The Maine Farm Table Cookbook: 125 Home-Grown Recipes from the Pine Tree State PDF Download

Author: Kate Shaffer
Publisher: National Geographic Books
ISBN: 1682684857
Category : Cooking
Languages : en
Pages : 0

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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

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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: Erin French
Publisher: Clarkson Potter
ISBN: 0553448439
Category : Cooking
Languages : en
Pages : 258

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Book Description
An evocative, gorgeous four-season look at cooking in Maine, with 100 recipes No one can bring small-town America to life better than a native. Erin French grew up in Freedom, Maine (population 719), helping her father at the griddle in his diner. An entirely self-taught cook who used cookbooks to form her culinary education, she now helms her restaurant, The Lost Kitchen, in a historic mill in the same town, creating meals that draw locals and visitors from around the world to a dining room that feels like an extension of her home kitchen. The food has been called “brilliant in its simplicity and honesty” by Food & Wine, and it is exactly this pure approach that makes Erin’s cooking so appealing—and so easy to embrace at home. This stunning giftable package features a vellum jacket over a printed cover.

Author: Clark Frasier
Publisher: Simon and Schuster
ISBN: 1416590447
Category : Cooking
Languages : en
Pages : 440

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Book Description
Part how-to-garden primer, The Arrows Cookbook combines more than 150 delicious recipes with time-tested techniques for growing herbs, vegetables, and edible flowers in a book that reconnects us to the land and the seasons. Cooking food from the backyard garden or farmers' market -- or even using herbs grown in pots in a sunny window -- goes beyond a passion for freshness. On an elemental level, the process reawakens the cook to a cycle of nature that our ancestors understood intuitively but that, for most of us, has been lost in the modern world. When chefs Clark Frasier and Mark Gaier left northern California to open their dream restaurant in southern Maine, they had no intention of becoming culinary pioneers. But in 1988 in Ogunquit, Maine, finding enough fresh vegetables and herbs to power a sophisticated restaurant was indeed a challenge. So, like all can-do Americans, they did something. A ragged field of witchgrass behind the restaurant was turned into a garden where they learned to coax a nine-month growing season out of the chilly earth. They built raised beds, saved seeds, researched heirlooms, consulted experts, and started seedlings. Today, that acre of Maine yields 270 varieties of vegetables, herbs, fruits, and edible flowers that provide 90 percent of the produce served at Arrows. Born of great necessity, the garden is the soul of this destination restaurant. In The Arrows Cookbook, Frasier and Gaier tell us how they do it, charting the timeless journey from seed to supper. Recipes celebrate each season -- Asparagus with Mizuna and Blood Orange Vinaigrette and English Pea Soup in spring; Grilled Antipasto Platter and Rib-Eye Steak with Herbs and Caramelized Onions on a summer evening; Napa Cabbage and Apple Cole Slaw and Roast Pork Loin with Rosemary and Garlic for fall; and Escarole and White Bean Soup and Winter Greens with Pink Grapefruit and Red Onion for the chilly, short days of winter. They also offer new takes on such New England classics as Boiled Dinner, Our Way to Steaming Lobster -- Southeast Asian Style, as well as a glorious Thanksgiving feast complete with Roast Turkey with Gravy. The book is full of clear advice and instructions that will make you elegantly self-sufficient in both kitchen and garden: how to smoke a trout, preserve herbs, use raised beds to extend the growing season, make your own prosciutto, start seeds indoors, roast salmon on a plank, maximize garden space, freeze berries, select edible flowers, grow heirloom tomatoes, pickle hot peppers, find local farmers and fisherman for fresh meats and seafood, and more.

Author: Erin French
Publisher: Celadon Books
ISBN: 1250312337
Category : Biography & Autobiography
Languages : en
Pages : 306

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Book Description
**New York Times Bestseller** From Erin French, owner of the critically acclaimed The Lost Kitchen, a TIME world dining destination, a life-affirming memoir about survival, renewal, and finding a community to lift her up Long before The Lost Kitchen became a world dining destination with every seating filled the day the reservation book opens each spring, Erin French was a girl roaming barefoot on a 25-acre farm, a teenager falling in love with food while working the line at her dad’s diner and a young woman finding her calling as a professional chef at her tiny restaurant tucked into a 19th century mill. This singular memoir—a classic American story—invites readers to Erin's corner of her beloved Maine to share the real person behind the “girl from Freedom” fairytale, and the not-so-picture-perfect struggles that have taken every ounce of her strength to overcome, and that make Erin’s life triumphant. In Finding Freedom, Erin opens up to the challenges, stumbles, and victories that have led her to the exact place she was ever meant to be, telling stories of multiple rock-bottoms, of darkness and anxiety, of survival as a jobless single mother, of pills that promised release but delivered addiction, of a man who seemed to offer salvation but in the end ripped away her very sense of self. And of the beautiful son who was her guiding light as she slowly rebuilt her personal and culinary life around the solace she found in food—as a source of comfort, a sense of place, as a way of bringing goodness into the world. Erin’s experiences with deep loss and abiding hope, told with both honesty and humor, will resonate with women everywhere who are determined to find their voices, create community, grow stronger and discover their best-selves despite seemingly impossible odds. Set against the backdrop of rural Maine and its lushly intense, bountiful seasons, Erin reveals the passion and courage needed to invent oneself anew, and the poignant, timeless connections between food and generosity, renewal and freedom.

Author: Karl Schatz
Publisher: Islandport Press
ISBN: 9781944762896
Category :
Languages : en
Pages : 240

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Book Description
This celebration of the tradition of the community cookbook is a collection of 200 recipes celebrating Maine's rich culinary past, delicious present, and exciting future. It features recipes from everyday families and home cooks to award-winning chefs and notable Mainers.

Author: Elisa Spungen Bildner
Publisher: National Geographic Books
ISBN: 1682684520
Category : Cooking
Languages : en
Pages : 0

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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: 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.