Project 258
Making Dinner at Fish & Game
Seiten
2017
University of Texas Press (Verlag)
978-1-4773-1225-4 (ISBN)
University of Texas Press (Verlag)
978-1-4773-1225-4 (ISBN)
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From the James Beard Award–winning chef Zakary Pelaccio—this cookbook celebrates the local foods movement with an enticing selection of seasonal recipes from his renowned restaurant Fish & Game.
Fish & Game restaurant in Hudson, New York, is a leader in the local foods movement. Its core approach—engaging intimately with nature both wild and domestic, building relationships with farmers, and exploring the joys of fermentation—is one of interest to anyone, anywhere, who yearns to cook and eat better food. Established in 2013, Fish & Game, with its chef/owner Zakary Pelaccio and his co-chefs and partners Kevin Pomplun and Jori Jayne Emde, is already receiving national accolades and honors, including the 2016 James Beard Award for Best Chef: Northeast; 2015 James Beard Award finalist for Outstanding Restaurant Design; 2015 & 2016 Wine Enthusiast: America’s 100 Best Wine Restaurants; and 2014 James Beard Award semifinalist for Best New Restaurant.
Project 258: Making Dinner at Fish & Game presents an enticing selection of seasonal recipes, profiles of key producers who supply the restaurant, and a fascinating, beautifully illustrated look at the processes—both intellectual and culinary—behind the food at Fish & Game. Taking no shortcuts, Pelaccio and his staff handcraft many staple ingredients, including fish sauce, vinegars, maple syrup, and prosciutto. He explains how the methods and techniques practiced at Fish & Game can be applied to the food that grows wherever you live. If you ever wonder “what does this place taste like?,” let Project 258 be your guide and inspiration for locally based food sourcing and eating.
Fish & Game restaurant in Hudson, New York, is a leader in the local foods movement. Its core approach—engaging intimately with nature both wild and domestic, building relationships with farmers, and exploring the joys of fermentation—is one of interest to anyone, anywhere, who yearns to cook and eat better food. Established in 2013, Fish & Game, with its chef/owner Zakary Pelaccio and his co-chefs and partners Kevin Pomplun and Jori Jayne Emde, is already receiving national accolades and honors, including the 2016 James Beard Award for Best Chef: Northeast; 2015 James Beard Award finalist for Outstanding Restaurant Design; 2015 & 2016 Wine Enthusiast: America’s 100 Best Wine Restaurants; and 2014 James Beard Award semifinalist for Best New Restaurant.
Project 258: Making Dinner at Fish & Game presents an enticing selection of seasonal recipes, profiles of key producers who supply the restaurant, and a fascinating, beautifully illustrated look at the processes—both intellectual and culinary—behind the food at Fish & Game. Taking no shortcuts, Pelaccio and his staff handcraft many staple ingredients, including fish sauce, vinegars, maple syrup, and prosciutto. He explains how the methods and techniques practiced at Fish & Game can be applied to the food that grows wherever you live. If you ever wonder “what does this place taste like?,” let Project 258 be your guide and inspiration for locally based food sourcing and eating.
James Beard Award–winning chef Zakary Pelaccio is the author of Eat With Your Hands. Before opening Fish & Game, he was the chef/owner of Fatty Crab and Fatty ’Cue in New York City. Peter Barrett is a painter, writer, and photographer who was artist-in-residence at Fish & Game for two years. He lives in the Hudson Valley, where he tends a garden that you can see from space.
Foundations
Fish Sauce
Vinegar
Maple Syrup
Fire
Spring
Jori’s Ramp Kimchi
Peas
Carrots
Fish & Game Farm
Natural Wine
Menu
Summer
Tomatoes Pork
Eggs
Fried Chicken
Sour Cherries
Menu
Fall
Seafood
Hollandaise
Butter
Bread
Honey
Chiles
Congee
Menu
Winter
The Bar
Lamb & Goat
Posole
Stock
Menu
Index
Acknowledgments
Erscheinungsdatum | 12.05.2017 |
---|---|
Verlagsort | Austin, TX |
Sprache | englisch |
Maße | 305 x 229 mm |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
ISBN-10 | 1-4773-1225-0 / 1477312250 |
ISBN-13 | 978-1-4773-1225-4 / 9781477312254 |
Zustand | Neuware |
Haben Sie eine Frage zum Produkt? |
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