Book : The Red Truck Bakery Farmhouse Cookbook Sweet And...

-Titulo Original : The Red Truck Bakery Farmhouse Cookbook Sweet And Savory Comfort Food From Americas Favorite Rural Bakery

-Fabricante :

Clarkson Potter

-Descripcion Original:

95 recipes for breakfast, lunch, dinner, and dessert from the award-winning Red Truck Bakery near Virginia’s Shenandoah Valley, bringing the comfort and charm of the farmhouse where the bakery started into your kitchen “Original and highly personal, The Red Truck Bakery Farmhouse Cookbook is a joyful love story to many comfort foods.”-Jacques Pepin, chef and author “If a cookbook could be a page-turner, this is the one! Brian not only knows how to create comfort in spades, but he writes both the sweet and savory recipes in such a way that you feel like you’re part of those five generations who inspired these vittles.”-Carla Hall, chef and author Brian Noyes, founder of the beloved Red Truck Bakery in Marshall, Virginia, and author of the Red Truck Bakery Cookbook, presents more than 95 all-new, comforting recipes celebrating ingredients and traditions from the bakerys home on the edge of the Shenandoah Valley and the Blue Ridge mountains. With small-town charm, an emphasis on local, seasonal produce, and country comfort inspiration from the 170-year-old farmhouse where the bakery began, The Red Truck Bakery Farmhouse Cookbook features Brian’s favorite savory recipes and old-time classics from family, friends, and the bakery archives. This is the food that Brian cooks at home as well as for the bakerys thousands of customers nationwide-plus recipes for favorite Red Truck Bakery dishes that have not been shared before. From delightful lunch and dinner options like Potato & Pesto Flatbread, Corn Crab Cakes with Jalapeño Mayonnaise, Mid-July Tomato Pie, Pork Tenderloin with Rosemary and Blueberries, and Sweet Potato and Poblano Enchiladas, to knockout desserts like Lexington Bourbon Cake, Virginia Peanut Pie, and Caramel Cake with Pecans (which Garden & Gun magazine called the perfect Southern dessert), the recipes in The Red Truck Bakery Farmhouse Cookbook are what we are all craving-unfussy, homey, Southern-leaning dishes that focus on local produce but don’t shy away from decadence. And for those who are eating vegetarian or vegan, there are plenty of plant-based options, like a vegan and gluten-free Coffee Cake, Carrot & Leek Pot Pies, Mushroom-Ricotta Lasagne with Port Sauce, and the Bakerys beloved “Beetloaf” Sandwiches. True to the spirit of the Red Truck Bakery, the recipes in the Red Truck Bakery Farmhouse Cookbook deliver unfailingly delicious comfort all year round. Review “Brian makes the food I crave. His recipes make you want to cozy up in a big chair and enjoy every sweet and savory bite. I’m off to pop some Farmhouse Muffins into the oven!”-Cheryl Day, author of Cheryl Day’s Treasury of Southern Baking “Everything always seems to taste better cooked in a farmhouse kitchen. With this delightful new book, Brian Noyes celebrates our region’s culinary riches and captures the true spirit of hospitality. As you cook your way through these pages, the intoxicating aromas wafting from your kitchen will transport you to the country farmhouse of your dreams.”-Patrick O’Connell, chef proprietor, The Inn at Little Washington “It is the Red Truck Bakery that comes to mind when I ponder the perfect bakery: honest, simple, delicious food, sprinkled with love and kindness. I have spent many a night dreaming about their legendary Lexington Bourbon Cake. Now you have that recipe in your hands, along with all the other comforting dishes that will transport your kitchen into the bakery of your dreams.”-Edward Lee, chef and author of Buttermilk Graffiti “A salvation for the home cook: Superb bakery fare rounds out what was missing from the first book (Hello, Peach Hand Pies!), but it’s the savory contributions that got this city boy rolling up his jeans. From the Mushroom Tartines to the Quiche Lorraine to the Brunswick Stew, we finally get the Red Truck in all its glory, pulling up to our own kitchens.”-Andrew Zimmern, traveler, chef, writer, and teacher “When I think of Brian Noyes, I think of a f