Gelato, wine, beer, and cheese may not say “Connecticut” like pizza and seafood do, buttuck in your napkin!the Nutmeg State offers a broad menu of delectable food and drink that will leave your taste buds wanting more.
New York Times Connecticut restaurant reviewer Patricia Brooks and wine expert Lester Brooks bring you the inside scoop on the best places to find, enjoy, and celebrate the culinary offerings of Connecticut.
Whether you’re looking for Ethiopian or American Fusion, juicy ribs or pick-your-own fruit . . . Whether it’s served at a riverside restaurant, a cozy pub, or a roadside farm stand . . . this engagingly written guide will help you discover a bounty of culinary delights.
Inside you’ll find:
Local producers of regional delicacies Food festivals and culinary events
Farmers’ markets and farm stands Cooking schools and wine seminars
Specialty food shops One-of-a-kind restaurants and landmark eateries
The state’s best wineries and brewpubs, and much more Featuring scrumptious new recipes from top Connecticut chefs and food producers and practical information including addresses, phone numbers, and Web sites, this updated guide is the ultimate resource for foodies to use and savor.
|Publisher:||Rowman & Littlefield Publishers, Inc.|
|Series:||Food Lovers' Series|
|Product dimensions:||5.80(w) x 6.80(h) x 0.80(d)|
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