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.)
New Haven Chef's Table: Restaurants, Recipes, and Local Food Connectionsby Faith Middleton, Connecticut Mental Health Center Foundation, Linda Giuca
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,… See more details below
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.
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