Heartlandia: Heritage Recipes from Portland's the Country Cat - Rilegato

Sappington, Adam; Sappington, Jackie

Rilegato

ISBN 10: 0544363779 ISBN 13: 9780544363779

Casa editrice: Houghton Mifflin Harcourt, 2015

Riassunto

Soulful, heartland-inspired food from Portland’s popular The Country Cat

Heartlandia is based on husband-and-wife team Adam and Jackie Sappington’s acclaimed Portland restaurant, The Country Cat Dinner House & Bar. Adam, Executive Chef and a self-taught expert in whole animal butchery, and Jackie, the Executive Pastry Chef, make food that is the definition of soulful, heartwarming comfort food. Some of the mouthwatering dishes include Autumn Squash Soup with Apple Cider and Brown Butter, Red Wine-Braised Beef with Wild Mushroom Steak Sauce, and Crispy Fried Oysters with Smoky Bacon and Green Apple Ragout. And don’t forget about their legendary Skillet-Fried Chicken. The sweets are just as enticing, such as the Challah French Toast with Maker’s Mark Custard and Clabber Cream, Butterscotch Pudding, and Bourbon Peach Crumble Pie. Additional chapters include one for drinks and another for pickles and preserves. The cookbook also has beautiful photographs that capture not only the amazing food but also the spirit of the restaurant and the heartland.

Su questo libro

Recensione:

“Amid the culinary distractions of Portland—the uni ice cream, the grasshopper sushi—The Country Cat has been focused on the comforting, wholesome dishes of America’s Heartland for nearly a decade. Heartlandia will have you cooking Sappington signatures such as suet-fried chicken, crispy turkey tails, and a morel and spring vegetable hash that transport you to the covered-dish suppers and Friday lake-fish frys of Adam’s rural Missouri upbringing. It’s a wonderful—and delicious—place to be!” —Matt Lee and Ted Lee,authors of The Lee Bros. Charleston Kitchen   “Heartlandia is as inspiring as it is nostalgic . . . fresh, local ingredients and perfectly executed dishes. Adam and Jackie have opened up their hearts and souls to us with the Country Cat, and now with this book everyone’s inner Gramma can become a very slick lady!” —Aaron Franklin, owner of Franklin Barbecue and author of Franklin Barbecue: A Meat-Smoking Manifesto   “Grab this book and wrap it around you like a warm blanket!!!! Adam is the mouthwatering fried chicken and Jackie is the sweet butterscotch pudding in their meal of life! Adam’s respect of the land and its product and his intuitive, comforting cooking is what makes him one of my favorite chefs. I have had the great fortune of cooking in the kitchen with Adam and eating his delicious food and listening to his infectious laugh. I am thrilled to have this book in my kitchen so that I can crack open a page and put a smile on my face —on the cloudiest of days. This book is 3-D deliciousness: I wanted to reach through the pages and grab a crispy end of lamb or a slice of birthday cake! Dive in and start cooking and get those pages dirty!” —Amanda Freitag, chef and Food Network personality   “This book will teach you to bake the fluffiest biscuits and fry a chicken to perfection. You will learn the provenance of seasonal ingredients and may even become an expert at butchering whole hogs. But the real joy of Heartlandia is knowing that Adam and Jackie not only put their souls into cooking at The Country Cat, but now also their hearts into writing Heartlandia.” —Vitaly Paley, chef and owner of Paley’s Place, Imperial, and Portland Penny Diner, and co-author of Paley’s Place Cookbook

"Missouri heritage cooking meets the clean flavors of the Pacific Northwest in this improbably delicious mash-up...With generosity and a warm sense of humor, the Sappingtons invite everyone to pull up a chair at their family table—and with recipes like theirs, readers will be more than happy to dig in." —Publishers Weekly "Portland's beloved Country Cat Dinner House and Bar unveils the secrets to their fried chicken, pimento cheese and other comforting dishes in a book geared toward the home cook. Come for the ranch dressing, stay for the guide to whole-animal butchery." —EATER.com “Amid the culinary distractions of Portland—the uni ice cream, the grasshopper sushi—The Country Cat has been focused on the comforting, wholesome dishes of America’s Heartland for nearly a decade. Heartlandia will have you cooking Sappington signatures such as suet-fried chicken, crispy turkey tails, and a morel and spring vegetable hash that transport you to the covered-dish suppers and Friday lake-fish frys of Adam’s rural Missouri upbringing. It’s a wonderful—and delicious—place to be!” —Matt Lee and Ted Lee,authors of The Lee Bros. Charleston Kitchen   “Heartlandia is as inspiring as it is nostalgic . . . fresh, local ingredients and perfectly executed dishes. Adam and Jackie have opened up their hearts and souls to us with the Country Cat, and now with this book everyone’s inner Gramma can become a very slick lady!” —Aaron Franklin, owner of Franklin Barbecue and author of Franklin Barbecue: A Meat-Smoking Manifesto   “Grab this book and wrap it around you like a warm blanket!!!! Adam is the mouthwatering fried chicken and Jackie is the sweet butterscotch pudding in their meal of life! Adam’s respect of the land and its product and his intuitive, comforting cooking is what makes him one of my favorite chefs. I have had the great fortune of cooking in the kitchen with Adam and eating his delicious food and listening to his infectious laugh. I am thrilled to have this book in my kitchen so that I can crack open a page and put a smile on my face —on the cloudiest of days. This book is 3-D deliciousness: I wanted to reach through the pages and grab a crispy end of lamb or a slice of birthday cake! Dive in and start cooking and get those pages dirty!” —Amanda Freitag, chef and Food Network personality   “This book will teach you to bake the fluffiest biscuits and fry a chicken to perfection. You will learn the provenance of seasonal ingredients and may even become an expert at butchering whole hogs. But the real joy of Heartlandia is knowing that Adam and Jackie not only put their souls into cooking at The Country Cat, but now also their hearts into writing Heartlandia.” —Vitaly Paley, chef and owner of Paley’s Place, Imperial, and Portland Penny Diner, and co-author of Paley’s Place Cookbook

