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Recipes from Homeby David Page
Synopses & Reviews
Recipes from Home is an unabashed ode to American cooking--a phrase defined years ago by James Beard, the dean of American cookery, as anything you eat at home. This simple thought has guided the life and work of authors David Page and Barbara Shinnm whose long-awaited first book offers 255 home-inspired recipes and timeless memories straight out of their mothers' and grandmothers' kitchens, all deliciously reinvented for today.
Home cooking is perhaps a culinary paradox. Everyone has memories of Mom's cooking, but not everyone is eager to revisit the dry meatloaf and limp green beans of their youths. With the deft hand of David, the chef, husband, and co-owner with Barbara of Greenwich Village's beloved Home Restaurant, the food you remember from Mom has grown up. Tater Tots have evolved into cornmeal-crusted Garlic Potato Cakes. Iceberg lettuce pales when Warm Frisee Salad with Blue Cheese and Apples is brought to the table. Even crisp skillet-fried chicken gets a lift served with a garlicky olive gravy.
David and Barbara's own cooking has roots in their midwestern upbringings (he's from Wisconsin and she's from Ohio) and the wonderful extended families who shared their stories and their secrets. It stems too from the couple's travels along the backroads and into the cities, farms, and waters of America, where they dallied at fish fries and pork pulls, fireman's picnics and Fourth of July barbecues, and any festival that featured strawberries or oysters. However, nothing taught them more about cooking, they say, than the "simple bounty of the land."
Recipes such as Bay Scallop Chowder with Sweet Cream, Garlic Greens, The Simplest Tomato Salad, Baked Spring Flounder, Lemon-Orange Rice, and Smoked Duck Breasts capitalize on America's rich abundance of seasonal produce and local ingredients and celebrate the essence of real home cooking.
Dozens of treasured photographs of Thanksgiving dinners, backyard barbecues, summers at the shore--photos so recognizable that you'd think they came out of your own family's scrapbooks--accompany more American classics: scalloped potatoes, roast turkey, macaroni and cheese, chocolate pudding, and strawberry shortcake. Nor are good old-fashioned food arts forgotten. You'll find scores of slaws, relishes and pickles, jams and jellies, even homemade sausage, barbecue sauce, mustards, and their Famous Tomato Ketchup (the only kind served at Home Restaurant).
Since 1993, Home Restaurant has attracted an eclectic following of native New Yorkers and homesick out-of-towners who line up outside for meals that have the power to rekindle memories of good cooking, warmth, lively conversation. With Recipes from Home, David and Barbara, the new apostles of home cooking, invite you to come to the table and experience again the flavors and feelings of home.
Page and Shinn present an unabashed ode to American home cooking from the chef/proprietors of New York's Home restaurant. ""Recipes from Home" is food for the soul as well as the palate. It's the next best thing to Mom."--Tom Brokaw. 250 recipes.
PRAISE FOR RECIPES FROM HOME
Everything [at Home] that's good is wonderful: the stick country-style ribs. The crusty buttermilk fried chicken. A salad of smoked trout and apple slaw with horseradish dressing. Only a masochist could pass up dessert. (New York Magazine)
...My immediate response to eating at Home was relief that none of those recipes were my mother's...."Think of it," I have sometimes said, while downing some of David's roasted mushroom soup or garlic potato cakes. "This is what eating at home could have been like!" (From the Foreword by Calvin Trillin)
I can't remember ever reading a collection of recipes I was so eager to try--honest, uncomplicated, full of promise of delicious flavors and wonderful aromas. The spirit of family, warm and cozy kitchens, and the joy of sharing infuse this book with magic. If I were the type to dog-ear cookbooks, the pages of Recipes from Home would have few corners unturned. (Gail Zweigenthal, former editor-in-chief of Gourmet)
Recipes from Home is food for the soul as well as the palate. It's the next best thing to Mom. (Tom Brokaw)
Even if you have not been to Home restaurant nor met Shinn and Page there, you'll meet them in these pages and feel instantly at home, browsing through all these real American foods, both real foods and really American ones, transmitted with love from field to kitchen to plate to warm your heart the way Home does. (Betty Fussell, author of I Hear America Cooking)
There's no place like Home, a tiny restaurant nestled in New York's Greenwich Village. Known for an inviting mix of midwestern hospitality, great home cooking, and a taste for fresh flavours, Home has been praised as "everything you could hope for" (Food & Wine) and "remarkably pleasing" (Gael Greene). Here, from the husband-and-wife team behind Home, are more than 200 recipes for new home cooking, which elevate iconic American favorites to new heights and rekindle the best taste memories from childhood. From sage cornbread to sour cream pancakes, lobster kebabs, spiced pork chops, and Home's infamous chocolate pudding, these are cozy recipes with a gourmet twist, reflecting what David Page calls "American neighborhood cuisine".
About the Author
Though David Page came to New York via some of San Francisco's top restaurants (Masa's, Postrio, and Foto), he was raised in Wisconsin and loves the simple integrity of America's culinary roots. With his wife, Barbara Shinn, he opened Home Restaurant in New York's Greenwich Village in 1993 and spends his time between there and his home at Shinn Vineyard on Long Island's North Fork. In 2000, they planted their first ten acres of vines, hoping someday to bring wine closer to home.Barbara Shinn, who hails from Ohio, loves the simple integrity of America's culinary roots. With her husband, David Page, she opened Home Restaurant in New York's Greenwich Village in 1993 and spends her time between there and her home at Shinn Vineyard on Long Island's North Fork. In 2000, they planted their first ten acres of vines, hoping someday to bring wine closer to home.CALVIN TRILLIN has been a staff writer for the New Yorker since 1963. He is the author of numerous books, including About Alice, Deadline Poet, Family Man, American Stories, Killings, Uncivil Liberties, and Remembering Denny, a New York Times bestseller. He lives in New York and eats heartily whenever he travels.
Table of Contents
Foreword by Calvin Trillin (X)
The Pantry (1)
Soups, Chowders, and Stocks (29)
Salads, Fresh Relishes, and Slaws (69)
Grains and Beans (133)
Fish and Shellfish (159)
Breads and Muffins (299)
The Canning Shelf (321)
Something Sweet (365)
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