Research Catalog

New Jersey fresh : four seasons from farm to table

Title
New Jersey fresh : four seasons from farm to table / Rachel Weston.
Author
Weston, Rachel,
Publication
Charleston, SC : American Palate, 2015.
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FormatAccessStatusCall NumberLocation
TextUse in libraryRequestISA 16-3672Schwarzman Building - Milstein Division Room 121

Details

Description
171 pages, 16 unnumbered pages of plates : illustrations (some color); 23 cm
Subjects
Note
  • "Published by American Palate, a division of The History Press" -- Title page verso.
  • "New Jersey's bounty is ripe for the picking. The state boasts thousands of thriving farms, hundreds of CSAs, dozens of community farmers' markets and countless residents dedicated to the locavore lifestyle. Jersey food writer and chef Rachel J. Weston takes a seasonal tour of the state, showcasing the bounty that its down-to-earth farmers, creative artisan producers and innovative chefs produce for their patrons throughout the year. See how globally inspired cuisine representing New Jersey's diverse population is created and adapted using locally sourced products. Savor a juicy August peach, pucker up for a tart cranberry in October and nourish body and soul with local bok choy, asparagus and tomatoes. With local recipes for every season, this book shows why New Jersey is the Garden State" -- Amazon.
Bibliography (note)
  • Includes bibliographic references and index.
Contents
Know your farmer -- A sampling of farmers' markets -- Spring -- Summer -- Fall -- Winter -- Recipes.
Call Number
ISA 16-3672
ISBN
  • 9781626199781
  • 1626199787
LCCN
2015932378
Author
Weston, Rachel, author.
Title
New Jersey fresh : four seasons from farm to table / Rachel Weston.
Publisher
Charleston, SC : American Palate, 2015.
Type of Content
text
Type of Medium
unmediated
Type of Carrier
volume
Bibliography
Includes bibliographic references and index.
Summary
"New Jersey's bounty is ripe for the picking. The state boasts thousands of thriving farms, hundreds of CSAs, dozens of community farmers' markets and countless residents dedicated to the locavore lifestyle. Jersey food writer and chef Rachel J. Weston takes a seasonal tour of the state, showcasing the bounty that its down-to-earth farmers, creative artisan producers and innovative chefs produce for their patrons throughout the year. See how globally inspired cuisine representing New Jersey's diverse population is created and adapted using locally sourced products. Savor a juicy August peach, pucker up for a tart cranberry in October and nourish body and soul with local bok choy, asparagus and tomatoes. With local recipes for every season, this book shows why New Jersey is the Garden State"-- Amazon.
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Research Call Number
ISA 16-3672
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