Pre-Order Your Copy of This Immeasurable Place:
Food and Farming from the Edge of Wilderness
We have amazing news! We’ve already sold out of our first printing of This Immeasurable Place: Food and Farming from the Edge of Wilderness. We’re overwhelmed and humbled by the support we've received for our new cookbook, and we are so grateful to all of you! We’re currently out of stock as we await the second printing—which we expect mid-February of 2018. But you can pre-order copies now, and we’ll sign and ship them directly to you the moment the new copies arrive.
A few copies are still available from these Salt Lake City & Park City stores: Kings English Bookshop, Ken Sanders Rare Books, and Dolly's Bookstore.
We also want to thank all of you who have shown support for the Grand Staircase Escalante National Monument! Please continue calling and writing to your legislators! We are doing all we can to ensure that GSENM stays a monument; we do not support the creation of the much smaller Escalante Canyons National Park. Please protect ALL of this immeasurable place by helping to keep GSENM intact!
This Immeasurable Place: Food and Farming from the Edge of Wilderness is 288 pages, filled with sixty new and tantalizing recipes, loads of gorgeous, mouthwatering images, and plenty of stories, history, and insight into our restaurant, the extraordinary town of tiny Boulder, Utah, and the sacred land that surrounds us, the Grand Staircase-Escalante National Monument. We also have a lot to tell you about clean food, good dirt, and food justice. Co-written with Blake’s sister, award-winning author Lavinia Spalding, and featuring gorgeous images by world-famous photographer Ace Kvale, This Immeasurable Place makes the perfect gift.
We’re excited to share our book with you. It is truly a piece of our hearts.
Here's what people are saying about it:
"Written in the shadow of the magnificent, now-threatened Grand Staircase-Escalante National Monument, this book tells of the sanctity of place and the sustenance provided inthe tiny, traditionally Mormon town of Boulder, Utah, by Buddhist-principled chef-restaurateurs Blake Spalding and Jen Castle at their award-winning Hell's Backbone Grill. Filled with remarkable recipes and essays, it breathed life back into my radical, sometimes flagging hope for humanity, and is as inspiring as it is mouthwatering. We need this book now more than ever.” -- Elissa Altman, author of Poor Man's Feast
"Blake Spalding and Jen Castle are alchemists, truly changing the world through their hands, their hearts, their farm, their food. In community, everything is possible.Theirs is a leadership of love." -- Terry Tempest Williams, author of "The Hour of Land."
“Blake Spalding and Jen Castle pioneered farm-to-table cooking, creating the Rocky Mountain West’s first women-chef-owned restaurant with full-scale farm. The authors lay out the seasons of the restaurant with humor, gentleness, and joy, but underpin it with their steely, unflinching resolve. Buy this as a cookbook and a keepsake of the truly immeasurable spirit of this community and the land.” -- Cheryl Alters Jamison, four-time James Beard award winner and author of eighteen cookbooks
“The inspirational story of a remote but remarkable restaurant that you’ll need to put on your life’s fine-dining list.” -- Tim Cahill, Outside magazine editor at large and author of nine books including Hold the Enlightenment
"As this book shows, horizon and history can’t be separated from the majesty of what we grow and prepare. Among hallowed lands, creators Jen Castle and Blake Spalding channel a culinary spirituality, and through these beautiful pages, the warmth and love abiding at Hell’s Backbone Grill." -- Jacki Lyden, author of Daughter of the Queen of Sheba and former NPR host
“Innovative farm-local recipes, breathtaking photos, and inspiring commentary animate this masterpiece that successfully captures the spirit of the most precious land on earth." -- Jon Huntsman, Former Governor of Utah
“The wisdom found in the pages of this beautiful and surprising book is immeasurable. It’s wisdom from the edge, from one of the most glorious hidden kitchens there is. The story of Blake and Jen, true kitchen sisters — their cooking, friendship, and farming--is expansive and illuminating. Land, food, family, stewardship, and spirit all course through these tempting, gorgeous pages. A book that feeds us on so many levels.” -- Davia Nelson, NPR’s Kitchen Sisters
“A remarkable book that celebrates a remarkable restaurant in a scenically stunning area of Utah. Few restaurants reflect a sense of place and purpose as fully as this, and even fewer can capture that spirit on the pages of a book. The women behind both, Blake Spalding and Jen Castle, have created magic, through their food, their belief in sustainable agriculture, their zest for life, their integrity, and most importantly, through their belief in community. Read their extraordinary story, come to know the farmers and friends who help them succeed, and then recreate and share their simply inspiring food at home”
– Bill Jamison, three-time James Beard award-winning cookbook author
Back-Order: With a Measure of Grace:
The Stories and Recipes of a Small Town Restaurant
With a Measure of Grace recounts with sensitivity and wit the tale of a women-owned, Buddhist-based restaurant becoming a community anchor in a small Mormon town. Within the book's 176 beautiful, color-photographed pages, former backcountry caterers and professional river chefs Blake Spalding and Jen Castle share their struggles and successes as the co-owners of Hell's Backbone Grill. Spalding and Castle began with the goal to meld their ideas of place-based, seasonally appropriate cuisine, right livelihood, environmental ethics and social and community responsibility into a restaurant they would operate with compassion, generosity, loving kindness and grace. They were unaware at the time that given the unusual circumstances of their venture, this plan would be the restaurant's only chance of survival.
Located in the heart of the Grand Staircase-Escalante National Monument, Boulder, Utah, was the last town in the nation to receive year-round mail by mule train. Today it has no stoplight, ATM, grocery store or medical facilities. But it has Zagat-rated Hell's Backbone Grill which, despite all odds, has won the acclaim of national and international media. Sixty-five favorite recipes accompany charming anecdotes, old-fashioned rural wisdom and introductions to captivating local characters, making With a Measure of Grace a warm, earthy, and unforgettable read.
We are happy to personalize your cookbook for you! Let us know how you'd like it signed.