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"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"--
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Showing 3 featured editions. View all 3 editions?
Edition | Availability |
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1
Culinary History of the Finger Lakes: From the Three Sisters to Riesling
2014, Arcadia Publishing
in English
1625850778 9781625850775
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2
Culinary History of the Finger Lakes: From the Three Sisters to Riesling
2014, Arcadia Publishing
in English
1540210464 9781540210463
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WorldCat
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3
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
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Feedback?November 19, 2022 | Edited by ImportBot | import existing book |
November 13, 2020 | Created by MARC Bot | import new book |