Culinary history of the Finger Lakes
Subtitle: from the Three Sisters to riesling
By: Laura Winter Falk
Publisher: American Palate, a division of The History Press
Published: 2014
Place of publication: Charleston, SC
Language: eng
Number of pages: 158
ISBN-13: 9781626195455
Subjects: Food habits; Food; Wine and wine making; Restaurants; COOKING / Regional & Ethnic / American / Middle Atlantic States
Description: "A bounty of crisp apples, heirloom produce, artisan cheeses andgrass-fed meats complement the heady libations of the Finger Lakes wine country. Culinary luminaries and home cooks alike use these regional ingredients to craft classic and unique dishes, like Moosewood's apple spicecake. Finger Lakes foodie and vinophile Laura Winter Falk, PhD, explores the Finger Lakes' gustatory legacy and evolution, from the Iroquois, ThreeSisters, corn, squash and beans, to the farm-to-table restaurants that celebratethe harvest of their neighbors. With recipes from regional chefs paired perfectly with an array of local wines, savor the delectable culinary history of New York'sFinger Lakes region"--

"History of food, wine, farms and drinks in the Finger Lakes region of NY"--