Fresh From the Farm: Great Local Foods From New York State

With farmstands, markets, vineyards, and signature recipes, this is the ultimate food-lover’s guide to the sumptuous natural bounty available in and around the world’s greatest city. As the interest in local foods and the trend of culinary tourism continue to grow, Fresh from the Farm takes gourmets and hungry travelers on an idyllic tour of the Empire State. Trekking from the apple orchards and dairy farms of the Hudson Valley to the vineyards and oyster bays of Long Island, the authors explore the breadth of New York state’s homegrown and homemade food renaissance. New York’s agrotourism industry is booming. Vacationers flock to the state’s charming inns, picturesque farms, and seaside bed-and-breakfasts to sample local cuisine. Among the many well-known producers and foodie destinations profiled are the renowned Blue Hill at Stone Farms, Blue Moon Fish, Cattle Corn Farm, Berkshire Berrries, and Satur Hill Farms. You’ll learn the secret behind Briermere Farms’ famous fruit pies, how to make pizza using Coach Farms’ goat cheese, and a savory preparation of Long Island duck braised in Wolffer Estate Cabernet Franc wine. With stunning photographs, tantalizing recipes, and helpful practical information about planning getaways to all of these regions, Fresh from the Farm is an essential and inspiring gift for guests and hosts alike.

Susan Meisel grew up in New York, where she opened her own catering business. Meisel splits her time between SoHo and the Hamptons. Nathalie Sann is a native of Paris, where she taught cooking classes. She is the coauthor of Feuille d’Or and, with Susan Meisel, of Gourmet Shops of New York. David Waltuck is the chef and co-owner of Chanterelle in New York’s Tribeca neighborhood. He received the 2007 James Beard Foundation award for "Best New York City Chef."