| Culinary History of the Finger Lakes: From the Three Sisters to Riesling Contributor(s): Falk, Laura Winter (Author) |
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ISBN: 1540210464 ISBN-13: 9781540210463 Publisher: History Press Library Editions OUR PRICE: $30.59 Product Type: Hardcover - Other Formats Published: September 2014 |
| Additional Information |
| BISAC Categories: - History | United States - State & Local - Middle Atlantic (dc, De, Md, Nj, Ny, Pa) - Cooking | Regional & Ethnic - American - Middle Atlantic States - History | United States - State & Local - General |
| Dewey: 974 |
| Physical Information: 0.44" H x 6" W x 9" (0.85 lbs) 162 pages |
| Themes: - Cultural Region - Mid-Atlantic - Cultural Region - Northeast U.S. - Geographic Orientation - New York |
| Descriptions, Reviews, Etc. |
| Publisher Description: A bounty of crisp apples, heirloom produce, artisan cheeses and grass-fed meats complement the heady libations of the Finger Lakes wine country. Culinary luminaries and home cooks alike use these regional ingredients to craft classic and unique dishes, like Moosewood's apple spice cake. Finger Lakes foodie and vinophile Laura Winter Falk, PhD, explores the Finger Lakes' gustatory legacy and evolution, from the Iroquois' Three Sisters--corn, squash and beans--to the farm-to-table restaurants that celebrate the harvest of their neighbors. With recipes from regional chefs paired perfectly with an array of local wines, savor the delectable culinary history of New York's Finger Lakes region. |