A “Foster Harris House Cookbook” Giveaway – Recipes, a Memoir and a Visual Feast

Every cookbook tells a story. Rarely is a collection of recipes simply an instruction manual. The life experiences, family connections and personal passions of the creator flavor every ingredient, measurement, technique and photo. In total, a cookbook is a very personal bequest – a delicious meal wrapped in memories and seasoned with a collection of unforgettable experiences.

The debut of the Foster Harris House Cookbook is a significant chapter in the culinary journey of John and Diane MacPherson, owners of the Foster Harris House bed & breakfast in Washington, Virginia.

“It’s somewhat of an unexpected chapter,” says John. “I don’t think we had it in our plans to write a cookbook.” But, over time, the compilation of the volume, which includes more than 80 recipes and 130 full-color photographs, came to reflect, not only the extraordinary food served at the Foster Harris House, but the personal story of John and Diane.

“When we were putting it together, we didn’t plan on it being a memoir, but it just kind of evolved into that,” John explains. “We felt that for someone to pick this up and look at it, we really wanted them to have a sense of the place and a sense of the people. So the recipes came first, and then we added the story about the inn, and the story about us, and the story about our guests.”

The MacPhersons left their jobs in September 2004 and purchased the Foster Harris House, located in the heart of Virginia food and wine country. They quickly established a reputation for imaginative breakfasts and warm hospitality.

“In the end, the cookbook really kind of encapsulated our whole life and our journey to get here, and also what it feels like to be here at the Foster Harris House,” says John.

Guests would frequently request recipes and initially the MacPhersons thought the cookbook would be a simple spiral-bound paperback. But then, John Spaulding – a professional photographer and visitor to the Foster Harris House – offered to photograph the recipes. The photos truly capture the artistry of the food served at the Foster Harris House. When Spaulding got involved, John MacPherson says the vision for the cookbook changed.

“The first night we sat down and looked at the day’s pictures, we realized it had to be more than a spiral-bound paperback book.”

From recipes scribbled on yellow-lined paper and stuffed in a three-ring binder, emerged a handsome coffee table edition featuring John’s signature breakfast entrees as well as recipes for soups, salads, dinner entrees and desserts.

With each page, the reader is treated to personal anecdotes (John’s mother Jan influenced his love of cooking), favorite family dining experiences and glimpses of the morning rituals at the Foster Harris House. Diane served as editor and taught herself computer design to assemble the book. She also asked visitors to contribute their favorite food memories. The book represents the collective experiences of the MacPhersons and the many guests who visit the Foster Harris House. “We live this place, and this is what we do,” says John, “So, I guess we were really fortunate that it was able to be transposed onto the page.”

The photos and text convey a critical element of John’s culinary philosophy – that breakfast “be a feast for the eyes, as well as the stomach.” Indeed, the visual experience is a key dimension of the gastronomic pleasures found at the Foster Harris House.

“When it comes to the food, it’s just really important to convey a level of anticipation,” John explains. “When that plate comes and it’s set in front of someone, it needs to look a certain way. It needs to look incredibly appetizing, and it needs to have dimension to it. A few ingredients on a beautiful plate, placed-well, can convey so much about the person that’s cooking it, the place that they’re eating it, and what they should expect when they first put a fork into it.”

John says the cookbook allows guests to recall memories of visiting the Foster Harris House in a very tangible way. “I want them to remember their stay here and remember it fondly. They get to experience the meal here and the place and then take this book home, and are able to replicate these dishes at home and share them with people. They just get to relive the experience a little bit more.”

The tempting aroma of baked goods is one memory all guests recall as it signals the start of breakfast at the Foster Harris House each morning. As you take a seat at the table, Diane places a towering basket of scones in front of you, creating that kind of anticipation for the meal that John describes. Here is John’s recipe for Ginger Scones. John says: “No one is able to resist these light, buttery scones. The key to great scones is keeping everything cold. I put the cutting board, mixing bowls and pastry blender in the fridge before I start. After cutting the butter into the dry ingredients, put the bowl back into the fridge for a few minutes.”

Ginger Scones

2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
8 tablespoons very cold unsalted butter
¾ cup chopped candied ginger
1 egg, lightly beaten
½ cup heavy cream, plus more for brushing
Raw sugar for dusting

Preheat oven to 425 degrees. Place ungreased baking sheet in freezer. Place flour, sugar, baking powder and salt in a cold, large mixing bowl and whisk to combine. Cut in the butter with a pastry blender until pea-sized pieces are left. Stir in ginger. Set aside in the fridge.

Whisk together egg and cream. Pour egg mixture into dry ingredients and mix just until incorporated. Knead a few times in the bowl to bring the dough together. Turn the dough out onto a cold, floured surface and form into a flat disc about 3/4-inch thick. Cut out 2-inch rounds with a biscuit cutter and place on a cold, ungreased baking sheet 1 ½ inches apart. Brush tops with cream and dust with raw sugar. Bake for 10-12 minutes until just golden brown. Makes 12-18 scones.

Cookbook Giveaway Details: If you leave a comment on this post between now and 11:00 p.m. Eastern Daylight Time on April 15 and mention your favorite breakfast dish, you are eligible for a random drawing. The winner will receive a copy of the beautiful Foster Harris House Cookbook sent directly to their home.

(Photography of John MacPherson and Ginger Scones by John Spaulding)

©2009 T.W. Barritt All Rights Reserved