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Comment: *Withdrawn* library copy with usual stamps, stickers. Very clean pages, binding tight, hard cover nice with mild wear, mylar protected dust jacket nice with mild wear.
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The Farm: Rustic Recipes for a Year of Incredible Food Hardcover – April 17, 2012

4.5 out of 5 stars 65 customer reviews

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Editorial Reviews

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Sample Recipe from The Farm: Spicy Cilantro Chicken Wings

Serves 4 to 6

Everyone loves chicken wings, that fiery and buttery all-American snack that pairs perfectly with lots and lots of beer. I love adding unexpected flavors to familiar foods, and these wings are a perfect example of why it’s fun to think outside the bottle of Frank’s hot sauce. The chile, lime, garlic, cilantro, and Worcestershire provide a savory-acidic base for the sauce and add many new and wonderful layers of flavor, while the butter coats the wings with a luscious richness.

1/3 cup chopped cilantro stems
1-1/2 teaspoons finely grated lime zest
3 tablespoons lime juice
2 tablespoons Worcestershire sauce
1 hot green chile, such as habanero, serrano, or Thai, chopped
1 large garlic clove, chopped
1-3/4 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 stick unsalted butter, melted
3 pounds chicken wings
About 4 cups vegetable oil for frying
Cilantro leaves

Puree the cilantro stems, lime zest, juice, Worcestershire, chile, garlic, 3/4 teaspoon of the salt, and the pepper in a blender until smooth. With the motor running, add the butter, blending until it is incorporated. Transfer the sauce to a large bowl.

Pat the wings dry, then halve them at the joint and season them with the remaining 1 teaspoon salt.

Heat 1 inch of oil in a pot or deep heavy skillet to 400°F. Fry the wings in 2 or 3 batches, turning occasionally, until they are golden and cooked through, about 8 minutes per batch (return the oil to 400°F between batches). As they are cooked, transfer the wings to the bowl with the sauce, tossing them to coat, or serve the sauce on the side for dipping. With tongs or a slotted spoon, transfer the wings to a serving plate and sprinkle with the cilantro leaves. Serve the wings with the remaining sauce on the side.

From the Inside Flap

When Ian Knauer was a cook in the Gourmet test kitchen, he quickly became known for recipes so stupendously good that they turned the heads of the country’s top food editors—effortless combinations that made the best of seasonal produce or treats from the Pennsylvania farm that has been in his family since the eighteenth century.

In The Farm, Knauer brings his creations to your kitchen. From Cold-Spring-Night Asparagus Soup to Brick Chicken with Corn and Basil Salad, the 150 recipes in this book will help you make the most of your market, garden, or CSA. They are fresh, modern spins on American classics, with ingredients anyone can obtain. Each one is simple, distinctive, and satisfying, getting the best food to the table in the least amount of time. They are both homey and sophisticated.

You’ll find recipes that incorporate all parts of the vegetable, like Pasta with Radishes and Blue Cheese, which incorporates the radish leaves as well as the root, and spritely Swiss Chard Salad. You’ll learn how to make great food from simple ingredients you have on hand, like Potato Nachos. You’ll discover recipes for less-familiar produce from your market or your backyard, such as Chicken with Garlic Scape Pesto and Dandelion Green Salad with Hot Bacon Dressing.

Many of these recipes have been in Knauer’s family for generations, like Pennsylvania Dutch-Style Green Beans or Cloud Biscuits. You won’t want to miss his expertly tweaked renditions of his mother and grandmother’s desserts: Strawberry Cream Cheese Pie, Blueberry Belle Crunch, and Mary’s Lemon Sponge Pie.

Whether you want to learn how to roast a pig, make your own hot sauce, or brew hard cider, The Farm brings artisanal cooking home, even as Knauer’s vivid stories trace a year in the seasons of the farm.

