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Canal House Cooking, Vols. 1-3 (Summer / Fall & Holiday / Winter & Spring)

Hamilton & Hirsheimer Author

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We are home cooks writing about home cooking for other home cooks. We cook seasonally because that’s what makes sense.

SUMMER is a collection of our favorite summer recipes, ones we cook for ourselves all through the long lazy months. In midsummer, we buy boxes of tomatoes to dress as minimally as we do in the heat. And in the height of the season, we preserve all that we can, so as to save a taste of summer. We make jarfuls of teriyaki sauce for slathering on chicken. We love to cook big paellas outdoors over a fire for a crowd of friends. We are crazy for ripe melons in late summer. And we churn tubs of ice cream for our families. If you cook your way through a few of our recipes, you’ll see that who we are comes right through in these pages. With a few exceptions, we use ingredients that are readily available and found in most markets in most towns throughout the United States. All the recipes are easy to prepare (some of them a bit more involved), all completely doable for the novice and experienced cook alike. Cook all summer long with Canal House Cooking! 
FALL & HOLIDAY is filled with recipes that will make you want to run into the kitchen and start cooking. It is a collection of our favorite fall and holiday recipes. Foods of the holidays are classics, tied to tradition and memory. We cook our grandmothers’, aunts’, and mothers’ recipes to bring them to life and invite the people we miss to the table again. For us, it wouldn’t be a holiday without Neenie's Sourdough-Sage Stuffing, or Jim’s Roast Capon, or Peggy’s Grand Marnier Soufflé. But no matter what your menu, the most important thing is to join together for a meal and share the intimacy of the table.
WINTER & SPRING is a collection of our favorite winter and spring recipes, ones we cook for ourselves, our friends, and our families all during the cold winter months and straight through the exciting arrival of spring. It’s filled with recipes that will make you want to run into the kitchen and start cooking. We make jars of marmalade for teatime and to gift to our friends. We warm and nourish ourselves with hearty soups and big pots of stews and braises. We roll out pasta and make cannelloni for weekend or special occasion gatherings. We roast root vegetables in the winter and lamb in the spring.

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About the Author:

CHRISTOPHER HIRSHEIMER is a home cook, writer, award-winning photographer, and cofounder of Canal House, whose facets include a publishing venture, culinary and design studio, and an annual series of three seasonal cookbooks titled Canal House Cooking. Before starting Canal House in 2007 in Lambertville, NJ, Hirsheimer was one of the founders of Saveur, where she was executive editor. She cowrote the award-winning Saveur Cooks series and The San Francisco Ferry Plaza Farmers' Market Cookbook (Chronicle, 2006), and her photographs have appeared in more than fifty cookbooks by such notables as Colman Andrews, Lidia Bastianich, Deborah Madison, Mario Batali, Julia Child, Jacques Pépin, David Tanis, and Alice Waters; and in numerous magazines, including  Bon Appétit, Food & Wine, InStyle, and Town & Country.

MELISSA HAMILTON is a home cook, writer, painter, food stylist, and cofounder of Canal House. She previously worked at Saveur as test kitchen director, and was its food editor for many years. Hamilton also worked at Martha Stewart Living and Cook’s Illustrated. She has developed and tested recipes and styled food for both magazines and cookbooks, including those by acclaimed chefs and cookbook authors Colman Andrews, Lidia Bastianich, John Besh, Deborah Madison, Jonathan Waxman, David Tanis, and Alice Waters. 

Christopher and Melissa currently collaborate on Canal House Cooking, for which they do all the writing, recipes, photography, design, and production. They are 2013 James Beard Foundation nominees for their cookbook, Canal House Cooks Every Day (Andrews McMeel, 2012) and for their Bon Appétit video series, “The Seasonal Cooks”, as well as 2013 IACP nominees for Photography and Food Styling. They also write a column for Bon Appétit, “The Seasonal Cooks.” To see more of what these two women are up to, visit their website, thecanalhouse.com.

About the Author:

Melissa Hamilton is a renowned food stylist and cofounder of Canal House. She previously worked at Saveur, which she joined in 1998, as the test kitchen director, and was its food editor for many years. Hamilton also worked in the kitchens of Martha Stewart Living and Cook's Illustrated, and she was the cofounder and first executive chef of Hamilton 's Grill Room in Lambertville, New Jersey. She has developed and tested recipes and styled food for both magazines and cookbooks, including those by acclaimed chefs John Besh, Michael Psilakis, Roberto Santibanez, and David Tanis. She works with Christopher Hirsheimer on Canal House Cooking, for which the two do all of the writing, recipes, photography, design, and production.

