CANAL HOUSE COOKING, VOLUME N° 6, THE GROCERY STORE is a collection of our favorite recipes, the ones we cook for ourselves, our friends, and our families, using the best that grocery stores have to offer. It is filled with recipes that will make you want to run straight to the grocery store to stock up and start cooking.We are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare and completely doable for the novice and experienced cook alike. Good cooking relies on good shopping, so we buy smoked fish to make a delicious creamy stew, and plump organic chickens to roast right on the oven rack over potatoes and vegetables. Bunches of fat local asparagus go into our shopping cart-we cook them simply and bathe them in a luscious lemon-butter sauce. We choose hearty escarole and tender young spinach and stock up on bags of frozen peas and fava beans to use in so many ways. We buy succulent rhubarb for an early spring tonic or for an Easter dessert, roasted and spooned over crisp meringues. Canal House Cooking, Volume N° 6, The Grocery Store, is the sixth book of our award-winning series of seasonal recipes. We publish three volumes per year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year long with Canal House Cooking! 95 delicious triple-tested recipesThis is a fixed-format ebook, which preserves the design and layout of the original print book.
"We were struck by its approachability: an apple pie with an eroding crust, basking in mellow, natural light; red peppers blackening on a flecked and splattered apartment-sized stove top."
James Beard, Foundation's Delights & Prejudices
". . . the recipes are deceptively sophisticated. With its modest tone and relaxed methods it is, at first glance, a book of straightforward recipes. However, as you look more closely, they are easy to follow as a result of being stripped bare of unnecessary fluff while leaving room for interpretation and instinct."
Grant Achatz
"Christopher Hirsheimer and Melissa Hamilton grabbed the culinary world by the Brussels sprouts and have refused to let go. The essays reach beyond insightful to intimate. And the images and illustrations are hunger inducing."