Esquire Network Knife Fight, Season 2, Episode “Carving Up the Cow,” Champion (2014)  (Adam Sappington) James Beard Foundation, Best Chef: Northwest Semi-Finalist (2014)  (Adam Sappington) Feast Portland, Sandwich Invitational People’s Choice Winner (2013)  (Adam Sappington) James Beard Foundation, Best Chef: Northwest Semi-Finalist (2013)  (Adam Sappington) James Beard Foundation, Best Chef: Northwest Semi-Finalist (2012)  (Adam Sappington) Meatopia in Brooklyn, NY, Best Fowl Dish (2012)  (Adam Sappington) Meatopia in Brooklyn, NY, Best Pork Dish (2011)  (Adam Sappington)

"Missouri heritage cooking meets the clean flavors of the Pacific Northwest in this improbably delicious mash-up...With generosity and a warm sense of humor, the Sappingtons invite everyone to pull up a chair at their family table—and with recipes like theirs, readers will be more than happy to dig in." —Publishers Weekly “Amid the culinary distractions of Portland—the uni ice cream, the grasshopper sushi—The Country Cat has been focused on the comforting, wholesome dishes of America’s Heartland for nearly a decade. Heartlandia will have you cooking Sappington signatures such as suet-fried chicken, crispy turkey tails, and a morel and spring vegetable hash that transport you to the covered-dish suppers and Friday lake-fish frys of Adam’s rural Missouri upbringing. It’s a wonderful—and delicious—place to be!” —Matt Lee and Ted Lee,authors of The Lee Bros. Charleston Kitchen   “Heartlandia is as inspiring as it is nostalgic . . . fresh, local ingredients and perfectly executed dishes. Adam and Jackie have opened up their hearts and souls to us with the Country Cat, and now with this book everyone’s inner Gramma can become a very slick lady!” —Aaron Franklin, owner of Franklin Barbecue and author of Franklin Barbecue: A Meat-Smoking Manifesto   “Grab this book and wrap it around you like a warm blanket!!!! Adam is the mouthwatering fried chicken and Jackie is the sweet butterscotch pudding in their meal of life! Adam’s respect of the land and its product and his intuitive, comforting cooking is what makes him one of my favorite chefs. I have had the great fortune of cooking in the kitchen with Adam and eating his delicious food and listening to his infectious laugh. I am thrilled to have this book in my kitchen so that I can crack open a page and put a smile on my face —on the cloudiest of days. This book is 3-D deliciousness: I wanted to reach through the pages and grab a crispy end of lamb or a slice of birthday cake! Dive in and start cooking and get those pages dirty!” —Amanda Freitag, chef and Food Network personality   “This book will teach you to bake the fluffiest biscuits and fry a chicken to perfection. You will learn the provenance of seasonal ingredients and may even become an expert at butchering whole hogs. But the real joy of Heartlandia is knowing that Adam and Jackie not only put their souls into cooking at The Country Cat, but now also their hearts into writing Heartlandia.” —Vitaly Paley, chef and owner of Paley’s Place, Imperial, and Portland Penny Diner, and co-author of Paley’s Place Cookbook

Product Description:

Heartlandia is based on husband-and-wife team Adam and Jackie Sappington's acclaimed Portland restaurant, The Country Cat Dinner House and Bar. Adam, Executive Chef and a self-taught expert in whole animal butchery, and Jackie, the pastry chef, make food that is the definition of soulful, heartwarming comfort food. Some of the mouthwatering dishes include Autumn Squash Soup with Apple Cider and Brown Butter, Red Wine Braised Beef with Wild Mushroom Steak Sauce, and Crispy Fried Oysters with Smoky Bacon and Green Apple Ragout. And don't forget about their legendary Skillet-Fried Chicken. The sweets are just as enticing, such as the Challah French Toast with Maker's Mark Custard and Clabber Cream, Butterscotch Pudding, and Bourbon Peach Crumble Pie. Additional chapters include one for drinks and another for pickles and preserves. The cookbook also has beautiful photographs that capture not only the amazing food but also the spirit of the restaurant and the Heartland.

Su questa edizione

• Editore: Houghton Mifflin Harcourt
• Data di pubblicazione: 2015
• ISBN 10: 0544363779
• ISBN 13: 9780544363779
• Rilegatura: Copertina rigida
• Numero di pagine: 304