Cooking With Feeling

ISBN: 1456367722

Author: Haley, Pat

Condition: New

Product DescriptionCOOKING WITH FEELING by Pat Haley is a new collection of charming essays on the pleasures of gardening, cooking and eating. In this cookbook, her second, Ms. Haley treats themes that readers can touch, taste and feel--friendship, healing, beauty, fun, contentment and more. Each of Cooking with Feeling's 30 delightful essays celebrates such joys as cooking with flowers, brewing fruit liqueurs, appreciating our Native American potato and tracking down the ultimate Yankee bean supper. Pat Haley offers a culinary journal that explores the traditions, myths and people that have created our contemporary foodstuffs. Each topic--from aphrodisiacs to the autumn chestnut crop, from an August garden feast to a macadamia nut orchard tour--is accompanied by five tempting recipes tested by Ms. Haley, a home economist. Some of the delectable selections include Chocolate Chestnut Torte, Not-at-All the Mall Cookie, Santa Fe Noodle Salad, Curried Red Lentil Soup, Healing Chicken Soup Deluxe, and Fresh Pear Macadamia Nut Chutney. Even the advanced cook will welcome the clearly-written recipe instructions with none of those vexing and vague orders to "cook until done." Haley's first book was the brisk-selling "Nine Seasons Cookbook" from Yankee Magazine's book division. The author is a national award-winning journalist. A First Prize for Excellence from the University of Missouri is among her many awards for journalism, photography and community service. Her work has appeared in The Boston Globe, The Keene (NH) Sentinel and Country Journal. If your idea of relaxing is settling in with good cup of tea and a book by M.F.K Fisher or Laurie Colwin you are sure to savor Pat Haley's thoughtful insights on food and flora. Even if you never wield a whisk or a hoe, you will treasure Ms. Haley's wry sense of humor and distinctive voice.About the AuthorWell-known for her weekly food columns in the Keene (NH) Sentinel, Pat Haley has had a distinguished career in journalism, which includes three J.C. Penney-University of Missouri for excellence plus many other regional awards for reporting, writing, editing and photography. She received the University of New Hampshire's Granite State Award for Community Service. Raised in Buffalo, N.Y., Pat Haley has a long-standing curiosity about foods. She learned baking from her mother and was taught about buying fresh foods by her father. She studied home economics at the State University College at Buffalo and has studied at Cornell University, the New School and Harvard University. She has traveled in the North America, Europe, the Middle East, South America, the Carribean and French Polynesia. As a flight attendant for a major airline, she travels the country and the world sampling regional cuisines. She attended cooking school in Tuscany. She lives in an 1815 farmhouse in the New Hampshire woods where she dedicates her time to writing, teaching, gardening and shopping for antique linens at thrift shops.