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Growing a feast : the chronicle of a farm-to-table meal /

by Timmermeister, Kurt.
Material type: materialTypeLabelBookEdition: First edition.Description: 310 pages ; 22 cm.ISBN: 9780393088892 (hardcover); 0393088898 (hardcover).Subject(s): Timmermeister, Kurt | Timmermeister, Kurt -- Homes and haunts -- Washington (State) -- Vashon Island | Timmermeister, Kurt -- Friends and associates | Dinners and dining -- Washington (State) -- Vashon Island | Cooking -- Washington (State) -- Vashon Island | Dairy products -- Washington (State) -- Vashon Island | Cooks -- Washington (State) -- Vashon Island -- Biography | Dairy farmers -- Washington (State) -- Vashon Island -- Biography | Agriculture -- Washington (State) -- Vashon Island | Vashon Island (Wash.) -- Social life and customs
Contents:
Introduction: The feast is established -- Two years before the meal : the birth of a calf -- Eighteen months before : the hard cheese is made -- The cheese cave and the aging of the cheese -- Early planting in the garden -- Nine months before : Alice is bred -- Springtime on the farm -- Summer arrives -- Preparation for dinner begins -- Two weeks before : Alice calves -- Four days before : foraging and harvesting -- Milk, cream and butter -- Saturday morning : Tyler arrives -- Saturday afternoon : dinner preparation is finished -- The guests arrive, the feast begins -- The second half of dinner -- Appendix: Recipes.
Summary: A restaurateur details the hard work involved with starting a dairy farm and describes a feast that was two years in the making, using only vegetables he harvested and animals he raised to supply the meal.
List(s) this item appears in: New to the Library: January 2014
Item type Location Call number Status Date due
Lending Books Pacific Northwest Connections Collection S501.2 .T56 2014 (Browse shelf) Checked out 08/20/2014

Includes index.

Introduction: The feast is established -- Two years before the meal : the birth of a calf -- Eighteen months before : the hard cheese is made -- The cheese cave and the aging of the cheese -- Early planting in the garden -- Nine months before : Alice is bred -- Springtime on the farm -- Summer arrives -- Preparation for dinner begins -- Two weeks before : Alice calves -- Four days before : foraging and harvesting -- Milk, cream and butter -- Saturday morning : Tyler arrives -- Saturday afternoon : dinner preparation is finished -- The guests arrive, the feast begins -- The second half of dinner -- Appendix: Recipes.

A restaurateur details the hard work involved with starting a dairy farm and describes a feast that was two years in the making, using only vegetables he harvested and animals he raised to supply the meal.

University of Washington | School of Environmental and Forest Sciences | College of the Environment

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