Bibliograph

Heartlandia, heritage recipes from Portland's the Country Cat, Adam and Jackie Sappington with Ashley Gartland ; photography by John Valls

Type

Label

Heartlandia, heritage recipes from Portland's the Country Cat, Adam and Jackie Sappington with Ashley Gartland ; photography by John Valls

Language

eng

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Heartlandia

Nature of contents

dictionaries

Oclc number

919610656

Responsibility statement

Adam and Jackie Sappington with Ashley Gartland ; photography by John Valls

Sub title

heritage recipes from Portland's the Country Cat

Summary

Based on husband-and-wife team Adam and Jackie Sappington's acclaimed Portland restaurant, The Country Cat Dinner House & Bar. Adam, Executive Chef and a self-taught expert in whole animal butchery, and Jackie, the Executive Pastry Chef, make food that is the definition of soulful, heartwarming comfort food. Some of the mouthwatering dishes include Autumn Squash Soup with Apple Cider and Brown Butter, Red Wine-Braised Beef with Wild Mushroom Steak Sauce, and Crispy Fried Oysters with Smoky Bacon and Green Apple Ragout. And don't forget about their legendary Skillet-Fried Chicken. The sweets are just as enticing, such as the Challah French Toast with Maker's Mark Custard and Clabber Cream, Butterscotch Pudding, and Bourbon Peach Crumble Pie. Additional chapters include one for drinks and another for pickles and preserves. --Publisher's description

Table Of Contents

Stocking the cupboards and gathering the tools -- An American breakfast -- The garden -- The kettle -- Finger food -- Fins and shells -- The birds -- The butcher's block -- Somethin' for the side -- A sweet finish -- Muddled, shaken, and stirred -- Pickled and preserved

Target audience

adult

Classification

Contributor

Creator