COOKS HOUSE
It’s easy to embrace “eat local” philosophy in temperate climates but in Northern Michigan? Well Eric Patterson and Jennifer Blakeslee, the two chefs behind the popular Traverse City bistro Cooks’ House do just that. Now in their first book they celebrate the bounty of the Midwest, and the changing season with a simple uncomplicated recipes. Their book goes further, they share their philosophy of life and food. This cookbook nourishes both the body and soul.
Cooks House, 439 E. Front Street, Traverse City, MI 49686
(231) 946-8700 http://www.thecookshouse.typepad.com
TABLE OF CONTENTS
Jennifer McLagan
Jennifer McLagan has been called courageous, a contrarian and even a little crazy. Well in these dietarily correct times, she is definitely a provocative iconoclast who challenges us and makes us rethink our relationship to what we eat. And while she creates delicious recipes she believes that food is more than recipes. So equipped with a quirky sense of humour, a taste for the bizarre, and bowerbird tendencies she delves into food’s history, myth and culture adding to the literature of food and cooking. Her books garner prizes everywhere, BONES won the James Beard Best Single Subject Cookbook award, was a winner in the Gourmand World Cookbook Award, and a finalist in the IACP cookbook awards. FAT won the Gourmand World Cookbook Award for Best Cookbook Cover, the Silver Sprout Award, and both the IACP and James Beard Awards for Best Single Subject Cookbook. It was also named Cookbook of the Year 2009 by the Beard Foundation and is short listed for Cuisine Canada awards. But her publisher just wishes they’d sell better.