The Maine Farm Table Cookbook: 125 Home-Grown Recipes from the Pine Tree State PDF Download
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Author: Kate Shaffer
Publisher: The Countryman Press
ISBN: 1682684865
Category : Cooking
Languages : en
Pages : 304
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Book Description
The best of Maine’s local food, from noted farms like Dandelion Spring to esteemed restaurants like The Lost Kitchen. There’s a lot more to Maine than stunning coastline. Sure, come for the incomparable lobster rolls or the state’s renowned blueberries, but stay for the locally milled grains, organic grass-fed meats, and surprising foraged delicacies. The Pine Tree State’s active food community springs to life in the hands of Kate Shaffer, Maine cookbook author and chocolatier, and Derek Bissonnette, one of the finest food photographers in the country. The Maine Farm Table Cookbook delivers more than 100 recipes, assembled in chapters that take readers from the pasture and sea to the forest, creamery, and everywhere in between. Discover Autumn Harvest Roast Pork, Haddock and Corn Chowder, Carrot Zucchini Fritters, Blackberry and Almond Torte, and more. With profiles to spotlight Maine’s favorite farms and restaurants, and gorgeous professional photography, this is the perfect way for readers to bring New England’s charm to their own kitchen.
Author: Kate Shaffer
Publisher: The Countryman Press
ISBN: 1682684865
Category : Cooking
Languages : en
Pages : 304
Get Book Here
Book Description
The best of Maine’s local food, from noted farms like Dandelion Spring to esteemed restaurants like The Lost Kitchen. There’s a lot more to Maine than stunning coastline. Sure, come for the incomparable lobster rolls or the state’s renowned blueberries, but stay for the locally milled grains, organic grass-fed meats, and surprising foraged delicacies. The Pine Tree State’s active food community springs to life in the hands of Kate Shaffer, Maine cookbook author and chocolatier, and Derek Bissonnette, one of the finest food photographers in the country. The Maine Farm Table Cookbook delivers more than 100 recipes, assembled in chapters that take readers from the pasture and sea to the forest, creamery, and everywhere in between. Discover Autumn Harvest Roast Pork, Haddock and Corn Chowder, Carrot Zucchini Fritters, Blackberry and Almond Torte, and more. With profiles to spotlight Maine’s favorite farms and restaurants, and gorgeous professional photography, this is the perfect way for readers to bring New England’s charm to their own kitchen.
Author: Tracey Medeiros
Publisher: The Countryman Press
ISBN: 1682689026
Category : Cooking
Languages : en
Pages : 704
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Book Description
The best of Vermont, from the kitchens of Simon Pearce and King Arthur to the fields of local farms. IPPY Award Gold Medal Winner, Northeast Non-Fiction Reader Views, Bronze Medal Winner The picturesque Green Mountain State is known for its maple syrup, stunning peaks, and undeniable farm-to-table spirit. Truly the core of Vermont’s community, independent farms and agricultural diversity are the wellspring of the state’s fresh, whole-food dining scene. From small family-run operations to locally owned and nationally recognized brands, the recipes and stories of The Vermont Farm Table Cookbook bring a little piece of that Vermont spirit into your home kitchen. Now, after 10 years, author Tracey Medeiros has revised and fully updated this culinary tome to highlight the dedication of Vermont’s farmers, with brand-new recipes, photos, and local farm profiles. Including feel-good dishes like Vermont Cheddar Soup, Maple-Glazed Sweet Potatoes, Apple-Stuffed Chicken Breasts, homemade Vermont Maple Ice Cream, and so much more, readers can indulge in the comforting, farm-fresh flavors of all this beautiful state has to offer.
Author: Tracey Medeiros
Publisher: The Countryman Press
ISBN: 1581571666
Category : Business & Economics
Languages : en
Pages : 256
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Book Description
For farm-to-table cooking and dining like you've never seen it, Vermont is the place. Small, independent farms are the lifeblood of Vermont’s agriculture, from the sweetcorn grower to the dairy goat farmer to the cheesemaker whose locally sourced goat milk chevre becomes the heart of a new dish by a chef in Montpelier. While this farm-to-table cycle may be a phenomenon just hitting its stride in the United States, it has long been away of life in Vermont, part of the ethos that Vermonters use to define themselves. As such, Vermont exemplifies a standard of small-scale, community-minded, unadulterated agriculture that has become a national model. When Tracey Medeiros wrote Dishing Up Vermont in 2008, she wanted to showcase the chefs and restaurateurs who were dazzling taste buds with their fresh, whole-food creations. With The Vermont Farm Table Cookbook, Medeiros has traversed the Green Mountain State once again, in search of not only those celebrated chefs but the hard-working farmers who provide them with their fresh and wholesome ingredients as well. Collecting their stories and some 125 of their delicious, rustic-yet-refined, Vermont inspired recipes, Medeiros presents an irresistible gastronomic portrait of this singular state. Classics like Vermont Cheddar Soup and exciting innovations like Ramp Dumplings or Raisin Hell Pie will send you racing to your local farmers’ market in search of the ingredients. And with dishes that shout “only in Vermont,”like Wood-Fired Blueberry Pizza or Beer-Battered Fiddleheads, no matter where you are you’ll want to transform your tried-and-true menus into fresh and flavorful Vermont farm table suppers. Tracey Medeiros is a freelance food writer, food stylist, and recipe developer and tester. She writes a weekly food column for the Essex Reporter and the Colchester Sun and writes the Edible Farm column for Edible Green Mountains Magazine. Medeiros is also the author of Dishing Up Vermont. She lives in Essex Junction, VT.
