The Deep Springs Cookbook: A guide for ambitious beginners, with 600 recipes

Deep Springs, nestled in a remote valley in California's eastern desert region, is a working cattle ranch, sustainable farm, and renowned academic college celebrating its Centennial year. For a century, the Boardinghouse bell has rung three times each day, calling the community together to enjoy home-cooked meals of ranch-grown vegetables, meat, and milk. In this wide-ranging repertoire of recipes, you'll experience Deep Springs' balance between tradition and innovation, and between its iconic American setting and internationaly diverse community. The book welcomes ambitious beginners into the kitchen, explaining not only the "how" but the "why" of essential kitchen practices, and celebrates the creative inspirations that come from cooking and living so close to the sources of our food through the cycles of the seasons.

Author: Tom Hudgens
Publisher: Deep Springs College
Published: 06/01/2017
Pages: 376
Binding Type: Paperback
Weight: 1.64lbs
Size: 10.00h x 8.00w x 0.78d
ISBN: 9780998955704

About the Author
Hudgens, Tom: - Tom Hudgens attended Deep Springs as a student, then later returned to the college as the Boardinghouse Chef, when he first began writing this book. During his 15-year culinary career, in addition to Deep Springs, he cooked at Chez Panisse in Berkeley, and at Liberty Cafe in San Francisco. He lives, works, and cooks in Marin County, California.Kim, Justin: - Justin Kim has taught painting at Deep Springs over a period of 20 years, and has served as the college's Academic Dean. He has exhibited both regionally and nationally. He interned with the artist David Hockney, and has taught at Yale, Dartmouth, and Smith College in addition to Deep Springs.

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