Agricola Cookbook, by Josh Thomsen
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Agricola Cookbook, by Josh Thomsen
Best Ebook Online Agricola Cookbook, by Josh Thomsen
The official cookbook of Agricola, the celebrated farm-to-table restaurant in Princeton, NJ.Taking its name from the Latin for “farmer,” Agricola is a community-minded eatery in Princeton, New Jersey, offering locally sourced food in a warm, stylish atmosphere. It’s a farm-supported restaurant with its heart in the right place—and now, a cookbook with 100 inspired recipes, including Sweet Corn Soup with Bacon and Smoked Paprika Oil, Flatiron Steak with Green Garlic Gremolata and a kale salad so good it puts other kale salads to shame. Along with his talented kitchen staff, executive chef Josh Thomsen, a French Laundry alum, presents soups, salads, starters, preserves, braised and roasted meats, desserts, brunch dishes, signature cocktails and more. From spicy mushroom flatbread crowned with a sunny fried egg to warm Granny Smith apple bread pudding, the recipes are accessible and totally appealing. Despite its official nickname, the Garden State, New Jersey is still in the early stages of its farm-to-table scene. The people behind Agricola are out to change all that. Along with its own 112-acre Great Road Farm supplying the restaurant (and enthusiastic downtown Princeton CSA customers) with a variety of seasonal produce, chicken and eggs, Agricola supports New Jersey foragers, specialty growers and local family farms. Farmer Steve Tomlinson takes us for a tour around the farm, sharing his wisdom and insight from a handful of seeds to bushels of full-grown squash.
Agricola Cookbook, by Josh Thomsen- Amazon Sales Rank: #475712 in Books
- Published on: 2015-05-26
- Original language: English
- Number of items: 1
- Dimensions: 9.25" h x 1.20" w x 8.00" l, .0 pounds
- Binding: Hardcover
- 240 pages
About the Author Josh Thomsen, a graduate of The Culinary Institute of America, has worked at The French Laundry, Little Nell, Hotel Bel-Air and Pinot Bistro. He now serves as the Executive Chef/Partner at Agricola.
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Most helpful customer reviews
4 of 4 people found the following review helpful. Thank a farmer! Indeed... By Sharon Love this cook book. Chef Josh Thomsen is a talented and creative chef who worked at French Laundry before opening a farm-to-table restaurant in Princeton, NJ with his business partner/farmer. Local, regional, and in season delivers the freshest product for preparing meals and this book provides the inspiration to use that product. Some recipes take time to prepare, but they're recipes for entertaining and not difficult actually; well worth the time and they can be made a day or two ahead. Some dishes are surprising, for instance, the pickled raisins makes the scallop dish most exciting. My next attempt will be the Duck Confit, which I order any time I find it on a menu. This recipe looks to be quite doable at home. Chef has scattered little tidbits of "what all chefs know" throughout the book and the sourcing and preserving information are just what I need. Photographs of each dish are a requirement for me, and this book has them. This is a terrific addition to my library and I think it will be one of my go to cookbooks.
2 of 2 people found the following review helpful. Farm-to-Table for the Home Cook By Elizabeth Jordan From the beautiful photos to the easy-to-follow recipes to the "pep talks" from the farmer himself, this is a farm-to-table cookbook that will inspire you to run, not walk, to your nearest farm market. Notable: Agricola's version of a dirty martini and a kale salad you just can't stop eating.(It's that good.)
1 of 1 people found the following review helpful. How lucky a restaurant is (I think also of David Kinch at Manresa who has local Love Apple Farm to draw from By judith olney Bright and honest, clear and succinct, this vegetable centric book is in the moment and full of doable recipes for the home cook. Agricola Restaurant in Princeton, New Jersey partners with a local farmer and all its produce is garnered from the nearby farm. How lucky a restaurant is (I think also of David Kinch at Manresa who has local Love Apple Farm to draw from, when both farmer, chef, and guest all profit from farm-to-table principles at their most accessible.
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