BLACKBERRY FARM COOKBOOK, THE(ISBN=9780307407719) 下载 pdf 百度网盘 epub 免费 2025 电子书 mobi 在线

　　Nestled in the blue mists of Tennessee's Smoky Mountains, the

10,000-acre bucolic refuge of Blackberry Farm houses a top-rated

small inn with one of the premier farm-to-table restaurants in the

country. This sumptuous cookbook offers a collection of

recipes that are as inspired by the traditional rustic cooking of

the mountainous south as they are by a fresh, contemporary,

artistic sensibility. Some of the dishes are robust, others are

astonishingly light, all are full of heart and surprise and flavor

— and all are well within the reach of the home cook.

California has the French Laundry, Virginia has the Inn at Little

Washington, and Tennessee has Blackberry Farm, where the

indulgences of a luxury inn are woven together with odes to nature

— fly-fishing, hiking, foraging, bird watching, and heirloom

gardening — to create a new way of looking at the world, a

way in which anything seems possible.

This is particularly true at the Inn's table and in its

award-winning wine cellar. To the farm's master gardeners, food

artisans and chefs, meals are an opportunity to express not only

the earth and the culture of this remote spot, but also its spirit.

On a spring day this might mean Rye Whiskey-Cured Trout with Fresh

and Pickled Fennel, and the summer garden might inspire a Chilled

Corn Soup with Garlic Custard, a papardelle of baby carrots, or a

tomato terrine. In the cooler weather, game and traditionally

preserved food — cider-basted venison, a shell-bean and

gamebird cassoulet, a dried apple stack cake or Bourbon Apple

Fried Pies — keep conversation in front of the fire lively.

For all its artfulness, however, Blackberry Farm's garden-to-table

cooking tends to be an ode to a well-loved cast iron skillet, a

backyard smoker or a wood-fired grill.

In the foothills, you don't eat to eat, you eat to talk, to

remember and to imagine what you will eat tomorrow. In this book,

the stories of the people who practice the traditional mountain

food arts — the bacon man, the heirloom gardener, the cheese

maker and sausage man — are woven together with the recipes,

lore and regional history to reflect the spirit of the cooking at

Blackberry Farm. Breathtaking photographs capture the magical world

that surrounds the table — the hills and rushing creeks, the

lights and shadows of the forest, the moods and moments of the

garden.

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　　A member of Relais & Chateaux, Blackberry Farm has won

dozens of major awards for food, wine, service, and general

excellence from Zagat, Travel + Leisure, Conde Nast Traveler, and

Southern Living, and is frequently ranked the #1 small hotel in the

United States.  Proprietor SAM BEALL grew up on Blackberry

Farm, which was founded by his parents, Kreis and Sandy Beall.

After attending the California Culinary Academy, Sam Beall

apprenticed at the French Laundry, the Ritz-Carlton, Cowgirl

Creamery, and Chateau Potelle. He oversees the entire farmstead,

from its restaurants to its heirloom gardens to its honey

house.

　　One of the most recognized and respected food writers today,

MOLLY O'NEILL, long the food columnist for the New York Times, is

the author of three cookbooks, including the best-selling New York

Cookbook, A Well-Seasoned Appetite, and The Pleasure of Your

Company, as well as a memoir, Mostly True: Food, Family and

Baseball. She hosted the PBS series Great Food and is the editor of

the critically-acclaimed "American Food Writing." Twice nominated

for the Pulitzer Prize, she has won the Julia Child/IACP Award for

cookbooks and was awarded three James Beard citations for books,

journalism and television as well as the society's Lifetime

Achievement Award.

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　　Fig Tart

　　serves 8

　　Fig jam intensifies the fruit flavor in this tart. We make our

own jam, but high-quality commercial versions work nicely as well.

We like the free-form shape and rustic feel of the tart and have

shaped them smaller to make individual tarts and larger to feed a

crowd. Whipped cream, slightly sweetened, is a nice addition.

　　1/2 recipe basic pastry

　　1/4 cup fig jam

　　1 pound fresh figs, stemmed and halved lengthwise

　　1/3 cup plus 1 teaspoon sugar

　　1/4 cup heavy cream

　　1 tablespoon unsalted butter

　　1 large egg

　　2 tablespoons milk

　　1. Preheat the oven to 400°F. Lightly butter a baking sheet and

set it aside.

　　2. Divide the pastry in half. On a lightly floured surface, roll

each piece of dough into a 9-inch circle. Place the pastry on the

prepared baking sheet; overlapping the two circles a little on one

side is okay as the edges will be folded in later. Spread 2

tablespoons of jam evenly over each piece of pastry, leaving a

11/2-inch border. Arrange the figs over the jam. Cover the tarts

with plastic wrap and set them aside.

