Synopses & Reviews
How do you make cheese from pantry staples? Or create an oven smoker from scratch in just two minutes? Or make ice cream without a machine? In Home Made
, Yvette van Boven shows you how, complete with an irreverent voice, step-by-step photos and illustrations, and a gorgeous photo alongside every recipe. While her recipes are rooted in a natural, from-scratch cooking philosophy, van Boven is never preachy (she doesnand#8217;t use the word and#8220;organicand#8221;); she believes that this way of cooking is fun and that the dishes simply taste better. Chapters include Preserving Vegetables, Pre-Dinner Drinks, Chocolate and Cookies, After a Night Out, Ice-Cream-You-Scream, Donand#8217;t Forget the Dog!, and more. Each chapter starts with a basic dish that you can make yourself, but usually donand#8217;t because you think itand#8217;s too complicated (think again!), and includes variationsand#8212;basic bread becomes focaccia with olives and rosemary, or red cherry and thyme bread. This book will inspire you to make every dish at home.
Praise for Home Made
Winner of the 2012 Treehugger Reader's Choice Awards for Best Cookbook
and#8220;Youand#8217;ll want to eat everything in this book!and#8221;
and#8212;PEOPLE Style Watch
The Yearand#8217;s 10 Best Cookbooks
and#8212;Details, September 2011
and#8220;This massive, gorgeously photographed, and illustrated tome filled with Dutch/French/Italian-inspired recipes and tutorials is much more than a cookbook; itand#8217;s a series of adventures for the culinarily inclined.and#8221; and#8212;Bust magazine
and#8220;Elegant photography by Oof Verschuren and clever page design make Home Made a delight to read, an invitation to explore, and, ultimately, a guide to appreciating the process as much as the product.and#8221; and#8212;Shelf Awarenessand#160;
and#8220;Van Boven co-owns Aan de Amstel cafand#233; in Amsterdam, which serves unpretentious food and warm hospitality. Sheand#8217;s also a writer, food stylist, designer, and illustratorand#8212;all talents put to good use in her beautiful new collection of rustic, globally inspired recipes.and#8221; and#8212;Bon Appetit.com
and#8220;The recipes are incredibly different in a wonderful way.and#8221;
and#8212;Linda Cicero, Miami Herald
and#8220;The vivid, beautifully composed photos will draw both budding and seasoned cooks to the kitchen.and#8221; and#8212;Detroit Metro Times
and#8220;[Yvette van Boven] is fearless in the kitchen, taking on everything from cheesemaking to preserving, infusing, and all sorts of other projects that are sure to expand your culinary horizons. . . . The recipes in Home Made are lovingly hand-lettered and illustrated by van Boven with pen and ink drawings and intricate paper cuttings including some pretty adorable talking lemons and anthropomorphized Swiss chard.and#8221;
and#8220;Author Yvette van Bovenand#8217;s practical predinner drink recipes, preserving tips, and dessert menus jump to life with help from bold food photos and snapshots straight out of her kitchen.and#8221;
- Daily Candy
"A seasonal guide to putting up produce, with innovative recipes that incorporate the fruits (and vegetables) of your labor." The New York Times
“When I was growing up, canning was for old folks and cranks and separatists,” writes Liana Krissoff in her introduction to Canning for a New Generation. But not anymore. With soaring food prices and the increasing popularity of all things domestic and DIY, theres never been a better time to revisit the centuries-old techniques of preserving food at home.
This hip, modern handbook is filled with fresh and new ways to preserve natures bounty throughout the year. Organized by season and illustrated with beautiful photographs, it offers detailed instructions and recipes for making more than 150 canned, pickled, dried, and frozen foods, as well as 50 inventive recipes for dishes using these foods. Basic information on canning techniques and lively sidebars round out this refreshing take on a classic cooking tradition.
NOW AVAILABLE FROM ABRAMS: Canning for a New Generation: Updated and Expanded Edition (ISBN: 978-1-61769-185-0)
When I was growing up, canning was for old folks and cranks and separatists, writes Liana Krissoff in her introduction to Canning for a New Generation. But not anymore. With soaring food prices and the increasing popularity of all things domestic and DIY, there s never been a better time to revisit the centuries-old techniques of preserving food at home.
This hip, modern handbook is filled with fresh and new ways to preserve nature s bounty throughout the year. Organized by season and illustrated with beautiful photographs, it offers detailed instructions and recipes for making more than 150 canned, pickled, dried, and frozen foods, as well as 50 inventive recipes for dishes using these foods. Basic information on canning techniques and lively sidebars round out this refreshing take on a classic cooking tradition.
Praise for Canning For a New Generation:
"A seasonal guide to putting up produce, with innovative recipes that incorporate the fruits (and vegetables) of your labor."
-The New York Times
This hip, modern handbook is filled with fresh and new ways to preserve nature's bounty throughout the year. It features full-color photographs, recipes, and detachable canning labels.
