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The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life Hardcover – October 20, 2009


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The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life + The Foothills Cuisine of Blackberry Farm: Recipes and Wisdom from Our Artisans, Chefs, and Smoky Mountain Ancestors + Bouchon Bakery
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Product Details

  • Hardcover: 300 pages
  • Publisher: Clarkson Potter; First Edition edition (October 20, 2009)
  • Language: English
  • ISBN-10: 0307407713
  • ISBN-13: 978-0307407719
  • Product Dimensions: 11.3 x 1 x 11.2 inches
  • Shipping Weight: 4.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (27 customer reviews)
  • Amazon Best Sellers Rank: #65,812 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

From The Blackberry Farm Cookbook: Fig Tart

Fig jam intensifies the fruit flavor in this tart. We make our own jam, but high-quality commercial versions work nicely as well. We like the free-form shape and rustic feel of the tart and have shaped them smaller to make individual tarts and larger to feed a crowd. Whipped cream, slightly sweetened, is a nice addition.--Sam Beall

Ingredients

  • 1/2 recipe basic pastry (recipe below)
  • 1/4 cup fig jam
  • 1 pound fresh figs, stemmed and halved lengthwise
  • 1/3 cup plus 1 teaspoon sugar
  • 1/4 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1 large egg
  • 2 tablespoons milk

(Makes eight servings)

Directions

1. Preheat the oven to 400 degrees F. Lightly butter a baking sheet and set it aside.

2. Divide the pastry in half. On a lightly floured surface, roll each piece of dough into a 9-inch circle. Place the pastry on the prepared baking sheet; overlapping the two circles a little on one side is okay as the edges will be folded in later. Spread 2 tablespoons of jam evenly over each piece of pastry, leaving a 1 1/2-inch border. Arrange the figs over the jam. Cover the tarts with plastic wrap and set them aside.

3. In a small saucepan, cook 1/3 cup of the sugar over medium-high heat without stirring until it melts and turns amber in color. Remove the pan from the heat and carefully stir in the cream and butter, stirring until the mixture is smooth. Brush the tops of the figs with the caramel mixture. Fold the edge of the pastry over the outer edge of the figs, pleating the dough to hold it in place.

4. In a small bowl, whisk together the egg and milk. Brush the edges of the pastry with the egg mixture and then sprinkle with the remaining 1 teaspoon of sugar. Bake for about 25 minutes, until the pastry is golden brown and the figs are just tender. Serve warm or at room temperature, cut into generous wedges.

Basic Pastry

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup plus 3 tablespoons shortening
  • 1 large egg
  • 1/3 cup plus 1 to 3 tablespoons ice water
  • 1 tablespoon distilled white vinegar

(Makes pastry for two 9- or 10-inch pie shells or one double-crust 9-inch pie)

1. Place the flour and salt in a food processor and pulse to combine. Add the shortening and pulse until the mixture resembles coarse meal. Transfer to a medium bowl and set aside.

2. In a small bowl, whisk together the egg, 1/3 cup of the ice water, and the vinegar. Pour the egg mixture over the flour mixture and stir with a fork just until the dough comes together. If the dough is too dry, add more water, 1 tablespoon at a time.

3. Turn the dough out onto a lightly floured surface and knead gently into a ball. Divide the ball in half and flatten each piece into a disk about 1 inch thick. Wrap each disk in plastic and refrigerate for at least 30 minutes, or up to 3 days; the dough can also be frozen for up to 6 months and defrosted overnight in the refrigerator prior to using.


From Publishers Weekly

Starred Review. Big, bold and beautiful, this oversized if pricey title is more than your typical cookbook. California-trained chef Beall (son of the founder of the restaurant-chain Ruby Tuesday, Sandy Beall) takes readers to the Great Smokey Mountains of Tennessee to his family's Blackberry Inn and farm-to-table restaurant. Through color photos, essays and over 100 recipes inspired by the South, the spirit of this special place and the people involved is conveyed through its well-designed pages. Organized by season and broken down by event, recipes reflect the inn's philosophy of responsive cooking and showcase produce grown in the five-acre garden (set on the property's 9,000 acres) including creamed chard; beef carpaccio with summer chanterelles and chives; and Sam's carrot soufflé. Animals raised on the property and caught in their creek are used for such dishes as herb-roasted spring chicken and oven-baked trout with ramps and morels. The stories behind the on-site cheese kitchen and curing house, as well as a celebration of local suppliers such Benton's Smokey Mountain Country Hams, are artisanal inspirations and reiterate the importance of how food is grown, raised and created. With a wine cellar of more than 160,000 bottles, it's no surprise that Beall's astute wine notes round out a title that is most certainly a reflection of the good life. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

More About the Author

Blackberry Farm continues to be named among the top small hotels in the world in publications ranging from Conde Nast Traveler to Travel + Leisure, which named it the the number one resort in North America in 2011. Blackberry Farm proprietor Sam Beall grew up on the property. He worked at the French Laundry, the Ritz-Carlton, Cowgirl Creamery, wineries, farms, and markets before settling his roots in the foothills of Tennessee, where he cooks, raises a family, and oversees the food, wine, and other lifestyle programs of Blackberry Farm.

