Cook the Book: 'Canal House Cooking Volume 4: Farm Markets & Gardens'
Last summer Ed profiled Canal House Cooking Volume 1, the first in a series of quarterly seasonal cookbooks from Christopher Hirsheimer and Melissa Hamilton. Lovingly self-published from their studio-workshop-office–dining room–atelier, Canal House is a gorgeous collection of recipes that Hirsheimer and Hamilton have assembled, photographed, and shared out of a love of food, and all the rituals surrounding it.
The fourth volume in the series, Canal House Cooking Volume 4 finds inspiration in the gardens, roadside farmstands, and summertime farmers' markets. There's a simple elegance to the recipes that Hirsheimer and Hamilton have collected for this volume. From cocktails to desserts, all of the dishes have an air of timelessness, taking elements from classic and ever-retro preparations and infusing them with sensibility.
Hirsheimer and Hamilton have developed relationships with many purveyors, and it comes through not only in the recipes but also in the ways that they've chosen to illustrate Canal House—you can almost taste the freshness through the photographs.
We are thrilled to be able to share a week's worth of late-summer recipes from Canal House Cooking including Roast Chicken with Tomato Butter, Corn Soup with Lobster and Avocado, and Quick-Cured Salmon with Fresh Dill.
Win 'Canal House Cooking Volume 4: Farm Markets & Gardens'
Thanks to Hirsheimer and Hamilton's generosity, we are giving away five (5) copies of Canal House Cooking Volume 4 this week. All you have to do is tell us about the gardens and markets that you've been frequenting this summer in the comments section below.