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Burdock & Co: Poetic Recipes Inspired by Ocean, Land Air: A Cookbook
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Burdock & Co: Poetic Recipes Inspired by Ocean, Land Air: A Cookbook in Franklin, TN
Current price: $30.00
Barnes and Noble
Burdock & Co: Poetic Recipes Inspired by Ocean, Land Air: A Cookbook in Franklin, TN
Current price: $30.00
Loading Inventory...
Size: Hardcover
A stunning cookbook of unexpected recipes inspired by the natural world of the Pacific Northwest.
TASTE CANADA AWARDS SILVER WINNER
"A tiny slice" is how Burdock & Co has been described; a handful of people in a tiny room on Vancouver's Main Street, doing their thing. But from that room comes a ground-breaking, award-winning menu inspired by the vast natural world around us. At Burdock & Co, Chef Andrea Carlson harnesses the essence and power of the Pacific Northwest's coastlines, islands, farms, and forests to create fresh, seasonal menus layered in delicate complexity. The colours, aromas, textures, and flavours of her unique recipes shine luminously from the pages of this, her first cookbook.
In
Burdock & Co
, Andrea guides us into the delicious potential of the natural world, beautifully and lyrically exploring new frontiers in cooking--whether spotlighting the offcuts of a fish, or celebrating freshly picked rosehips--with a literary narrative that tells the stories and unlocks the secrets of her recipes. She introduces the sustainability-focused farmers and foragers within the Burdock & Co community, and carefully shows how she translates the local ingredients they bring her into multi-dimensional recipes that let them shine.
Inside are recipes for unexpected takes on comfort classics, like the restaurant's beloved Buttermilk Fried Chicken & Pickles, Arctic Sourdough, Black Trumpet Mushroom Risotto, and Spicy Almond Dan Dan Noodles; vegetable showcases such as Braised Burdock Salad with Black Sesame Tahini, and Grilled Artichokes with Walnut Brown Butter; a bounty of fish and seafood dishes such as Sea Bream Crudo, Cherry Leaf Cured Scallops, and Rosemary Smoked Mussels; desserts including Salted Caramel Apple Pot Pie, Olive Oil Cake with Citrus Salad, and Staff Party Peach Pavlova; unique cocktails like the Shiso Fancy and Cherry Cherry Bang Bang; and experimental fermentations such as Sunchoke Beer.
is an evocative, original, and playful cookbook that invites you to embrace the natural rhythms of the world around you, wherever you are. It is a book to read, to savour, and to inspire; to celebrate the elements and the seasons, and the endless possibilities they can bring to your kitchen.
TASTE CANADA AWARDS SILVER WINNER
"A tiny slice" is how Burdock & Co has been described; a handful of people in a tiny room on Vancouver's Main Street, doing their thing. But from that room comes a ground-breaking, award-winning menu inspired by the vast natural world around us. At Burdock & Co, Chef Andrea Carlson harnesses the essence and power of the Pacific Northwest's coastlines, islands, farms, and forests to create fresh, seasonal menus layered in delicate complexity. The colours, aromas, textures, and flavours of her unique recipes shine luminously from the pages of this, her first cookbook.
In
Burdock & Co
, Andrea guides us into the delicious potential of the natural world, beautifully and lyrically exploring new frontiers in cooking--whether spotlighting the offcuts of a fish, or celebrating freshly picked rosehips--with a literary narrative that tells the stories and unlocks the secrets of her recipes. She introduces the sustainability-focused farmers and foragers within the Burdock & Co community, and carefully shows how she translates the local ingredients they bring her into multi-dimensional recipes that let them shine.
Inside are recipes for unexpected takes on comfort classics, like the restaurant's beloved Buttermilk Fried Chicken & Pickles, Arctic Sourdough, Black Trumpet Mushroom Risotto, and Spicy Almond Dan Dan Noodles; vegetable showcases such as Braised Burdock Salad with Black Sesame Tahini, and Grilled Artichokes with Walnut Brown Butter; a bounty of fish and seafood dishes such as Sea Bream Crudo, Cherry Leaf Cured Scallops, and Rosemary Smoked Mussels; desserts including Salted Caramel Apple Pot Pie, Olive Oil Cake with Citrus Salad, and Staff Party Peach Pavlova; unique cocktails like the Shiso Fancy and Cherry Cherry Bang Bang; and experimental fermentations such as Sunchoke Beer.
is an evocative, original, and playful cookbook that invites you to embrace the natural rhythms of the world around you, wherever you are. It is a book to read, to savour, and to inspire; to celebrate the elements and the seasons, and the endless possibilities they can bring to your kitchen.
