Ken Haedrich's earliest food memory is watching his parents make pies. Years later, after honing his self-taught cooking skills on his navy buddies, he prepared three nutritious, plate-licking meals a day and baked bread, desserts, and snacks for his own kids as well as for about 40 others as chef at a group home in New Hampshire. That experience broadened his recipe collection and confirmed him as a "comfort food" cook--before the phrase was popularized or even used. Ken went on to a successful career in creating recipes, writing about cooking, developing cookbooks--including the award-winning PIE--and sharing the pleasures and skills of baking through demonstrations and speaking engagements (including at the Smithsonian Institution). Through the years, Ken has contributed dozens of recipes to Almanac publications, including the 1997 and 1998 Cookie Calendars and the Good Cook's Companion series, and, in 2012, Everyday Baking. Magazines in which his food writing has appeared include Bon Appétit, Better Homes & Gardens, Food & Wine, Yankee, and Country Journal. Today, Ken is "dean" of The Pie Academy (thepieacademy.com), where something delicious is always in the oven.
Comfort Cooking by award-winning cook and author Ken Haedrich is a collection of timeless recipes made even more appealing with the ingredients and flavors that home cooks and families crave. Here you’ll find dozens of familiar favorites kicked up a notch for today’s tastes. Imagine serving these dishes at your next brunch, potluck supper, or family reunion:
• Cheeseburger Tartlets
• Ham & Collard Soup
• Steak, Romaine, and Blue Cheese Salad
• Bacon-Sautéed Cabbage
• Tex-Mex Lasagna
• Root Beer-Braised Country Ribs
• Foil-Baked Fish & Vegetables
• Flourless Chocolate Cake
• Peanut Butter Cloud Pie
• Rich & Creamy Vanilla Custard
All of the recipes are "made from scratch"—no packaged ingredients here. In each one, Ken, in his inimitable conversational style, guides home cooks through the preparation (sometimes easing clean up!). His clear and thorough directions, as well as time- and money-saving tips, ensure success every time. "If readers encounter any difficulty at all, it will be figuring out which recipes to make first," he says.
Comfort Cooking goes right to the heart of how we really like to eat and should go right into the collection of everyone who really likes to cook.
Comfort Food, the newest cookbook by editors of the Almanac and award-winning cookbook author Ken Haedrich, is a collection of 260 recipes that today’s cooks will love to make, love to serve, and love to keep. Here you’ll find everything from familiar favorites kicked up a notch for today’s tastes to classic dishes that inspire warm feelings and a sense of well-being. All of the recipes are "made from scratch" yet come together quickly and easily, giving cooks the satisfaction and pride of cooking "homemade" and the freedom to spend more time enjoying great food with family and friends. Mouthwatering pictures, clear and simple directions, and time- and money-saving tips as well as handy reference tables ensure success every time. "If readers encounter any difficulty at all, it will be in figuring out which recipes to make first," says Haedrich. The Old Farmer’s Almanac Comfort Food cookbook goes right to the heart of how we really like to eat and will be treasured by everyone who really likes to cook. A sample of recipes from Comfort Food: • Ham & Collard Soup • Steak, Romaine, and Blue Cheese Salad • Bacon-Sautéed Cabbage • Tex-Mex Lasagna • Root Beer–Braised Country Ribs • Foil-Baked Fish & Vegetables • Flourless Chocolate Cake • Peanut Butter Cloud Pie • Rich & Creamy Vanilla Custard