(Images: Brown Cannon III/Ten Speed Press.)
Belcampo Founder and CEO Anya Fernald recently released Home Cooked: Essential Recipes for a New Way to Cook, a beautiful book with a wide range of recipes, from snacks and starters to pasta, meat and fish. In the introduction, Fernald tells of her early experiences working in cheese dairies in Europe and northern Africa, her time with Slow Food International in Piedmont, organizing Slow Food Nation in San Francisco, and the growth of Belcampo Meat Co., which she founded with Todd Robinson in 2011.
Left: Fernald with daughter Viola; Right: Belcampo farms with Mt. Shasta in the background. (Images: Brown Cannon III/Ten Speed Press.)
The sections in Home Cooked include Building Blocks (helpful homemade staples like broths, cured fish, canned fruits and vegetables), Snacks, Starters and Drinks, Vegetables, Fish and Meats, and Dessert. Throughout, Fernald has helpful tips for entertaining, as well as valuable insights into shopping for, preparing and serving well considered meals.
The book, published by Ten Speed Press, is written with San Francisco-based food writer Jessica Battilana, with beautiful photography by Brown Cannon III. You can purchase Home Cooked on Amazon.
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SF Eater | Belcampo Meat CEO Anya Fernald’s New Cookbook Is for the Real Home Cook
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