The Farmhouse Chef: Recipes and Stories from My Carolina Farm


Product Details

$37.50  $34.88
University of North Carolina Press
Publish Date
7.96 X 9.35 X 0.8 inches | 1.99 pounds

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About the Author

Jamie DeMent farms and cooks on Coon Rock Farm in Hillsborough, North Carolina. A well-known cooking teacher, she also owns, with her partner, Richard Holcomb, Piedmont Restaurant in Durham, North Carolina, and Bella Bean Organics.


A cookbook for all seasons. . . . [and] a family-friendly collection of recipes that can be scaled up to feed a crowd or be thrown together for impromptu gatherings.--The Local Palate

From fast, easy dishes to elegant meals for entertaining, DeMent's goal is to inspire readers to enjoy our region's food and support sustainability.--Flavors

DeMent's recipes have that unique southern flare but with the freshness of homegrown ingredients. She shows home cooks they don't have to live on a farm to be a farmhouse chef.--Booklist

The Farmhouse Chef is a Southern cookbook beyond question, but it's from a changing South, one that's more diverse in its tastes and cultures. There are butterbeans and cole slaw, but there's also kimchi, kebabs, and Thai fish cakes.--News and Observer

A tempting selection of seasonal foods that won't take an entire weekend to cook. Recommended for readers who love grilled meats and fresh vegetables.--Library Journal

150 of the most farm-fresh, simply delicious foods that will make your heart sing, your mouth water and your family cheer.--Country Sampler Farmhouse Style