HOME COOKED

A recipe collection and how-to guide for preparing base ingredients that can be used to make simple, weeknight meals, while also teaching skills like building and cooking over a fire, and preserving meat and produce, written by a sustainable food expert and founder of Belcampo Meat Co.

Anya Fernald's style of cooking is rustic and simple, shaped by her years working on farms, living in Italy, and running Slow Food Nation--but it's also sophisticated and brilliant. Her secret is that by taking the time to create beautiful, super-flavorful base ingredients ahead of time--such as homemade sauces, preserves, pickles, and cured meats--you can easily create fast but luscious meals later using these components. InHome Cooked, Fernald teaches readers her methods and heritage skills to help them become more intuitive, natural home cooks who don't need to rely on recipes. Along the way, she shares kitchen tips and tricks for transforming food into something truly special, as well as her food philosophy and inspired approach to home cooking.

Anya Fernald is a sustainable food expert and the co-founder and CEO of the Belcampo Meat Co., the world's largest sustainable meat company. She organized and headed-up Slow Food Nation, launched the Eat Real Festival, and created the Food Craft Institute, where she serves as board chair. She has appeared as a judge on Iron Chef America and The Next Iron Chef, and was named one of 40 Big Food Thinkers 40 and Under by Food & Wine and one of the New York Times's Nifty 50, recognizing America's up-and-coming talent. JESSICA BATTILANA's work has appeared in Martha Stewart Living, the New York Times, the Wall Street Journal, Gastronomica, Saveur, Sunset, and the Best Food Writing 2008 anthology. She has coauthored three cookbooks: Charles Phan's Vietnamese Home Cooking, Chad Robertson's Tartine Book 3, and Ryan Farr's Sausage Making.