Culinary History of the Finger Lakes

Culinary History of the Finger Lakes

From the Three Sisters to Riesling

eBook - 2014
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"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.
Publisher: Charleston, SC : The History Press, 2014
ISBN: 9781625850775
Branch Call Number: eBook
Characteristics: 1 online resource
text file
Additional Contributors: OverDrive, Inc

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