Kate Harvey is a serious cook, a writer, and a classical pianist living in New York City. Karl Zinsmeister is a journalist and creator of many books, one PBS film, and a comic book. Photographer Noah Zinsmeister is a student at Columbia University, and a sixth-generation resident of the Finger Lakes Region—as is Kate, his sister. Karl is their father.
Finger Lakes Feast: 110 Delicious Recipes from New York's Hotspot for Wholesome Local Foodsby Kate Harvey, Karl Zinsmeister, Noah Zinsmeister
Why the buzz about Finger Lakes food? New York’s Finger Lakes area is on the cutting edge of the regional food movement. It has become a hotspot for delicious, healthful eating by incorporating fresh foods from the region’s scores of specialty farms, as well as locally produced delectables derived from these superb fruits, vegetables, meats, and dairy
Why the buzz about Finger Lakes food? New York’s Finger Lakes area is on the cutting edge of the regional food movement. It has become a hotspot for delicious, healthful eating by incorporating fresh foods from the region’s scores of specialty farms, as well as locally produced delectables derived from these superb fruits, vegetables, meats, and dairy products.
Overflowing with fascinating stories, gorgeous photography, and an exciting collection of recipes, Finger Lakes Feast harvests ideas and inspiration from some of America’s most innovative chefs—including local James Beard Award honorees and the creative spirits behind legendary eateries such as Moosewood Restaurant and Dinosaur Bar-B-Que.
The authors track down beloved ethnic foods and collect invaluable information from master farmers, millers, and syrup producers; from pioneering Cornell food researchers; from bold entrepreneurs such as the Wegman family; and from food artisans like the originators of the Greek yogurt boom, the creators of squash-seed oil, and the local producers of everything from homemade sauerkraut and sausages to varietal honeys.
• 110 delicious and easy-to-follow recipes
• 126 gorgeous full-color photographs of the region and its food
• 24 essays on the regional history, geography, and people behind these fine edibles
• Tips for food-and-wine tourists
• Comprehensive on- and off-line sources for the authors’ favorite ingredients
- McBooks Press
- Publication date:
- Sales rank:
- Product dimensions:
- 7.40(w) x 10.10(h) x 0.80(d)
Meet the Author
and post it to your social network
Most Helpful Customer Reviews
See all customer reviews >
New York Times review, January 23, 2013: "The Finger Lakes region deserves to join the Hudson Valley, Long Island and Brooklyn on the list of New York State locales known for their cuisine. Kate Harvey and Karl Zinsmeister make that case in the beautifully photographed “Finger Lakes Feast”... highlighting the area’s flours and grains, seed oils, cheeses, meats, game, honey and maple syrup, and, of course, its rieslings in recipes from local restaurants. Many of the dishes are hearty, cold-weather fare. There are also traditional tender Syracuse salt potatoes; marinated skewers called spiedies; and a first-rate pear bread that’s more poundcake than bread."
Praise for Finger Lakes Feast— “Finger Lakes Feast unlocks the delicious mystery and quirky history behind our local foods and flavors. Now everyone will learn what we locals know: our wines and foods are the perfect expression of the beautiful region they come from. They are simple, hardy, and full of life and flavor.” —Amy Dickinson author of The Mighty Queens of Freeville, NPR contributor, and “Ask Amy” columnist “Finger Lakes Feast captures the rich flavors of the region beautifully—it’s the next best thing to experiencing a Finger Lakes feast for yourself.” —David J. Skorton President, Cornell University “Each recipe has the pedigree required for locavore status, and each dish just begs to be paired with a good local wine.” —Michael Turback restaurateur, author, and pioneer localist “A delightfully evocative and appetite-whetting exploration of place and pasta, of wine and remembrance, of blueberries and belonging, which adds up to not a cook's tour but an informative and unpretentious master chef's tour of one of the most culturally and culinarily rich regions of America.” —Bill Kauffman author of Dispatches from the Muckdog Gazette