Chefs on the Farm

Recipes and Inspiration from the Quillisascut Farm School of the Domestic Arts

  • 224 pages
  • Skipstone
  • 978-1-59485-080-6
  • Aug 25, 2008

Paperback / softback
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* The perfect "treat" for foodies, organic gardeners, cookbook addicts, and sustainable practitioners alike
* Sustainability is an accelerating trend in the food world

With the rising interest in organic and locally grown food, there is also an increasing interest in connecting the farm to the table. Chefs on the Farm describes the seasonal workings of Quillisascut Goat Cheese Farm, a small, family-run business in northeastern Washington state. There, owners Lora Lea and Rick Misterly started a "Farm School for the Domestic Arts" where every summer, professional chefs, culinary students, food writers, and others live and work on the farm. Cooking only with ingredients they find on the farm, students learn to be connected to the food they work with.

Learn more about the Quillisascut Goat Cheese Farm at


  • 224 pages
  • Skipstone
  • 978-1-59485-080-6
  • Aug 25, 2008

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