Canal House Cooking Volume No. 5, The Good Life is a collection of some of our favorite recipes, the ones we cook for ourselves, our friends, and our families during the fall and right through the holiday season. These are recipes that will make you want to restock your pantry and refrigerator and start cooking.
Canal House Cooking Volume N° 5: The Good Life
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Editorial Reviews
Review
“Rustic, artistic photos make for a visually beautiful book, while the personal, conversational recipes evoke a feeling of conspiring with friends.”—Alexia Elejalde-Ruiz, The Chicago Tribune
“This will no doubt become part of my kitchen repertoire.”—Gail Simmons, Food & Wine
“If you haven’t heard of Canal House Cooking yet, get ready to make some room on your bookshelf for your next cookbook addiction. (I already have.)”—Caroline Wright, The Wright Recipes
“Canal House Cooking’s Fall & Holiday issue and it’s chock-full of recession-flouting recipes that glimmer and sparkle and call us to the table to eat well, make merry, and welcome in the good life with those we love.”—Dana Velden, TheKitchn.com
--This text refers to the
Kindle Edition
edition.
“This will no doubt become part of my kitchen repertoire.”—Gail Simmons, Food & Wine
“If you haven’t heard of Canal House Cooking yet, get ready to make some room on your bookshelf for your next cookbook addiction. (I already have.)”—Caroline Wright, The Wright Recipes
“Canal House Cooking’s Fall & Holiday issue and it’s chock-full of recession-flouting recipes that glimmer and sparkle and call us to the table to eat well, make merry, and welcome in the good life with those we love.”—Dana Velden, TheKitchn.com
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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14 of 16 people found the following review helpful
5.0 out of 5 stars
A surprising edition of a great series --- and it comes with a big lesson about life
October 19, 2010
Format:Flexibound
A few years ago, Christopher Hirsheimer and Melissa Hamilton --- professional foodies --- decided to devote themselves to "good work and good ideas relating to the world of food." They set up a studio near New Hope, Pennsylvania and began to self-publish exquisite seasonal cookbooks for the home cook. They shop at farm stands. They cook on ordinary stoves. And, best of all, their books are ruthlessly edited. Curated, really --- each book presents fewer than 70 recipes.
So it was quite the surprise to open Volume 5 and see two pages of photos of tins of caviar. And the recipes! Fried oysters. Escargots. Four kinds of goose liver. Scrambled eggs with truffles. Lobster with browned cream. Truffled lobster with gnocci.
Yes, there are many "practical" and "affordable" recipes. And I do grasp that this is a "holiday" cookbook. Still, this was so unlike anything I have seen in a Canal House book that I wondered if Hirsheimer and Hamilton had abandoned home cooking and were now appealing to people with cooks at home. Or was this, I wondered, the same message Bob Dylan delivered in "Nothing Was Delivered" --- "Take care of yourself and get plenty of rest."
Christopher Hirsheimer replied:
Take care of yourself and your family and friends. Just cooking some of these more involved (not difficult) recipes is better and cheaper than going to a movie! As I say in my note to our readers, "The good life surrounds us. You find it in everyday rituals, but often it comes through the unexpected, and we gratefully embrace it."
We are working women who will take an experience (breakfast, lunch and dinner) over an object every time. Make sausages together! Teach yourself and your children to make gnocchi. Float delicate poached meringues on a pool of Creme Anglaise. Make sugar cookies to give as gifts.
High on the hog (fresh ham with madeira sauce) or low (broiled pig's feet crepes) --- we want everyone to cook and eat together.
When you're shopping for food, even "window shopping" can be a turn-on. Going to Russ and Daughters and just seeing all those beautifully prepared fish is an experience. You take a trip all over the world, from the Holland herrings (like the finest sushi) to golden trout roe (as delicious as its fancy cousin, caviar) and plump Spanish sardines. This store happens to be in New York, but there are places everywhere that specialize in gorgeous traditional foods. And when you taste them, it helps you understand the human experience in a way that you may not have before --- these are rich experiences but not necessarily expensive ones.
The luxury is really having the time to spend together. Everyone is working. Indulge in the communal table.
"We've got ours, so we don't care about you" isn't in our repertoire. We want to give you ours --- that's why we do this.
And when it comes right down to it, we are cooks who love to cook. We've been cooking our whole lives, we've been exposed to all kinds of food and that's what we are sharing. It isn't about fabulosity, clothes, candelabras, or Dutch tulips in December.
May I say that this e-mail schooled me? Reminded me that generosity begins --- must begin --- at home, with the people you love most. That you can do your bit to help solve the world's problems, but you'd better address your own as well. That dining is a ritual, a spiritual act. And that luxury --- that lure and irritant --- reminds us of the rich variety of experience available to us, in the kitchen and so many other rooms.
Christopher Hirsheimer's explanation of Volume 5 humbled and thrilled me. And, most to the point, it made me want to try these recipes.
So it was quite the surprise to open Volume 5 and see two pages of photos of tins of caviar. And the recipes! Fried oysters. Escargots. Four kinds of goose liver. Scrambled eggs with truffles. Lobster with browned cream. Truffled lobster with gnocci.
Yes, there are many "practical" and "affordable" recipes. And I do grasp that this is a "holiday" cookbook. Still, this was so unlike anything I have seen in a Canal House book that I wondered if Hirsheimer and Hamilton had abandoned home cooking and were now appealing to people with cooks at home. Or was this, I wondered, the same message Bob Dylan delivered in "Nothing Was Delivered" --- "Take care of yourself and get plenty of rest."
Christopher Hirsheimer replied:
Take care of yourself and your family and friends. Just cooking some of these more involved (not difficult) recipes is better and cheaper than going to a movie! As I say in my note to our readers, "The good life surrounds us. You find it in everyday rituals, but often it comes through the unexpected, and we gratefully embrace it."
We are working women who will take an experience (breakfast, lunch and dinner) over an object every time. Make sausages together! Teach yourself and your children to make gnocchi. Float delicate poached meringues on a pool of Creme Anglaise. Make sugar cookies to give as gifts.
High on the hog (fresh ham with madeira sauce) or low (broiled pig's feet crepes) --- we want everyone to cook and eat together.
When you're shopping for food, even "window shopping" can be a turn-on. Going to Russ and Daughters and just seeing all those beautifully prepared fish is an experience. You take a trip all over the world, from the Holland herrings (like the finest sushi) to golden trout roe (as delicious as its fancy cousin, caviar) and plump Spanish sardines. This store happens to be in New York, but there are places everywhere that specialize in gorgeous traditional foods. And when you taste them, it helps you understand the human experience in a way that you may not have before --- these are rich experiences but not necessarily expensive ones.
The luxury is really having the time to spend together. Everyone is working. Indulge in the communal table.
"We've got ours, so we don't care about you" isn't in our repertoire. We want to give you ours --- that's why we do this.
And when it comes right down to it, we are cooks who love to cook. We've been cooking our whole lives, we've been exposed to all kinds of food and that's what we are sharing. It isn't about fabulosity, clothes, candelabras, or Dutch tulips in December.
May I say that this e-mail schooled me? Reminded me that generosity begins --- must begin --- at home, with the people you love most. That you can do your bit to help solve the world's problems, but you'd better address your own as well. That dining is a ritual, a spiritual act. And that luxury --- that lure and irritant --- reminds us of the rich variety of experience available to us, in the kitchen and so many other rooms.
Christopher Hirsheimer's explanation of Volume 5 humbled and thrilled me. And, most to the point, it made me want to try these recipes.
