Through these books you understand that Hamilton and Hirsheimer really cherish every meal they prepare and share in the studio-kitchen-dining-room that is The Canal House (in their own respective homes).
This summer I was lucky enough to attend a lunch thrown by Hamilton and Hirsheimer. It was the first time I tasted food from these two incredibly gifted ladies. The menu was pure summer—cold fried chicken, ripe tomatoes, and potato salad served on a long table laid out with chilled bottles of wine and jars of pickled watermelon rind. The lunch was more memorable than any restaurant meal I've had in ages; honest, simple, and enjoyable on a pure and simple level.
Hamilton and Hirsheimer introduce their latest, Canal House Cooking Volume No. 6 by talking about their shopping rituals. They shop together, they shop for each other, and they shop with a real love and excitement about the food that they're choosing.
The recipes in Canal House Cooking Volume No. 6 are about what happens to these carefully selected purchases once they get into the kitchen and what happens is always a real pleasure to behold.
This week we'll be heading into our own kitchens with recipes from Canal House Cooking Volume No. 6 with the sort of dishes that Hamilton and Hirsheimer are best at—infinitely comforting meals of Braised Escarole and White Beans, oozy Chicken Cordon Bleu, and big slices of Boston Cream Pie.
Win 'Canal House Cooking Volume No. 6'
Thanks to our dear friends over at The Canal House, we are giving away five (5) copies of Canal House Cooking Volume No. 6 this week.
All you have to do is tell us about your most memorable food shopping experience in the comments section below.
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