Synopses & Reviews
Every dish you love, every recipe you want!
Comfort Food, the newest cookbook from award-winning cookbook author Ken Haedrich and the editors of the Almanac, is a collection of more than 200 recipes that you will love to make, love to serve, and love to keep. Here youand#8217;ll find everything from familiar favorites kicked up a notch for todayand#8217;s tastes to classic dishes that heat up the kitchen, warm the heart, and spark old memories while inspiring new ones, including Chicken Parmesan Potpie, Super-Creamy Mac and Cheese, Best Ever Coconut Cream Pie, and more!
For a taste of home that satisfies the appetite and delights the senses, thumb the pages of The Old Farmerand#8217;s Almanac Comfort Food. Its saucy, cheesy, chewy, gooey, sweet, simple, and#8220;lick-the-bowland#8221;-delicious dishes will be treasured by anyone who likes to cookand#8212;and everyone who likes to eat.
From America's most trusted reference comes a cook's bible full of delicious, home-style fare updated for today's healthful tastes and busy times. Illustrated.
About the Author
Ken Haedrich's earliest food memory is watching his parents make pies. Years later, after honing his self-taught cooking skills on his navy buddies, he prepared three nutritious, plate-licking meals a day and baked bread, desserts, and snacks for his own kids as well as for about 40 others as chef at a group home in New Hampshire. That experience broadened his recipe collection and confirmed him as a "comfort food" cook--before the phrase was popularized or even used. Ken went on to a successful career in creating recipes, writing about cooking, developing cookbooks--including the award-winning PIE--and sharing the pleasures and skills of baking through demonstrations and speaking engagements (including at the Smithsonian Institution). Through the years, Ken has contributed dozens of recipes to Almanac publications, including the 1997 and 1998 Cookie Calendars and the Good Cook's Companion series, and, in 2012, Everyday Baking. Magazines in which his food writing has appeared include Bon Appand#233;tit, Better Homes and Gardens, Food and Wine, Yankee, and Country Journal. Today, Ken is "dean" of The Pie Academy (thepieacademy.com), where something delicious is always in the oven.