　　3. In a small saucepan, cook 1?3 cup of the sugar over

medium-high heat without stirring until it melts and turns amber in

color. Remove the pan from the heat and carefully stir in the cream

and butter, stirring until the mixture is smooth. Brush the tops of

the figs with the caramel mixture. Fold the edge of the pastry over

the outer edge of the figs, pleating the dough to hold it in

place.

　　4. In a small bowl, whisk together the egg and milk. Brush the

edges of the pastry with the egg mixture and then sprinkle with the

remaining 1 teaspoon of sugar. Bake for about 25 minutes, until the

pastry is golden brown and the figs are just tender. Serve warm or

at room temperature, cut into generous wedges.

　　Basic Pastry

　　make s pastry for two 9 -or 10-inch pie shells or one

double-crust 9-inch pie

　　3 cups all-purpose flour

　　1 teaspoon salt

　　1 cup plus 3 tablespoons shortening

　　1 l arge egg

　　1/2 cup plus 1 to 3 tablespoons ice water

　　1 tablespoon distilled white vinegar

　　1. Place the flour and salt in a food processor and pulse to

combine. Add the shortening and pulse until the mixture resembles

coarse meal. Transfer to a medium bowl and set aside.

　　2. In a small bowl, whisk together the egg, 1?3 cup of the ice

water, and the vinegar. Pour the egg mixture over the flour mixture

and stir with a fork just until the dough comes together. If the

dough is too dry, add more water, 1 tablespoon at a time.

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媒体评论

　　"Sam Beall’s heartfelt words and the beautiful images took me

back to my first visit--to the Bealls’ incredible hospitality and

the delicious meals they nurtured us with. I am excited that

Blackberry Farm continues to evolve into an idyllic destination,

grounded by its own sense of place and history."

　　—Thomas Keller, The French Laundry

　　"Hospitality, generosity, authenticity, quality, family...Life

has stopped and our stress disappears at Blackberry Farm. The food

and wine reveal the best of nature. Happiness is what can be found

here."

　　—Alain Ducasse, Alain Ducasse at the Plaza Athénée and Louis XV -

Alain Ducasse

　　"Like Blackberry Farm itself, this book is a celebration of the

South and a family dream, deliciously realized. It will take you

in, enfold you in a warm embrace and bring you home again to the

nurturing hills of Tennessee."

　　—Patrick O’Connell, The Inn at Little Washington

　　"If the saying 'God is in the details' rings true, then he may

reside along the green hills in the shadows of the Smoky Mountains

at Blackberry Farm.  The Beall family has created the ultimate

destination for lovers of food, wine, gracious service and the

infinite 'nice things' that make living grand." 

　　—Frank Stitt, Highlands Bar and Grill

　　"I admire the Blackberry Farm ethic -- the reverence for place

and people, the dedication to artisanal excellence, the trust in

long-held tradition, and the belief that, as Wendell Berry once put

it, eating is an 'agricultural act.'"

　　—John T Edge, writer and educator

书籍介绍

Nestled in the blue mists of Tennessee's Smoky Mountains, the 10,000-acre bucolic refuge of Blackberry Farm houses a top-rated small inn with one of the premier farm-to-table restaurants in the country. This sumptuous cookbook offers a collection of recipes that are as inspired by the traditional rustic cooking of the mountainous south as they are by a fresh, contemporary, artistic sensibility. Some of the dishes are robust, others are astonishingly light, all are full of heart and surprise and flavor— and all are well within the reach of the home cook.

California has the French Laundry, Virginia has the Inn at Little Washington, and Tennessee has Blackberry Farm, where the indulgences of a luxury inn are woven together with odes to nature— fly-fishing, hiking, foraging, bird watching, and heirloom gardening— to create a new way of looking at the world, a way in which anything seems possible.

This is particularly true at the Inn's table and in its award-winning wine cellar. To the farm's master gardeners, food artisans and chefs, meals are an opportunity to express not only the earth and the culture of this remote spot, but also its spirit. On a spring day this might mean Rye Whiskey-Cured Trout with Fresh and Pickled Fennel, and the summer garden might inspire a Chilled Corn Soup with Garlic Custard, a papardelle of baby carrots, or a tomato terrine. In the cooler weather, game and traditionally preserved food— cider-basted venison, a shell-bean and gamebird cassoulet, a dried apple stack cake or Bourbon Apple Fried Pies — keep conversation in front of the fire lively. For all its artfulness, however, Blackberry Farm's garden-to-table cooking tends to be an ode to a well-loved cast iron skillet, a backyard smoker or a wood-fired grill.

In the foothills, you don't eat to eat, you eat to talk, to remember and to imagine what you will eat tomorrow. In this book, the stories of the people who practice the traditional mountain food arts— the bacon man, the heirloom gardener, the cheese maker and sausage man— are woven together with the recipes, lore and regional history to reflect the spirit of the cooking at Blackberry Farm. Breathtaking photographs capture the magical world that surrounds the table— the hills and rushing creeks, the lights and shadows of the forest, the moods and moments of the garden.