One sunny summer day in 1987, Carrie Brown and John Werner happened on Jimtown, an abandoned country store in northern California. Founded more than 100 years earlier, the Jimtown Store had held fast to its original building and its old-fashioned charm. Enchanted by its possibilities, Carrie and John decided to turn Jimtown into a new kind of country store: a gathering place for people to share down-to-earth, honest food in a beautiful setting.
The new Jimtown quickly became a favorite, offering exceptional main courses, soups, salads, sandwiches, sweets, and breakfast goods, all made from fresh local produce. Now everyone can enjoy the dishes that have made Jimtown so popular, faithfully recorded by Michael McLaughlin, who collaborated on the legendary Silver Palate cookbooks. Each of the more than 135 recipes blends time-honored simplicity with updated flavors and a modern-day appreciation of quality ingredients. From sophisticated starters such as Crisp Grilled Dates with Manchego and Bacon to their famous Pan-Fried Petaluma Duck Burgers to such homey desserts as the delicious Buttermilk Pie, the recipes are all accessible and imaginative. Unencumbered by national boundaries, The Jimtown Store Cookbook offers a tasty bazaar of international food. Also included are cooking tips, menus for entertaining, and as a welcome bonus, colorful profiles of local vendors. So invite the Jimtown spirit into your home and enjoy the bounties of a very special country store.
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Sonoma County's Jimtown Store, a country market that was dilapidated until it was bought and renovated by Carrie Brown and John Werner in 1987, now serves uniquely good food to locals and visitors alike. Brown and Werner's The Jimtown Store Cookbook, written with Michael McLaughlin, offers 130 of Jimtown's best recipes--robust yet sophisticated dishes that range from Pumpkin Chipotle Soup and Paella Salad with Seared Tuna and Shellfish to Maple-Glazed Meat Loaf and Duck and Olive Ragout with Buttered Noodles. The store also has committed itself to local food producers, and their products help define Jimtown's globe-spanning yet all-American cuisine. This is a truly accomplished blend, and readers will find a ready supply of tantalizing recipes for everyday and special-occasion eating.
Brown and Werner first spotted Jimtown on the Fourth of July, so it's only fitting that they've developed a mouthwatering barbecue repertoire, with many accompanying sauces, condiments, pickles, and relishes. These signature items include Romesco Sauce and Lupe's Tomatillo Salsa; a number of these are fitting accompaniments to dishes like Grilled Fish Tacos, Roast Pork Loin with Bacon and Rosemary, and Grilled Chicken Breasts with Herbed Honey Butter. Other Jimtown specialties include sandwiches like roast beef with horseradish sauce and desserts such as Bittersweet Chocolate Pinwheel Cake and Buttermilk Pie. With the purveyors' cooking tips and menus for entertaining, the book, like the store, rewards digging into. --Arthur BoehmAbout the Author:
Before they moved to California to open the Jimtown Store, Carrie Brown was a professional artist and intuitive cook, and John Werner, her late husband, was an original partner in New York's legendary specialty food store The Silver Palate. Carrie continues to live in a cottage behind the store with her dogs, Patty Lewis and Moses, surrounded by the vineyards of the Alexander Valley.
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Descripción William Morrow Cookbooks, 2002. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería M0060197021
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