Canal House Cooking

Preserved LemonsCanal House CookingTime to break out the perserved lemons – or make your own.  I have a jar myself, just like the one at right, begging to be used, and now that I have the newly released Canal House Cooking, I’ll crack that jar open posthaste.

You can read more about this new cookbook in my Packet In The Kitchen column of July 17, but suffice it to say I’m beguiled.  Some of my favorite things (olive oil, lemons, pancetta, bread crumbs) are put to good use with summer’s bounty in this seasonal collection.

Published by Melisssa Hamilton and Christopher Hirsheimer, two highly-credentialed food editors (editor, stylist, publisher, photographer, illustrator, these pros do it all!), this is the cookbook you’ll turn to whenever company arrives or you get home from the farmers market (roasted tomatoes, yum!).  And we can look forward to Volumes 2 and 3, for fall/holiday and winter/spring, too.  All from their canal-side studio on Lambertville, right near the ever-popular Hamilton’s Grill Room, the restaurant Melissa started with her father, Jim, in 1988.   This is THE book for this summer.

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