Book Review: Home Cooked - Essential Recipes For A New Way To Cook! - Anya Fernald

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• Print Length: 304 pages
• Publisher: Ten Speed Press (April 5, 2016)
• Publication Date: April 5, 2016
• Sold by: Random House LLC

Anya Fernald’s approach to cooking is anything but timid; rich sauces, meaty ragus, perfectly charred vegetables. And her execution is unfussy, with the singular goal of making delicious, exuberantly flavored, unpretentious food with the best ingredients. Inspired by the humble traditions of cucina povera, the frugal cooking of Italian peasants, Anya brings a forgotten pragmatism to home cooking; making use of seasonal bounty by canning and preserving fruits and vegetables, salt curing fish, simmering flavorful broths with leftover bones, and transforming tough cuts of meat into supple stews and sauces with long cooking. These building blocks become the basis for a kitchen repertoire that is inspired, thrifty, environmentally sound, and most importantly, bursting with flavor. Recipes like Red Pepper and Walnut Crema, Green Tomato and Caper Salad, Chickpea Torte, Cracked Crab 

with Lemon-Chile Vinaigrette, Veal Meatballs, Anise-Seed Breakfast Cookies, and Ligurian Sangria will add dimension and excitement to both weeknight meals and parties. 

We all want to be better, more intuitive, more relaxed cooks—not just for the occasional dinner party, but every day. Punctuated by essays on the author’s approach to entertaining, cooking with cast-iron, and a primer on buying and cooking steak, Home Cooked is an antidote to the chef and restaurant books that leave you no roadmap for tonight’s dinner. With Home Cooked, Anya gives you the confidence, and the recipes, to love cooking again.

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My opinion on this book is that it is amazingly written, hard cover cook book.  This book has  outstanding photos and unique recipes.  Some of these recipes have items I would never think to try to cook together.  I am so happy I have found this.  Makes making a unique recipe for dinner easy!  This is not your traditional comfort food kind of cookbook.  She  emphasizes locally sourced meats, unprocessed foods with a heavy Italian spirit in her cooking.  Anya is one of the pioneers of the Slow Food and sustainable food movement and she is now the CEO of Belcampo a 200 acre cattle farm and meat processor in Northern California. From making your own pasta to making your own sausage.  If your looking for a "From Starch" Cookbook that gives you something you would never think of. This book is for you!  You will be the star of any dinner party or at home dinner with some of these recipes!