Robin Burnside wrote a cookbook that promotes a lifestyle from the farm to your table. One aspect of The Homesteader’s Kitchen that I enjoy is her desire to teach people how to make your salad dressings and sauces from scratch. Making your own sauce or dressing is healthier, tastier, and it often only takes a few extra minutes to make your own. You will also learn how to make your own yogurt, crème fraîche, corn tortillas, ghee and ponzu sauce.
You also get recipes for beverages, breakfast, breads, soups, vegetarian entrees, fish, poultry and meat entrees, plus desserts. The Chicken Dijon with fresh dill is a quick and easy recipe to prepare on a weekday. On average, a dozen recipes are presented per category.
The tone of the book is comforting. For example, when she talked about pie making, Robin suggested to start with an open-faced pie. She mentioned where we should be careful when making our piecrust. Her writing style might inspire novice cooks to cook and bake more often for their family.
Robin Burnside was co-owner, chef and baker of Carmel Café in Carmel and Café Amphora at Nepenthe in Big Sur.
SOURCING:
+ For Americans: The Homesteader’s Kitchen by Robin Burnside $14.39 USD at Amazon.com [affiliate link]
+ For Canadians: The Homesteader’s Kitchen by Robin Burnside $23.99 CAD at Amazon.ca [affiliate link]
+ The Homesteader’s Kitchen Web site
Disclaimer: I received a free copy from the publicist of Gibbs-Smith (the publisher), with no commitments from my part. I featured this cookbook because I like it.
