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Oktober 14, 2013
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Download PDF , by Erin French Rachel Holtzman
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, by Erin French Rachel Holtzman
Download PDF , by Erin French Rachel Holtzman
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Product details
File Size: 166625 KB
Print Length: 256 pages
Publisher: Clarkson Potter (May 9, 2017)
Publication Date: May 9, 2017
Sold by: Random House LLC
Language: English
ASIN: B01JWDWP7G
Text-to-Speech:
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Amazon Best Sellers Rank:
#113,039 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I recently treated myself to this book after reading about The Lost Kitchen and Erin's story. The book itself is absolutely beautiful, and the stories really give you a sense of place. I loved reading Erin's stories about Maine, her ingredient sourcing tales, and recipe notes. Really I wish there was more - this sharing makes it much more than a cookbook (which I personally love - I know not everyone feels this way about "cookbooks"). Erin's story is very inspirational to me personally as I'm in the beginning years of owning a small creative business. The recipes are varied - many traditional New England with a modern update. Many entrees feature meat (again, it's what's local and seasonal) which my family doesn't eat super often but we'll be turning to these when we do. There are some wonderful seafood preparations along with how-to's (ie. how to eat a lobster, anyone?) that I look forward to trying. Several desserts have also piqued my interest. If you eat seasonally, most especially in the northeast or Pacific northwest, you will find that these recipes call for easily sourced ingredients. Thank you so very much for sharing your story, Erin. I can't wait to visit your restaurant one day soon.
This book is beautiful, and the recipes look delectable (my disclosure is that the book just arrived and I haven't tried making any yet). I have fond memories of growing up in Unity/Freedom, ME. But not only does this bring me back to life in this small town, it brings me back to the very house I grew up in where the author now lives (so I had heard and now see). To see photos in this book of the red cape where I sang so many Happy Birthdays to the barn where I slept afternoons away in the loft, thank you, Erin French, for bringing it all back and sharing such a lovely place with others. Perhaps someday I'll be fortunate enough to make a reservation in time to enjoy your culinary talents at the Lost Kitchen on one of my many trips "home" each year. In the meantime, I'll practice perfecting your seared scallops from afar.
This cookbook is amazing! I wish I could make something from it every day. Erin French (author/chef) also has a restaurant in Freedom, Maine. I haven't been (because I sadly procrastinated with the reservation process - they book up for the year within 48 hrs of taking reservations and I screwed up with the postcard reservation deal this year), but anyone who eats food should try to go. The reviews are amazing, the setting is idylic, and the whole experience just seems magical. The Lost Kitchen. Look it up and go there. Seriously, look it up and go there. It is in an old mill building (beautifully renovated) located in the Maine woods - what's better than that?!
The most beautiful cookbook that I now have in my collection. Everything about it is classy. Erin French's story is engaging to read tied in with the enticing recipes, She also includes how to make handmade napkins and how to season a cast-iron skillet.The photographs are stunning. I am hoping that she will remain with the Lost Kitchen Restaurant for awhile so that I may be able to be one of the lucky ones to taste the magic from the cook that wrote this book. Karen
I want to eat at this restaurant. The author is a good writer and well worth taking the time to read her story. I have made several menus from this cookbook. I would use pumpkin from the can rather than cook your own squash. It was so salty I had to throw it away, it is a shame as the crust was delicious. The same for the pork roast - too salty. Unfortunately these were both items for Christmas dinner. The stew is perfect I used beef stew meat that I bought from the butcher. I will try more but will cut all salt in half.
I initially bought this recipe book for myself. The recipes are so good, and the book so pretty that I then bought two as gifts. My two giftees now want to buy some to give as well. The baked beans recipe is absolutely delicious!
All wonderful. I served the salad nicoise with halibut at a dinner party and the compliments included " the best meal ever". The peaches with honey are wonderful. I down loaded as soon as I read a review. Voila
Not the most practical cookbook...a lot of wood fired recipes and rare ingredients like rabbit and moose...I’ll only use a couple recipes at best
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