Friday, November 27, 2009

The Blackberry Farm Cookbook

If the cover of this stunning book doesn't capture you, then the first paragraph of the front jacket surely will....

"Nestled in the blue mists of Tennessee's Great Smoky Mountains, the nine-thousand-acre bucolic refuge of Blackberry Farm houses a top-rated small inn with one of the premier farm-to-table restaurants in the country. This sumptuous cookbook offers a collection of more than one hundred recipes that are as inspired by the traditional rustic cooking of the mountainous South as they are by the fresh, contemporary sensibility."


I couldn't have said anything more captivating myself.

The Blackberry Farm Cookbook is...to put it briefly...stunning. The photos of the farm and surrounding area make you want to rush out and book your next foodie destination vacation. Not just for how beautiful it is there, no matter what the season, but to meet all those wonderful people that make it so special.

Every chapter, which is arranged by season, is filled with beautifully written prose about those who take such pride in the farm and what they produce....from John Coykendall, the gardener who raises heirloom vegetables ....just the names of his beans are magical....to the chefs at the Inn, Josh Feathers, Adam Cooke and Joseph Lenn, Haesel Charleswoth, "Empress of Jam", and Michael Sullivan, creator of artisan sausages, bacon, ham and salami...to name a few who make the book...and any visit to Blackberry Farm, purely magical.

Truthfully, this is a book for the serious Foodie...the one who loves to take foodie vacations and creating elaborate dinners. That said, the intention of Sam Beall, Innkeeper and his family and crew...
"We hope that our recipes and menus will inspire you to savor your own region, meal by meal."

I only have one complaint about the book, before I share a couple of recipes....it's just a little too big to curl up with in bed...but it is wonderful to flip through the pages, get engrossed somewhere and suddenly be magically transported to Tennessee. In fact, I've been so busy reading that I haven't done too much cooking from it yet.

I did manage to make two very delicious renditions of my favorite Fall side dishes....Winter Squash and Brussels sprouts.


(which was delicious with nothing added but a little cream, butter, and pepper)
(seriously taste like candy and so good, even those who always turn their noses up at Brussels sprouts will ask for seconds)


Final words: this is the perfect gift cookbook...for your foodie friends...and should be high up on your own wish list. It's meant for those who just love to look and those who love to cook.

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