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Christopher Hirsheimer

Melissa Hamilton

Canal House Cooking’s seasonal recipe series feature mouth-watering Italian cuisine from two James Beard Award–winning authors.

 The Canal House Cooking series is a seasonal collection of our favourite recipes—home cooking by home cooks. With a few exceptions, we use ingredients that are readily available and found in most markets in most towns throughout the United States. All the recipes are easy to prepare, all completely doable for the novice—and well worth it for the experienced cook.
 
La Dolce Vita celebrates the bounty of fall and the festive holiday season with delicious Italian dishes, including traditional classics and our own Canal House inspirations.
 
Pronto! is filled with seventy-seven delicious, fast, and easy Italian recipes, including antipasti, pizzas, pastas, grilled meats and fish, and simple Italian sweets. It’s a collection that will make you want to roll up your sleeves, pour yourself a glass of Sangiovese, and start cooking!

Canal House

Canal House Cooking

Canal House Cooking Volumes 7–8: La Dolce Vita and Pronto!

Volumes four through six in Canal House Cooking’s seasonal recipes series, including mouthwatering dishes for the novice and experienced cook alike
Canal House Cooking Volumes Four Through Six is a collection of some of our favorite recipes, the ones we cook for ourselves, our friends, and our families during the summer, fall, and right through the holiday season. They’ll make you want to run straight to the store, market, kitchen, or out to the grill and start cooking. In Farm Markets and Gardens we live in the season by shopping at farmers’ markets and roadside tables, and gathering the very freshest vegetables from our own gardens. Join us as a “salt-and-pepper cook,” making simple yet intensely flavorful dishes such as tomato salad and berry cobbler. In The Good Life we toast the good life and cook lots of big, delicious food. We turn out classic pâtés and terrines; top buckwheat blini with smoked salmon and trout roe; tuck black truffles under the skin of our roasted chicken. We fry apple fritters in the fall and decorate sugar cookies for the holidays. Finally, good cooking relies on good shopping, so in The Grocery Store we buy smoked fish to make a delicious creamy stew. Bunches of fat local asparagus go into our shopping cart—we cook them simply and bathe them in a luscious lemon-butter sauce. We choose hearty escarole and tender young spinach and stock up on bags of frozen peas and fava beans to use in so many ways. We buy succulent rhubarb for an early spring tonic or for an Easter dessert, roasted and spooned over crisp meringues.

Canal House Cooking Volumes 4–6: Farm Markets and Gardens, The Good Life, and The Grocery Store

A collection of the first three volumes in Canal House Cooking’s seasonal recipes series, for the novice and experienced cook alike
Including Canal House favorites for every season, Canal House Cooking Volumes One Through Three collects the recipes we cook for ourselves throughout the year. In summer, we make jarsful of teriyaki sauce for slathering on chicken. We love to cook big paellas outdoors over a fire for a crowd of friends. We are crazy for ripe melons, and we churn tubs of ice cream for our families. In the fall and holiday seasons, we cook our grandmothers’, aunts’, and mothers’ recipes to bring them to life, and invite the people we miss to the table again. For us, it wouldn’t be a holiday without Neenie’s Sourdough-Sage Stuffing, or Jim’s Roast Capon, or Peggy’s Grand Marnier Soufflé. And in winter and spring we make jars of marmalade for teatime and to give to our friends. We warm and nourish ourselves with hearty soups and big pots of stews and braises. We roll out pasta and make cannelloni for weekend or special-occasion gatherings. Cook all year long with Canal House Cooking!

Canal House Cooking Volumes 1–3: Summer, Fall & Holiday, and Winter & Spring

The Canal House Cooking series is a seasonal collection of our favorite recipes—home cooking by home cooks for home cooks. With a few exceptions, we use ingredients that are readily available and found in most markets in most towns throughout the United States. All the recipes are easy to prepare, all completely doable for the novice and experienced cook alike. We want to share with you as fellow cooks, our love of food and all its rituals. The everyday practice of simple cooking and the enjoyment of eating are two of the greatest pleasures in life.
This volume celebrates the bounty of fall and the festive holiday season with delicious Italian dishes, some classic, some reinterpreted Canal House style.
This is a fixed-format ebook, which preserves the design and layout of the original print book.

Canal House Cooking Volume N° 7: La Dolce Vita

Eighty-one delicious triple-tested recipes specially designed for summer come together in a vibrantly illustrated cookbook as beautiful as it is functional.

 CANAL HOUSE COOKING, VOLUME N° 1, SUMMER is a collection of our favorite summer recipes, ones we cook for ourselves all through the long lazy months. We are home cooks writing about home cooking for other home cooks. We cook seasonally because that’s what makes sense. In midsummer, we buy boxes of tomatoes to dress as minimally as we do in the heat. And in the height of the season, we preserve all that we can, so as to save a taste of summer. We make jarfuls of teriyaki sauce for slathering on chicken. We love to cook big paellas outdoors over a fire for a crowd of friends. We are crazy for ripe melons in late summer. And we churn tubs of ice cream for our families.