Christopher Hirsheimer is an award-winning photographer and cofounder of Canal House. Her experience includes establishing a publishing venture, running a culinary and design studio, and publishing an annual series of three seasonal cookbooks titled  Canal House Cooking. Prior to starting Canal House in 2007, in Lambertville, New Jersey, Hirsheimer was the executive editor of Saveur, which she cofounded in 1994, and the food and design editor of  Metropolitan Home. She cowrote the award-winning Saveur Cooks ;series and  The San Francisco Ferry Plaza Farmers ' Market Cookbook. Her photographs have appeared in more than 50 cookbooks for such notables as Lidia Bastianich, Mario Batali, Julia Child, Jacques Pépin, and Alice Waters, and in numerous magazines, including Bon Appetit, Food & Wine, InStyle, and Town&Country. She works with Melissa Hamilton on Canal House Cooking, for which the two do all of the writing, recipes, photography, design, and production.

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Book Description Canal House, 2012. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: We are home cooks writing about home cooking for other home cooks. We cook seasonally because that's what makes sense. SUMMER is a collection of our favorite summer recipes, ones we cook for ourselves all through the long lazy months. In midsummer, we buy boxes of tomatoes to dress as minimally as we do in the heat. And in the height of the season, we preserve all that we can, so as to save a taste of summer. We make jarfuls of teriyaki sauce for slathering on chicken. We love to cook big paellas outdoors over a fire for a crowd of friends. We are crazy for ripe melons in late summer. And we churn tubs of ice cream for our families. If you cook your way through a few of our recipes, you'll see that who we are comes right through in these pages. With a few exceptions, we use ingredients that are readily available and found in most markets in most towns throughout the United States. All the recipes are easy to prepare (some of them a bit more involved), all completely doable for the novice and experienced cook alike. Cook all summer long with Canal House Cooking! FALL & HOLIDAY is filled with recipes that will make you want to run into the kitchen and start cooking. It is a collection of our favorite fall and holiday recipes. Foods of the holidays are classics, tied to tradition and memory. We cook our grandmothers', aunts', and mothers' recipes to bring them to life and invite the people we miss to the table again. For us, it wouldn't be a holiday without Neenie's Sourdough-Sage Stuffing, or Jim's Roast Capon, or Peggy's Grand Marnier Souffl. But no matter what your menu, the most important thing is to join together for a meal and share the intimacy of the table. WINTER & SPRING is a collection of our favorite winter and spring recipes, ones we cook for ourselves, our friends, and our families all during the cold winter months and straight through the exciting arrival of spring. It's filled with recipes that will make you want to run into the kitchen and start cooking. We make jars of marmalade for teatime and to gift to our friends. We warm and nourish ourselves with hearty soups and big pots of stews and braises. We roll out pasta and make cannelloni for weekend or special occasion gatherings. We roast root vegetables in the winter and lamb in the spring. Bookseller Inventory # ABE_book_new_0982739451

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Book Description Andrews McMeel Publishing, United States, 2012. Hardback. Book Condition: New. Original. 239 x 178 mm. Language: English Brand New Book. Box set of the first three volumes in the Canal House series that comprises of unpretentious but inspiring recipes, photographs, stories, and quotations that are well suited to the home cook who revels in the simple pleasures of the table, not to mention a good read by the fire. This box set is a seasonal collection of Christopher and Melissa s favourite recipes-home cooking by home cooks for home cooks. All the recipes are easy to prepare, all completely doable for the novice and experienced cook alike. These two women believe that the everyday practice of simple cooking and the enjoyment of eating are two of the greatest pleasures in life. Bookseller Inventory # AAS9780982739457

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Book Description Andrews McMeel Publishing, United States, 2012. Hardback. Book Condition: New. Original. 239 x 178 mm. Language: English Brand New Book. Box set of the first three volumes in the Canal House series that comprises of unpretentious but inspiring recipes, photographs, stories, and quotations that are well suited to the home cook who revels in the simple pleasures of the table, not to mention a good read by the fire. This box set is a seasonal collection of Christopher and Melissa s favourite recipes-home cooking by home cooks for home cooks. All the recipes are easy to prepare, all completely doable for the novice and experienced cook alike. These two women believe that the everyday practice of simple cooking and the enjoyment of eating are two of the greatest pleasures in life. Bookseller Inventory # AAS9780982739457

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