Synopses & Reviews
Soulful, heartland-inspired food from Portlandandrsquo;s popular The Country Cat
Heartlandiaand#160;is based on husband-and-wife team Adam and Jackie Sappingtonandrsquo;s acclaimed Portland restaurant, The Country Cat Dinner House and Bar. Adam, Executive Chef and a self-taught expert in whole animal butchery, and Jackie, the Executive Pastry Chef, make food that is the definition of soulful, heartwarming comfort food. Some of the mouthwatering dishes include Autumn Squash Soup with Apple Cider and Brown Butter, Red Wine-Braised Beef with Wild Mushroom Steak Sauce, and Crispy Fried Oysters with Smoky Bacon and Green Apple Ragout. And donandrsquo;t forget about their legendary Skillet-Fried Chicken. The sweets are just as enticing, such as the Challah French Toast with Makerandrsquo;s Mark Custard and Clabber Cream, Butterscotch Pudding, and Bourbon Peach Crumble Pie. Additional chapters include one for drinks and another for pickles and preserves. The cookbook also has beautiful photographs that capture not only the amazing food but also the spirit of the restaurant and the heartland.
"With an unabashed love of food and quality ingredients, Bloomfield, the British chef behind popular NYC eateries The Spotted Pig (which has a Michelin Star), The Breslin, and The John Dory, rolls up her sleeves and invites readers into the kitchen as she shares recipes for many of her signature dishes in this outstanding collection. Included here are must-haves from The Spotted Pig, such as the Gnudi, Smoked Haddock Chowder and her ethereal Chopped Chicken Liver on Toast, as well as Roasted Veal Shanks with White Wine and Shallots and Chicken Adobo, providing would-be chefs with more than enough encouragement to try their hand at her unique takes on comfort food. The majority of the recipes are fairly simple as long as the reader is patient and pays attention to detail, but a few, such as the labor-intensive Beef and Bayley Hazen Pie, roasted lamb heads, and a whole suckling pig may best be left to Bloomfield. Realistic (and gorgeous) photos of the dishes and charming anecdotes scattered throughout suffuse this cookbook with a welcome personal touch, appropriate for the oeuvre of a chef who 'like to touch food, to know it.' Even if readers have never set foot in one of Bloomfield's establishments, they'll likely be blown away by her creativity, passion, and good taste." Publishers Weekly (Starred Review) Copyright PWxyz, LLC. All rights reserved.
andquot;Missouri heritage cooking meets the clean flavors of the Pacific Northwest in this improbably delicious mash-up
...With generosity and a warm sense of humor, the Sappingtons invite everyone to pull up a chair at their family tableandmdash;and with recipes like theirs, readers will be more than happy to dig in.andquot;
andldquo;Amid the culinary distractions of Portlandandmdash;the uni ice cream, the grasshopper sushiandmdash;The Country Cat has been focused on the comforting, wholesome dishes of Americaandrsquo;s Heartland for nearly a decade. Heartlandia will have you cooking Sappington signatures such as suet-fried chicken, crispy turkey tails, and a morel and spring vegetable hash that transport you to the covered-dish suppers and Friday lake-fish frys of Adamandrsquo;s rural Missouri upbringing. Itandrsquo;s a wonderfulandmdash;and deliciousandmdash;place to be!andrdquo;
andmdash;Matt Lee and Ted Lee, authors of The Lee Bros. Charleston Kitchen
andldquo;Heartlandia is as inspiring as it is nostalgic . . . fresh, local ingredients and perfectly executed dishes. Adam and Jackie have opened up their hearts and souls to us with the Country Cat, and now with this book everyoneandrsquo;s inner Gramma can become a very slick lady!andrdquo;
andmdash;Aaron Franklin, owner of Franklin Barbecue and author of Franklin Barbecue: A Meat-Smoking Manifesto
andldquo;Grab this book and wrap it around you like a warm blanket!!!! Adam is the mouthwatering fried chicken and Jackie is the sweet butterscotch pudding in their meal of life! Adamandrsquo;s respect of the land and its product and his intuitive, comforting cooking is what makes him one of my favorite chefs. I have had the great fortune of cooking in the kitchen with Adam and eating his delicious food and listening to his infectious laugh. I am thrilled to have this book in my kitchen so that I can crack open a page and put a smile on my face andmdash;on the cloudiest of days. This book is 3-D deliciousness: I wanted to reach through the pages and grab a crispy end of lamb or a slice of birthday cake! Dive in and start cooking and get those pages dirty!andrdquo;
andmdash;Amanda Freitag, chef and Food Network personality
andldquo;This book will teach you to bake the fluffiest biscuits and fry a chicken to perfection. You will learn the provenance of seasonal ingredients and may even become an expert at butchering whole hogs. But the real joy of Heartlandia is knowing that Adam and Jackie not only put their souls into cooking at The Country Cat, but now also their hearts into writing Heartlandia.andrdquo;
andmdash;Vitaly Paley, chef and owner of Paleyandrsquo;s Place, Imperial, and Portland Penny Diner, and co-author of Paleyandrsquo;s Place Cookbook
April Bloomfield, the critically acclaimed chef behind the smash hit New York restaurants The Spotted Pig, The Breslin, and the John Dory, offers incomparable recipes and fascinating stories in this one-of-a-kind cookbook and memoir that celebrates all things pork and more. A Girl and Her Pig is a carnivore's delight, a gift from one of the food industry's hottest chefs — in the upper echelon alongside Mario Batali, David Chang, and the legendary Fergus Henderson — featuring beautiful illustrations and photographs, and refreshingly unpretentious, remarkably scrumptious recipes for everything from re-imagined British pub favorites such as Beef and Bayley Hazen Pie to Whole Suckling Pig.
In A Girl and Her Pig
, April Bloomfield takes home cooks on an intimate tour of the food that has made her a star. Thoughtful, voice-driven recipes go behind the scenes of Bloomfield's lauded restaurants — The Spotted Pig, The Breslin, and The John Dory — and into her own home kitchen, where her attention to detail and reverence for honest ingredients result in unforgettable dishes that reflect her love for the tactile pleasures of cooking and eating. Bloomfield's innovative yet refreshingly straightforward recipes, which pair her English roots with a deeply Italian influence, offer an unfailingly modern and fresh sensibility and showcase her bold flavors, sensitive handling of seasonal produce, and nose-to-tail ethos.
A cookbook as delightful and lacking in pretention as Bloomfield herself, A Girl and Her Pig combines exquisite food with charming narratives on Bloomfield's journey from working-class England to the apex of the culinary world, along with loving portraits of the people who have guided her along the way.
Soulful, heartland-inspired food from Portlandandrsquo;s popular The Country Cat
About the Author
Always comforted by foodandrsquo;s ability to incite conversation and generate close-knit bonds, ADAM SAPPINGTON is the Executive Chef at The Country Cat, the premier made-from-scratch, farm-to-table restaurant located in Southeast Portland. Beginning in a cutting-edge trattoria in his hometown, Adam attended the Western Culinary Institute in Portland and soon landed at Wildwood Restaurant, where he worked his way up to Executive Chef over the course of 11 years.andnbsp;A self-described andldquo;pie geek,andrdquo; JACKIE SAPPINGTON started experimenting with food at an early age, tackling her first recipe at just 10 years old. In 1995 she moved to Portland, where she worked her way through Wildwood and Paleyandrsquo;s Place. She switched gears to pastry at Cafandeacute; Azul and Lauro Kitchen. With a sole focus on pastries for more than 10 years now, Jackieandrsquo;s approach is warm and patient, but meticulous and infused with love.andnbsp;