Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
Recipes from Home Hardcover – May 1, 2001
"Warlight" by Michael Ondaatje
A dramatic coming-of-age story set in the decade after World War II, "Warlight" is the mesmerizing new novel from the best-selling author of "The English Patient." Pre-order today
In Recipes from Home, husband-and-wife cooking team David Page and Barbara Shinn invite readers to take a seat at their family table for a heaping serving of the reinterpreted American comfort food they've been popularizing at their tiny Greenwich Village restaurant, Home, since 1993. Taking a cue from the legendary James Beard's pronouncement that "American food is anything you eat at home," Page and Shinn pack their book with over 250 recipes for all-American family favorites that conjure up the nostalgia of Sunday dinners, holiday gatherings, Fourth of July picnics, county fairs, and weekends at the beach.
Chapters reach from "The Pantry" (where you'll discover the recipe for their signature Famous Tomato Ketchup) to "The Canning Shelf" (with recipes for Green Tomato-Apple Chutney, Pickled Peppers, and Raspberry Jam). Their Simply Roasted Chicken and Grilled Blue Cheese and Apple Sandwiches will have you running to the kitchen, and Steamer Clams with Local Ale and Lobster Rolls are destined to make an appearance at your next summer shindig. "Something Sweet" wraps things up with Frozen Lemon Icebox Cake with Strawberry Sauce, Chocolate Pudding, and their irresistible Peanut Butter Cookies.
Recipes from Home is sure to become a favorite on many kitchen bookshelves, and even armchair cooks will delight in wasting away a Saturday afternoon thumbing through the anecdotal recipe introductions and generation-spanning black-and-white family photographs featured throughout the book (they've even included a family tree). By the time you get to the recipe for Mom Page's Scalloped Potatoes, you'll feel like you're part of the family. Home sweet home, indeed. --Brad Thomas Parsons
From Publishers Weekly
In the spirit of James Beard, M.F.K. Fisher and Edna Lewis, this inspired work is at once a compendium of 255 recipes (including ancestral family recipes, accompanied by warm duotone family photos throughout) from the notebooks of Page, a major chef, and a lucid appeal for an American cooking tradition based on local products and the harvest calendar. Since opening their eponymous New York City restaurant in 1993, Page and Shinn have sought to give expression to Beard's famous pronouncement: "American food is anything you eat at home." Their cookbook abounds with beautifully simple, unpretentious dishes such as Sunflower Seed Pesto, Spring Mushroom and Sweet Pea Hash, and Toasted Angel Food Cake. Readers weary of recipes so elaborate they seem to require a sous-chef or conversely, tired supper-type cooking will appreciate Page's inventive yet straightforward approach. Although the chapters are arranged thematically, with sections devoted to such "basic" condiments as Apricot Ketchup and Maple-Bourbon Butter, they could just as well have been divided up by region. Tracing a path from their Midwestern childhood homes, where they were born into families of gifted amateur cooks, to the Bay Area kitchens of California and, finally, to their farm and vineyard on the North Fork of Long Island, the authors weave memories, thoughts on food and cooking, hints on technique and, of course, the recipes themselves into a seamless whole underscoring the point that superior home cooking calls for an awareness of the seasons and a relationship to the land. (May) Forecast: If Page and Shinn are as warm and appealing as their cookbook, their 13-city tour will inspire significant sales among home cooks looking to add a little zing to their meals.
Copyright 2001 Reed Business Information, Inc.
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
This book quickly turned into my go to resource for most of my cooking. The idea of taking the kitchen back to what it was like for our grandparents generation works so conveniently with our philosophy of fresh and local ingredients, and all of these recipes are relatively easy to prepare and taste like grandma's kitchen.
It'll take me years to make it through all of them, but I can't wait!
Buy this Book!!!
I have cooked 6 or so menus from this book, and a few sides and sauces here and there. Like many restaurant cookbooks, main dishes are often (not always) presented with an accompaniment, plus recommended sides from other areas of the book. And I have enjoyed everything but the pulled pork recipe, which may be more an issue of my taste.
However, I have noticed that recipes are consistently underseasoned. I'm not a huge salter, but I had to add a lot more seasonings to just about everything here.
Generally, this book is quite like described: comforting, thoroughly American food. The dishes are thoughtfully put together, and I would not call this an easy book by any means. These are sophisticated interpretations of classic dishes and classic themes (ie., a southern shrimp stew, but with some extra Cuban touches), but they are by no means needlessly rococo or inaccessible. I would contrast this with, say, Patrick O'Connell's books, which are beautiful, elegant interpretations of American cooking, but at a much more intimidating "restaurant" level. You can cook these recipes in your own home, but you might want to save them for the weekend. And, like another reviewer mentioned, this is not a diet book. The authors like bacon fat, which is perfectly in tune with their general approach here, and also delicious.
I'd say this book is best suited for someone who has a pretty good mastery of the American classics (pot roast, meatloaf, casseroles) and is ready for something more interesting (like making your own ketchup). I bought it when I was still learning to cook, and I didn't use it much at the time. A couple of years later, I find myself going to it much more frequently, and with good results. It's for experienced cooks because not all the recipes are perfect: I have had to add more liquid to pancake batters, for example, and there is the previously-mentioned underseasoning that plagues most of the dishes. But these are manageable quirks, and navigating them is worth it.
Overall, I'd enthusiastically recommend this to anyone who is comfortable in the kitchen and keen on American cooking. However, I would not recommend this to more novice cooks, nor to cooks who prefer the quick and simple or minimalist approach.
* Also, this book devotes a lot of attention to canning, condiments, and the like. I have not tried these recipes, but they feature prominently and probably should be a factor for anyone interested in pickles, preserves, etc.
And the desserts! The chocolate pudding is TO DIE FOR!!! It alone is worth the price of admission if you ask me (or my newly addicted friend, Harry). And I think my whole family agreed that the apple pie from Home was the hit of our Thanksgiving this year, with the honey pumpkin coming in a close second. These recipes are just fabulous.
Further, this book is also a plain old good read. Brings back childhood memories of learning the ropes from my mother and grandmother and makes me want to get in the kitchen and start cooking! This book would be a great gift for anyone who loves to cook and who has love and respect for doing things right in the kitchen.