Canal House Cooking Volumes 1–3: Summer, Fall & Holiday, and Winter & Spring

Christopher Hirsheimer · Melissa Hamilton

Jan 2013 · Open Road Media

About this ebook

DIVA collection of the first three volumes in Canal House Cooking’s seasonal recipes series, for the novice and experienced cook alike/divDIV
Including Canal House favorites for every season, Canal House Cooking Volumes One Through Three collects the recipes we cook for ourselves throughout the year. /divDIV /divDIVIn summer, we make jarsful of teriyaki sauce for slathering on chicken. We love to cook big paellas outdoors over a fire for a crowd of friends. We are crazy for ripe melons, and we churn tubs of ice cream for our families. /divDIV /divDIVIn the fall and holiday seasons, we cook our grandmothers’, aunts’, and mothers’ recipes to bring them to life, and invite the people we miss to the table again. For us, it wouldn’t be a holiday without Neenie’s Sourdough-Sage Stuffing, or Jim’s Roast Capon, or Peggy’s Grand Marnier Soufflé. /divDIV /divDIVAnd in winter and spring we make jars of marmalade for teatime and to give to our friends. We warm and nourish ourselves with hearty soups and big pots of stews and braises. We roll out pasta and make cannelloni for weekend or special-occasion gatherings. /divDIV /divDIVCook all year long with Canal House Cooking! /div

About the author

DIVChristopher Hirsheimer served as food and design editor for Metropolitan Home magazine, and was one of the founders of Saveur magazine, where she was executive editor. She is a writer and a photographer. /divDIV /divMelissa Hamilton cofounded the restaurant Hamilton’s Grill Room in Lambert­ville, New Jersey, where she served as executive chef. She worked at Martha Stewart Living, Cook’s Illustrated, and at Saveur as the food editor.