The Beetlebung Farm Cookbook

The Beetlebung Farm Cookbook

A Year of Cooking on Martha's Vineyard

Book - 2015
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This is the hearfelt declaration of a new American way of food, celebrating a year of cooking and farming on the island of Martha's Vineyard. Chris Fischer is a chef, farmer, and writer whose roots on the island run twelve generations deep. His cooking combines practical, rural ingenuity with skill acquired in the world's leading kitchens. The result is singular and exciting. Beetlebung Farm, his grandparents' five-acre parcel in the town of Chilmark, is both Fischer's inspiration and the source for the fine raw materials he showcases. These recipes express the unique understanding of ingredients that comes from a life spent hauling in lobster pots, cultivating vegetables, tracking game in the woods, and butchering his own meat.
Publisher: New York : Little, Brown and Company, 2015.
Edition: First edition.
ISBN: 9780316404075
Characteristics: xiv, 301 pages : color illustrations ; 26 cm
Additional Contributors: Young, Catherine
Herman, Gabriela


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Sep 30, 2020

When I seek out a cookbook, I look for one that provides new recipes, unique recipes, or gives me inspiration to create more interesting food. Except for the Beet Cake with Fennel Frosting and the Pear Walnut Cake, I saw absolutely nothing in this cookbook that a quick call to a grandmother, or a Google search asking how long do I roast a ___ couldn't tell me. I can't imagine most people needing an expensive cookbook to tell them to sprinkle ___ with a teaspoon of salt, place in oven, and roast at ___ for ___ hours. Also, I realize the author is a hunter, and although I grew up in farm country and I'm not a vegetarian, I've evolved in my 66 years, and I don't find it one bit appetizing to see a photo of an animal be strung up between trees as the butchering process is beginning.

fillups May 16, 2016

Reading this cookbook is a lovely experience. In the first section, "Poppy's Farm," chef Chris Fischer relates how his grandfather died and how he came to inherit the Beetlebung Farm. After about two and a half pages comes the first recipe, "Sausage in Grape Leaves with Oysters on the Half Shell," and from then on the book reads more conventionally as a cookbook with short personal introductions for each recipe and occasionally interspersed with anecdotes on farm life. The book is arranged in chapters seasonally from, "Secret Summer" through "Deep Freeze" and finally to "High Summer." Some of the recipes are complicated with very specific regional ingredients (with some substitution suggestions) and others are universally and incredibly simple. This book is for people who like thinking about food and where it comes from as well as for those of us who love to try new recipes. If I had a complaint, it is that I wanted more pictures of the farm itself. There are lots of photos of beautiful flowers, produce and of the dishes themselves but I wanted to see more of the layout of the location.

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