A stunning cookbook of unexpected recipes inspired by the natural world of the Pacific Northwest.
TASTE CANADA AWARDS SILVER WINNER
"A tiny slice" is how Burdock & Co has been described; a handful of people in a tiny room on Vancouver's Main Street, doing their thing. But from that room comes a ground-breaking, award-winning menu inspired by the vast natural world around us. At Burdock & Co, Chef Andrea Carlson harnesses the essence and power of the Pacific Northwest's coastlines, islands, farms, and forests to create fresh, seasonal menus layered in delicate complexity. The colours, aromas, textures, and flavours of her unique recipes shine luminously from the pages of this, her first cookbook.
In
Burdock & Co
, Andrea guides us into the delicious potential of the natural world, beautifully and lyrically exploring new frontiers in cooking--whether spotlighting the offcuts of a fish, or celebrating freshly picked rosehips--with a literary narrative that tells the stories and unlocks the secrets of her recipes. She introduces the sustainability-focused farmers and foragers within the Burdock & Co community, and carefully shows how she translates the local ingredients they bring her into multi-dimensional recipes that let them shine.
Inside are recipes for unexpected takes on comfort classics, like the restaurant's beloved Buttermilk Fried Chicken & Pickles, Arctic Sourdough, Black Trumpet Mushroom Risotto, and Spicy Almond Dan Dan Noodles; vegetable showcases such as Braised Burdock Salad with Black Sesame Tahini, and Grilled Artichokes with Walnut Brown Butter; a bounty of fish and seafood dishes such as Sea Bream Crudo, Cherry Leaf Cured Scallops, and Rosemary Smoked Mussels; desserts including Salted Caramel Apple Pot Pie, Olive Oil Cake with Citrus Salad, and Staff Party Peach Pavlova; unique cocktails like the Shiso Fancy and Cherry Cherry Bang Bang; and experimental fermentations such as Sunchoke Beer.
is an evocative, original, and playful cookbook that invites you to embrace the natural rhythms of the world around you, wherever you are. It is a book to read, to savour, and to inspire; to celebrate the elements and the seasons, and the endless possibilities they can bring to your kitchen.
TASTE CANADA AWARDS SILVER WINNER
"A tiny slice" is how Burdock & Co has been described; a handful of people in a tiny room on Vancouver's Main Street, doing their thing. But from that room comes a ground-breaking, award-winning menu inspired by the vast natural world around us. At Burdock & Co, Chef Andrea Carlson harnesses the essence and power of the Pacific Northwest's coastlines, islands, farms, and forests to create fresh, seasonal menus layered in delicate complexity. The colours, aromas, textures, and flavours of her unique recipes shine luminously from the pages of this, her first cookbook.
In
Burdock & Co
, Andrea guides us into the delicious potential of the natural world, beautifully and lyrically exploring new frontiers in cooking--whether spotlighting the offcuts of a fish, or celebrating freshly picked rosehips--with a literary narrative that tells the stories and unlocks the secrets of her recipes. She introduces the sustainability-focused farmers and foragers within the Burdock & Co community, and carefully shows how she translates the local ingredients they bring her into multi-dimensional recipes that let them shine.
Inside are recipes for unexpected takes on comfort classics, like the restaurant's beloved Buttermilk Fried Chicken & Pickles, Arctic Sourdough, Black Trumpet Mushroom Risotto, and Spicy Almond Dan Dan Noodles; vegetable showcases such as Braised Burdock Salad with Black Sesame Tahini, and Grilled Artichokes with Walnut Brown Butter; a bounty of fish and seafood dishes such as Sea Bream Crudo, Cherry Leaf Cured Scallops, and Rosemary Smoked Mussels; desserts including Salted Caramel Apple Pot Pie, Olive Oil Cake with Citrus Salad, and Staff Party Peach Pavlova; unique cocktails like the Shiso Fancy and Cherry Cherry Bang Bang; and experimental fermentations such as Sunchoke Beer.
is an evocative, original, and playful cookbook that invites you to embrace the natural rhythms of the world around you, wherever you are. It is a book to read, to savour, and to inspire; to celebrate the elements and the seasons, and the endless possibilities they can bring to your kitchen.
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