Home Farm Cooking

During the pandemic, a time of uncer­tainty and unrest, world-renowned archi­tect John Pawson and his wife Cather­ine birthed Home Farm Cooking, a cook­book that goes beyond recipes to high­light a simple lifestyle and the home. Created twenty years after the famed Living and Eating cook­book, Home Farm Cooking got its name from their Cotswold getaway, Home Farm, orig­i­nally meant for long week­ends and family gath­er­ings. Now, it is where they have turned to during the pandemic, and they are still there now, cele­brat­ing the change of the seasons in the way that Home Farm Cooking does. 

Every dish is presented exactly as it would be if you sat down for a meal at Home Farm. The recipes are from Catherine’s approach, simi­larly to the dishes in Living & Eating written twenty years prior from Annie Bell’s perspec­tive, while John designed much of the home­ware, cook­ware and table­ware for every­day use. Food shared and enjoyed in a space designed to accom­mo­date the seasonal shift is a staple of this book. These include classic, hearty staples like fish pie and saffron chicken tagine with dried fruits, ideal for a cozy night at home or garden dinner party. Ulti­mately, Home Farm Cooking is the perfect guide for making cooking and living less stressful.