The Boston Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes

Overview

The Boston Homegrown Cookbook features mouth-watering recipes from 28 chefs and restaurants in the Boston area who subscribe to the philosophy that locally grown, sustainable foods taste best. The recipes are lavishly illustrated with colorful photos of the dishes, chefs, and local farmers who are dedicated to growing the best local foods.

Featured restaurants and growers:

...

See more details below
Hardcover (First)
$20.18
BN.com price
(Save 32%)$30.00 List Price

Pick Up In Store

Reserve and pick up in 60 minutes at your local store

Other sellers (Hardcover)
  • All (32) from $1.99   
  • New (16) from $4.90   
  • Used (16) from $1.99   
The Boston Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes (PagePerfect NOOK Book)

Available on NOOK devices and apps  
  • NOOK Devices
  • Samsung Galaxy Tab 4 NOOK
  • NOOK HD/HD+ Tablet
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • PC/Mac
  • NOOK for Windows 8

Want a NOOK? Explore Now

NOOK Book (eBook)
$16.99
BN.com price
(Save 43%)$30.00 List Price

Overview

The Boston Homegrown Cookbook features mouth-watering recipes from 28 chefs and restaurants in the Boston area who subscribe to the philosophy that locally grown, sustainable foods taste best. The recipes are lavishly illustrated with colorful photos of the dishes, chefs, and local farmers who are dedicated to growing the best local foods.

Featured restaurants and growers:

606 Congress, Chef Rich Garcia, Blackbird Farm
Bondir, Chef Jason Bond, Pete and Jen’s Backyard Birds and Farmyard
Clover Food Lab, Chef Rolando Rebledo, Farm Fresh Rhode Island’s Market Mobile
Cuisine en Locale, Chef JJ Gonson, Stillman’s at the Turkey Farm
Eat Boston, Chef Will Gilson, The Herb Lyceum
Erbaluce, Chef Charles Draghi, Ben’s Mushrooms
Hamersley’s Bistro, Chef Gordon Hamersley, Blue Heron Farm
Henrietta’s Table, Chef Peter Davis, Sparrow Arc Farm
Hungry Mother, Chef Barry Maiden, Woodbury Shellfish
L’Espalier, Chef/Owner Frank McClelland, Apple Street Farm
Lineage, Island Creek Oyster Bar, Chef Jeremy Sewall and Pastry Chef Lisa Sewall, Island Creek Oysters
Lumiere, Chef Michael Leviton, Frizzell Hill Farm
Meritage, Boston Harbor Hotel, Chef Daniel Bruce, City Growers
Nourish, Chef Karen Masterson, New England Cranberry Company
Oleana, Chef Ana Sortun, Siena Farms
Parsons Table, Chef Chris Parsons, Lane’s Lobster
Redd’s in Rozzie, Chef Charlie Redd, Shack Foods
Rendezvous, Chef Steve Johnson, Eva’s Garden
Rialto, Chef Jody Adams, Captain Marden’s Seafood
Russell House Tavern, Chef Michael Scelfo, Fiore di Nonno
Summer Shack, Chef Jasper White, Verrill Farm
Tastings Wine Bar and Bistro, Chef Matt Maue, Brambly Farms
Tavolo, Chef Nuno Alves, Seafood Specialties
The Gallows, Chef Seth Morrison, Snappy Lobster
Ten Tables, Proprietor Krista Kranyak, Allandale Farm
Toro and Coppa, Chef Jamie Bissonnette, Round the Bend Farm
Tosca, Chef Kevin Long, Weir River Farm
TW Food, Chef Tim Wiechmann, Drumlin Farm

Read More Show Less

Editorial Reviews

From the Publisher
"The recipes are great…and the photos and production quality of the book are outstanding.” - BOSTON Magazine

“In addition to celebrating local heroes, seasonal food, and having recipes you’ll want to try year round, this is a beautiful book. You may want to keep it on your coffee table so you can open it often, each season, and try new recipes.” - Bostonzest.com

Read More Show Less

Product Details

  • ISBN-13: 9780760339084
  • Publisher: Voyageur Press
  • Publication date: 5/7/2012
  • Series: Homegrown Cookbooks Series
  • Edition description: First
  • Pages: 160
  • Sales rank: 938,731
  • Product dimensions: 9.60 (w) x 10.90 (h) x 0.90 (d)

Meet the Author

Leigh Belanger is a Boston-based food writer and the program director at Chefs Collaborative, a national network of chefs and culinary professionals dedicated to improving the food system through education and community-building. She is working on her master's degree in gastronomy from Boston University and is the mother of a very enthusiastic young eater. Margaret Belanger is a wedding, family, and food photographer based out of Boston. After working on this book, she realized her kitchen is woefully inadequate, as are her cooking skills. http://www.megbelanger.blogspot.com/ Leigh Belanger is a Boston-based food writer and the program director at Chefs Collaborative, a national network of chefs and culinary professionals dedicated to improving the food system through education and community-building. She is working on her master's degree in gastronomy from Boston University and is the mother of a very enthusiastic young eater. Margaret Belanger is a wedding, family, and food photographer based out of Boston. After working on this book, she realized her kitchen is woefully inadequate, as are her cooking skills. http://www.megbelanger.blogspot.com/

