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This book is a map for how, day in and day out, food shapes my life for the better, in the kitchen and beyond it.
—from the Introduction
Start where you are. Feed yourself. Do your best, and then let go. Be helpful. Slow down. Don’t be afraid of food.
Alana Chernila has these phrases taped to her fridge, and they are guiding principles helping her to stay present in her kitchen. They also provide the framework for her second book. InThe Homemade Kitchen she exalts the beautiful imperfections of food made at home and extends the lessons of cooking through both the quotidian and extraordinary moments of the day. Alana sees cooking as an opportunity to live consciously, not just as a means to an end.
Written as much for the reader as the cook, The Homemade Kitchen covers a globe’s worth of flavors and includes new staples (what Alana is known for) such as chevre, tofu, kefir, kimchi, preserved lemons, along with recipes and ideas for using them. Here, too, are dishes you’ll be inspired to try and that you will make again and again until they become your own family recipes, such as Broccoli Raab with Cheddar Polenta, a flavor-forward lunch for one; Roasted Red Pepper Corn Chowder, “late summer in a bowl”; Stuffed Winter Squash, rich with leeks, chorizo, apples, and grains; Braised Lamb Shanks that are tucked into the oven in the late afternoon and not touched again until dinner; Corn and Nectarine Salad showered with torn basil; perfect share-fare Sesame Noodles; Asparagus Carbonara, the easiest weeknight dinner ever; and sweet and savory treats such as Popovers, Cinnamon Swirl Bread, Summer Trifle made with homemade pound cake and whatever berries are ripest, and Rhubarb Snacking Cake.
In this follow-up to Alana’s wildly successful debut, The Homemade Pantry, she once again proves herself to be the truest and least judgmental friend a home cook could want.
—from the Introduction
Start where you are. Feed yourself. Do your best, and then let go. Be helpful. Slow down. Don’t be afraid of food.
Alana Chernila has these phrases taped to her fridge, and they are guiding principles helping her to stay present in her kitchen. They also provide the framework for her second book. InThe Homemade Kitchen she exalts the beautiful imperfections of food made at home and extends the lessons of cooking through both the quotidian and extraordinary moments of the day. Alana sees cooking as an opportunity to live consciously, not just as a means to an end.
Written as much for the reader as the cook, The Homemade Kitchen covers a globe’s worth of flavors and includes new staples (what Alana is known for) such as chevre, tofu, kefir, kimchi, preserved lemons, along with recipes and ideas for using them. Here, too, are dishes you’ll be inspired to try and that you will make again and again until they become your own family recipes, such as Broccoli Raab with Cheddar Polenta, a flavor-forward lunch for one; Roasted Red Pepper Corn Chowder, “late summer in a bowl”; Stuffed Winter Squash, rich with leeks, chorizo, apples, and grains; Braised Lamb Shanks that are tucked into the oven in the late afternoon and not touched again until dinner; Corn and Nectarine Salad showered with torn basil; perfect share-fare Sesame Noodles; Asparagus Carbonara, the easiest weeknight dinner ever; and sweet and savory treats such as Popovers, Cinnamon Swirl Bread, Summer Trifle made with homemade pound cake and whatever berries are ripest, and Rhubarb Snacking Cake.
In this follow-up to Alana’s wildly successful debut, The Homemade Pantry, she once again proves herself to be the truest and least judgmental friend a home cook could want.
作者簡介
ALANA CHERNILA writes, cooks, teaches cheese making, and blogs at EatingFromTheGroundUp.com. She lives with her husband and daughters in Western Massachusetts.
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