Canal House Cooks Every Day | Hamilton & Hirsheimer

 

Simple, elegant & refined. Just the way a cookbook should be.

Canal House Cooks Every Day | Hamilton & Hirsheimer

TITLE: Canal House Cooks Every Day
AUTHOR: Melissa Hamilton & Christopher Hirsheimer
PUBLISHER: Andrews McMeel Publishing
CUISINE: American/Comfort/Seasonal

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Featured Ingredient: Duck ConfitDuck Confit | By AllanThinks
Duck confit (French: confit de canard French pronunciation: ​[kɔ̃.fi d(ə) ka.naʁ]) is a French dish made with the leg of the duck. While it is made across France, it is seen as a specialty of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then poaching it in its own fat. [Wikipedia]

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First Impressions
Gorgeous! Substantial and sophisticated also fit well. That’s my first impression. This is a cookbook that is also a work of art. Simply amazing. From the soft textured cover to the recipe ribbon to the bright white premium stock, this cookbook says class from beginning to end. It is what a cookbook should be.

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What You’ll Find Inside (aka Table of Contents)
Spring
Summer
Autumn
Winter

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Sometimes seeing is believing. Have a peek at what the Canal House is all about.

 

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The Best of the Book (Our Favorite Recipes)

Cold Avocado and Cucumber Soup Lobster Stew
Roast Chicken and Bread Salad Canal House Crab Louis
Open Faced Sandwiches Shrimp Risotto
Smoked Salmon Butter Roast Goose with Ten Legs
Shrimp Roast Pan Fried Chicken Thighs with Zucchini
Asparagus with Lemon-Butter Sauce Baked Ham with Golden Bread Crumbs
Roasted Spring Onions Strawberry Shortcake
Classic Vanilla Ice Cream Apple Tart
Braised Beef Brisket with Onions & Currants Olive Oil Poached Zucchini and Raw Tomatoes

 

OK, there’s a list above of some of our favorite recipes. But, in all fairness this list is very flawed. Just about EVERY recipe contained in this book could have made the list. I haven’t reviewed many cookbooks I can say that about. Anyway, there are of course some standouts. The Lamb Shoulder Chops with Rosemary Potatoes (p. 216) is super easy and super tasty. Here is a common scene from a lot of parties. Someone walks through the door carrying a tray of Deviled Eggs (p. 71). They are immediately mobbed by happy people saying, “Awesome, deviled eggs. I LOVE those”. The Canal House version is simple and classic. Finally, the Deconstructed Carbonara (p.201) is a creative and fun take on a traditional Italian dish. This recipe update works well.

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Special Features
BUY IT | The Canal House Cooks Every DayI love the recipe index up front. For me indexes shelved away in the back of the book are a waste. Being front and center is almost like saying, “Hey, here’s all the good stuff you’re in for, have a look”. There is a very brief intro and then straight into Spring. A conversion table is located in the back of the book as is some author bio information. Obviously, Melissa and Christopher have some amazing culinary credentials. But, this book isn’t about them. It’s about the food. And I like that.

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Conclusions
This cookbook stands out from a very crowded field. It’s apparent from the moment you pick it up that this book is different. The dishes are simple and refined. There is a range of recipe difficulty. But, for the most part the recipes are doable for most competent home chefs and cooks. The images are art. Christopher does any amazing job. They far surpass the normal cookbook photos. You could reprint any one of them, hang it in your kitchen and have an immediate upgrade in your kitchen décor. Here’s the bottom line on The Canal House Cooks Every Day, buy it. Buy it now for a holiday gift for yourself or someone you know. The recipient (even if it’s you) will be happy and grateful.

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Culinary Expertise 6.0
1= Boiling Water (novice) 10= Liquid Nitrogen (expert)

Resources, Links and Press
Canal House Website
New York Times Article
The Kitchn – Recipe Review | Serious Ragu
Canal House on Twitter

BUY IT | The Canal House Cooks Every Day

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