 If you cook your way through a few of our recipes, you’ll see that who we are comes right through in these pages. With a few exceptions, we use ingredients that are readily available and found in most markets in most towns throughout the United States. All the recipes are easy to prepare (some of them a bit more involved), all completely doable for the novice and experienced cook alike.

 Cook all summer long with Canal House Cooking!

Canal House Cooking Volume N° 1: Summer

Autumn recipes from Sourdough-Sage Stuffing to Grand Marnier Soufflé: “Well suited to the home cook who revels in the simple pleasures of the table” (Saveur).

 CANAL HOUSE COOKING, VOLUME N° 2, FALL & HOLIDAY is filled with recipes that will make you want to run into the kitchen and start cooking. It is a collection of our favorite fall and holiday recipes. We are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare, and completely doable for the novice and experienced cook alike. Foods of the holidays are classics, tied to tradition and memory. We cook our grandmothers’, aunts’, and mothers’ recipes to bring them to life and invite the people we miss to the table again. For us, it wouldn’t be a holiday without Neenie’s Sourdough-Sage Stuffing, or Jim’s Roast Capon, or Peggy’s Grand Marnier Soufflé. But no matter what your menu, the most important thing is to join together for a meal and share the intimacy of the table. 

Canal House Cooking, Volume N° 2, Fall & Holiday is the second book of our award-winning series of seasonal recipes. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year long with Canal House Cooking!

 72 delicious triple-tested recipes

Canal House Cooking Volume N° 2: Fall & Holiday

Triple-tested recipes for dozens of luxuriously tasty treats.

 CANAL HOUSE COOKING VOLUME , N° 5, THE GOOD LIFE is a collection of some of our favorite recipes, the ones we cook for ourselves, our friends, and our families during the fall and right through the holiday season. These are recipes that will make you want to restock your pantry and refrigerator and start cooking.

 We are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare and completely doable for the novice and experienced cook alike. In this volume we toast to the good life with ice-cold flutes of grower Champagne and cook lots of big, delicious food. We assemble our version of smørrebrød that glorious array of Danish open-faced sandwiches—with smoked, cured, and pickled fish. We turn out classic pâtés and terrines; top buckwheat blini with smoked salmon and trout roe; tuck black truffles under the skin of our roasted chicken; make our own sausages to serve with big spoonfuls of creamy polenta; and fill crêpes with savory and sweet fillings. We fry apple fritters in the fall and decorate
 sugar cookies for the holidays.

Canal House Cooking, Volume N° 5, The Good Life, is the fifth book of our award-winning series of seasonal recipes. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year longwith Canal House Cooking!

 67 delicious triple-tested recipes

Canal House Cooking Volume N° 5: The Good Life

Make the most of fresh vegetables with these easy-to-prepare recipes from the cookbook authors with “a cult following among the fooderati” (Bon Appétit).

 CANAL HOUSE COOKING, VOLUME N° 4, FARM MARKETS & GARDENS is a collection of some of our favorite summer recipes, the ones we cook for ourselves, our friends, and our families. They’ll make you want to run straight to the kitchen or out to the grill and start cooking.

 We are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare and completely doable for the novice and experienced cook alike. In the summer, we forsake the convenience of the supermarket to live in the season by shopping at farmers’ markets and roadside tables, and gathering the very freshest vegetables from our own gardens. The way we cook couldn’t be simpler—slicing big, juicy tomatoes for lunch, preserving tomatoes for later; grilling vine-wrapped whole fish or a peppercorn-rubbed beef tenderloin for dinner; roasting chickens then slathering them with fresh herb butter; cooking corn into succotash; and turning ripe summer fruit into jams, jellies, and cobblers.

Canal House Cooking, Volume N° 4, Farm Markets & Gardens, is the fourth book of our award-winning series of seasonal recipes. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year long with Canal House Cooking!

 67 delicious triple-tested recipes

Canal House Cooking Volume N° 4: Farm Markets & Gardens

Easy-to-source recipes from the home cooks of Canal House, which “has garnered quite the following among the farm-to-table set with an eye for beauty” (Food52).

 CANAL HOUSE COOKING, VOLUME N° 6, THE GROCERY STORE is a collection of our favorite recipes, the ones we cook for ourselves, our friends, and our families, using the best that grocery stores have to offer. It is filled with recipes that will make you want to run straight to the grocery store to stock up and start cooking.

