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Chefs on the Farm: Recipes and Inspiration from the Quillisascut Farm School of the Domestic Arts | 
 enlarge | Authors: Shannon Borg, Lora Lee Misterly, Karen Jurgensen
Creators: Tom Douglas, Harley Soltes
Publisher: Skipstone Press
Category: Book
List Price: $24.95
Buy New: $16.47
You Save: $8.48 (34%)
New (18) Used (8) from $14.47
Rating:  3 reviews
Sales Rank: 146819
Media: Paperback
Number Of Items: 1
Pages: 205
Shipping Weight (lbs): 1.5
Dimensions (in): 9.7 x 8.2 x 0.6
ISBN: 1594850801
Dewey Decimal Number: 641.5636
EAN: 9781594850806
ASIN: 1594850801
Publication Date: October 31, 2008 (New: Last 30 Days)
Shipping: Eligible for Super Saver Shipping
Availability: Usually ships in 24 hours
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Product Description
With the rising interest in organic and locally grown food, there is also an increasing interest in connecting the farm to the table. Chefs on the Farm describes the seasonal workings of Quillisascut Goat Cheese Farm, a small, family-run business in northeastern Washington state. 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.
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| Customer Reviews:
Food for the soul November 14, 2008
As winter closes in upon us, now is a wonderful time to stop and reflect; to heed the relentless pace of our lives, and perhaps stop, and take time to contemplate where we are.
Chefs on the Farm, is a wonderful catalyst for such action. It is a book of many facets. On one hand an earthy recipe book, of vibrant and hearty natural dishes that can sustain or enlighten us, depending on the season, and on the other hand it's also a guide to life; a promotion of all things good, that are slow, earthy and sustainable; an appreciation of how we can benefit from working with nature to extract the best from our land and our communities.
It provides a blueprint of how we can all reinteract with our surroundings and extract the best seasonal meals and produce from what nature has to offer us; perhaps also stirring and encouraging the farmer within us all.
In these pressing times, it is a wonderful tonic. Worthy of ruminating upon with a glass of wine as a hearty meal of local fare cooks slowly in the oven....
take me to the farm! an educational journey from field to table. September 30, 2008
1 out of 1 found this review helpful
I love the connections of the seasons to earth and from field to table in this book. The recipe's by Karen Jurgensen and the photography throughout the book make this a fabulous read but more importantly a great recipe book to have in the kitchen. Whether you are yearning to be on the farm or wanting to have a deeper understanding of the labors that go into real food before it arrives in your kitchen, this is one of those recipe books that you'll want to share with friends.
The forward by Tom Douglas is a testimony to the farmer that resides in each of us.
this book could change the world for the better September 8, 2008
1 out of 2 found this review helpful
it is true ! this small farm in eastern washington could change the world one chef at a time.
i know has it changed my life and many others in the culinary field.
buy it-read it-apply it, it will make you happy !
Michelle Clair
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