FIELD & FEAST

Subtitle Sublime Food from a Brave New Farm

Dean Carlson
Price £23.99
Description Description

Field & Feast presents 100 inspired recipes from the rustic barn restaurant of Wyebrook Farm, featuring beef, pork, lamb, goat and chicken raised in the fields and woodlands of this working farm.

Distinctive modern recipes include:

-Spring Radishes with Bacon Butter 
-Super-Crust Spatchcocked Chicken 
-Goat in Hay 
-Argentine Whole Roast Lamb Sandwiches 
-Butter Lettuce Salad with Ash-Cooked Eggs 
-Cracklin' Studded Pullman Loaf 
-Salt-Crust Baked Pork Belly with Hickory Nut Romesco 
-Beef Cheek and French Onion Soup 
-Spring Pickle with Bitter Green Salad

Format:
Format Hardcover Book 272 Pages
ISBN:
ISBN 9781941868096
Size:
Size8.25 in x 10.25 in x 1.00 in / 209.55 mm x 260.35 mm x 25.40 mm
Published:
Published Date April 13th, 2017
Dean Carlson
After 15 years on Wall Street, Dean Carlson rolled up his sleeves and dove into what he calls a "real job." Together with his wife Emelie, he now lives and works on Wyebrook Farm. He is present for every step of the farming process, and the circle of sustainability he is creating informs every decision on the farm. The restaurant at Wyebrook Farm features the meats raised at Wyebrook--grass fed beef; heritage pork; and pastured chicken, lamb, and goat--as well as vegetables from organic local farms. Visit the farm online at wyebrookfarm.com
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