Bibliograph

Culinary history of the Finger Lakes, from the Three Sisters to riesling, Laura Winter Falk

Type

Label

Culinary history of the Finger Lakes, from the Three Sisters to riesling, Laura Winter Falk

Language

eng

Bibliography note

Includes bibliographical references (pages 143-149) and index

Illustrations

illustrations

Index

no index present

Literary Form

non fiction

Main title

Culinary history of the Finger Lakes

Oclc number

890814489

Responsibility statement

Laura Winter Falk

Series statement

American palate

Sub title

from the Three Sisters to riesling

Summary

"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"--, Provided by publisher"History of food, wine, farms and drinks in the Finger Lakes region of NY"--, Provided by publisher

Classification

Creator