Farmhouse Cookbook

by Susan Herrmann Loomis

Nothing evokes comfort, warmth, and mouth-watering hospitality like the dishes prepared by people who actually grow the food. From Susan Herrmann Loomis, author of The French Farmhouse Cookbook , The Italian Farmhouse Cookbook , The Great American Seafood Cookbook , and Clambakes & Fish Fries , Farmhouse Cookbook is the result of a 20,000-mile trek across rural America in search of the soul of the family farm. Passionate in her quest to taste the freshest corn, understand the basics of cattle ranching, and find out just how an artichoke grows, the author contacted legions of farmers who generously shared their time, their knowledge, their homes, and their recipes.

Although Farmhouse Cookbook includes the best pot roast, meat loaf, and stew you're ever likely to encounter, it goes well beyond the expected meat-and-potatoes fare. Here is Chew Chang's Chicken and Mustard Green Soup, Lentil Salad with Smoked Turkey and Tarragon, Pork Loin with Coriander and Garlic Crust, a Basque Fourteen-Hour Leg of Lamb, Lemony Herbed Chicken Wings, Nate Pennell's Mulligan Stew with Blueberry Dumplings, Amish Corn Pudding, and Mary Navarette's Garlicky Enchiladas, from the Christopher Farm in Gilroy, California, the garlic capital of the world. Plus, extraordinary baking-Hot Pepper Corn Bread, Funny Cake, Peanut Butter Oatmeal Cookies, Rhubarb Crunch, Sour Cherry Crumb Pie, and Best Ever Chocolate Cake.

With profiles of farms and farmers, tips, lore, and an almond to zucchini lexicon, Farmhouse Cookbook is as irresistible as the ring of the dinner bell over the fields.

Selection of the Book-of-the-Month Club's HomeStyle Books and Better Homes & Gardens Family Book Service. 197,000 copies in print.

Genres: Cookbooks, Nonfiction, Cooking, Food, France, Culinary

526 pages, Paperback

First published January 10, 1991

Reviews

[Terina · Rating 5 out of 5]

I have a lot of cookbooks and this is one of my favorites! I've used it as a cookbook, but just finished reading it as a book. The anecdotes are so alive. You want to put the book down and either start cooking or plan your vacation (or move) to the French countryside. The author really makes you appreciate the simplicity of good cooking and fresh ingredients.

[Catherine Woodman · Rating 3 out of 5]

I had to replace this when I lost it because it has the best apple crisp ever, and I could not reproduce it without the cookbook

[Caity · Rating 5 out of 5]

This was a really fun cookbook to read. The information about farms, farming techniques, and food were very interesting and I loved the personal touch of the farmer interviews. The recipes were a great mix of classic and unexpected and offered something for every occasion.

[Liquidlasagna · Rating 5 out of 5]

The Farmhouse Cookbook deals with American Farms
The French Farmhouse Cookbook deals with Europe

and are two different books

And then there is the Italian Farmhouse Cookbook

They are to be a trilogy, and we need an editor to separate the books

[Liquidlasagna]

The Farmhouse Cookbook deals with American Farms
The French Farmhouse Cookbook deals with Europe

and are two different books

And then there is the Italian Farmhouse Cookbook

They are to be a trilogy, and we need an editor to separate the books

[Jennifer · Rating 5 out of 5]

A favorite. Great read, whether you cook or not.

[Michele · Rating 4 out of 5]

I met Susan Hermann Loomis when I attended her cooking school, On Rue Tatin, outside of Paris in the spring of 2007, and that's where I purchased her cookbook. And while it is over a decade old, it's still available from some retailers and is astonishingly relevant in 2008. Susan was on a mission to meet local farmers and purchase only the freshest local ingredients from farmers she knew and trusted to create authentic French recipes long before you heard about CSAs or grass fed beef here in Colorado. She spent a good deal of time and energy seeking out these farmers in France and compiling a collection of recipes that reflect the bounty of that France has to offer and the simplicity of many farmhouse recipes.

