Field & Feast: Sublime Food from a Brave New Farm

by Dean Carlson, Ian Knauer (With), Andrew Wood (With)

Overview

Field & Feast presents 100 inspired recipes from the rustic barn restaurant of Wyebrook Farm, featuring beef, pork, lamb, goat and chicken raised in the fields and woodlands of this working farm.

Distinctive modern recipes include:

-Spring Radishes with Bacon Butter
-Super-Crust Spatchcocked Chicken
-Goat in Hay
-Argentine Whole Roast Lamb Sandwiches
-Butter Lettuce Salad with Ash-Cooked Eggs
-Cracklin' Studded Pullman Loaf
-Salt-Crust Baked Pork Belly with Hickory Nut Romesco
-Beef Cheek and French Onion Soup
-Spring Pickle with Bitter Green Salad

Product Details

ISBN-13:	9781941868096
Publisher:	Burgess Lea Press
Publication date:	03/01/2016
Pages:	272
Product dimensions:	8.30(w) x 10.20(h) x 1.20(d)

About the Author

After 15 years on Wall Street, Dean Carlson rolled up his sleeves and dove into what he calls a "real job." Together with his wife Emelie, he now lives and works on Wyebrook Farm. He is present for every step of the farming process, and the circle of sustainability he is creating informs every decision on the farm. The restaurant at Wyebrook Farm features the meats raised at Wyebrook—grass fed beef; heritage pork; and pastured chicken, lamb, and goat—as well as vegetables from organic local farms. Visit the farm online at wyebrookfarm.com. 

Ian Knauer is the author of The Farm: Rustic Recipes for a Year of Incredible Food, and host of The Farm cooking show on PBS television. He honed his cooking skills in the world-renowned test kitchens of Gourmet magazine for almost a decade before returning to his family’s farm in Pennsylvania. After a year of searching for the perfect location, he founded The Farm Cooking School as a space where cooks of all levels can come together to learn and enjoy great food and community. 
 

Editorial Reviews

11/16/2015
Carlson, a derivatives and bond trader, and his wife, Emelie, left everything behind in the wake of the 2009 financial crisis to purchase Wyebrook, a 320-acre farm in southeastern Pennsylvania that was in disrepair. The duo transformed the farm into a terrifically vibrant, vital enterprise with the help of a talented team. Over the course of the book’s 250-plus pages, Carlson and his coauthors share recipes highlighting key ingredients to illustrate their versatility and encourage readers to use as much of the animal as possible. Once a pig is slaughtered, for example, it’s used for simple fare like a smoked pork loin, a variety of sausages, and rigatoni with pork liver and ramp ragu. Heritage breeds of cows, goats, lamb, and chickens are also on the premises, showcased in dishes such as short rib ragu with candied orange and oil-cured olives, and goat rillettes with Pennsylvania chile sauce. The dishes run the gamut from simple (honey panna cotta) to epic, such as seven fires–style roast lamb, which calls for processing an entire lamb and building a frame using rebar to roast it. Though few readers will likely go to the effort of procuring fresh hay and a bone-in hind leg of goat for Goat in Hay, foodies who are passionate about farm-to-table cookbooks will be hard pressed to find a better example of the genre. (Feb.)

Publishers Weekly