The Catskills Farm to Table Cookbook, Revised Edition: Over 100 Year-Round Recipes

Publisher Marketing: Courtney Wade lives on a farm in the Catskills mountain region of New York and has an intense passion for farm fresh food. With both a degree in graphic design and agricultural business from the State University at Cobleskill, she understands the importance of and promotes supporting local producers by purchasing seasonally grown products. Her books include The Catskills Farm to Table Cookbook and Pancakes Make People Happy , the latter she co-wrote with Buck Hill Farm proprietors Sharon and Charlotte Collins. Alexis deBoschnek is a cook, recipe developer, host, and writer based in the Catskills in upstate New York. She has written the cookbook To the Last Bite. Before going freelance she was the Senior Test Kitchen Manager at BuzzFeed's Tasty. She has contributed recipes to Food52, The Kitchn, Chowhound, and Tasting Table Review Quotes : "Regional ingredients are put to delicious use in this bright new farm-to-table cookbook." --The New York Times "Using her knowledge of the region, her skills as a chef, and her experience as a photographer, Wade created this fabulous collection of delicious recipes with wonderful photographs of local farms and foods." -- Hudson Valley Parent Publisher Marketing : "Regional ingredients are put to delicious use in this bright new farm-to-table cookbook." -- The New York Times Discover Over 100 Farm-Fresh Recipes from New York's Beloved Catskills Region The Catskills region of New York State boasts a rich farming heritage that spans centuries. Recently, it has become a sought-after destination for weekenders yearning to escape city life and savor fresh air and farm-fresh foods. The Catskills Farm to Table Cookbook brings this delightful experience right into your kitchen. Featuring an array of recipes that highlight the best of the region's produce, meats, dairy, wild game, and foraged foods, this cookbook now includes new recipes and stunning photos. Indulge in mouthwatering dishes such as: - Cast Iron Ribeye with Ramp Butter - Rhubarb Crisp Bars - Ricotta Fritters with Strawberry Sauce - Spring Chicken and Herb Biscuits - Raspberry Ice Cream Sandwiches - Stuffed Squash Blossoms - Braised Ham Hocks with Squash and Sweet Corn Polenta - Apple Cider Doughnuts - Roasted Leek Fettuccini The Catskills Farm to Table Cookbook also captures the true essence of the Catskills food scene through contributions from top restaurants and farms in the region, including Buck Hill Farm, Barbers Farm, Horton Hill Farm, Crystal Valley Farm, Scrumpy Ewe Cider, Solinsky's, Phoenicia Diner, and more.

Format: Hardcover | Pages: 272 | Publication Date: 2025-06-17