About this item

In this richly illustrated cookbook, Jamie DeMent opens a bright kitchen window onto the newest kind of North Carolina farming life. On fifty-five acres of beautiful Piedmont farmland in Hillsborough, North Carolina, DeMent and her family raise sustainably nurtured and sought-after heirloom varieties of produce and livestock. Every day on Coon Rock Farm, DeMent is in the kitchen serving robust, flavorful, satisfying meals for family, crew, and farm interns - and now you are invited to share the bounty. The Farmhouse Chef offers 150 recipes for every occasion, from down home to downright elegant, inspired by the farm's yield through the four seasons. From fall's Sage- and Sausage-Stuffed Acorn Squash to Pear and Bacon Salad, to summer's Sugarcane Barbecue Chicken and Watermelon Mojitos, DeMent's cooking style highlights no-nonsense approaches using great ingredients combined with easy preparations for supercharged flavor. Accompanying the recipes are DeMent's deliciously observant stories that illuminate what life is really like on a working farm. A native North Carolinian who decided to commit her energies to the development of sustainable farming in her state, DeMent will inspire those of us who may not have a lot of time to cook, let alone farm, but who care about seasonal, healthfully grown food.



About the Author

Jamie DeMent

Jamie DeMent was raised in Eastern North Carolina. As she saw family farms disappearing and industrialized farming taking over, she searched for ways to revive the simplicity of eating healthy, locally grown food. In 2001, after completing her degree in Southern History and African American Studies at the University of North Carolina in Chapel Hill, she became a Legislative Aid for Representative Brad Miller on Capitol Hill, then was a Director of Special Projects for the NC Museum of Natural Sciences where she supported fundraising efforts for the Nature Research Center. DeMent left the Museum to join Richard Holcomb at Coon Rock Farm. The couple also own Piedmont Restaurant in Durham, North Carolina, and nationwide food delivery business, Bella Bean Organics. Jamie's days are spent writing about food and farming and planting, harvesting, cooking and selling products from her farm. Jamie has a cookbook, The Farmhouse Chef: Recipes and Stories from my Carolina Farm, published by UNC Press. She is also a guest lecturer at UNC Chapel Hill, NC State University, Duke University, and teaches cooking classes throughout the country. Jamie was recently named one of North Carolina's "Outstanding Women in Business" for 2016, was in the "40 Under 40" Class for 2017 by the Triangle Business Journal and has had featured articles and recipes in several magazines.
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