New Haven Chef's Table: Restaurants, Recipes, and Local Food Connections

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More About This Book

Overview

New Haven is arguably the restaurant capital of Connecticut, with food lovers regularly making the trek to taste the latest and greatest the city has to offer. From the legendary pizzerias of Wooster Street to the hip Ibiza, New Haven’s restaurants, some of which are nationally renowned, reflect the best of the city—international yet down to earth, sophisticated yet unpretentious. 
 
New Haven Chef’s Table is the first cookbook to gather the depth and breadth of New Haven’s food offerings in one place, with the net proceeds to benefit The Connecticut Mental Health Center Foundation (cmhcfoundation.org). Profiling more than thirty-five of the city’s top chefs, who offer their favorite recipes reworked for the home cook, the book is also a celebration of the growing sustainable food movement, with a focus on food connections with local growers, farmers, and organizations.
 
The recipes range from Plum Frost (116 Crown), Guinness Stew (The Playwright), and Chorizo with Sweet and Sour Figs (Barcelona) to Cranberry Curry Scone (Café Romeo), Doro Wat (Ethiopian Chicken in Red Pepper Paste; Lalibela), and Capesante Grigliate (Grilled Scallops; L’Orcio). The contributors include: Barcelona, Basta Trattoria, Bespoke, Carmen Anthony Steakhouse, Caseus, Claire’s Corner Copia, Consiglio’s, Ibiza, Pepe’s Pizza, Scoozzi, Soul de Cuba, Temple Grill, Thali, Union League Cafe, Zinc, and more. The book also features profiles of the Yale Sustainable Food Project, CitySeed Farmers’ Markets, and Common Ground High School.

Editorial Reviews

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New Haven's topflight restaurants have never had a better advertisement than this recipe showcase. Editors Linda Giuca and Nancy Freeborn searched the city from crowd-pleasing pizzerias and ethnic eateries to hip bistros, before settling on approximately thirty-five chefs to profile. In addition to these restaurant close-ups, New Haven Chef's Table sates your every culinary need for more than fifty recipes. The emphasis is on diversity, the recipes encompassing everything from Ethiopian Chicken in Red Pepper Paste to Guinness Stew, Plum Frost, and Cranberry Curry Scone. (P.S. Net proceeds from this book will be contributed to the Connecticut Mental Health Center Foundation.)

Product Details

  • ISBN-13: 9780762758791
  • Publisher: Lyons Press, The
  • Publication date: 9/14/2010
  • Edition description: First
  • Edition number: 1
  • Pages: 160
  • Sales rank: 534,371
  • Product dimensions: 7.80 (w) x 9.30 (h) x 0.70 (d)

Meet the Author

Linda Giuca writes on food for various national publications. She created the Hartford Courant’s food section and edited it for thirty years, and now coauthors “The Basics” column that appears weekly in the paper’s food pages. 

 

Nancy Freeborn is an award-winning book designer specializing in photographic and other highly illustrated books. She satisfies her passion and support of local agriculture as manager of the farmer’s market in her hometown.

 

Faith Middleton is the Peabody Award–winning longtime host and the executive producer of The Faith Middleton Show, heard in prime-time six days a week in Connecticut, Rhode Island, and New York on WNPR. Her show’s wide-ranging subjects include culture, food, politics, entertainment, community issues, science, sports, history, medicine, and art. She is also The Food Schmooze on WNPR, Connecticut. For many years, she has chaired the Celebration of Connecticut Farms along with co-chairs Meryl Streep, Paul Newman, Jacques Pepin, and Sam Waterston.

 

Amy Etra is a Connecticut–based photographer who has been shooting for more than thirty years. This project, photographed over the past two years, reflects the artistry and skill she has mastered over her long and varied career. Visit her at amyetra.com.

 

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