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Canal House Cooking, Volume N° 3
Winter & Spring
Christopher HirsheimerSeries: Canal House Cooking3
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About
CANAL HOUSE COOKING VOLUME, N° 3, 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 are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare and completely doable for the novice and experienced cook alike. 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. Canal House Cooking, Volume N° 3, Winter & Spring is the third book of our award-winning series of seasonal recipes. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year long with Canal House Cooking! 59 delicious triple-tested recipes
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Reviews
"Halfway between a cookbook and a food magazine, Canal House Cooking, a gorgeous, unpretentious new periodical, arrives every four months filled with just enough irresistible seasonal recipes to keep you cooking until the next issue turns up."
O, The Oprah Magazine
"This is just the kind of cooking that will inspire you, satisfy you, and compel you into the kitchen time and again."
Denise Mickelsen, Fine Cooking
"I want to cook almost every recipe they print, and the books themselves are so inviting, so elegant but easygoing in tone, that I sort of want to carry one around with me everywhere, just to keep the good feeling going."
Denise Mickelsen, Fine Cooking
Extended Details
- SeriesCanal House Cooking #3