Home Farm Cooking
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- Nombre de pages272
- PrésentationRelié
- FormatGrand Format
- Poids1.45 kg
- Dimensions21,0 cm × 27,6 cm × 3,0 cm
- ISBN978-1-83866-126-7
- EAN9781838661267
- Date de parution29/04/2021
- ÉditeurPhaidon
- PhotographeGilbert McCarragher
- PréfacierAlison Morris
Résumé
A beautiful cookbook from Catherine Pawson and celebrated architectural designer John Pawson. Home Farm is the Pawson family's base in the heart of the English countryside. Five years in the making, the house was thoughtfully restored with the Intention of uniting friends and relatives in a bucolic, simple setting. In this personal a. inspiring recipe collection John and Catherine share 100 of the dishes they most like to cook at the farm for family and friends.
The result evokes a sense of food prepared, shared and enjoyed in a space designed to accommodate the different ways of cooking and eating throUgh the Seesona. The highly-anticipated follow-up to Pawson's Living end Eating- an out-of -print, coveted cult classic described by the New Porker as being 'one of the most wonderful cookbooks ever published.' The simple-to-make recipes are organised by season and range from Easter lamb served in the open-plan barn kitchen, to Wild mushroom risotto shared in the intimate dining room and Walnut praline ice cream enjoyed in the garden.
Stunning photographs of the farm and tha finished dishes narrate the cycle of seasons through the house - the changes in light and texture - and illustrate the ways the space is used to prepare and serve meals throughout the year.
The result evokes a sense of food prepared, shared and enjoyed in a space designed to accommodate the different ways of cooking and eating throUgh the Seesona. The highly-anticipated follow-up to Pawson's Living end Eating- an out-of -print, coveted cult classic described by the New Porker as being 'one of the most wonderful cookbooks ever published.' The simple-to-make recipes are organised by season and range from Easter lamb served in the open-plan barn kitchen, to Wild mushroom risotto shared in the intimate dining room and Walnut praline ice cream enjoyed in the garden.
Stunning photographs of the farm and tha finished dishes narrate the cycle of seasons through the house - the changes in light and texture - and illustrate the ways the space is used to prepare and serve meals throughout the year.
A beautiful cookbook from Catherine Pawson and celebrated architectural designer John Pawson. Home Farm is the Pawson family's base in the heart of the English countryside. Five years in the making, the house was thoughtfully restored with the Intention of uniting friends and relatives in a bucolic, simple setting. In this personal a. inspiring recipe collection John and Catherine share 100 of the dishes they most like to cook at the farm for family and friends.
The result evokes a sense of food prepared, shared and enjoyed in a space designed to accommodate the different ways of cooking and eating throUgh the Seesona. The highly-anticipated follow-up to Pawson's Living end Eating- an out-of -print, coveted cult classic described by the New Porker as being 'one of the most wonderful cookbooks ever published.' The simple-to-make recipes are organised by season and range from Easter lamb served in the open-plan barn kitchen, to Wild mushroom risotto shared in the intimate dining room and Walnut praline ice cream enjoyed in the garden.
Stunning photographs of the farm and tha finished dishes narrate the cycle of seasons through the house - the changes in light and texture - and illustrate the ways the space is used to prepare and serve meals throughout the year.
The result evokes a sense of food prepared, shared and enjoyed in a space designed to accommodate the different ways of cooking and eating throUgh the Seesona. The highly-anticipated follow-up to Pawson's Living end Eating- an out-of -print, coveted cult classic described by the New Porker as being 'one of the most wonderful cookbooks ever published.' The simple-to-make recipes are organised by season and range from Easter lamb served in the open-plan barn kitchen, to Wild mushroom risotto shared in the intimate dining room and Walnut praline ice cream enjoyed in the garden.
Stunning photographs of the farm and tha finished dishes narrate the cycle of seasons through the house - the changes in light and texture - and illustrate the ways the space is used to prepare and serve meals throughout the year.