While the recipes I cooked while visiting On Rue Tatin were not exactly the ones contained in the book, they echoed the simplicity and authenticity of Susan's cookbook and I can tell by perusing the book that the recipes will be easy to make and delicious to taste. For an easy start, try the simple aioli with vegetables - we had this for dinner one evening in Louviers and it was suprisingly satisfying. Better yet, be adventurous and try something so very French as rabbit - I did!

[Naomi · Rating 3 out of 5]

I think that this was my first cookbook purchase as a new wife (or close to it)

I used to love this cookbook. It is everything fantastic regional downhome MEALS from America's farms and ranches. Some of the recipes are just dang tasty, such as the Tamale Pie and the fried chicken. The breads were fantastic, but timely, esp. since I obtained a bread machine and cut MY time down. I will say that there has been nothing that has become a "family favorite", as I have had with other cookbooks.

Doing the review for it reminded me that I need to pull this back out and make a couple of our favorites again.

[Kelly · Rating 5 out of 5]

I thought this was an excellent cookbook!! What made it so special was the fact that the author visited different types of farms all over the United States and shared their struggles and successes. The recipes are the result of their travels across the country. Although it was written in 1991 (and the author only seems to like Pepperidge Farm Distinctive White Bread), the recipes are classics (most) or are still somewhat trendy today (avocado salads). I'd like to try the Spicy Halloween Ginger Cake and the Carrot Cake with Caramel Frosting.

[Linda · Rating 4 out of 5]

A longtime fan of Susan Herrmann Loomis, I was pleased to search out and finally find French Farmhouse Cookbook. Her cookbooks give you not only a recipe but a story to go with it - what a marvelous introduction to another culture. If you can't be in France this is a good alternative.

Actually, Terina's review is much better and mirrors exactly what I would have said if I would have had the wherewithal.

[Catherine Woodman · Rating 4 out of 5]

The best apple crisp ever--I freeze what I don't use in making it and this past week found a bag of it, age unknown, in the freezer and popped what fruit I had going funky in my fruit drawer into a gratin pan, and put the topping on--viola, a delicious dessert. I was a hero, and was reminded again of the importance of having gold standards in your cooking repertoire that you can count on.

[Joanne Gass · Rating 5 out of 5]

Thanks to Rancho Gordo's newsletter recommendation for this cookbook, I ordered a used copy, and I read every page. Loomis' descriptions of French farmhouse cooking and farming are mesmerizing. Makes me want to cook!

[Nicole · Rating 5 out of 5]

The stories in this alone would be worth reading, and the recipes are excellent too. I did not get to try very many yet, but all worked well and were delicious. So now it has to go back to the library, I guess it will have to go on my wish list!

[S Vanorse · Rating 4 out of 5]

Enjoyed the history behind the recipes, making the apple strudel this weekend. Even I never realized Danish puffs were so easy to make. Clear directions for recipes. No photos here, but it is from 1991, brings me back.

[Katherine · Rating 5 out of 5]

Its very bad for you, but I've loved this cookbook for years. Its worn and stained with pumpkin pureé

[Cheryl Schibley · Rating 4 out of 5]

Now - very difficult cookbook to obtain, since it is out of print. I hope they run a new edition. Susan is great -her writing is witty and thoughtful. Her recipes are flawless.

[Cheryl Schibley · Rating 4 out of 5]

Susan Loomis does a lot of research for her books. This great book is worth having on your shelve if you're a cook, especially a simple country food cook.

[Janie · Rating 5 out of 5]

the rhubarb crunch recipe is the bomb

[Catherine Woodman · Rating 4 out of 5]

I love love love to read this--the range of recipes--making jam with rose petals, making your own liquers, and the array of tarts give a real feel for French food in any town you would travel to

[Margaret Dee · Rating 2 out of 5]

Her memoirs were more interesting than the cookbook

[Kitty · Rating 3 out of 5]

Many very good recipes but what makes this stand out are the stories about geographical areas of the US, the immigrants who settled there, their lifestyles and recipes developed.

[Rita · Rating 4 out of 5]

Try the gougeres. Or the bread. Or anything.