In Over the Rainbeau, Lisa Schwartz conveys the romance and challenges of her journey from tending a pair of goats to building a multifaceted sustainable farm in the New York City suburbs and becoming an award-winning cheesemaker. This inspirational memoir comes to life with tantalizing original and chef-created recipes, aspirational how-tos and captivating photographs.
The book is a seasonal journey of Lisa and the farm and is presented with beautiful seasonal color palettes. Each season contains memoirs written with beautiful accounts of life on the farm. Over the Rainbeau contains 64 delicious recipes, with 15 recipes from renowned chefs including Dan Barber and Adam Kaye of Blue Hill at Stone Barns, Michael Anthony of New York City's top rated Gramercy Tavern and Robert Weland of Poste Brasserie in Washington, D.C. The book's "One Steps" include Starting with Herbs and Homemade Yogurt and Composting to enable readers to take incremental steps to add sustainability to their lives.
