gather, they disperse --- but we found many recipes that sustained us through the cold and the bleak.
By then, we were grooved --- we'll be grabbing these publications as long as Hirsheimer and Hamilton put them out. Because, three issues in, you could see this is a collaboration 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, New Jersey --- 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."
"Canal House Cooking, Volume No. 3" is a hymn to Spring. We're just starting to cook our way through it, but already it feels like the best edition so far. Hirsheimer's photographs leap off the page; you feel if you squeezed her shot of an orange, you'd get juice. Their range has expanded. They've always been fans of a drink at the end of the workday; now, in additional to cocktail recipes, they've had eight chefs and wine experts suggest wines that are overlooked and affordable.
As ever, they're into Real Food, generously offered. (Chicken Liver Pâté: "Don't hold back on the butter.") The Orange Marmalade looks addictive. The French Onion Soup "tastes like it has been simmered for days." Roasted Root Vegetable Stew just might get me off meat/fish/chicken one night a week. Rise E Bisi --- fresh peas, short rice, parmesan and chicken stock --- is an easier-to-prepare risotto. The lamb shanks recipe better be doubled; it's that simple, that good.
Chicken Poached with Ham and Oxtails will replace the chicken soup that got us through the winter. Slow Roasted Pork Shoulder and Beef Stew are modest twists on classic recipes, and that's the good news --- who wanted them re-invented? How about Butternut Squash and Candied Bacon as a first course? And Roasted Rhubarb as a dessert?
Off to the kitchen....
Two years ago, when we first encountered Canal House Cooking, Volume No. 1, we had no idea that we were entering a relationship. Oh, we loved the book --- how could you not? For one thing, it was short: just 60 recipes, presented in a well-bound paperback. These recipes offered the unique tastes of the authors' "signature" dishes. Best of all, they were easy to make. Very quickly, this became our summer cookbook, the one culinary guide we took to the beach house we rented that was not in the Hamptons.
Canal House Cooking, Volume No. 2 arrived in November, 2009. It was, true to the Canal House mantra, a seasonal book. This time around, Melissa Hamilton and Christopher Hirsheimer defined winter as Thanksgiving and Christmas. Neither is a favorite holiday in this house --- our families don't gather, they disperse --- but we found many recipes that sustained us through the cold and the bleak.
By then, we were grooved --- we'll be grabbing these publications as long as Hirsheimer and Hamilton put them out. Because, three issues in, you could see this is a collaboration 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, New Jersey --- 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."
"Canal House Cooking, Volume No. 3" is a hymn to Spring. We're just starting to cook our way through it, but already it feels like the best edition so far. Hirsheimer's photographs leap off the page; you feel if you squeezed her shot of an orange, you'd get juice. Their range has expanded. They've always been fans of a drink at the end of the workday; now, in additional to cocktail recipes, they've had eight chefs and wine experts suggest wines that are overlooked and affordable.
As ever, they're into Real Food, generously offered. (Chicken Liver Pâté: "Don't hold back on the butter.") The Orange Marmalade looks addictive. The French Onion Soup "tastes like it has been simmered for days." Roasted Root Vegetable Stew just might get me off meat/fish/chicken one night a week. Rise E Bisi --- fresh peas, short rice, parmesan and chicken stock --- is an easier-to-prepare risotto. The lamb shanks recipe better be doubled; it's that simple, that good.
Chicken Poached with Ham and Oxtails will replace the chicken soup that got us through the winter. Slow Roasted Pork Shoulder and Beef Stew are modest twists on classic recipes, and that's the good news --- who wanted them re-invented? How about Butternut Squash and Candied Bacon as a first course? And Roasted Rhubarb as a dessert?
Off to the kitchen....
1 of 1 people found the following review helpful
By bakerbronte
Format:Paperback|Amazon Verified Purchase
I recently saw the gorgeous new hardcover that Canal House released and started hearing buzz about their seasonal publications. I couldn't leave it alone--I had to order one and see what all the fuss is about. I chose volume 3 which is winter and spring. We're sitting in the dead of winter now so I figured I'd get the most bang for my buck to choose a volume that would take mme through half a year.
