Fresh From the Farm Written by Susan Meisel and Nathalie Sann, Foreword by David Waltuck
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Fresh From the Farm: Great Local Foods From New York State

Written by Susan Meisel and Nathalie Sann, Foreword by David Waltuck

  • April 27, 2010
  • Hardcover
  • Cooking - Specific Ingredients - Natural Foods
  • Universe
  • 9 x 9
  • $39.95
  • $49.00
  • 978-0-7893-2031-5

About This Book

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.

About the Author

Susan Meisel grew up in New York, where she opened her own catering business. Meisel splits her time between SoHo and the Hamptons. Nathalie Sann is a native of Paris, where she taught cooking classes. She is the coauthor of Feuille d’Or and, with Susan Meisel, of Gourmet Shops of New York. David Waltuck is the chef and co-owner of Chanterelle in New York’s Tribeca neighborhood. He received the 2007 James Beard Foundation award for "Best New York City Chef."


  • "You cannot go wrong, whatever your food interests are, when you choose this book. Whether you're interested in how well community-supported-agricultural operations work, are interested in new recipes, or wonder where the food comes from in those New York City farmers' markets, this book will guide you to the right information."

    "Bravo to Meisel and Sann for bringing to live in words and pictures the delicious offerings of local and family businesses that many of us simply drive by each day, and for reminding us to buy and eat locally."

    "If you live in New York, you’ll want to get a copy."

    "...a guide to New York foods and farmstands, complete with mouth-watering snapshots." ~Daily Candy
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