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Product Details

  • Hardcover: 256 pages
  • Publisher: Rux Martin/Houghton Mifflin Harcourt; 1 edition (April 17, 2012)
  • Language: English
  • ISBN-10: 0547516916
  • ISBN-13: 978-0547516912
  • Product Dimensions: 1 x 8.1 x 10 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (65 customer reviews)
  • Amazon Best Sellers Rank: #84,032 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

By I Do The Speed Limit TOP 500 REVIEWER on April 4, 2012
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
This cookbook was not quite what I had hoped for, but it's still a lovely book and has value:

I saw the title on this cook book and it called to me: Even though I commute into Houston for work Monday through Friday, we live an hour away in the country. We grow our own veggies and herbs, raise chickens for eggs, pick our own fruit, visit the processing plant for sides of pork, catch our own fish, pick up shrimp and oysters at the boat dock and patronize an old-time butcher. I augment our own food with stops at an Asian market and a "regular" well-stocked food store on my route home from work. Eating fresh and cooking from scratch is an every day event for us. So I figured this was a great book for my cook book library. I pictured dog-eared, well-worn pages within a few months' time.

So, of course, I was looking forward to seeing what this cook book had to offer. Even my husband was excited and anxiously awaited its arrival. Specifically, what I was looking for (always looking for...): NEW, intriguing and interesting recipes for tomatoes, zucchini, cucumber, Japanese eggplant, fresh beans and string beans, peaches, figs, pecans, eggs and ice cream. I didn't find them. Well, I found a few good recipes, even a few great recipes, but there weren't enough to make it the outstanding, inspiring book that I had hoped it would be. And for tomatoes, zukes and cukes there were only a token few recipes and they were kind of mediocre.

Don't get me wrong: This is not a poor cook book, nor is it an average cook book. It's a nice read, filled with decent recipes using fresh ingredients and many great accompanying sauces and slaws.
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Format: Hardcover Vine Customer Review of Free Product ( What's this? )
It does seem as if farm-to-table cookbooks have become as ubiquitous as dandelions. Ian Knauer's The Farm: Rustic Recipes for a Year of Incredible Food is an appealing entry with an engaging narrative about working a farm that belonged to his Pennsylvania grandparents. I suspect that the photography, by the Canal House series writers Melissa Hamilton and Christopher Hirsheimer, is every bit as gorgeous as the black and white proofs in my review copy seem to promise.

And now to the recipes (including two for dandelions). I won't review a cookbook without making a serious effort to try a range of recipes. Knauer's choices are an eclectic bunch, from a recipe for baking powder biscuits straight out of his grandmother's recipe box (Crisco!) to a recipe for a roast chicken basted and finished with wheat beer. The biscuits were light and tasty, the chicken perfectly pleasant, with plenty of liquid to moisten the leftovers. Likewise, a rhubarb crostata was nice, if unexceptional, while short ribs with dried fruit was on the rich and heavy side. Guests took seconds on the tart but not the ribs. Raisin-caper broccoli was good, but does the world need another recipe for lemon pudding cake or molasses raisin cookies? I think I liked the Dandelion Greens with Garlic, Pine Nuts, and Golden Raisins the best of all.

I doubt I'll reach for this book very much. My go-to cookbooks when the garden is bursting are Marian Morash's sensibly arranged (by vegetable) Victory Garden Cookbook, Deborah Madison's Vegetarian Cooking for Everyone, and Alice Waters's The Art of Simple Food. What I like about these three books is that so many of the recipes are delicious and simple, whereas some of the non-Grandma ones in The Farm strike me as a bit contrived.
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Format: Hardcover Vine Customer Review of Free Product ( What's this? )
I requested The Farm: Rustic Recipes for a Year of Incredible Food for the recipes but ended up loving it primarily for the writing.

The author's introduction describes the book well: "This book is a journal of abundance and the beginning of a new generation's thumbprint on what has become an ancient family tradition. Chapters follow the seasons of the garden, beginning in the early spring and ending well into the winter."

Each chapter opens with an anecdote of time the author spent on his family's farm in Pennsylvania and each recipe includes a note about the history of the dish, preparation tips, and/or serving suggestions.

In addition to an index at the end of the book, recipes are listed by category on three pages prior to the introduction: Starters (8); Soups (2); Salads and Slaws (14); Breakfast and Brunch (3); Sandwiches and Pizza (7); Breads (4); Pasta, Rice and Polenta (11); Poultry (14); Pork (10); Beef (5); Lamb (2); Game (7); Side Dishes (26); Preserves (14); Desserts (21) and Miscellaneous (5).
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