Chefs on the Farm: Recipes and Inspiration from the Quillisascut Farm School of the Domestic Arts
by Lora Lea Misterley and Shannon Borg

Recipes by Karen Jurgensen. Photographs by photojournalist Harley Soltes; Foreword by Tom Douglas.

Summary

A visually rich tour of an organic farm where award-winning chefs learn sustainable food practices.

Quillisascut Goat Cheese Farm is a small, family-run business in northeastern Washington State and there, owners Lora Lea and Rick Misterly started a "Farm School for the Domestic Arts" where every summer, professional chefs, culinary students, food writers, and others live and work on the farm. Cooking only with ingredients they find on the farm, students learn to be connected to the food they work with. With the rising interest in organic and locally grown food, there is also an increasing interest in connecting the farm to the table - from the recipes to the photography, to the sheer inspiration that it provides - Chefs on the Farm makes that connection.

Quillisascut is a very special and unique farm. Cooking only with ingredients they can find in their own gardens and from its animals, students milk the 35 goats each day and learn how to make goat cheese. They butcher animals and learn how to prep the meat for the kitchen, as well as how to preserve other foods and bake bread in the farm-built wood-burning oven. They gather apples from the local orchardist, and learn about bees from the local beekeeper. By experiencing the farm first-hand, students and readers alike focus on sustainable practices and enjoy delicious recipes that can be easily translated to the home kitchen.

With over 65 tantalizing farm-fresh recipes, Chefs on the Farm is the perfect "treat" for foodies, organic gardeners, cookbook addicts, and sustainable practitioners alike.

Buy Signed Copy - $24.95 | Visit Quillisascut Farm on the Web!