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Book Review: *The Beekman 1802 Heirloom Cookbook* by Brent Ridge and Josh Kilmer-Purcell
 The Beekman 1802 Heirloom Cookbook by Brent Ridge and Josh Kilmer-Purcell, with Sandy Gluck- Hardcover: 192 pages
- Publisher: Sterling Epicure (October 4, 2011)
- ISBN-13: 978-1402787096
Back-of-the-book blurb: Welcome to Beekman 1802, in Sharon Springs, NY — the historic home of The Fabulous Beekman Boys, Josh Kilmer-Purcell and Brent Ridge. Josh and Brent star in the popular show, and have built a worldwide reputation for their goat’s milk soaps and superb, artisanal Blaak cheese.
Together, Josh and Brent have created a gorgeous cookbook that is “heirloom” in every sense of the word: they showcase heirloom fruits and vegetables; offer delicious heirloom recipes from farm, family, and friends; and include a section in the back of each chapter so you can personalize the book with your own treasured recipes–and create a unique keepsake to hand down to your family.
From springtime pea pod risotto and summery strawberry shortcake to quick braised collards in autumn and yummy chicken ‘n’ dumplings for a snowy winter’s day, this is simple yet luscious farm-fresh fare that everyone will love.
She Is Too Fond of Books‘ review: I admit it, I am a Beekman Geek! You may remember the review of Josh Kilmer-Purcell’s memoir, The Bucolic Plague, or my pilgrimage visit to Sharon Springs. The combination of my admiration for what Josh and Brent have done, my interest in learning more about eating “in season,” and a love of cookbooks (to enjoy both reading and cooking from) had me counting the days until I could get my hands on The Beekman 1802 Heirloom Cookbook.
That time has come, and, let me tell you … this book has added to my arsenal of Beekman Boys “kool-aid.” It’s an absolutely gorgeous package – hardcover with matte full-color photos (including not only stunning food photography by Paulette Tavormina, but also photos of their home and farm). The book is designed to be enjoyed and passed to the next generation, or to be given as a very personal gift. A bookplate in the front endpapers indicates “First generation to own this book,” implying that, like a family Bible, it will be shared for years to come. There are six pullout “windows” with cardstock for preserving your own heirloom recipes – or for sharing them as a special gift (the “windows” are separated by vellum; really a beautiful extra detail).
The recipe section is divided into the four seasons, with Starters, Main Dishes, Side Dishes, and Desserts for each. The sections begin with a photo spread of seasonal photos from around the Beekman, accompanied by reminiscences of Josh and Brent. Sidebars on each recipe give lined space for adding your own notes (when did you make it? did you alter the recipe at all? who did you serve it to? what else was on the menu?). Additional boxes highlight information that pertain to seasonal ingredients (onions, pumpkins, stew beef, and lima beans all appear in Fall).
Some of the recipes that caught my eye in the Fall section are:
- Roasted Cauliflower and Apple Soup
- Red Wine and Spice Poached Pears
- Chicken with Succotash
- Blue Cheese Pizza with Caramelized Onions
- Roast Pork Loin with Gingerbread Stuffing
- Caramelized Pear Bread Pudding
- Company’s Coming Apple Cake
- and more – there are 27 recipes in Fall alone!
I’m sharing one of the many recipes I’ve marked with Post-It flags. Note that there are two additional variations for this recipe, which appears on page 102 of The Beekman 1802 Heirloom Cookbook:
Harvest Beef Chili with Pumpkin and Beans
- Ingredients:
- 3 tablespoons extra-virgin olive oil
 My iPhone photo doesn't do justice to the quality - but, you can see the page layout.
- 1 1/4 pounds well-marbled beef chuck, cut into 1-inch chunks
- 1/4 cup flour
- 1 large onion, diced
- 1 red bell pepper, cut into 1-inch chunks
- 3 garlic cloves, smashed and peeled
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon unsweetened cocoa powder [isn't that a cool surprise!??]
- 1/2 teaspoon ancho chile powder
- 2 tablespoons tomato paste
- 1 1/2 pounds pumpkin (or other winter squash, such as kabocha), peeled, seeded, and cut into 1-inch chunks
- 1 1/2 teaspoons salt
- 1 3/4 cups cooked pinto beans or 1 can (15 ounces), rinsed
- Directions:
- Preheat the oven to 350′ F.
- In a 5- or 6-quart Dutch oven, heat the oil over medium heat. Dredge the meat in the flour, shaking off the excess. Working in batches (this is so the meat browns, rather than steams), add the beef and cook until browned all over, about 7 minutes. As you work, transfer the meat to a bowl.