Canal House does seasonal cooking all year long. They publish these slim little volumes which are charmingly not quite book length and way too big to be magazines. They are filled with reliable, simple recipes that make you look like a stellar cook. Up close photographs of food abound along with seasonal essays and watercolours done by one of the authors. They are fanciful, fun, and deeply useful.
I do not like the materials the book is made of. The paper almost seems to be thick, dull cardstock with perforations along the top and bottom aspects of the book. This dark paper does nothing to highlight the photographs everyone is always praising. While the authors do photograph the food in such a way that the food takes center stage,the quality of the paper detracts from the finished product. I wouldn't dwell on this aspect except that every review I've seen for these seasonal volumes talks of the great photography talent at work here so I wanted to take (slight) issue with it.
This volume contains recipes on: working up an appetite; teatime; salads; soupe du jour; eat your vegetables; gone fishing; birds of a feather; big pot cooking; meat; the pasta lesson; Easter lunch; and something sweet. All recipes are great for the home kitchen--these ladies are working in a fairly small kitchen themselves--but the skill level utilized varied from basic to moderately involved. The most specialized piece of kitchen equipment at work was a handcrank pasta machine.
The lemon and sea salt focaccia recipe caught my eye immediantly. I couldn't get it off my mind and succumbed to making it within 48 hours. It was surprising and delicious. The tartness and sweetness of the lemon melded beautifully with the seasalt and played off the mellow roundness of my olive oil in a way that I couldn't have expected. My husband ate half the pan in a very short time. I also came to love the conversational tone of their writing in this recipe. When they tell you to salt the focaccia, they tell you "We like ours salty". These girls are after my heart. I've never even made focaccia before today, and it was better than any I've ever eaten.
So I thought my first venture into Canal House was a happy one. I will be buying up more of these little volumes and whipping up little seasonal delights for my family and friends.
Canal House does seasonal cooking all year long. They publish these slim little volumes which are charmingly not quite book length and way too big to be magazines. They are filled with reliable, simple recipes that make you look like a stellar cook. Up close photographs of food abound along with seasonal essays and watercolours done by one of the authors. They are fanciful, fun, and deeply useful.
I do not like the materials the book is made of. The paper almost seems to be thick, dull cardstock with perforations along the top and bottom aspects of the book. This dark paper does nothing to highlight the photographs everyone is always praising. While the authors do photograph the food in such a way that the food takes center stage,the quality of the paper detracts from the finished product. I wouldn't dwell on this aspect except that every review I've seen for these seasonal volumes talks of the great photography talent at work here so I wanted to take (slight) issue with it.
This volume contains recipes on: working up an appetite; teatime; salads; soupe du jour; eat your vegetables; gone fishing; birds of a feather; big pot cooking; meat; the pasta lesson; Easter lunch; and something sweet. All recipes are great for the home kitchen--these ladies are working in a fairly small kitchen themselves--but the skill level utilized varied from basic to moderately involved. The most specialized piece of kitchen equipment at work was a handcrank pasta machine.
The lemon and sea salt focaccia recipe caught my eye immediantly. I couldn't get it off my mind and succumbed to making it within 48 hours. It was surprising and delicious. The tartness and sweetness of the lemon melded beautifully with the seasalt and played off the mellow roundness of my olive oil in a way that I couldn't have expected. My husband ate half the pan in a very short time. I also came to love the conversational tone of their writing in this recipe. When they tell you to salt the focaccia, they tell you "We like ours salty". These girls are after my heart. I've never even made focaccia before today, and it was better than any I've ever eaten.
So I thought my first venture into Canal House was a happy one. I will be buying up more of these little volumes and whipping up little seasonal delights for my family and friends.
By High Hawk
Format:Paperback|Amazon Verified Purchase
Purchased to get recipes for in-season recipes that depended on local sources. A heavy on dairy products, pseudo haute cuisine cooking magazine. Not for my taste!
