The Blackberry Farm Cookbook
The Blackberry Farm Cookbook
Four Seasons of Great Food and the Good Life
Clarkson Potter Publishers, Hardcover, 9780307407719, 300pp.
Publication Date: October 20, 2009
California has the French Laundry, Virginia has the Inn at Little Washington, and Tennessee has Blackberry Farm, where the indulgences of a luxury inn are woven together with odes to nature fly-fishing, hiking, foraging, bird watching, and heirloom gardening to create a new way of looking at the world, a way in which anything seems possible.
This is particularly true at the Inn's table and in its award-winning wine cellar. To the farm's master gardeners, food artisans and chefs, meals are an opportunity to express not only the earth and the culture of this remote spot, but also its spirit. On a spring day this might mean Rye Whiskey-Cured Trout with Fresh and Pickled Fennel, and the summer garden might inspire a Chilled Corn Soup with Garlic Custard, a papardelle of baby carrots, or a tomato terrine. In the cooler weather, game and traditionally preserved food cider-basted venison, a shell-bean and gamebird cassoulet, a dried apple stack cake or Bourbon Apple Fried Pies keep conversation in front of the fire lively. For all its artfulness, however, Blackberry Farm's garden-to-table cooking tends to be an ode to a well-loved cast iron skillet, a backyard smoker or a wood-fired grill.
In the foothills, you don't eat to eat, you eat to talk, to remember and to imagine what you will eat tomorrow. In this book, the stories of the people who practice the traditional mountain food arts the bacon man, the heirloom gardener, the cheese maker and sausage man are woven together with the recipes, lore and regional history to reflect the spirit of the cooking at Blackberry Farm. Breathtaking photographs capture the magical world that surrounds the table the hills and rushing creeks, the lights and shadows of the forest, the moods and moments of the garden.
One of the most recognized and respected food writers today, MOLLY O'NEILL, long the food columnist for the New York Times, is the author of three cookbooks, including the best-selling New York Cookbook, A Well-Seasoned Appetite, and The Pleasure of Your Company, as well as a memoir, Mostly True: Food, Family and Baseball. She hosted the PBS series Great Food and is the editor of the critically-acclaimed "American Food Writing." Twice nominated for the Pulitzer Prize, she has won the Julia Child/IACP Award for cookbooks and was awarded three James Beard citations for books, journalism and television as well as the society's Lifetime Achievement Award.
"Sam Beall’s heartfelt words and the beautiful images took me back to my first visit--to the Bealls’ incredible hospitality and the delicious meals they nurtured us with. I am excited that Blackberry Farm continues to evolve into an idyllic destination, grounded by its own sense of place and history."
—Thomas Keller, The French Laundry
"Hospitality, generosity, authenticity, quality, family...Life has stopped and our stress disappears at Blackberry Farm. The food and wine reveal the best of nature. Happiness is what can be found here."
—Alain Ducasse, Alain Ducasse at the Plaza Athénée and Louis XV - Alain Ducasse
"Like Blackberry Farm itself, this book is a celebration of the South and a family dream, deliciously realized. It will take you in, enfold you in a warm embrace and bring you home again to the nurturing hills of Tennessee."
—Patrick O’Connell, The Inn at Little Washington
"If the saying 'God is in the details' rings true, then he may reside along the green hills in the shadows of the Smoky Mountains at Blackberry Farm. The Beall family has created the ultimate destination for lovers of food, wine, gracious service and the infinite 'nice things' that make living grand."
—Frank Stitt, Highlands Bar and Grill
"I admire the Blackberry Farm ethic -- the reverence for place and people, the dedication to artisanal excellence, the trust in long-held tradition, and the belief that, as Wendell Berry once put it, eating is an 'agricultural act.'"
—John T Edge, writer and educator