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Canal House Cooking, Vols. 1-3 (Summer / Fall & Holiday / Winter & Spring) Hardcover – Box set, January 10, 2012

by Hamilton & Hirsheimer (Author)

7 customer reviews

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We are home cooks writing about home cooking for other home cooks. We cook seasonally because that’s what makes sense.

SUMMER is a collection of our favorite summer recipes, ones we cook for ourselves all through the long lazy months. In midsummer, we buy boxes of tomatoes to dress as minimally as we do in the heat. And in the height of the season, we preserve all that we can, so as to save a taste of summer. We make jarfuls of teriyaki sauce for slathering on chicken. We love to cook big paellas outdoors over a fire for a crowd of friends. We are crazy for ripe melons in late summer. And we churn tubs of ice cream for our families. If you cook your way through a few of our recipes, you’ll see that who we are comes right through in these pages. With a few exceptions, we 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 (some of them a bit more involved), all completely doable for the novice and experienced cook alike. Cook all summer long with Canal House Cooking!
FALL & HOLIDAY is filled with recipes that will make you want to run into the kitchen and start cooking. It is a collection of our favorite fall and holiday recipes. Foods of the holidays are classics, tied to tradition and memory. We cook our grandmothers’, aunts’, and mothers’ recipes to bring them to life and invite the people we miss to the table again. For us, it wouldn’t be a holiday without Neenie's Sourdough-Sage Stuffing, or Jim’s Roast Capon, or Peggy’s Grand Marnier Soufflé. But no matter what your menu, the most important thing is to join together for a meal and share the intimacy of the table.
WINTER & 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. It’s filled with recipes that will make you want to run into the kitchen and start cooking. We make jars of marmalade for teatime and to gift to our friends. We warm and nourish ourselves with hearty soups and big pots of stews and braises. We roll out pasta and make cannelloni for weekend or special occasion gatherings. We roast root vegetables in the winter and lamb in the spring.

Canal House Cooking, Vols. 1-3 (Summer / Fall & Holiday / Winter & Spring) [Box set]

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Editorial Reviews

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 Pepin, 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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Product Details

Series: Canal House Cooking
Hardcover: 380 pages
Publisher: Canal House; Slp edition (January 10, 2012)
Language: English
ISBN-10: 0982739451
ISBN-13: 978-0982739457
Product Dimensions: 7.1 x 2 x 9.5 inches
Shipping Weight: 3.2 pounds
Average Customer Review: 4.4 out of 5 stars See all reviews (7 customer reviews)
Amazon Best Sellers Rank: #1,131,725 in Books (See Top 100 in Books)
- #796 in Books > Cookbooks, Food & Wine > Entertaining & Holidays > Seasonal
- #1321 in Books > Cookbooks, Food & Wine > Special Diet > Vegetarian & Vegan > Non-Vegan Vegetarian
- #1553 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Natural Foods

Customer Reviews

4.4 out of 5 stars

5 star		43%
4 star		57%
3 star		0%
2 star		0%
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Top Customer Reviews

EXCELLENT COOKBOOKS. I had read reviews of the Canal ...

By S. Hamilton on August 6, 2014

Format: Hardcover Verified Purchase

EXCELLENT COOKBOOKS. I had read reviews of the Canal House Cooking series initially in the NYT and tried their recipe for crab cakes which were the best I'd ever had. I've been collecting cookbooks, kitchen equipment as well as cooking, which is definitely my favorite form of "artistic expression" not just my hobby but my passion for more than 45 years. I still buy cookbooks albeit they are generally ethnic cookbooks at this point remembering how much I'd enjoyed their crab cake recipe I figured I needed to buy Volumes 1-3 to read their compilation of recipes. This set is absolutely fabulous...not only for their recipes which are well presented, easily re-created, etc. but for all the excellent tidbits of information collected through both their experience but what they garnered from years of excellent advise from people like Alice Waters, etc. The recipes are good and the insights they offer between recipes excellent. The authors set an ambitious pace and I wondered how long they'd be able to keep up the quality of the initial volumes and what I've gathered from reading reviews of subsequent volumes is that while good they did not live up to these first 3 volumes but if you enjoy cooking and trying to expand your horizons or pick up some ideas these volumes are definitely must haves.

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A Classic

By Patty on June 19, 2014

Format: Hardcover Verified Purchase

This set, and the Vol 4-6 set, are both fantastic and should be a "staple" in everyone's cookbook collections. From the novice to the expert there is something for everyone. Good recipes delivered clearly and with many wonderful pictures to inspire you. The only thing I would say is that the printing quality of the 1st set was not as good as the 2nd, and neither are top of the line printing quality, but certainly not a reason to hesitate to buy either one. If you really use them, you're going to end up with food and spills on the pages and that to me is the sign of a well-used cookbook.

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Easy-peasy Farm to Table Cooking for Sophisticates

By Lesley Jane Seymour on September 3, 2013

Format: Hardcover Verified Purchase

Fresh, easy, fabulous food: that is Canal House. I worked my way through the big red book which is a comilation of these three books. I wanted more and I got it. This is really farm to table for even the most basic cook. Every page is delicious and easy to do. The photography and graphics are gorgeous too. Great gift as well.

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great seasonal cooking

By A. Piasecki on February 19, 2013

Format: Hardcover Verified Purchase

I enjoy that these magazines are separated by season. As well the internal organization of of each into things like drinks, to start, fish, stews etc is very inviting and makes me cook more from the books. All recipes tried so far have been delicious and despite not having an over abundance of obscure ingredients have been complex in flavor and highlighted the seasonal ingredients.

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Most Recent Customer Reviews

Four Stars

Just wonderful

Published 17 months ago by Nina Zemo Israel

Pass it on

I heard about these through Jamie Lee Curtis in a magaxine article. The recipies are faavorful and healthy. Read more

Published on January 12, 2013 by jacquie Gariano

Practical recipes

I haven't tried any of the recipes but they look like foods that I will make for everyday cooking and sometimes for company. The books are a visual pleasure to go through.

Published on January 2, 2013 by Snowbird

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