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The Foothills Cuisine of Blackberry Farm: Recipes and Wisdom from Our Artisans, Chefs, and Smoky Mountain Ancestorsby Sam Beall
Synopses & Reviews
A hidden gem tucked into the rolling hills of east Tennessee, Blackberry Farm is consistently heralded as one of the best luxury hotels and resorts in the country. Every day, the outstanding cuisine created in Blackberry’s kitchens weaves its spell over guests. Now, The Foothills Cuisine of Blackberry Farm brings the inn’s artisanal food techniques and beloved recipes to every home cook—and along the way, reveals the secrets passed down through the generations in this rich and storied Southern region.
Blackberry Farm’s deeply authentic farm-to-table food features the bounty of homegrown ingredients and artisanal products such as cheeses, preserves, and cured meats made on the property. Foothills Cuisine arises from the farm’s location, where one ridgeline separates the country mountain cooking to their south from the haute cuisine of Knoxville to their north. The resulting dishes blend the wisdom of past residents of the Smoky Mountains with the refined techniques of the new Southern cuisine today.
The beauty and flavor of this food originates from the natural rhythms of the farm, reflected in the eight “times,” or seasons, that allow cooks to coax the headiest dishes out of what’s fresh and best. In Come Grass Time (when the first fragile green shoots appear), you’ll find a menu of Skillet Corn Bread, Beans and Greens with Pepper Vinegar, and Peanut Butter Pie. Harvest Time is celebrated with Zucchini Caesar Salad with Singing Brook Cheese Crisp, Rice Flour–Crusted Pike, and a simple yet sublime dessert of Vanilla-Roasted Peaches.
Four artisanal craft sections will guide you in making your own preserving, canning, and curing classics, such as homemade ricotta or apple butter, fresh pork sausage or home-cured bacon, even transformative twists like Pickled Beets and Strawberries.
Filled with stunning photography of the inspired dishes and of the gardens, hills, mountains, creeks, and other beauties of the ten-thousand-acre property, The Foothills Cuisine of Blackberry Farm will help you bring the spirit of this amazing place into your own home.
Step into the world of top luxury resort Blackberry Farm, where lovers of farm-to-table cuisine and the lost arts of Southern cooking will find bliss in the gorgeous photographs, enticing recipes, and artisanal food-making tutorials of this transporting book.
Blackberry Farm has long been lauded as one of the country's most excellent resorts and sought out for its perfect mix of rusticity and refinement. The Blackberry Farm Cookbook was a love letter to the experience and cuisine of Blackberry Farm. Now, owner Sam Beall takes food lovers a step further, drawing them deeply into the secrets that make Blackberry Farm cuisine so magical.
It all starts with their roots in the rich traditions of "foothills cuisine." Every day, Blackberry Farm's chefs, gardeners, cheese-makers, and preservationists use wisdom passed down through generations of mountain residents. Following the natural rhythms of eight seasons or "times" allows cooks to coax the most heady dishes out of what's fresh and best, such as Lay by Time's menu of Mountain Multigrain Bread, Fried Catfish and Cucumber Slaw, Green Tomato Pie, and Banana Peanut Butter Pudding. Interspersed throughout the book are artisanal craft lessons, such as cheese-making, canning and preserving, and curing meats.
A sumptuous package full of stunning photography, The Foothills Cuisine of Blackberry Farm will be both a transportive tome and a trove of fantastic seasonal recipes that any food lover will be eager to try at home.
About the Author
Blackberry Farm continues to be named among the top small hotels in the world in publications ranging from Condé Nast Traveler to Travel + Leisure, which named it the number one resort in North America in 2011. Blackberry Farm proprietor SAM BEALL grew up on the property. He worked at the French Laundry, the Ritz-Carlton, Cowgirl Creamery, wineries, farms, and markets before settling his roots in the foothills of Tennessee, where he cooks, raises a family, and oversees the food, wine, and other lifestyle programs of Blackberry Farm.
MARAH STETS is a food writer and editor. She has collaborated on cookbooks with a wide variety of chefs and celebrities, including the famed Golden Door spa and actress and restaurateur Eva Longoria. Marah lives in the Washington, DC, area with her family.
HEATHER ANNE THOMAS, cofounder of beall + thomas photography, is known for capturing the subtle character of people, food, events, and interiors. Her editorial work has appeared in T: The New York Times Style Magazine, Food & Wine, Travel + Leisure, Food Arts, Traditional Home, Wine Spectator, Garden & Gun, and Forbes Life, and her commercial clients include some of the most prestigious names in kitchen and home design equipment.
Table of Contents
Come Grass Time
Artisanal Craft: Cheesemaking
Artisanal Craft: Gardening
Lay By Time
Artisanal Craft: Preserving
Putting Up Time
Hog Killin’ Time
Artisanal Craft: Butchery and Charcuterie
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