 We are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare and completely doable for the novice and experienced cook alike. Good cooking relies on good shopping, so we buy smoked fish to make a delicious creamy stew, and plump organic chickens to roast right on the oven rack over potatoes and vegetables. Bunches of fat local asparagus go into our shopping cart—we cook them simply and bathe them in a luscious lemon-butter sauce. We choose hearty escarole and tender young spinach and stock up on bags of frozen peas and fava beans to use in so many ways. We buy succulent rhubarb for an early spring tonic or for an Easter dessert, roasted and spooned over crisp meringues.

Canal House Cooking, Volume N° 6, The Grocery Store, is the sixth book of our award-winning series of seasonal recipes. We publish three volumes per year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year long with Canal House Cooking!

 95 delicious triple-tested recipes

Canal House Cooking Volume N° 6: The Grocery Store

From winter stews to spring salads: “Halfway between a cookbook and a food magazine . . . irresistible seasonal recipes” (O, The Oprah Magazine).

 CANAL HOUSE COOKING VOLUME, N° 3, WINTER & SPRING is a collection of our favorite winter and spring recipes, ones we cook for ourselves, our friends, and our families all during the cold winter months and straight through the exciting arrival of spring. It’s filled with recipes that will make you want to run into the kitchen and start cooking.

 We are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare and completely doable for the novice and experienced cook alike. We make jars of marmalade for teatime and to gift to our friends. We warm and nourish ourselves with hearty soups and big pots of stews and braises. We roll out pasta and make cannelloni for weekend or special occasion gatherings.We roast root vegetables in the winter and lamb in the spring.

Canal House Cooking, Volume N° 3, Winter & Spring is the third book of our award-winning series of seasonal recipes. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year long with Canal House Cooking!

 59 delicious triple-tested recipes

Canal House Cooking Volume N° 3: Winter & Spring

The Canal House Cooking series is a seasonal collection of our favorite recipes—home cooking by home cooks for home cooks. With a few exceptions, we use ingredients that are readily available and found in most markets in most towns throughout the United States. All the recipes are easy to prepare, all completely doable for the novice and experienced cook alike. We want to share with you as fellow cooks, our love of food and all its rituals. The everyday practice of simple cooking and the enjoyment of eating are two of the greatest pleasures in life.

This volume celebrates the bounty of fall and the festive holiday season with delicious Italian dishes, some classic, some reinterpreted Canal House style.

Pour some prosecco and cook up some delicious antipasti, pizzas, pastas, Italian sweets, and more—with simple recipes from two James Beard Award–winning authors.

Canal House Cooking Volume No. 8:Pronto!, the newest addition to the Canal House Cooking series, is a delightful cookbook devoted to Italian home cooking. It’s filled with seventy-seven delicious, fast, easy, fresh Italian recipes, including ones for antipasti, pizzas, pastas, grilled meats and fish, and simple Italian sweets. It’s a collection of some of our favorite recipes, the ones we cook for ourselves, our friends, and our families all year long, Pronto! will make you want to roll up your sleeves, pour yourself a glass of prosecco or Sangiovese, and start cooking.
 Renowned home cooks Christopher Hirsheimer and Melissa Hamilton, 2013 James Beard Foundation Award winners, have been inspiring cooks of all kinds—from the novice and passionate alike, to even the restaurant chef—since the debut of their award-winning cookbook series began with their simple but elegant and delicious recipes for cooking at home.
Canal House Cooking Volume No. 8: Pronto!, is the eighth book of our award-winning series of seasonal recipes. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us.
 Cook your way through the fall and holidays with Pronto!, and all year long with Canal House Cooking!
Buon Appetito!

Canal House Cooking Volume N° 8: Pronto!

Create an at-home Italian vacation with these 23 inspiring recipes from two James Beard Award winners.
 
BUON APPETITO: A Taste of Italy from Canal House Cooking is a collection of our favorite Italian-inspired recipes, the ones we cook for ourselves, our friends, and our families all throughout the year. From sumptuous antipasti like our eggplant caponata to fresh, flavorful main dishes like grilled lamb chops scottadito, these are the recipes that will make you want to forget about everything else and toast to la vita bella with loved ones.
 
 We are home cooks writing about home cooking for other home cooks. Our recipes are special enough for entertaining but simple enough for the novice and experienced cook alike. In this booklet we deliver something for every palate. We make flatbreads from scratch for smoky grilled pizzas and scour gardens and farmers’ markets for the best ingredients for rice salad, roasted onions agrodolce, and more. We pick the freshest figs, the sweetest strawberries, and the creamiest ricottas for simple, elegant desserts.
 
Buon Appetito is an enticing taste of what is to come this year from the Canal House kitchen. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. This year we dedicate each title to the robust, fresh flavors of Italy, and to dishes that will delight your palate and warm your hearts. Buon appetito!
 
 23 delicious triple-tested recipes

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