The Farmhouse Chef

Recipes and Stories from My Carolina Farm

By Jamie DeMent

Food photography by Felicia Perry Trujillo

288 pp., 8 x 9.25, 100 color plates

  • Hardcover ISBN: 978-1-4696-3506-4
    Published: September 2017
  • E-book EPUB ISBN: 978-1-4696-3507-1
    Published: August 2017
  • E-book PDF ISBN: 979-8-8908-5415-5
    Published: August 2017

Buy this Book

To purchase online via an independent bookstore, visit
Jamie DeMent opens a bright kitchen window onto the newest kind of North Carolina farming life. On fifty-five acres of beautiful Piedmont farmland in Hillsborough, North Carolina, DeMent and her family raise sustainably nurtured and sought-after heirloom varieties of produce and livestock. Every day on Coon Rock Farm, DeMent cooks robust, flavorful, satisfying meals for family, crew, and farm interns—and now you are invited to share the bounty. The Farmhouse Chef offers 150 recipes for every occasion, from down home to downright elegant, inspired by the farm’s yield through the four seasons.

From fall’s Sage- and Sausage-Stuffed Acorn Squash to Pear and Bacon Salad, to summer’s Sugarcane Barbecue Chicken and Watermelon Mojitos, DeMent’s cooking style highlights no-nonsense approaches using great ingredients combined with easy preparations for supercharged flavor. Accompanying the recipes are DeMent’s deliciously observant stories illuminating what life is really like on a working farm. A native North Carolinian committed to the development of sustainable farming in her state, DeMent will inspire those of us who may not have a lot of time to cook, let alone farm, but who care about seasonal, healthfully grown food.

About the Author

Jamie DeMent farms and cooks on Coon Rock Farm in Hillsborough, North Carolina. A well-known cooking teacher, she also owns, with her partner, Richard Holcomb, Piedmont Restaurant in Durham, North Carolina, and Bella Bean Organics.
For more information about Jamie DeMent, visit the Author Page.


“DeMent's recipes have that unique southern flare but with the freshness of homegrown ingredients. She shows home cooks they don't have to live on a farm to be a farmhouse chef.”—Booklist

"A cookbook for all seasons. . . . [and] a family-friendly collection of recipes that can be scaled up to feed a crowd or be thrown together for impromptu gatherings." —The Local Palate

"From fast, easy dishes to elegant meals for entertaining, DeMent's goal is to inspire readers to enjoy our region's food and support sustainability."—Flavors

"The Farmhouse Chef is a Southern cookbook beyond question, but it's from a changing South, one that's more diverse in its tastes and cultures. There are butterbeans and cole slaw, but there's also kimchi, kebabs, and Thai fish cakes."—News and Observer

“A tempting selection of seasonal foods that won't take an entire weekend to cook. Recommended for readers who love grilled meats and fresh vegetables.”—Library Journal

"150 of the most farm-fresh, simply delicious foods that will make your heart sing, your mouth water and your family cheer."—Country Sampler Farmhouse Style