Check nearby libraries
Buy this book
"A bounty of crisp apples, heirloom produce, artisan cheeses andgrass-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 spicecake. Finger Lakes foodie and vinophile Laura Winter Falk, PhD, explores the Finger Lakes' gustatory legacy and evolution, from the Iroquois, ThreeSisters, corn, squash and beans, to the farm-to-table restaurants that celebratethe 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'sFinger Lakes region"--
"History of food, wine, farms and drinks in the Finger Lakes region of NY"--
Check nearby libraries
Buy this book
Showing 3 featured editions. View all 3 editions?
Edition | Availability |
---|---|
1
Culinary history of the Finger Lakes: from the Three Sisters to riesling
2014, American Palate, a division of The History Press
in English
1626195455 9781626195455
|
zzzz
Libraries near you:
WorldCat
|
2
Culinary History of the Finger Lakes: From the Three Sisters to Riesling
2014, Arcadia Publishing
in English
1625850778 9781625850775
|
zzzz
Libraries near you:
WorldCat
|
3
Culinary History of the Finger Lakes: From the Three Sisters to Riesling
2014, Arcadia Publishing
in English
1540210464 9781540210463
|
aaaa
Libraries near you:
WorldCat
|
Community Reviews (0)
Feedback?History
- Created November 20, 2022
- 1 revision
Wikipedia citation
×CloseCopy and paste this code into your Wikipedia page. Need help?
November 20, 2022 | Created by ImportBot | Imported from Better World Books record |