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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

  • March 5, 2013
  • Hardcover
  • Cooking - Specific Ingredients - Natural Foods
  • Rizzoli Universe Promotional Books
  • 9 x 9
  • $17.98
  • $17.98
  • 978-0-7893-2470-2

About This Book

With information about farmstands, markets, and 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 agritourism 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 Berries, and Satur Farms. You’ll learn the secret behind Briermere Farms' famous fruit pies, how to make pizza using Coach Farm 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 later she started her own catering business. She has studied Parsons School of Design, the School of Visual Arts, Museum of Modern Art, and the Art Students League. Today, she is a photographer whose work is featured in numerous private collections. Her books include Gourmet Shops of New York, Fresh from the Farm, New York Sweets, and Shop Cook Eat New York.

Nathalie Sann is the author of three books and is a master artisan, specializing in embroidery and gold leaf. A native of Paris, she previously taught cooking classes before moving to New York City and setting out to discover the best specialty shops there. Her work has been featured in Marie Claire, Elle, House & Garden, House Beautiful, and Town & Country. She has also coauthored several titles with Susan Meisel, including Shop Eat Cook New York, Fresh from the Farm, and Gourmet Shops of New York.

David Waltuck is a prominent restaurant chef and the Director of Culinary Affairs at the Institute of Culinary Education. The former chef and co-owner of the renowned French eatery Chanterelle, he was the recipient of the 2007 James Beard Award for Best New York City Chef, and has authored cookbooks such as Chanterelle: The Story and Recipes of a Restaurant Classic, Staff Meals from Chanterelle, and Fresh from the Farm.

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