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Rizzoli Publications
May 2010
On Sale: April 27, 2010
272 pages ISBN: 0789320312 EAN: 9780789320315 Hardcover
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With farmstands, markets, vineyards, and signature recipes,
this is the ultimate food-lover’s guide to the sumptuous
natural bounty available in and around the world’s greatest
city. As the interest in local foods and the trend of
culinary tourism continue to grow, Fresh from the Farm takes
gourmets and hungry travelers on an idyllic tour of the
Empire State. Trekking from the apple orchards and dairy
farms of the Hudson Valley to the vineyards and oyster bays
of Long Island, the authors explore the breadth of New York
state’s homegrown and homemade food renaissance. New York’s
agrotourism industry is booming. Vacationers flock to the
state’s charming inns, picturesque farms, and seaside
bed-and-breakfasts to sample local cuisine. Among the many
well-known producers and foodie destinations profiled are
the renowned Blue Hill at Stone Farms, Blue Moon Fish,
Cattle Corn Farm, Berkshire Berrries, and Satur Hill Farms.
You’ll learn the secret behind Briermere Farms’ famous fruit
pies, how to make pizza using Coach Farms’ goat cheese, and
a savory preparation of Long Island duck braised in Wolffer
Estate Cabernet Franc wine. With stunning photographs,
tantalizing recipes, and helpful practical information about
planning getaways to all of these regions, Fresh from the
Farm is an essential and inspiring gift for guests and hosts
alike.
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