By Michel Nischan
During this follow-up to Taste natural and Simple winner of the James Beard Cookbook Award Michel Nischan takes his philosophy of fit cooking from backyard to kitchen. encouraged to supply his transforming into relations with nutrition as filled with taste as these he'd loved at his mother's desk, Michel planted a backyard of his personal. the outcome was once a scrumptious array of recipes in response to the easiest the gardener, if you're no longer that lucky, the natural produce within the farmers' marketplace or supermarket has to provide. candy tomatoes and sour lettuces, peppery radishes and succulent strawberries those are yet a handful of culmination, herbs, and greens that, served on my own or mixed with caliber meats and chook, ripened cheeses, or entire grains, encouraged those eighty seasonal recipes, each pretty much as good for the physique because it is for the palate. together with an exceptional bankruptcy on extending the harvest, jam-packed with fruit preserves and jams, pickled greens, sauces, salsas, flavored oils, spice mixes, or even a couple of clean beverages, Homegrown natural and Simple is a e-book that not just conveys the sheer pleasure of feeding friends and family good, but additionally takes fit cooking to an exhilarating and scrumptious new point.
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Additional info for Homegrown Pure and Simple: Great Healthy Food from Garden to Table
Beaufort is another cheese that is protected by the aOc label, and can only be made in an area covering approximately 1,112 acres in the rhône-alpes’ Beaufortain, Tarentaise, and Maurienne valleys, as well as a section of the Val d’arly. TAsTing nOTes Young Beaufort is firm but not hard. It melts in the mouth, and has a rich, sweet, complex flavor. The chalet d’Alpage is aged longer and has more honeyed, aromatic notes and a long, savory tang that hints of meadow flowers. HOw TO enjOy This is not a cheese to melt over bread or put in a sandwich (although both would be heaven), and certainly not to be bought in miserable thin slices!
This fermier cheese is produced using an ancient method of curing and preserving. a ripe cheese is placed in a barrel of marc—the damp skins, pips, and stalks of pressed grapes—that slowly permeate the cheese. a distinctive creamery or industrially produced cheese, Baguette Laonnaise is usually brick shaped but can also be found resembling a baguette. This feature, and the fact that it is produced in the city of Laon, gives the cheese its name. TaSTInG nOTeS It has a strong and bittersweet flavor that is distinctly yeasty.
FRANCE Roullet-Saint-Estéphe, Poitou-Charentes FRANCE Haute-Normandie FRANCE Centre Age 2–3 weeks Age 8–10 weeks Age 3 weeks at least Weight and Shape 7oz (200g), heart Weight and Shape 51⁄2oz (150g), heart Size L. 4in (10cm), H. 5cm) Size W. 31⁄2in (9cm), H. 11⁄2in (4cm) Milk Cow Milk Goat Classification Soft white Classification Aged fresh Producer Various Producer Various Weight and Shape 8oz (225g), bell Size D. 5cm), H. indd 26/05/2009 11:14 28/05/2009 14:12 Coulommiers Crayeux de Roncq Crémeux du Puy a more petite member of the Brie family, coulommiers is produced in the Ile-de-france region, near Paris.