Author: Elisa Spungen Bildner
Publisher: The Countryman Press
ISBN: 1682684539
Category : Cooking
Languages : en
Pages : 589
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Book Description
The best of the Berkshires’ homegrown food from noted farms to esteemed kitchens The Berkshire Hills of western Massachusetts are famous for their unique culture, from scenic views to artistic and literary attractions. But in addition to the region’s classic landmarks, the Berkshires also boast an impressive number of family-run farms. Together with local restaurants, these farms add another feature to Berkshires culture: heartwarming and homegrown food. Telling the story of family-run agriculture through the language of food, The Berkshires Farm Table Cookbook offers 125 recipes to recall the magic of the Berkshire region for readers far and wide. Sweet Corn Pancakes, Carrot Soup with Sage and Mint, Confetti Vegetable and Goat Cheese Lasagna, and more celebrate the lush landscape of the western New England area. Complete with farm profiles and vibrant photographs, The Berkshires Farm Table Cookbook paints a vivid portrait of the relationship between the earth and what we eat.
Author: Tracey Medeiros
Publisher: The Countryman Press
ISBN: 1581576412
Category : Cooking
Languages : en
Pages : 1047
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Book Description
From Connecticut’s seafood shacks to its 4-star farmhouse restaurants—locavore recipes and more The Connecticut Farm Table Cookbook brings home cooks a stellar collection of 150 delicious recipes from the Nutmeg State’s celebrated chefs and the dedicated farmers, fishers, ranchers, foragers, and cheese makers they partner with to create dynamic New American and New England fare. This is the best of regional and farm-to-table cuisine from food producers and purveyors whose commitment to sustainability and quality is evident in everything they do. As consumers have demanded more locally grown foods, more organics, and foods with fewer additives, the locavore movement has taken hold across the U.S. Every state and region has their own unique products and their own version of healthful, wholesome, innovative cuisine. The Connecticut Farm Table Cookbook showcases delectable specialties that the state’s growers and chefs are creating using local microgreens, heirloom lettuces, sunchokes, ramps, quail eggs, Burrata, bison, chevre, heritage-breed pork, oysters, and more. Recipes are presented clearly and are easy to follow; they utilize ingredients that are readily available no matter where you shop. Along with mouthwatering recipes and beautiful photography you’ll be treated to fascinating profiles of food producers, chefs, and restaurants. This celebration of Connecticut’s healthy, sustainable food scene is a collection to savor and return to again and again.
Author: Lisa Turner
Publisher: Down East Books
ISBN: 0892729325
Category : Cooking
Languages : en
Pages : 248
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Book Description
Maine has an abundance of fresh, seasonal produce ~ all you need to know is what to do with it. Lisa Turner, of Laughing Stock Farm in Freeport, has gathered more than one hundred recipes from Maine,s top chefs, farmers, home cooks, and her own kitchen. From what to do with loads of leafy greens to how to cook hakurei turnips, this cookbook teaches how to eat locally ~ and eat well ~all through the year.
Author: Sarah Leah Chase
Publisher: Workman Publishing
ISBN: 0761155198
Category : Cooking
Languages : en
Pages : 401
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Book Description
“I’ve adored Sarah Chase’s cookbooks for decades! This is exactly what you want to cook at home—delicious, satisfying, earthy food your friends and family will love.” —Ina Garten, Barefoot Contessa Cookbooks and Television From a born-and-bred New Englander comes a book that sings with all the flavors and textures of the beloved region. Sarah Leah Chase is a caterer, cooking teacher, and prolific writer whose books—including The Silver Palate Good Times Cookbook (as coauthor) and Nantucket Open-House Cookbook—have over 3.4 million copies in print. For New England Open-House Cookbook, she draws from her memories of growing up in Connecticut and Maine; her experience living and cooking on Cape Cod; and her extensive travels meeting farmers, fishermen, and chefs. The result is a wide-ranging cookbook for everyone who has skied the mountains of Vermont, sailed off the coast of Maine, dug for clams on Cape Cod, or just wishes they had. It reflects the bountiful ingredients and recipes of New England, served up in evocative prose, gorgeous full-color photographs, and 300 delicious recipes. All of New England’s classic dishes are represented, including a wealth of shellfish soups and stews and a full chapter celebrating lobster. From breakfast (Debbie’s Blue Ribbon Maine Muffins) to delightful appetizers and nibbles (Tiny Tumbled Tomatoes, Oysters “Clark Rockefeller”) to mains for every season and occasion: Baked Bluefish with New Potatoes and Summer Rib Eyes with Rosemary, Lemon, and Garlic. Plus: perfect picnic recipes, farmstand sides, and luscious desserts.
