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Cape Cod Chef's Table: Extraordinary Recipes from Buzzards Bay to Provincetown
     

Cape Cod Chef's Table: Extraordinary Recipes from Buzzards Bay to Provincetown

by John F. Carafoli
 

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Cape Cod, Massachusetts is, roughly, a 70-mile peninsula divided into 15 towns. It is one of the furthermost points of land in the eastern US, with its hooked arm jutting out 40 miles into the Atlantic Ocean. Some of the towns date back to the 1600s, and each has its own unique personality, history, and gastronomic adventure. Over the past several years, Cape

Overview

Cape Cod, Massachusetts is, roughly, a 70-mile peninsula divided into 15 towns. It is one of the furthermost points of land in the eastern US, with its hooked arm jutting out 40 miles into the Atlantic Ocean. Some of the towns date back to the 1600s, and each has its own unique personality, history, and gastronomic adventure. Over the past several years, Cape Cod’s culinary landscape has evolved. Yes, there are still the delicious fried clams, fresh broiled or grilled fish, and lobster rolls that have always been favorites, but many of today’s chefs are reinventing these traditional foods with a slightly different twist. The huge resurgence and interest in organic and local farming in many parts of our country has also reached the Cape, and chefs here are connecting with farmers and growers and using many of their products. Today’s Cape presents a thriving and unique culinary landscape and Cape Cod Chef’s Table gives readers, locals, and visitors a new perspective on this culinary scene. With recipes for the home cook from the Cape’s celebrated eateries and purveyors along with beautiful full-color photos, Cape Cod Chef's Table is the ultimate gift and keepsake cookbook.

Editorial Reviews

From the Publisher
John Carafoli's colorful commentaries and Francine Zaslow's evocative photographs give an intimate, insider's look at Cape Cod's vibrant food culture. The book's mouthwatering recipes will send you right to the kitchen––and then to your desk to plan your next visit!––Darra Goldstein, Founding Editor, Gastronomica: The Journal of Food and Culture What makes Cape Cod Chef's Table so extraordinary is the gift that John Carafoli has for searching out the best that the Cape has to offer; honest, well-prepared food with stories of passionate chefs whose integrity shines in keeping with local, sustainable foods that make up the recipes. That is what you will find in this gorgeous book! ––Mary Ann Esposito, Host PBS Ciao Italia and author of Ciao Italia Family Classics John Carafoli's deep and abiding respect for the folk, fare, and food traditions of Cape Cod shine in this beautifully photographed and written book. More than a cookbook, it is a loving tribute to the special place we call home. ––Dianne Langeland, Publisher/Editor Edible Cape Cod A beautiful and delicious collection of all that is so wonderful and edible on Cape Cod! ––Ana Sortun, Chef/Owner, Oleana in Cambridge, Massachusetts John's words and Francine's images accomplished the Herculean task of capturing the incredible talent and beauty of these gifted chefs and restaurateurs. Thank you for shining such a respectful light on this special region and for sharing the thoughtful recipes from her bounty. ––Annie B. Copps, Chef/Journalist and former food editor at Yankee and Boston magazines Just as Patti Page's crooning of yore put Cape Cod on the tourism map, John Carafoli's Cape Cod culinary portraits will now lure food lovers from far and near to our bogs, bays, beaches, bistros, and bakeries. The recipes are all keepers and the photography fabulous. You're sure to fall in love with the new flavors of Old Cape Cod!—Sarah Leah Chase, author of many cookbooks, including Nantucket Open-House and Saltwater Seasonings—Good Food From Coastal Maine

Product Details

ISBN-13:
9780762795703
Publisher:
Rowman & Littlefield Publishers, Inc.
Publication date:
06/11/2013
Series:
Chef's Table
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
208
File size:
34 MB
Note:
This product may take a few minutes to download.

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Meet the Author

John Carafoli is an internationally known food stylist, consultant, and food writer who has been featured on the Food Network and NPR. After graduating from art school, he was an art director/designer and creative director for advertising agencies and publishers in Chicago. Returning to his East Coast roots, he began a career in food writing and food styling, starting with the Boston Globe. He then wrote the seminal book Food Photography and Styling and worked on major national campaigns with such clients as Stella Artois and Spanish Rioja wines, developing recipes while styling their ad campaigns. Other clients have included Absolut Vodka, Dunkin’ Donuts, Coca-Cola, Pepsi, Smirnoff, Miller Lite, Tanqueray. Jose Cuervo, Au Bon Pain, Kraft, General Foods, and Dannon and Columbo Yogurts

 

He has taught cooking and food styling classes at several universities, including Boston University and New York University, and has been published in the New York Times and Gastronomica, in addition to presenting papers at the prestigious Oxford Symposium on Food and Cookery in England.

 

His recipes and design work have appeared in Bon Appetit, Ladies Home Journal, Weight Watchers, Yankee, House Beautiful, and Prevention Magazine. He writes the quarterly feature “In Carafoli’s Kitchen” for the magazine Edible Cape Cod where he won an award for one of his articles.

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