The Feast Nearby

Hardcover $24.00

May 24, 2011 | 272 Pages

Ebook $12.99

May 24, 2011 | 272 Pages

  • Hardcover $24.00

    May 24, 2011 | 272 Pages

  • Ebook $12.99

    May 24, 2011 | 272 Pages

Praise

“This certainly isn’t the first memoir about living la vida locavore, and while its subtitle might inspire a little eye-rolling, the first page lets readers know that the author’s scenario is decidedly not contrived. She’s middle-aged, suddenly alone and unemployed, and endearing in her frankness about her plight and her financial fears. Though she’s not a professionally trained cook, Mather is a longtime food writer and she knows her way around the kitchen. The recipes that accompany her earnest prose are lovely, simple, and just-gourmet-enough. Entries such as whole strawberries in balsamic-black pepper syrup; butternut squash with honey, cherry vinegar, and chipotle; and cardamom-coffee toffee bars are intriguing yet approachable, and they all have a reason, seasonal or otherwise, for being in the book. She shares kitchen wisdom, from the anecdotal (“Get the water on to boil before you pick the corn, and then sprint back to the house with it, shucking as you run”) to the practical, such as instructions for making fromage blanc and fresh chevre. (July)”
—Publishers Weekly, 5/16/11

“All Americans know what the good life is supposed to be–­what brands you need, how big a house. So Robin Mather’s fine book is charmingly subversive­–a lovely reminder of, and guide to, the things that really count.”
—Bill McKibben, author of Eaarth, founder of 350.org
 
“Can local food work? How does it work? Can my kitchen really be economically viable? The Feast Nearby lovingly and practically illustrates how localization works. Robin Mather opens her heart–indeed, bares her soul–in this captivating journey that affirms everything doable and beautiful about living and eating locally. Everyone should read this book.”
—Joel Salatin, founder of Polyface Farm, author of You Can Farm
 
“Suddenly out of a job and out of a marriage, food writer Robin Mather retreats to her tiny cabin in the Michigan woods. But instead of wallowing in despair, Mather embraces her new life, its many challenges and also its rewards–learning to live and cook frugally and sharing her days with a cast of endearing companions, both human and animal. The Feast Nearby is much more than a cookbook. It is a moving account, in essays, of Mather’s determination to find beauty­–even luxury–in life’s simplest offerings. It is a book of honest prose and simple, honest recipes that celebrate the gifts of each season.”
—Domenica Marchetti, author of The Glorious Pasta of Italy
 
“Robin Mather invites us along on an extraordinary journey: a yearlong migration from loss to discovery, from her familiar life to a new world of satisfaction and joy. Reluctantly trading job, marriage, and city life for a new beginning in a lakeside cottage, she learns to live bountifully and generously on little money by focusing on the kitchen, and by relying on neighbors and friends. If you want to learn about preserving food, making chèvre, and raising chickens, here’s your delicious hands-on primer. If you simply want a moving story handsomely told, this is your book, too. You’ll end up wonderfully fed, body and soul, and clear on what it means to live well.”
—Nancie McDermott, author of Southern Pies

Table Of Contents

Introduction  –  1
 
Spring
1. On settling in and making maple  –  9
2. On snapping turtles and strawberries  –  18
3. On asparagus and the all-too-brief window  –  30
4. On early beets and solar hoop houses  –  37
5. On chooks and coffee  –  49
6. On spring lamb and the butcher’s headaches  –  62
 
Summer
7. On springing heifers and well-made cheese  –  79
8. On fireflies, sweet cherries, and the hissing kettle  –  95
9. On wild-crafting, bartering, and the very warm hat  –  105
10. On dog days, a new arrival, and heretical thinking  –  113
11. On cicadas, sweet corn, and the pleasure of a job well done  –  127
 
Fall
12. On the traitorous sumac, seeking warmth, and the plentiful pantry  –  145
13. On cider, cornmeal, and comfort  –  158
14. On pumpkins, pears, and woolly bears  –  175
15. On Thanksgiving and the local table  –  186
16. On making something from nothing, or the value of kitchen wizardry  –  194
 
Winter
17. On chilly winds and homey contentment  –  209
18. On blizzards and dried beans  –  220
19. On intoxicating aromas and the world outside my door  –  231
20. On deep snow, bitter nights, and newfound wealth  –  240
 
Afterword  –  249
Acknowledgments  –  251
Appendix: How to Can  –  253
Measurement Conversion Charts  –  256
About the Author  –  257
Index  –  258

Product Details

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