Finger Lakes Feast: 110 Delicious Recipes from New York's Hotspot for Wholesome Local Foods

Finger Lakes Feast: 110 Delicious Recipes from New York's Hotspot for Wholesome Local Foods


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The Finger Lakes area of New York State is on the cutting edge of the regional food movement. It is home to award-winning restaurants, more than 100 wineries, and farms that produce organically grown vegetables, meats, and dairy products. This cookbook presents 110 amazing recipes that are delicious examples of how an area can produce food near where it is consumed. Many of the recipes are adaptations for family cooking of the finest creations by the area's best chefs. Featuring recipes such as the famous Dinosaur BBQ's sauce and the intriguing Tomato Pie, local flavor abounds in this niche and unique cookbook.

Product Details

ISBN-13: 9781590136607
Publisher: Mcbooks Press
Publication date: 10/05/2012
Pages: 208
Sales rank: 1,184,123
Product dimensions: 7.40(w) x 10.10(h) x 0.80(d)

About the Author

Kate Harvey is a sixth-generation native of the Finger Lakes region. She lives in New York City. Karl Zinsmeister is an author, a producer, a former senate aide, and the formerchief domestic policy advisor to President George W. Bush from 2006 to 2009. His writing has appeared in the Atlantic and the Wall Street Journal, and he was the editor in chief of the American Enterprise, anational magazine covering politics, business, and culture. He is the author of Boots on the Ground and Dawn Over Baghdad. Noah Zinsmeister is a college student and sixth-generation native of the Finger Lakes region.They both livein Cazenovia, New York.

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Finger Lakes Feast: 110 Delicious Recipes from New York's Hotspot for Wholesome Local Foods 5 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
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."
McBooks_Press More than 1 year ago
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