eBook - ePub
Culinary History of the Finger Lakes
From the Three Sisters to Riesling
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- 160 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
Book details
Table of contents
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About This Book
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.
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Storia nordamericanaTable of contents
- Front Cover
- Half Title
- Title Page
- Copyright
- Dedication
- Contents
- Preface
- Acknowledgements
- Introduction
- 1. The First People of the Finger Lakes
- 2. The Late 1700s
- 3. The 1800s
- 4: The Early 1900s
- 5. Post-Prohibition
- 6. The Late 1900s
- 7. Today and Beyond
- Appendix. Recipes and Wine Pairings
- Bibliography
- About the Author