Search Results for chefs - Narrowed by: Cooking, American -- New England style.

Seafood Lover''s New England [electronic resource] : Restaurants, Markets, Recipes & Traditions

2024-05-10T19:16:35Z

by Beaulieu, Linda.
Call Number 641.6
Publication Date 2014
Summary New England is synonymous with great seafood--Narragansett Bay oysters, Maine lobsters, Nantucket Bay scallops, chowders, and seafood shacks--and Seafood Lover''s New England celebrates the region's best. Perfect for the local enthusiast and the traveling visitor alike, the book includes: restaurants and shacks; local fishmongers and markets; regional recipes from New England chefs and restaurants; a New England seafood primer (learn about local fish or to shuck a clam or crack open lobster or prepare a seafood bake); seafood-related festivals and culinary events; and regional maps.
Format: Electronic Resources
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Providence & Rhode Island Chef's Table : Extraordinary Recipes from the Ocean State.

2024-05-10T19:16:35Z

by Beaulieu, Linda.
Call Number 641.597452
Publication Date 2014
Summary The state of Rhode Island is so small, it's more like a city-state with just about everything within easy driving distance. Rhode Island really is like one big city where you can drive thirty minutes in any direction and find a restaurant worthy of your time and money.Rue de l'Espoir and Pot au Feu were the early pioneers, serving French cuisine and bistro fare. Al Forno and New Rivers opened in 1980, both garnering national acclaim for their Modern Italian cuisine and New American cuisine, respectively. Not surprisingly, these four wonderful restaurants are still in business today. Their continued success is a testament to their culinary vision. It was those venerable restaurants and chefs that brought media attention to little Rhode Island, but so many chefs and restaurateurs deserve to be mentioned: If Rhode Island had a foodie hall of fame, these well-established culinary stars would all deserve a place there. Standing on their shoulders is a whole new generation of young chefs, members of the new progressive food movement. They are equally passionate about their food and where it comes from. They have all formed close ties to local farmers and fishermen to ensure the freshest possible ingredients are delivered regularly to their kitchens.With 100 recipes for the home cook from the state's most celebrated eateries and showcasing full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Providence & Rhode Island Chef's Table is a feast for the eyes as well as the palate. The delicious dishes featured here are personal histories--stories of people, place. Each recipe, chef profile, and photo tells its part of the story of Rhode Island.
Format: Electronic Resources
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Cape Cod Chef's Table [electronic resource] : Extraordinary Recipes from Buzzards Bay to Provincetown

2024-05-10T19:16:35Z

by Carafoli, John.
Call Number 641.5974
Publication Date 2013
Summary Cape Cod, Massachusetts is, roughly, a 70-mile peninsula divided into 15 towns. It is one of the furthermost points of land in the eastern US, with its hooked arm jutting out 40 miles into the Atlantic Ocean. Some of the towns date back to the 1600s, and each has its own unique personality, history, and gastronomic adventure. Over the past several years, Cape Cod's culinary landscape has evolved. Yes, there are still the delicious fried clams, fresh broiled or grilled fish, and lobster rolls that have always been favorites, but many of today's chefs are reinventing these traditional foods with
Format: Electronic Resources
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Chef Daniel Bruce Simply New England : Seasonal Recipes That Celebrate Land and Sea.

2024-05-10T19:16:35Z

by Bruce, Daniel.
Call Number 641.5974
Publication Date 2013
Summary Top chef Daniel Bruce presents delicious, fresh, contemporary New England cuisine through 125 delectable go-to recipes for the home cook.
Format: Electronic Resources
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Providence & Rhode Island Cookbook [electronic resource] : Big Recipes from the Smallest State

2024-05-10T19:16:35Z

by Beaulieu, Linda.
Call Number 641.5974
Publication Date 2012
Summary With a population of barely one million people, Rhode Island has a surprising number of local dishes, food traditions, and culinary terms that are unique to the state. Author Linda Beaulieu explores the food of Rhode Island, especially in and around Providence, and discusses how such a small state can have so many big flavors. In second edition of The Providence and Rhode Island Cookbook, the author shares more recipes from talented chefs, family, and friends. These recipes highlight the bounty of native seafood and produce, as well as celebrate the ethnic mix of people and the characters who
Format: Electronic Resources
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The Eat Local Cookbook [electronic resource] : Seasonal Recipes from a Maine Farm

2024-05-10T19:16:35Z

by Turner, Lisa.
Call Number 641.5
Publication Date 2011
Summary Maine has an abundance of fresh, seasonal produce ~ all you need to know is what to do with it. Lisa Turner, of Laughing Stock Farm in Freeport, has gathered more than one hundred recipes from Maine,s top chefs, farmers, home cooks, and her own kitchen. From what to do with loads of leafy greens to how to cook hakurei turnips, this cookbook teaches how to eat locally ~ and eat well ~all through the year.
Format: Electronic Resources
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