New PDF release: Culinary History of the Finger Lakes: From the Three Sisters

By Laura Winter Falk

A bounty of crisp apples, heirloom produce, artisan cheeses and grass-fed meats supplement the heady libations of the Finger Lakes wine state. Culinary luminaries and residential chefs alike use those local components to craft vintage and certain dishes, like Moosewood's apple spice cake. Finger Lakes foodie and vinophile Laura iciness Falk, PhD, explores the Finger Lakes' gustatory legacy and evolution, from the Iroquois' 3 Sisters--corn, squash and beans--to the farm-to-table eating places that remember the harvest in their associates. With recipes from neighborhood cooks paired completely with an array of neighborhood wines, relish the delectable culinary background of latest York's Finger Lakes region.

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Culinary History of the Finger Lakes: From the Three Sisters to Riesling (American Palate) by Laura Winter Falk

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