About the book:
When you visit The Farm Cooking School you'll not only leave with a full stomach, but having learned something new.
The Farm Cooking School is packed with many of the same lessons you'd learn in person at the school, taught through more than 100 delicious recipes.
You'll learn how to make the flakiest pie crust for peerless summer pies, use fresh farm eggs for sweet, airy pavlova, and highlight what's growing now with scratch-made pizzas and pastas. Smoking, salt-roasting, pickling, and preserving are all part of the fun. Yet it's the way Ian and Shelley employ these techniques that make their classes, and this book, so much fun. Brine nasturtium buds for creative "capers," or try the hot-smoked oysters with a dollop of harissa butter and you'll agree.
About the authors:
Ian honed his cooking skills in the world-renowned test kitchens of Gourmet Magazine for almost a decade before returning to his family's farm in Pennsylvania where he wrote a cookbook (The Farm: Rustic Recipes for a Year of Incredible Food) and made a television show, also called The Farm, which airs on PBS and Amazon Prime.
Ian founded The Farm Cooking School in 2014.
Shelley Wiseman met Ian at Gourmet Magazine, where she was the magazine's Travel Food Editor and a recipe developer for 12 years. Shelley is the author of two cookbooks and has cooked and taught cooking all over the world, including at her own cooking school in Mexico City where she taught French Cuisine for 6-years. After a stint running the kitchens at Fine Cooking Magazine, Shelley is back doing what she truly loves- teaching and collaborating with others about great food.