By Ian Knauer

Houghton Mifflin, $30

Through beautifully written stories and pitch-perfect recipes, Ian Knauer, a former Gourmet magazine food editor, vividly evokes a year of toil and terrific meals at his family’s farm in rural Pennsylvania. Chapters follow the garden’s seasons, chasing its bounty from spring’s first asparagus through early winter’s hearty greens, with inspired recipes highlighting the produce at its peak. Knauer’s professional cooking background brings a certain verve to his recipes. For instance, in his hands, a humble farm lunch of toast, eggs, and foraged nuts and greens becomes Soft-Boiled Eggs with Watercress and Walnut-Ricotta Crostini, a dish at once rustic and urbane. And hisSpicy Cilantro Chicken Wings—in which he swaps out bottled hot sauce for a fiery concoction of chiles and cilantro from the garden—is a great example of how he e… ortlessly adds global flavors to American classics. Wheat Beer Chicken (page 8) Succulent roast chicken is infused with Belgian witbier, orange zest, and coriander for big flavor. Serve with crusty bread for sopping up its savory, citrusy sauce. Blueberry Belle Crunch (page 103) This easy crumble of brown sugar streusel and juicy blueberries was so delicious, I was tempted to devour it straight from the pie tin.

Spicy Cilantro Chicken Wings		Rhubarb-Sour Cream Crostata		Vanilla Bean–Mayonnaise Cupcakes with Chocolate Icing

Wheat Beer Chicken(page 8) Succulent roast chicken is infused with Belgian witbier, orange zest, and coriander for big flavor. Serve with crusty bread for sopping up its savory, citrusy sauce.

Blueberry Belle Crunch(page 103) This easy crumble of brown sugar streusel and juicy blueberries was so delicious, I was tempted to devour it straight from the pie tin.

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