Christopher Hirsheimer

Christopher Hirsheimer
Did you know?

Christopher's company, Canal House Cooking, began with no parent company, no advertising and no distribution network other than independent bookstores and the Internet. 

Christopher Hirsheimer
Christopher's Featured Recipe
Roasted Duck Legs Smothered with Cherries

Click here for recipe

Christopher Hirsheimer is a writer and photographer. She is half of the food writing and photography team for Canal House Cooking, a photo and design studio for cookbooks and magazines.


Currently, Canal House has produced eight volumes: Summer; Fall & Holiday; Winter & Spring; Farm Markets & Gardens; The Good Life; The Grocery Store; La Dolce Vita; and Pronto.


Christopher's other books include The San Francisco Ferry Plaza Farmer's Market Cookbook: A Comprehensive Guide to Impeccable Produce Plus 130 Seasonal Recipes and Saveur Cooks Authentic Italian: Savoring the Recipes and Traditions of the World's Favorite Cuisine.


Christopher served as food and design editor for Metropolitan Home magazine and was one of the founders of Saveur magazine, where she worked as an executive editor.


During her time at Saveur, she met Melissa Hamilton and the two decided to launch Canal House Cooking in 2006. At the time, Melissa worked as a chef and director of the test kitchen at Saveur.


Today, Canal House Cooking is a dining room, office, and kitchen devoted to good work relating to the world of food. Christopher and Melissa recently published their seventh book in the Canal House series.


The Canal House operates out of Lambertville, New Jersey. Its name comes from its location overlooking a canal.


Christopher and Melissa often host guests who are well known and not-so-well-known chefs.

Canal House website:  


Latest Recipes

Springtime Green Pasta

Favas, peas, and artichokes come back each spring to the market, slowly at first and then in divine abundance. This dish is an ideal way to show off this stunning trio of green. You need to use a substantial pasta, such as orecchiette or penneone that will hold its own alongside the vegetables. Use your best extra-virgin olive oil for drizzling over the finished pasta.

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White Asparagus with Mandarin Orange Mayonnaise

At the market, white asparagus is less common than green, so splurge when you see it, or create a striking platter by using a mixture of ...

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Roasted Duck Legs Smothered with Cherries

This dish was inspired by a recipe for whole duck from Lagier Ranches. The marriage of cherries and duck legs is simple and succulent.

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Lamb Shanks with Olives

Lamb shanks benefit from long, slow cooking, as in this braise where they are paired with olives. If you can’t find anchovy-stuffed green...

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Sorrel Soup

This simple soup lets the tart taste of sorrel shine through. Top each serving with a spoonful of crème fraîche or sour cream, if you like.

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Salsa Verde

This vibrant salsa verde is deliciously piquant. Use it on chicken, white beans, seafood, or roasted beets. You can add other herbs if yo...

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Roasted Halibut with Braised Artichokes and Potatoes

Here’s a delightful one-dish meal. The earthiness of the artichokes and potatoes riffs off the saltiness of the olives and the mild, swee...

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Fuyu Persimmon and Radicchio Salad with Feta and Pomegranate Seeds

The colors of this salad—red, orange, and white—are dazzling. The sprinkle of pomegranate seeds provides a good crunch, and the feta adds...

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Herb-Roasted Guinea Hen with Mushrooms

Guinea hens aren’t quite as meaty as chickens, but their flesh is far more flavorful.

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Braised Swiss Chard Armistead

Here’s an easy, delicious side dish for just about any meat, fowl, or fish main course, or you can swirl it into a pot of cooked beans. K...

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Oven-Roasted Delicata Squash

Here is a quick, easy, and delicious recipe for a fall or winter side dish that will please kids and grown-ups alike.

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French Pumpkin Soup Baked and Served in the Shell

For a festive meal, serve this soup as a main course for a light supper or lunch on a chilly autumn day. The heavy, dense flesh of the pu...

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Citrus Grapefruit Salad with Frisée

Try this wonderful old-fashioned winter salad before a fish course. The contrast of textures and colors is sublime.

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Cavolo Nero Swirled into Gigandes Beans

Gigandes beans, popular in Greece and Spain, are large, white, and substantial. In this simple, tasty wintertime dish, deep green cavolo ...

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