Customer Reviews

4.8 out of 5 stars
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Blackberry Farm is one of the loveliest places to travel to.
Lynn Thomas Ziglar
A recipe book that is accessible for the amateur home cook and still offers something for the gourmet cook.
SouthernCook
The book is written beautifully and the photography is gorgeous.
Thomas H. Waltz

Most Helpful Customer Reviews

7 of 9 people found the following review helpful By RT in Carlsbad on October 4, 2010
Format: Hardcover Verified Purchase
This book is an absolute beauty, and makes me want to visit Blackberry Farm. What a great philosophy towards food and life! The only recipe I've used so far is for their Blackberry Vinegar, which I used to buy at Williams-Sonoma to make a reduction sauce for Pork Tenderloin with, and they discontinued. It was by far the simplest recipe for Blackberry Vinegar I've found, and worked perfectly. Can't wait to dig more deeply into the recipes in this gorgeous book.
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11 of 15 people found the following review helpful By B. Davis on November 22, 2009
Format: Hardcover
What a big, beautiful, magnificent collector's cookbook! I could easily say this is one of the most gorgeous in my large collection. It is filled with full-page color photos of one of my favorite places on earth, East Tennessee. Reading it makes me feel like I've been on a trip back home. The recipes are also indicative of that region of the country. These recipes are included: Blackberry Cobbler; Autumn Lamb Roast; Skillet Apple Crisp; Bourbon Apple Fried Pies; Sweet Potato Pie; Deep Fried Turkey; Cider-Basted Venison; and much more. If you want to give a beautiful gift for the holidays, this is it. I love my copy!
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2 of 2 people found the following review helpful By GeeGee on May 31, 2012
Format: Hardcover Verified Purchase
I purchased this cookbook since I live in the area and am familiar with Blackberry Farm and its reputation for excellence. I have toured the farm through a University of TN alumni summer college. That said, I find the cookbook to be lovely to look at and the recipes to be very doable for someone who likes to cook at home. I like the simplicity of the recipes and the fact that the ingredients are easy to find. I have made the Summer Squash Casserole, which is outstanding--I would never of thought of using manchego cheese. Kreis's TN Fire-Fried Chicken is very good as is the Sweet and Spicy Foothills Coleslaw.
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6 of 8 people found the following review helpful By VUAOII04 on July 5, 2010
Format: Hardcover Verified Purchase
I have purchased multiple copies of this cookbook. My first I purchased after hearing the author speak. Sam Beall is very passionate about the concept of from farm to table and this cookbook absolutely exemplifies this philosophy. Since hearing Sam Beall speak I have purchased this cookbook for friends and family. The cookbook not only contains wonderful recipes but the most breathtaking photographs of Blackberry Farm. This cookbook is absolutely inspired.
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1 of 1 people found the following review helpful By rhonda on May 21, 2014
Format: Hardcover Verified Purchase
Ok, I must confess this cookbook is food porn. It is beautiful and inspiring. It makes one want to visit the blackberry farm. The photos are perfection and the recipes sound delicious. However, they seem to laborious. I must confess I have had this book for some time now and haven't made anything from it. So, this says something in itself. Every-time that I have wanted to, the recipes just seem too long or aren't in season to make. It is such a beautiful book though and the recipes are inspirational. I have purchased some of the jams, jellies and other items in the book on gilt food (when it was up and running). Maybe more blackberry farms items will become available on provisions by food 52 and williams sonoma. It is just easier than making them from the book. Ah! maybe I am just not a farm girl but a city girl that appreciates the delectables that come from blackberry farm. I would suggest buying this but ensure you are ready to put your sleeves up and get ready to work to make the recipes in this book. Maybe instead, do a foodie tour of the farm for thousands of dollars..If you can't afford that, then this book is so worth the purchase. It is high end farm table food that inspires.
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1 of 1 people found the following review helpful By Burger on July 31, 2013
Format: Hardcover Verified Purchase
I consider a somewhat experienced cook because I enjoy cooking and experimenting with new flavors and techniques. Well this is a whole new level of cooking. So it prompted me to go to to Blackberry Farms which was .... AMAZING
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2 of 3 people found the following review helpful By MsGail on January 2, 2013
Format: Hardcover Verified Purchase
This is a beautiful book!! I can't wait to try the recipes but I bought it mostly for the beautiful photos of the Smoky Mountains that surround this farm. It is an exclusive place to stay, much out of my price range, very much out of my price range!
Now I need to quit drooling over the photos and start cooking on those recipes.
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By TRJPLS on May 4, 2014
Format: Hardcover Verified Purchase
This is one of the nicest books that I have purchased. I got it for my wife and she loves it. Lots of great food ideas
and wonderfully written and photographed.
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