Author: Margaret Hathaway
Publisher: Down East Books
ISBN: 1608939898
Category : Cooking
Languages : en
Pages : 237
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Book Description
Maine’s cultural and culinary heart, Portland is a buzzing and energetic food community. Widely considered to have one of the country’s most vibrant food scenes—named “Restaurant City of the Year” by Bon Appetit—the city offers a diverse culinary landscape, from classic seafood to Oaxacan to Korean to Milanese, and its devotion to farm-to-table cuisine and locally sourced ingredients is undeniable given that the Portland Farmers’ Market, the country’s oldest continually operating market of its kind, has thrived here for over 200 years. With more than 80 recipes from dozens of the city’s most celebrated restaurants, including Drifter's Wife, Rose Foods, and Chaval, and showcasing full-color photos of mouth-watering dishes by James Beard nominated chefs, and lots of local flavor, Portland’s dynamic food scene is celebrated in all its gustatorial glory.
Author: Leigh Belanger
Publisher: Voyageur Press
ISBN: 1610585615
Category : Cooking
Languages : en
Pages : 162
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Book Description
The Boston Homegrown Cookbook features mouth-watering recipes from 28 chefs and restaurants in the Boston area who subscribe to the philosophy that locally grown, sustainable foods taste best. The recipes are lavishly illustrated with colorful photos of the dishes, chefs, and local farmers who are dedicated to growing the best local foods. Featured restaurants and growers: 606 Congress, Chef Rich Garcia, Blackbird FarmBondir, Chef Jason Bond, Pete and Jen’s Backyard Birds and FarmyardClover Food Lab, Chef Rolando Rebledo, Farm Fresh Rhode Island’s Market MobileCuisine en Locale, Chef JJ Gonson, Stillman’s at the Turkey FarmEat Boston, Chef Will Gilson, The Herb LyceumErbaluce, Chef Charles Draghi, Ben’s MushroomsHamersley’s Bistro, Chef Gordon Hamersley, Blue Heron FarmHenrietta’s Table, Chef Peter Davis, Sparrow Arc FarmHungry Mother, Chef Barry Maiden, Woodbury ShellfishL’Espalier, Chef/Owner Frank McClelland, Apple Street FarmLineage, Island Creek Oyster Bar, Chef Jeremy Sewall and Pastry Chef Lisa Sewall, Island Creek OystersLumiere, Chef Michael Leviton, Frizzell Hill FarmMeritage, Boston Harbor Hotel, Chef Daniel Bruce, City GrowersNourish, Chef Karen Masterson, New England Cranberry CompanyOleana, Chef Ana Sortun, Siena FarmsParsons Table, Chef Chris Parsons, Lane’s LobsterRedd’s in Rozzie, Chef Charlie Redd, Shack FoodsRendezvous, Chef Steve Johnson, Eva’s GardenRialto, Chef Jody Adams, Captain Marden’s SeafoodRussell House Tavern, Chef Michael Scelfo, Fiore di NonnoSummer Shack, Chef Jasper White, Verrill FarmTastings Wine Bar and Bistro, Chef Matt Maue, Brambly FarmsTavolo, Chef Nuno Alves, Seafood SpecialtiesThe Gallows, Chef Seth Morrison, Snappy LobsterTen Tables, Proprietor Krista Kranyak, Allandale FarmToro and Coppa, Chef Jamie Bissonnette, Round the Bend FarmTosca, Chef Kevin Long, Weir River FarmTW Food, Chef Tim Wiechmann, Drumlin Farm
Author: Nevin Martell
Publisher: Andrews McMeel Publishing
ISBN:
Category : Cooking
Languages : en
Pages : 381
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Book Description
Take a fresh look at what you put on the table with the revised, third edition of The Founding Farmers Cookbook: 100 Recipes from the Restaurant Owned by American Family Farmers, from one of America’s most popular and sustainable restaurants—where everything is seen through the eyes of the farmer. With origins in the nation’s capital, Founding Farmers offers delicious food & drink made from scratch, with ingredients sourced primarily from American family farms, ranches, and fisheries. Now, you can use that same scratch-made, source matters philosophy at home. The Founding Farmers Cookbook contains more than 100 different food & drink recipes featuring traditional American dishes and Founding Farmers favorites, such as: Yankee Pot Roast Southern Pan-Fried Chicken and Waffles Skillet Cornbread Scratch-made sodas & sippers. Best of all, they’re easy to make, using ingredients grown right here in the United States and can be found at your local farmers’ market or grocery store. In addition to 100 recipes, The Founding Farmers Cookbook goes behind the scenes in their restaurants, showcasing art, everyday green practices, sustainably sourced coffee, and even an inside look at their very own Founding Spirits Distillery, located in the heart of the Founding Farmers & Distillers DC location. A mission-driven restaurant company, American family farmers directly benefit when you buy this cookbook and dine in their restaurants. The Founding Farmers Cookbook is a must-have for anyone who wants to bring farm-inspired American food & drink to their own table.
