The Founding Fathers Cookbook
Release Date - October 29, 2013
Andrews McMeel Publishing
Book Review by Tracy Farnsworth
Founding Fathers are restaurants located in Maryland and Washington D.C. The goal is for all foods served within the restaurant to come directly from the farm to the diners' tables. Menu items vary, but there are delicious appetizers like Maine lobster Devil-ish Eggs to Low Country Shrimp and Grits.
The Founding Fathers Cookbook takes some of the best recipes from the restaurants and makes them available for anyone to make at home. The cookbook starts with a little about the restaurants and delves into pantry supplies to keep on hand. Recipes are broken down into these categories:
- Pickles, Seasonings, and Sauces
- Starters and Snacks (Find the aforementioned Devil-ish Eggs recipe in here)
- Fresh Garden Salads
- Sandwiches and Burgers
- Signatures (Find Low Country Shrimp and Grits here)
- Fresh Catches
- Handmade Pasta (Not all of the recipes use homemade pasta, so that threw me off a little)
- From the Ranch
- Holidays on the Farm
- Crop List Sides
- Desserts and Baked Goods
- Breakfast and Brunch
- Meat Free
- Soda and Sippers
I love the recipe for Red Flannel Hash, something that always takes me back to my childhood. The other recipe that I plan to try this week - Cabbage, Kale, and Pears. I imagine all three will be an amazing side dish.
The recipes are clear and appear to be easy to follow. I think anyone with a little experience in the kitchen will have no problems putting these dishes together. With a huge variety of recipes to choose from and helpful tips along the way (such as how to poach an egg), this is a great addition to any cookbook collector's library or a nice treat for someone looking to cook farm-to-table.