{Review}: Home Cooked by Anya Fernald

Quick Review: A thoughtful, approachable, visually appealing cookbook that makes even The Most exotic recipe seem  within reach.

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Isn’t this book pretty? I’m definitely guilty of judging a book by it’s cover. The photographs and layout inside Home Cooked by Anya Fernald are gorgeous, too. A cookbook is more than just  recipes– good ones also tell a story (unless it’s the Joy of Cooking or How To Make Everything, my favorite go-to for regular old recipes).

Anya Fernald is the founder of Belcampo Meat Co., founded in 2011 with the mission of creating sustainable pathways to meat processing through its slaughterhouse, farm and restaurants. In writing this cookbook, Fernald showcases the simplest of ingredients and elevates home cooking without putting it out of reach for the everyday home cook.

I admit, though, not every recipe in this book is for me. There are a fair amount of recipes that involve ingredients that have never found their way into my kitchen, like pig feet (for trotter broth) or chicken hearts (to be sautéed in brown butter), but to Fernald’s credit, she makes even offal seem appealing. (Still not going to be made in my kitchen, though.)

There are plenty more recipes that I do plan to make!  So far, I’ve been able to try two of the recipes. One was the farinata, a chickpea flour pancake, which proved to be an excellent vehicle for almost anything. With only five ingredients, plus one optional ingredient (mortadella!), and a fast cooking time (ten minutes), it’s a simple, affordable, highly adaptable addition to my repertoire of dinner accompaniments.

The other recipe was for pickled beets, but instead of beets, I pickled beautiful radishes from my weekly produce box.

A quick flip through the book reveals that nearly all the recipes consistent of ten ingredients or less, which makes even the most intimidating-sounding recipe feel do-able. No fancy, hard-to-find ingredients (offal notwithstanding…) or specialty cooking tools needed here!

More about Home Cooked by Anya Fernald, from Penguin Random House:

A recipe collection and how-to guide for preparing base ingredients that can be used to make simple, weeknight meals, while also teaching skills like building and cooking over a fire, and preserving meat and produce, written by a sustainable food expert and founder of Belcampo Meat Co.

 

{I received a review copy of this book from Blogging for Books for review purposes. All opinions are my own.}

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