This was one of the first real (translation: not inexpensive) cookbooks I ever treated myself to. It was heavy and filled with detailed descriptions of the why and how of baking. I had watched the PBS Series but never dreamed of making the involved recipes from professional bakers. I found that the recipes were lengthy but only because they were so well described. The introductions and step by step instructions guide you through every single act of making these recipes. They're also a joy to read thanks to Dorie Greenspan's writing. My favorite recipes from this cookbook are the Brioche on page 188, and the beautiful French Apple Tart on page 379. I have the Sunny Side Up Apricot Pastries on page 192 and the glorious Chocolate Ruffle Cake on page 263 on my list to bake one day.
Chad Robertson$40.00 $36.80
My sourdough starter Gus was created using the method detailed in this book. You'll find step by step instructions and a complete guide from start to finish. By following the steps and using this method, you'll create a delicious loaf of sourdough bread and endless possibilities.
Grow Cook Eat: A Food Lover's Guide to Vegetable Gardening, Including 50 Recipes, Plus Harvesting and Storage Tips
Willi Galloway$29.95 $27.55
This book is a fascinating combination of growing advice, recipes, and tips for harvesting and storing your garden's fresh produce. It's well organized and a helpful resource. The Cider Glazed Baby Turnips on page 228 are a delicious way to celebrate the beginning of the harvest here at the farmhouse.
Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal
Julie O'Brien and Richard J Climenhage$24.95
This book helped me to begin to understand how to safely create fermented foods here in the Farmhouse Kitchen. The Firefly Kimchi on page 53 was the starting point to the kimchi recipe that my daughter and I love so much.
Marisa McClellan$23.00 $21.16
This cookbook is packed with delicious ideas for preserving your harvest. The rhubarb jelly on page 68 is one of the first canning sessions of the spring each year here at the farm.
The Nourished Kitchen: Farm-To-Table Recipes for the Traditional Foods Lifestyle Featuring Bone Broths, Fermented Vegetables, Grass-Fed Meats
This book is a fascinating look into the traditional foods movement. The recipes star homegrown protein and produce but can easily be adapted to utilize the best of what is fresh and in season at your local farmer's market. You'll find recipes for sourdough, kefir, fresh eggs, pickling, fermenting, and stocking your pantry for the winter. The Simple Herb Cheese on page 68 is a favorite here.
Simone Beck, Julia Child, et al.$40.00 $36.80