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Heartlandia : Heritage Recipes from Portland's the Country Cat (Hardcover) (Adam Sappington & Jackie

Heartlandia : Heritage Recipes from Portland's the Country Cat (Hardcover) (Adam Sappington & Jackie - image 1 of 1

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Soulful, heartland-inspired food from Portland’s popular The Country CatHeartlandia is based on husband-and-wife team Adam and Jackie Sappington’s acclaimed Portland restaurant, The Country Cat Dinner House & Bar. Adam, Executive Chef and a self-taught expert in whole animal butchery, and Jackie, the Executive Pastry Chef, make food that is the definition of soulful, heartwarming comfort food. Some of the mouthwatering dishes include Autumn Squash Soup with Apple Cider and Brown Butter, Red Wine-Braised Beef with Wild Mushroom Steak Sauce, and Crispy Fried Oysters with Smoky Bacon and Green Apple Ragout. And don’t forget about their legendary Skillet-Fried Chicken. The sweets are just as enticing, such as the Challah French Toast with Maker’s Mark Custard and Clabber Cream, Butterscotch Pudding, and Bourbon Peach Crumble Pie. Additional chapters include one for drinks and another for pickles and preserves. The cookbook also has beautiful photographs that capture not only the amazing food but also the spirit of the restaurant and the heartland.
Soulful, heartland-inspired food from Portland?s popular The Country Cat

Heartlandia is based on husband-and-wife team Adam and Jackie Sappington?s acclaimed Portland restaurant, The Country Cat Dinner House and Bar. Adam, Executive Chef and a self-taught expert in whole animal butchery, and Jackie, the pastry chef, make food that is the definition of soulful, heartwarming comfort food. Some of the mouthwatering dishes include Autumn Squash Soup with Apple Cider and Brown Butter, Red Wine Braised Beef with Wild Mushroom Steak Sauce, and Crispy Fried Oysters with Smoky Bacon and Green Apple Ragout. And don?t forget about their legendary Skillet-Fried Chicken. The sweets are just as enticing, such as the Challah French Toast with Maker?s Mark Custard and Clabber Cream, Butterscotch Pudding, and Bourbon Peach Crumble Pie. Additional chapters include one for drinks and another for pickles and preserves. The cookbook also has beautiful photographs that capture not only the amazing food but also the spirit of the restaurant and the Heartland.
Number of Pages: 304
Genre: Cooking + Food + Wine
Format: Hardcover
Publisher: Houghton Mifflin Harcourt
Author: Adam Sappington & Jackie Sappington
Language: English
Street Date: September 1, 2015
TCIN: 17467041
UPC: 9780544363779
Item Number (DPCI): 247-46-9537
$25.50
MSRPReg: $30.00 Save $4.50 (15% off)

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