CANAL HOUSE COOKING VOLUME , N° 5, THE GOOD LIFE is a collection of some of our favorite recipes, the ones we cook for ourselves, our friends, and our families during the fall and right through the holiday season. These are recipes that will make you want to restock your pantry and refrigerator 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. In this volume we toast to the good life with ice-cold flutes of grower Champagne and cook lots of big, delicious food. We assemble our version of smørrebrød that glorious array of Danish open-faced sandwiches—with smoked, cured, and pickled fish. We turn out classic pâtés and terrines; top buckwheat blini with smoked salmon and trout roe; tuck black truffles under the skin of our roasted chicken; make our own sausages to serve with big spoonfuls of creamy polenta; and fill crêpes with savory and sweet fillings. We fry apple fritters in the fall and decorate
sugar cookies for the holidays.
Canal House Cooking, Volume N° 5, The Good Life, is the fifth 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!
67 delicious triple-tested recipes
“Rustic, artistic photos make for a visually beautiful book, while the personal, conversational recipes evoke a feeling of conspiring with friends.”—Alexia Elejalde-Ruiz, The Chicago Tribune
“This will no doubt become part of my kitchen repertoire.”—Gail Simmons, Food & Wine
“If you haven’t heard of Canal House Cooking yet, get ready to make some room on your bookshelf for your next cookbook addiction. (I already have.)”—Caroline Wright, The Wright Recipes
“Canal House Cooking’s Fall & Holiday issue and it’s chock-full of recession-flouting recipes that glimmer and sparkle and call us to the table to eat well, make merry, and welcome in the good life with those we love.”—Dana Velden, TheKitchn.com
Christopher Hirsheimer served as food and design editor for Metropolitan Home magazine, and was one of the founders of Saveur magazine, where she was executive editor. She is a writer and a photographer.
Melissa Hamilton cofounded the restaurant Hamilton’s Grill Room in Lambertville, New Jersey, where she served as executive chef. She worked at Martha Stewart Living, Cook’s Illustrated, and at Saveur as the food editor.