A true farm-to-table cookbook, Boulder Chef Eric Skokan's inspiring gorgeous cookbook centers around the nearly 400 animals and 250 varieties of vegetables and fruits that he cares for and grows on his 130-acre organic farm, Black Cat Farm. Using the truly seasonal ingredients at his fingertips, Chef Eric includes over 125 extraordinary yet very simple recipes in his first cookbook. Ten chapters, simply titled Soups, Poultry or Wild Foraged, include three recipes from each season, like a Spring Pea Soup with Mint, Lemon & Creme Fraiche or a Grilled Pork Steak with Sauce Verte, Tomatoes & Fresh Borlotti Beans; from a Jack Be Little Pumpkin & Polenta Souffle with Brussels Sprouts to a Woodcutter's Tableu in Gingerbread.

All Editions

Hardcover, 1st Edition

ISBN13: 9781909487123

KYLE BOOKS, 2014

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