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Canal House Cooking Volume No. 1: Summer Paperback – October 25, 2011


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Product Details

  • Paperback: 122 pages
  • Publisher: Canal House (October 25, 2011)
  • Language: English
  • ISBN-10: 0692003177
  • ISBN-13: 978-0692003176
  • Product Dimensions: 6.6 x 0.5 x 9 inches
  • Shipping Weight: 11.2 ounces (View shipping rates and policies)
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #643,437 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Canal House is more than just Christopher Hirsheimer and Melissa Hamilton's studio--it's their workshop, dining room, office, kitchen, lair, lab, and atelier devoted to good ideas and good work relating to the world of food. The duo writes, photographs, designs, and paints, but in their hearts, they both think of themselves as cooks first.

And every day they cook. In the middle of the day they stop their work, set the table simply with paper napkins, and have lunch. So it came naturally to write down what they cooked, thus bringing about the Canal House Cooking series.

This cookbook is a seasonal collection of Christopher and Melissa's favorite recipes--home cooking by home cooks for home cooks. With a few exceptions, they use ingredients that are readily available and found in most markets in most towns throughout the United States. All the recipes are easy to prepare, all completely doable for the novice and experienced cook alike. These two women believe the everyday practice of simple cooking and the enjoyment of eating are two of the greatest pleasures in life.

Customer Reviews

I didn't find any recipe I wanted to make.
bagnbones
The rest is fairly basic fair and not something I would say basic in terms of OMG this is my go to basic good cook it was more like meh.
Amazon Customer
This is one cookbook that will satisfy foodies, serious cooks and those just starting out.
Nell27

Most Helpful Customer Reviews

45 of 46 people found the following review helpful By Jesse Kornbluth TOP 1000 REVIEWER on June 9, 2009
Format: Paperback
If you were assembling a cookbook of your favorite seasonal recipes --- recipes for meals you've actually served, and served often ---- it would be the size of Christopher Hirsheimer and Melissa Hamilton's Canal House Cooking, Volume 1. That is, about 60 recipes. These recipes would offer the unique tastes of your "signature" dishes. They would be easy to make --- this is a summer cookbook. And you'd have very few choices in each category.

That's the key idea: choicelessness. As consumers, we are awash in choices. Most are false choices, so your mind goes blank. You don't so much choose as surrender. And this is as true of cookbooks as it is of the hundreds of cereals that are basically just delivery systems for high-fructose corn syrup.

What we want, whether we know it or not, is an editor. Or, better, a curator --- someone who knows our values and tastes and can reduce the world to the very few things we might like. [..] is built on this principle. So is Hirsheimer and Hamilton's book.

These women describe themselves as "home cooks". That's testimony to the enormous effort they have undertaken to liberate themselves from decades of professionalism. Christopher Hirsheimer was one of the founders of Saveur Magazine. She has co-authored four cookbooks and taken the photographs for thirty more. She knows from "high end". Melissa Hamilton co-founded a restaurant, did a stint at Cook's Illustrated and ran the test kitchen at Saveur before becoming its food editor. Her bio does not mention a love for sliders.

Something happened to Hirsheimer and Hamilton when they moved to little towns across the river from one another in New Jersey and Pennsylvania. Fresh produce, of course. But also a gentler pace.
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14 of 14 people found the following review helpful By Amazon Customer on July 4, 2009
Format: Paperback
This is a beautifully produced cookbook with a carefully edited selection of very appealing seasonal recipes that you really can make. It is also the perfect gift for those friends who invite you to their country place or beach house this summer. I write about food and own hundreds of cookbooks, so am not easy to impress. I could go on, but I must go straight to my kitchen to start cooking! (Better yet, there will be three seasonal books each year, so I'm already looking forward to fall and holidays!)
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6 of 6 people found the following review helpful By Nell27 on April 1, 2010
Format: Paperback Verified Purchase
I've been cooking my entire life and consider it one of my greatest passions. There are few things the serious home cook can appreciate more than a beautifully laid out, clear, wonderfully simple cookbook like this. The photography is great, the stories are engaging, the instructions clear, ingredients accessible and recipes that are interesting, fresh and appealing to the whole family. This is one cookbook that will satisfy foodies, serious cooks and those just starting out. In a nutshell - fantastic and wonderfully versatile.
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2 of 2 people found the following review helpful By Anne Wingate on July 29, 2012
Format: Paperback
Canal House Cooking Volume No. 1: Summer

*July 29, 2012
*Canal House Cooking Volume 1: Summer
*Published by Open Road IntegratedMedia ISBN 9781453219379
*
* What Is Canal House?
*
I at first assumed it was a restaurant, but it turns out that it is a workspace in which recipes are developed and photographs of food for books and magazines are taken. It belongs to Christopher Hirsheimer, who despite her first name is a woman, and Melissa Hamilton.
*
Melissa Hamilton, cofounder of the restaurant Hamilton's Grill Room in Lambertville, New Jersey, worked at Martha Stewart Living, Cook's Illustrated, and at Saveur as the food editor. Christopher Hirsheimer, a writer and a photographer, served as food and design editor for Metropolitan Home magazine, and was one of the founders of Saveur magazine, where she was executive editor.

Toward the end of the book, they ask the rhetorical question, "Why Buy When You Can Make It?" I, who paradoxically love to read cookbooks but am not particularly fond of cooking except for things that I can't get satisfactory versions of at supermarkets, such as bread, pickles, and jelly, tend to turn the question around? Why should I make it when I can buy it?

But Hamilton and Hirsheimer make it easy for me to consider changing my mind about this. The items in their cookbook, though unusual and undoubtedly tasty, also seem relatively easy to make, except for their frequent use of large quantities of heavy cream, which would make my doctor scream.

Even the names of the recipes are appealing: raspberry sandwich, caramelized onions, tomatoes all dressed up for summer.
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2 of 2 people found the following review helpful By Kierstin O'Kelley on June 11, 2012
Format: Paperback
This gorgeous book is precisely what I need during those times that cooking and planning seem like too much effort...I thumb through the pages and remember how delicious seasonal ingredients are (and what little fuss is needed to make a delicious meal). I find this cookbook, as well as the other "Canal House Cooking" books romantic and real and totally inspiring. I've also picked up excellent cooking instructions: perfect directions to achieve your desired doneness of "boiled eggs", vinaigrette in the bottom of the bowl "or how French women do it" and a recipe for a 5 minute gazpacho. The heart of this cookbook is made up of the stories that permeate throughout and the passion the authors have for beautiful, often simple food. A great read and resource for those who think food, wine and the occasional cocktail are something to be celebrated.
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Canal House Cooking Volume No. 1: Summer
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