Canal House Cooking Volumes 1–3 (eBook)

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  • 384 Pages

A collection of the first three volumes in Canal House Cooking’s seasonal recipes series, for the novice and experienced cook alike

Including Canal House favorites for every season, Canal House Cooking Volumes One Through Three collects the recipes we cook for ourselves throughout the year.
 
In summer, we make jarsful of teriyaki sauce for slathering on chicken. We love to cook big paellas outdoors over a fire for a crowd of friends. We are crazy for ripe melons, and we churn tubs of ice cream for our families.
 
In the fall and holiday seasons, we cook our grandmothers’, aunts’, and mothers’ recipes to bring them to life, and invite the people we miss to the table again. For us, it wouldn’t be a holiday without Neenie’s Sourdough-Sage Stuffing, or Jim’s Roast Capon, or Peggy’s Grand Marnier Soufflé.
 
And in winter and spring we make jars of marmalade for teatime and to give to our friends. We warm and nourish ourselves with hearty soups and big pots of stews and braises. We roll out pasta and make cannelloni for weekend or special-occasion gatherings.
 
Cook all year long with Canal House Cooking! 

This is a fixed-format ebook, which preserves the design and layout of the original print book.

A collection of the first three volumes in Canal House Cooking’s seasonal recipes series, for the novice and experienced cook alike

Including Canal House favorites for every season, Canal House Cooking Volumes One Through Three collects the recipes we cook for ourselves throughout the year.
 
In summer, we make jarsful of teriyaki sauce for slathering on chicken. We love to cook big paellas outdoors over a fire for a crowd of friends. We are crazy for ripe melons, and we churn tubs of ice cream for our families.
 
In the fall and holiday seasons, we cook our grandmothers’, aunts’, and mothers’ recipes to bring them to life, and invite the people we miss to the table again. For us, it wouldn’t be a holiday without Neenie’s Sourdough-Sage Stuffing, or Jim’s Roast Capon, or Peggy’s Grand Marnier Soufflé.
 
And in winter and spring we make jars of marmalade for teatime and to give to our friends. We warm and nourish ourselves with hearty soups and big pots of stews and braises. We roll out pasta and make cannelloni for weekend or special-occasion gatherings.
 
Cook all year long with Canal House Cooking! 

This is a fixed-format ebook, which preserves the design and layout of the original print book.


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Canal House Cooking Volumes 1–3

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by Christopher Hirsheimer, Melissa Hamilton

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