Coupon
The Homemade Kitchen : Recipes for Cooking with Pleasure
by Alana Chernila and Jennifer May


Overview - 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.
  Read more...

 
Paperback
  • $24.99

Add to Cart + Add to Wishlist

In Stock

FREE Shipping for Club Members
 
> Check In-Store Availability

In-Store pricing may vary

 
 
New & Used Marketplace 16 copies from $12.97
 
 
 

More About The Homemade Kitchen by Alana Chernila; Jennifer May
 
 
 
Overview
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. In "The 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.

 
Details
  • ISBN-13: 9780385346153
  • ISBN-10: 0385346158
  • Publisher: Clarkson Potter Publishers
  • Publish Date: October 2015
  • Page Count: 320
  • Dimensions: 10 x 7.5 x 1.2 inches
  • Shipping Weight: 2.5 pounds


Related Categories

Books > Cooking > Courses & Dishes - General
Books > Cooking > Individual Chefs & Restaurants

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2015-08-03
  • Reviewer: Staff

Paging through Chernila’s comforting and satisfying book feels like having a cup of tea with a good friend. Equal parts narrative and recipes, her offering is as much a philosophy of life as it is a collection of dishes. She puts the reader at ease from the beginning with her brand of doable domesticity: “Homemade food is the opposite of perfection. It holds the stamp of its maker.” Chapters are organized according to a collection of phrases she has taped to her fridge. “Be a Beginner” encourages readers to try anything once, even jam-making, with a versatile master recipe that adapts to any seasonal fruit. A chapter called “Use Your Scraps” proves the endless virtue of stale bread with recipes for stuffed tomatoes, panzanella, and broccoli rabe and sausage bread pudding. “Slow Down” emphasizes the importance of finding a pocket of time each day for yourself, with recipes for cold-brew concentrate and a rhubarb snacking cake. Although Chernila strives to eat local, sustainably sourced food when she can, in a chapter entitled “Do Your Best, and Then Let Go,” she acknowledges how her family really eats: “Organicish. Locenough. Homemade when I can. Fresh. Good. Mine.” This honest and beautifully told account of one family’s way of life will inspire readers to forge an equally delicious path. (Oct.)

 
BAM Customer Reviews