VOL. 25 - NO. 21
MAY 24 - 31, 2020
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BOOK REVIEW: “Coyotes in the Pasture & Wolves at the Door: Stories and Recipes from Our Farm to Your Table” by John & Sukey Jamison

Nov 29, 2019
Interweaving mouth-watering recipes, food photography and revered farmers’ delightful reminiscences, “Coyotes in the Pasture & Wolves at the Door: Stories and Recipes from Our Farm to Your Table” (Word Association Publishers; $35.00/softcover) by John and Sukey Jamison is both an inspiring cookbook and a charming memoir that will delight home chefs and armchair travelers alike.

The Jamison’s 212-acre farm, nestled in Western Pennsylvania, is of a unique terroir that is reflected in the lamb raised and harvested there. The 25 recipes in “Coyotes in the Pasture & Wolves at the Door” celebrate the mild, clean taste of lamb raised on natural grass, which is the norm around the globe, except in the United States, where feedlot lamb meat predominates.

The Jamison’s lamb has been lauded and served up by many of the nation’s superstar chefs: Julia Child, Alice Waters, Daniel Boulud, Dan Barber, Wolfgang Puck, and Jean-Louis Palladin have all, at one point, acknowledged the grass-fed, organically raised lamb as the best in the United States.

The care and expertise put into raising lamb has gained Jamison Farm’s product recognition from the upper echelon of the food world from coast to coast. The book’s clever and often humorous essays also reveal many famous fans including Norman Van Aken, run-ins with famed folks outside of the culinary realm such as Jodie Foster, and stories about and letters from Julia Child, whose close, personal friendship with the Jamison’s lasted her lifetime.

In addition to stellar versions of the classic lamb dishes that everyone recognizes such as Rack of Lamb and My Shepard’s Pie, the book features a diverse array of unique recipes from Lamb Cassoulet to Mushroom Lamb Stroganoff and from Lamb Shank Stew with Tomato to Lemon Lamb Risotto.

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For more than four decades, Sukey and John Jamison have been trailblazers who have taken great pride in being an excellent part of the “food revolution” and in doing so they have paved the way for many young artisanal farmers. In this thoroughly charming and engaging book, the Jamison’s evoke the same excitement as a visit to a Sunday supper at their beautiful farm in rural Pennsylvania, no matter what season of the year.


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