Research Catalog

Culinary history of the Finger Lakes : from the Three Sisters to riesling / Laura Winter Falk.

Title
Culinary history of the Finger Lakes : from the Three Sisters to riesling / Laura Winter Falk.
Author
Falk, Laura Winter.
Publication
Charleston, SC : American Palate, a division of The History Press, 2014.

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StatusFormatAccessCall NumberItem Location
TextRequest in advance GT2853.U5 F36 2014Off-site

Details

Description
158 pages : color illustrations; 23 cm.
Summary
  • "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"--
  • "History of food, wine, farms and drinks in the Finger Lakes region of NY"--
Series Statement
American palate
Subject
  • Food habits > Finger Lakes Region
  • Food > Social aspects > Finger Lakes Region
  • Wine and wine making > Finger Lakes Region
  • Restaurants > Finger Lakes Region
  • COOKING / Regional & Ethnic / American / Middle Atlantic States
  • Food habits
  • Food > Social aspects
  • Restaurants
  • Wine and wine making
  • New York (State) > Finger Lakes Region
Bibliography (note)
  • Includes bibliographical references (pages 143-149) and index.
ISBN
  • 9781626195455 (pbk.)
  • 1626195455 (pbk.)
LCCN
^^2014035066
OCLC
890814489
Owning Institutions
Harvard Library