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The Boston Homegrown Cookbook
Local Food, Local Restaurants, Local Recipes
| Author: Leigh BelangerPhotographer: Margaret BelangerFormat: Hardcover, 160 Pages Item: 149772 ISBN: 9780760339084 Publisher: Voyageur Press Series: Homegrown Cookbooks Specs Illustrations: 179 color & 5 b/w images Size: 9.5 x 11.125 Weight: 2.438 lb. Edition: First Published: May 7th 2012 DC: AP List Price: $30.00 $22.50 All discounts based on list price. No trade discounts available from sale price. In Stock |
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 Farm Bondir, Chef Jason Bond, Pete and Jen’s Backyard Birds and Farmyard Clover Food Lab, Chef Rolando Rebledo, Farm Fresh Rhode Island’s Market Mobile Cuisine en Locale, Chef JJ Gonson, Stillman’s at the Turkey Farm Eat Boston, Chef Will Gilson, The Herb Lyceum Erbaluce, Chef Charles Draghi, Ben’s Mushrooms Hamersley’s Bistro, Chef Gordon Hamersley, Blue Heron Farm Henrietta’s Table, Chef Peter Davis, Sparrow Arc Farm Hungry Mother, Chef Barry Maiden, Woodbury Shellfish L’Espalier, Chef/Owner Frank McClelland, Apple Street Farm Lineage, Island Creek Oyster Bar, Chef Jeremy Sewall and Pastry Chef Lisa Sewall, Island Creek Oysters Lumiere, Chef Michael Leviton, Frizzell Hill Farm Meritage, Boston Harbor Hotel, Chef Daniel Bruce, City Growers Nourish, Chef Karen Masterson, New England Cranberry Company Oleana, Chef Ana Sortun, Siena Farms Parsons Table, Chef Chris Parsons, Lane’s Lobster Redd’s in Rozzie, Chef Charlie Redd, Shack Foods Rendezvous, Chef Steve Johnson, Eva’s Garden Rialto, Chef Jody Adams, Captain Marden’s Seafood Russell House Tavern, Chef Michael Scelfo, Fiore di Nonno Summer Shack, Chef Jasper White, Verrill Farm Tastings Wine Bar and Bistro, Chef Matt Maue, Brambly Farms Tavolo, Chef Nuno Alves, Seafood Specialties The Gallows, Chef Seth Morrison, Snappy Lobster Ten Tables, Proprietor Krista Kranyak, Allandale Farm Toro and Coppa, Chef Jamie Bissonnette, Round the Bend Farm Tosca, Chef Kevin Long, Weir River Farm TW Food, Chef Tim Wiechmann, Drumlin Farm |
Contents Foreword by Ilene Bezhaler, Editor, Edible Boston Introduction Spring Summer Shack, Jasper White Verrill Farm Baby Lamb Kidneys with Morels Fettuccine with Lobster and Fresh Peas or Asparagus Cuisine en Locale, JJ Gonson Stillman’s at the Turkey Farm BBQ Pork Ribs Wheat Berry Pilaf Lineage, Island Creek Oyster Bar, Jeremy Sewall and Lisa Sewall Island Creek Oysters Chilled Maine Lobster with Blood Orange Vinaigrette and English Peas Island Creek Oysters with Rose Mignonette Tosca, Kevin Long Weir River Farm Risotto Verde Grilled Lamb with Green Garlic L’Espalier, Frank McClelland Apple Street Farm Pot-au-Feu of Poussin with Spring Vegetables and Foie Gras Porcini Ravioli with Pea Pesto Meritage, Boston Harbor Hotel, Daniel Bruce City Growers Yellow Bean, Asparagus, Arugula, and Cherry Tomato Salad Strawberry and Buttermilk Shortcakes Ten Tables, Krista Kranyak Allandale Farm Rhubarb Upside-Down Cake Asparagus Soup Summer Hamersley’s Bistro, Gordon Hamersley Blue Heron Farm Charred Mackerel with Minty Red Currant Caponata and Toasted Pine Nuts Gratin of Zucchini with Jacob’s Cattle Beans and Basil Oleana, Ana Sortun Siena Farms Heirloom Tomato Kibbe with Heirloom Tomato Labne-Stuffed Dolma Vermont Quail with Nectarines, Leeks, and Green Harissa Russell House Tavern, Michael Scelfo Fiore di Nonno Lourdes’ Burrata with Olive Oil and Golden Raisin Condiment Pan Roasted Striped Bass with Cherry Tomato Vinaigrette and Mustardy Zucchini Clover Food Lab, Rolando Rebledo Farm Fresh Rhode Island Berry Salad with Wheat Berries, Strawberries, and Balsamic Rhubarb Agua Fresca Parsons Table, Chris Parsons Lane’s Lobster Lane’s Lobster Salad with Charred Corn and Heirloom Tomatoes Smoked Tomato Gazpacho with Lane’s Lobster, Avocado, and Cilantro Rendezvous, Steve Johnson Eva’s Garden Turkish Tomato Salad Grilled Mackerel with Vietnamese Cucumber Salad Lumiere, Michael Leviton Frizzell Hill Farm Miso-Glazed Bluefish with Beets, Swiss Chard, and Orange Fall Hungry Mother, Barry Maiden Woodbury Shellfish Grilled Clams with Country Ham, Pickled Butternut Squash, and Tabasco Mayonnaise Steamed Apple Pudding Cake with Applesauce Erbaluce, Charles Draghi Ben’s Mushrooms Matsutake Salad with Taleggio Roman Broccoli with a Lemon-Herb Zabaglione Eat Boston, Will Gilson The Herb Lyceum Roast Duck Breast with Foraged Mushrooms and Squash Purée Nourish, Karen Masterson New England Cranberry Company Cauliflower-Kale Rolls Roasted Root Vegetable Soup Henrietta’s Table, Peter Davis Sparrow Arc Farm Oven-Roasted Root Vegetables Maine Yellow Eye Beans with Gilfeather Turnips Redd’s in Rozzie, Charlie Redd Shack Foods Herb-Crusted Haddock with Red Kuri Squash Purée Anson Mills Farro Salad Rialto, Jody Adams Captain Marden’s Seafood Stuffed Rhode Island Squid Winter Squash and Mushroom Tart with Phyllo Crust Winter Toro and Coppa, Jamie Bissonnette Round the Bend Farm Tripe with Matt’s Tuscan Kale Brussels Sprouts with Horseradish TW Food, Tim Wiechmann Drumlin Farm Winter-Stored Parsnip Soup with Local Wildflower Honey Cream Pan-Roasted Nantucket Bay Scallops with Parsnips and Blood Orange 606 Congress, Rich Garcia Blackbird Farm Blackbird Farm Grilled Beef Heart and Beet Salad Maine Lobster and Caviar Deviled Blackbird Farm Eggs Tavolo, Nuno Alves Seafood Specialties Roasted Cod with Littleneck Clams and Portuguese Chorizo Rich Lobster Cream Sauce Bondir, Jason Bond Pete and Jen’s Backyard Birds and Farmyard Jason’s Blood Sausage Grilled and Marinated Tamworth Pork Heart Salad Tastings Wine Bar and Bistro, Matt Maue Brambly Farms Fried Brambly Farms Headcheese Parsnip Gnocchi with Mixed Mushrooms The Gallows, Seth Morrison Snappy Lobster Lobster Sausage with Winter Salad Corned Beef Short Rib Boiled Dinner Restaurant Directory About the Author and Photographer Acknowledgments
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