- Add the onion, bell pepper, and garlic to the pan and stir to coat. Cook for 5 minutes, stirring frequently. Add 1/4 cup water and cook, stirring occasionally, until the onion is tender, about 7 minutes.
- Stir in the coriander, cumin, paprika, cocoa powder, and ancho chili powder. Return the meat to the pan and stir until well coated. Stir in 1 1/2 cups water, the tomato paste, pumpkin, and salt. Bring to a boil. Cover and transfer to the oven. Bake for 1 1/2 hours, or until the meat is tender.
- Stir in the beans, return to the oven, and bake for 10 more minutes.
- Serves 4 to 6
Sandy Gluck, the co-author, hosts the Sirius radio show “Everyday Food,” and is a former food editor at Everyday Food magazine. Gluck’s resumé adds to my confidence that these are “do-able” recipes, not far reaches that will have me crying in a corner (while my family eats cereal for dinner!).
At $25, this strikes me as a real bargain, and will be a much-appreciated gift. Do you try to cook/eat with the seasons to some extent?
See what’s happening in other kitchens with Beth Fish Reads’ Weekend Cooking. You may find other cookbook reviews, a recipe to try, food-themed novels or movies. As Beth Fish says, “if it’s remotely foodie, link it up!”
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This is just my type of cookbook — great recipes, but with so much more. I love personal anectdotes, lush photography, and the ability to include your own notations.
Definitely sounds like a keeper!
This cookbook looks like a must-have for my collection just based on its design alone. But the recipes sounds fabulous too. Chocolate and chili make a great (and very traditional) combination. Both are New World plants.
The recipe you shared looks like it will be easy and taste good too.
Just the mention of blue cheese pizza is making my mouth water.
This book sounds fabulous, I love cookbooks to read as well as cook from, sounds like right up my alley! The chili looks good, lot of flavors in there, the cocoa gives it a really nice depth of flavor, I like the squash, too.
Gosh, this book, and they sound wonderful! I went to the home page:
http://planetgreen.discovery.com/tv/the-fabulous-beekman-boys/the-fabulous-beekman-boys.html
And I don’t think I get the channel. :<( But I shall try and get the books. I must study these fellows more. A pilgrimage! I love it.
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The Bucolic Plague has been on my wish list forever… now I must add this, too! Don’t know how I missed your original Sharon Springs pilgrimage post. What a great weekend.
This is a book I will give as a Christmas gift to one of my girlfriends! Thanks, Dawn.
I want some Kool-Aid with my blue cheese pizza! I have yet to read that book either, and it is driving me mad. I really wanted to listen to the audio, and I keep hoping my library will get it. I may have to break down and read the thing.
This is Josh Kilmer-Purcell of I AM NOT MYSELF THESE DAYS? Oh my. I have this book too but obviously I have not looked at it very closely. Someone’s settled down & gotten all suburban!
Oh yummy. It’s getting chilly here which is just perfect for…well…chili!!
The roasted cauliflower and apple soup sounds really delicious, too. This looks like a great gift book.
This sounds like a lovely cookbook. I try to eat with seasons and (to some degree) locally, which kind of go hand in hand. I adore cookbooks that are organized by seasons.
Sounds like a great cook book to treasure! That recipe looks delicious!
Oh, this does indeed sound like a beautiful and unique book, and I imagine that it’s one that you will get a lot of use out of. I love the idea of adding your own contributions to the book and really making it your own. I also love that it’s made to be passed down through the generations. This seems like an incredible find, and I am so glad to hear that you enjoyed it, and will continue to enjoy it!
That is a very interesting chili recipe. Pumpkin? I’ll have to try to believe it.
I love to cook with the seasons. I am still looking for a good vegetarian book about that subject
Here is my weekend cooking post: http://shelikesbento.blogspot.com/2011/09/weekend-cooking-herbal-cheese-pancakes.html
I certainly try to go with fruit and veg in season. It’s great when I can get fresh eggs from my friend. She makes me up the most colourful dozens.
Oh, this sounds lovely! I really enjoyed The Bucolic Plague and am glad that these guys seem to have made their farm work
Glad the recipes are so delicious, too!
Ever since reading The Bucolic Plague (and then Josh’s other book, I Am Not Myself These Days), I find these guys fascinating. Seems like this is a real quality product. I would expect nothing less from them. Love the photo of you at the real house!!! COOL Beans!