288 pp., 8 x 9.25, 100 color plates
eBook ISBN: 978-1-4696-3507-1
Published: August 2017
Hardcover ISBN: 978-1-4696-3506-4
Published: September 2017
Buy this Book
From fall’s Sage- and Sausage-Stuffed Acorn Squash to Pear and Bacon Salad, to summer’s Sugarcane Barbecue Chicken and Watermelon Mojitos, DeMent’s cooking style highlights no-nonsense approaches using great ingredients combined with easy preparations for supercharged flavor. Accompanying the recipes are DeMent’s deliciously observant stories illuminating what life is really like on a working farm. A native North Carolinian committed to the development of sustainable farming in her state, DeMent will inspire those of us who may not have a lot of time to cook, let alone farm, but who care about seasonal, healthfully grown food.
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.
For more information about Jamie DeMent, visit the Author Page.
“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
"Jamie has a way of sweeping everyone within earshot into her sunny, spunky approach to life, agriculture, family, and food. The tantalizing array of recipes in The Farmhouse Chef--and the clear, gently encouraging way they are rendered--will attract readers and home cooks into her food world, one that is seasonal, sensual, and damn tasty! Her stories and recipes are so engaging, you won’t even realize how much you’re learning about southern food traditions along the way. Lookout, Pioneer Woman--the East Coast now has its own rural role model in Jamie DeMent!" --Matt Lee and Ted Lee, authors of The Lee Bros. Charleston Kitchen
"An immersion into deliciousness, delight, and inspiration, The Farmhouse Chef celebrates eating fresh, seasonal food while redefining what it means to be down on the farm in the twenty-first century. Prepare to become dangerously and deeply hungry." --Nancie McDermott, author of Southern Soups and Stews and Fruit: A Savor the South Cookbook
"The Farmhouse Chef combines good food with a good measure of storytelling. Through her recipes Jamie DeMent illuminates a year in the life of a farm family. A cookbook people will use—often." --Bill Smith, chef at Crook's Corner and author of Seasoned in the South