Read More Show Less

Table of Contents

Contents
Foreword by Ilene Bezhaler, Editor, Edible Boston
Introduction
 
Spring
Summer Shack, Jasper White
Verrill Farm
  Baby Lamb Kidneys with Morels
  Fettuccine with Lobster and Fresh Peas or Asparagus
Cuisine en Locale, JJ Gonson
Stillman’s at the Turkey Farm
  BBQ Pork Ribs
  Wheat Berry Pilaf
Lineage, Island Creek Oyster Bar, Jeremy Sewall and Lisa Sewall
Island Creek Oysters
  Chilled Maine Lobster with Blood Orange Vinaigrette and English Peas
  Island Creek Oysters with Rose Mignonette 
Tosca, Kevin Long
Weir River Farm
Risotto Verde
Grilled Lamb with Green Garlic
L’Espalier, Frank McClelland
Apple Street Farm
  Pot-au-Feu of Poussin with Spring Vegetables and Foie Gras
  Porcini Ravioli with Pea Pesto
Meritage, Boston Harbor Hotel, Daniel Bruce
City Growers
  Yellow Bean, Asparagus, Arugula, and Cherry Tomato Salad
  Strawberry and Buttermilk Shortcakes
Ten Tables, Krista Kranyak
Allandale Farm
  Rhubarb Upside-Down Cake
  Asparagus Soup
 
Summer
Hamersley’s Bistro, Gordon Hamersley
Blue Heron Farm
  Charred Mackerel with Minty Red Currant Caponata and Toasted Pine Nuts
  Gratin of Zucchini with Jacob’s Cattle Beans and Basil
Oleana, Ana Sortun
Siena Farms
Heirloom Tomato Kibbe with Heirloom Tomato Labne-Stuffed Dolma
Vermont Quail with Nectarines, Leeks, and Green Harissa
Russell House Tavern, Michael Scelfo
Fiore di Nonno
  Lourdes’ Burrata with Olive Oil and Golden Raisin Condiment
  Pan Roasted Striped Bass with Cherry Tomato Vinaigrette and Mustardy Zucchini
Clover Food Lab, Rolando Rebledo
Farm Fresh Rhode Island
  Berry Salad with Wheat Berries, Strawberries, and Balsamic
  Rhubarb Agua Fresca
Parsons Table, Chris Parsons
Lane’s Lobster
Lane’s Lobster Salad with Charred Corn and Heirloom Tomatoes
Smoked Tomato Gazpacho with Lane’s Lobster, Avocado, and Cilantro
Rendezvous, Steve Johnson
Eva’s Garden
  Turkish Tomato Salad
  Grilled Mackerel with Vietnamese Cucumber Salad
Lumiere, Michael Leviton
Frizzell Hill Farm
  Miso-Glazed Bluefish with Beets, Swiss Chard, and Orange
               
Fall
Hungry Mother, Barry Maiden
Woodbury Shellfish
Grilled Clams with Country Ham, Pickled Butternut Squash, and Tabasco Mayonnaise
Steamed Apple Pudding Cake with Applesauce
Erbaluce, Charles Draghi
Ben’s Mushrooms
  Matsutake Salad with Taleggio
  Roman Broccoli with a Lemon-Herb Zabaglione
Eat Boston, Will Gilson
The Herb Lyceum
  Roast Duck Breast with Foraged Mushrooms and Squash Purée
Nourish, Karen Masterson
New England Cranberry Company
  Cauliflower-Kale Rolls
  Roasted Root Vegetable Soup
Henrietta’s Table, Peter Davis
Sparrow Arc Farm
  Oven-Roasted Root Vegetables
  Maine Yellow Eye Beans with Gilfeather Turnips
Redd’s in Rozzie, Charlie Redd
Shack Foods
Herb-Crusted Haddock with Red Kuri Squash Purée
Anson Mills Farro Salad
Rialto, Jody Adams
Captain Marden’s Seafood
  Stuffed Rhode Island Squid
Winter Squash and Mushroom Tart with Phyllo Crust
 
Winter
Toro and Coppa, Jamie Bissonnette
Round the Bend Farm
  Tripe with Matt’s Tuscan Kale
  Brussels Sprouts with Horseradish
TW Food, Tim Wiechmann
Drumlin Farm
Winter-Stored Parsnip Soup with Local Wildflower Honey Cream
Pan-Roasted Nantucket Bay Scallops with Parsnips and Blood Orange
606 Congress, Rich Garcia
Blackbird Farm
  Blackbird Farm Grilled Beef Heart and Beet Salad
  Maine Lobster and Caviar Deviled Blackbird Farm Eggs
Tavolo, Nuno Alves
Seafood Specialties
  Roasted Cod with Littleneck Clams and Portuguese Chorizo
  Rich Lobster Cream Sauce
Bondir, Jason Bond
Pete and Jen’s Backyard Birds and Farmyard
  Jason’s Blood Sausage
Grilled and Marinated Tamworth Pork Heart Salad
Tastings Wine Bar and Bistro, Matt Maue
Brambly Farms
Fried Brambly Farms Headcheese
Parsnip Gnocchi with Mixed Mushrooms
The Gallows, Seth Morrison
Snappy Lobster
  Lobster Sausage with Winter Salad
  Corned Beef Short Rib Boiled Dinner
 
Restaurant Directory
About the Author and Photographer

Acknowledgments

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)