This Immeasurable Place: Food and Farming from the Edge of Wilderness

by Blake Spalding (co-author), Jen Castle (co-author), Lavinia Spalding (co-author)

This Immeasurable Place: Food and Farming from the Edge of Wilderness is the long-awaited second cookbook from James-Beard nominated Hell's Backbone Grill and Farm in Boulder, Utah. This Immeasurable Place continues the inspiring story of how two women—chef-co-owners Blake Spalding and Jennifer Castle—started their award-winning, Buddhist-based, farm-to-table restaurant in a tiny, traditionally Mormon town on the edge of the magnificent Grand Staircase-Escalante National Monument. Filled with seventy new recipes; gorgeous images by world-famous photographer Ace Kvale; and stories of the restaurant, farm, and town, This Immeasurable Place is much more than a cookbook. It's a food-justice primer, a guide to eating consciously, and a meditation on connecting community to land and table.

Genres: Food, Cookbooks, Nonfiction

264 pages, Hardcover

Published December 1, 2017

Reviews

[Mekel Vest · Rating 5 out of 5]

I love that there is a cookbook inspired by the Utah desert and uses local ingredients. It’s a great cookbook if you grow your own garden in Utah or similar regions because a lot of their ingredients grow well here and the seasons match up. Some of the recipes took some blood sweat and tears but they pay off in the end result. It was however hard to obtain some of the ingredients which surprises me since they live in the middle of nowhere Utah. It would be helpful if they included where they get some of their ingredients. I also wish there were more healthier recipes but the heartier foods give it that warm home cooking country feel. Overall 5 out of 5 my whole family loves when I cook a recipe from their book because it always turns out so good!

[Emily Sowell · Rating 5 out of 5]

A beautiful glimpse into not only a restaurant but a way of life.

[Susan · Rating 5 out of 5]

More food and life wisdom, from the brilliant, adventurous, awesome owners and workers of Hell's Backbone Grill of Boulder, Utah.Their stories and recipes have inspired me to up my cooking/baking game. With heavier cookware, an expanded herb garden, better salt and lots of roasted peppers, the skies the limit!

[Amy · Rating 5 out of 5]

We visited Hell’s Backbone for dinner and the food was so good we left stuffed, with their cookbook in tow. Reading this feels like a warm hug. I’ve already tried a few recipes: the Utah Goat Cheese Fondue, Crookneck Squash & Corn Chowder, and Pinon-Sage Stuffed Summer Squash and I have colorful tabs next to all the ones I want to try.
Blake chatted with us during our dinner and even personalized our book! They’re real good people there.

[L B · Rating 4 out of 5]

Beautiful, engaging book. Exceptional photography. Excellent, innovative recipes with clear instructions.

[Jeff · Rating 3 out of 5]

Part memoir, part cookbook, part book about place.

If I'm ever in Boulder, Utah I'll eat at Hell's Backbone Grill.