Cape Cod Chef's Table: Extraordinary Recipes From Buzzards Bay To Provincetown

Carafoli, John F.

ISBN 10: 0762786361 / ISBN 13: 9780762786367

Published by Lyons Press, 2013

About this Item

Seller Inventory # 0762786361-VB

Bibliographic Details

• Title: Cape Cod Chef's Table: Extraordinary Recipes From Buzzards Bay To Provincetown
• Publisher: Lyons Press
• Publication Date: 2013
• Language: English
• ISBN 10: 0762786361
• ISBN 13: 9780762786367
• Binding: hardcover
• Condition: As New

About this title

Synopsis

Cape Cod, Massachusetts is, roughly, a 70-mile peninsula divided into 15 towns. It is one of the furthermost points of land in the eastern US, with its hooked arm jutting out 40 miles into the Atlantic Ocean. Some of the towns date back to the 1600s, and each has its own unique personality, history, and gastronomic adventure. Over the past several years, Cape Cod’s culinary landscape has evolved. Yes, there are still the delicious fried clams, fresh broiled or grilled fish, and lobster rolls that have always been favorites, but many of today’s chefs are reinventing these traditional foods with a slightly different twist. The huge resurgence and interest in organic and local farming in many parts of our country has also reached the Cape, and chefs here are connecting with farmers and growers and using many of their products. Today’s Cape presents a thriving and unique culinary landscape and Cape Cod Chef’s Table gives readers, locals, and visitors a new perspective on this culinary scene. With recipes for the home cook from the Cape’s celebrated eateries and purveyors along with beautiful full-color photos, Cape Cod Chef's Table is the ultimate gift and keepsake cookbook.

About the Author

John F. Carafoli is an internationally known food stylist, consultant, and food writer. He wrote the seminal book Food Photography and Styling and two children’s cookbooks, Look Who’s Cooking and The Cookie Cookbook. He has been published in the New York Times and Gastronomica. He presented papers at the prestigious Oxford Symposium on Food and Cookery in England and organized the biannual International Conference on Food Styling and Photography at Boston University.

Currently he is working on a historical, American-Italian, emergent cookbook.  He has written a quarterly feature “In Carafoli’s Kitchen” for the magazine Edible Cape Cod, and won an Eddy award for the best use of recipes in an article. Carafoli has also been featured on the Food Network and NPR.