Whether your idea of gardening is a tomato plant on your fire escape or a pumpkin patch in the yard, Homegrown is the ultimate guide to growing your own food and eating it, too! With clear and uncomplicated illustrations, author Heather Hardison guides readers through the process of planting, growing, harvesting, and preparing more than 25 of the tastiest, easy-to-grow vegetables and small fruitsandmdash;such as spinach, kale, artichokes, and pearsandmdash;and cooking them into seasonal, clean, and delicious offeringsandmdash;including Fava Bean Crostini, Tomato and Watermelon Gazpacho, and Parsnip Hummus. Using Homegrownandrsquo;s tips for stocking your own unprocessed pantry, growing your own herbs, and pickling and canning the last of your bounty, anyone can learn to eat from the ground up. Part cookbook, part gardening guide, Homegrown is the perfect excuse to start a small container garden, cook a few seasonal dishes, and see where it takes you!
and#147;Because Iand#8217;m often headstrong, Iand#8217;ve sometimes interpreted classic recipes completely in my own way, and I hope you wonand#8217;t mind. Because Iand#8217;m often impatient, Iand#8217;ve sometimes drawn the recipes because itand#8217;s faster, and because at times, probably unnecessarily, I worry that you donand#8217;t think in the same realm as I do, Iand#8217;ve also added memories and photos so you get a sense of what I mean. Just like a formally decorated table, or a beautifully arranged plate, I believe that a cookbook should exude a certain spirit that I think you should be in when you get in the mood to get going in the kitchen.and#8221;
--from the Introduction
HOME MADE blew readers away with its stunning package, delicious recipes, beautiful photos, step-by-step instruction, and Yvette van Bovenand#8217;s own hand-drawn artwork throughout the book. Van Bovenand#8217;s passion for great food and good humor could be felt on every page in the book. Now, in the follow-up HOME MADE WINTER, van Bovenand#8217;s heartfelt work is presented again, this time with recipes intended for the winter season. Inspired by her childhood in Ireland and her frequent sojourns in France, she has created a collection of recipes that will warm your heart. Chapters include Breakfast, Brunch and Lunch; Pies and Sweet Things for Tea Time; Beverages; To Start; and Dessert. She focuses on simple recipes for classic dishes such as apple cider, BBQ pulled pork, ricotta cheesecake, and more. Step-by-step, she explains how to make butter, beef sausage, and baileys. She also features her favorite winter holiday recipes. This book is sure to become the next must-have for home cooks.
Praise for Home Made Winter:
and#147;One of the most fun and useful of its ilk to hit the market in recent memory.and#8221; and#151;Buffalo Spree magazine
and#147;Even the most challenged cook will appreciate the coffee table value of the gorgeous photography of the moors, streams and gently rolling hills of the Emerald Isle.and#8221; and#151;Shelf Awareness
and#147;Van Boven delivers a cozy, intimate collection of recipes and illustrations.and#8221; and#151;Buffalo News
and Home Made Winter
blew readers away with their stunning packages, delicious recipes, beautiful photos, step-by-step instructions, and hand-drawn artwork throughout. Now, in Home Made Summer
, Yvette van Boven takes the same signature approach and presents her absolute favorite recipes for spring and summer. Inspired by her childhood in Ireland and her frequent sojourns in France, van Boven has created a collection of recipes that will truly inspire you to step into the kitchen. Using seasonal ingredients, such as freshly picked apples and berries, delicate summer lettuces and fresh herbs, she presents recipes for Breakfast, Brunch and Lunch, Snacks, Beverages, Appetizers, and Dessert.
Praise for Home Made Summer:
and#147;Think of van Boven as the activities director of your own culinary summer camp . . . Home Made Summer is a happy book, fun to look at, fun to read. Itand#8217;s downright frivolous, in fact. And thatand#8217;s what summer is all about.and#8221;
and#151; New York Times Book Review
and#147;In the last two years, she has published three cookbooks, Home Made, Home Made Winter and Home Made Summer, that exemplify the indie spirit: They're filled with her illustrations and do-it-yourself recipes, like hand-cranked ice cream, from-scratch mustards and Dutch-style beef sausages and croquettes.and#8221; and#151;Food and Wine
and#147;Flipping through the pages feels a bit like stepping into a fantasy land, one with jars and jars of citrusy-tomato mayonnaise awaiting crab cakes and stacks of powdered sugar-dusted and#145;ultimate puffy pancakesand#8217; (topped with crand#232;me fraand#238;che and berries in
lieu of syrup).and#8221;and#160; and#151;LA Weekly
and#147;Itand#8217;s tough to overlook the stunning savory dishes and focus on dessert, but dessert does not disappoint. Weand#8217;ve chosen recipes that aim to mimic van Bovenand#8217;s aesthetic: making the most of whatand#8217;s freshest, and sharing it with those you love.and#8221; and#151;Serious Eats
and#147;Think of van Boven as the activities director of your own culinary summer camp.and#8221; and#151;New York Times
and#147;Yvetteand#8217;s attitude, like her recipes, is lighthearted and friendly, her header notes charmingly personal, and her thorough instructions chatty and fun.and#8221; and#151;BookPage.com
About the Author
is an illustrator and sign painter for New Bohemia Signs in San Francisco and the creator of Illustrated Bites
, a blog in which she shares culinary knowledge through illustrated and hand-lettered info-graphics. She lives in Oakland, California.and#160;