The Blackberry Farm Cookbook by Sam Beall

January 01, 2010
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The Blackberry Farm

Blackberry Farm, in east Tennessee has become a showcase for top chefs (they have guest chefs cooking there frequently), plus, the farm is now producing cheese, preserves, and cured meats. With the release of the Blackberry Farm Cookbook we can all have a piece of the heaven-like setting to grace our coffee tables (it’s a lovely “coffee table” cookbook) and with the lush spread of recipes, we can bring some of those incredible meals to our own kitchens here in Memphis.

Organized by season, the cookbook offers simple takes on staple recipes such as salads, soups, tarts and spoonbread. Plus, there are several more challenging recipes — whether the challenge be the recipe or the ingredients. While I don’t know if I’ll get around to making the “Ten-Hour Braised Lamb Neck with Wilted Creasy Greens and Crisp Roasted Morels” — I’d sure like to.

I’m a sucker for anything pickled and the Rye Whiskey-Cured Trout with Fresh and Pickled Fennel sparks my interest, even if I don’t end up making the trout, just the fennel. Baked Butterscotch Pudding, Corn and Truffle Flan, Carrot Soufflé, Black Walnut Soup, Kimchee Collards, Sweet Tea-Brined Fried Chicken, and Pea Shell and Cheese Curd Salad are all on my list to try during the next year.

If you didn’t score a good cookbook during the holidays, there’s no reason you can’t treat yourself to The Blackberry Farm Cookbook and showcase the incredible abundance of Tennessee flavors, season by season, throughout the coming year.

The Blackberry Farm Cookbook
Four Seasons of Great Food and the Good Life By Sam Beall Clarkson Potter Publishers, 2009, $60

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