Fresh & Honest: Food From the Farms of New England and the Kitchen of Henrietta's Table - Hardcover

Peter Davis; Alexandra Hall

Hardcover

ISBN 10: 0976727609 ISBN 13: 9780976727606

Publisher: Three Bean Press, 2008

Synopsis

Fresh & Honest is centered around Davis s belief in sustainable dining and the use of local, farm-fresh foods. The 218-page, full color cookbook was coauthored by Alexandra Hall, and is energized by the spectacular photography of recipes, farms, and coastlines by Heath Robbins. Sidebars scattered throughout the book highlight New England farmers and purveyors, bringing the story of New England cuisine to life. And, of course, Davis s recipes are tantalizing. Home chefs will discover dishes such as Roasted Beet Salad with Chevre, Arugula, and Blood Orange Vinaigrette; Butternut Squash Pie; Smoked Scallop Chowder; Grit Cakes with Mushrooms; Cornmeal-Crusted Monkfish Sandwich; Cider Braised Pork; Blue Cheese Potatoes au Gratin; and Baked Stuffed Apples.

About this title

From the Back Cover:

Chef Peter Davis of Henrietta's Table at The Charles Hotel in Cambridge's Harvard Square has released his first cookbook, FRESH & HONEST: FOOD FROM THE FARMS OF NEW ENGLAND AND THE KITCHEN OF HENRIETTA'S TABLE. As the bandwagon of sustainable agriculture, organic eating and “slow food” becomes increasingly filled with diners, home cooks and professional chefs alike, there are a few who have been riding it— and arguably, driving it—for decades. Chef Peter Davis is one of those few, and FRESH & HONEST is a monument to his love of delicious, fresh foods and the New England farmers and producers who supply them. “FRESH & HONEST is a representation of all things that are important to me as a chef, as a gardener, as a fisherman,” says Davis. “This book pays tribute to the amazing men and women in New England who work day in and day out to bring us the best possible ingredients this area has to offer.” A partnership with writer Alexandra Hall (editor-in-chief of several lifestyle publications produced by The Boston Globe and former Boston magazine food editor) allows Davis' true voice to shine through. For this project, Hall interviewed over a dozen New England purveyors and captured each of their stories in sidebars throughout the book. The 218-page, full color cookbook showcases extraordinary food and environmental photography by Heath Robbins, an accomplished food and lifestyle photographer. This past spring, summer and fall, Robbins and Davis worked day after day with food stylist Catrine Kelty, both in the restaurant and on location at seasides and farms.

From the Inside Flap:

At the award-winning restaurant Henrietta's Table (The Charles Hotel, Cambridge, Massachusetts), Executive Chef Peter Davis uses organic and native ingredients from local producers to create an original and simple approach to classic New England cuisine.Davis has been riding—and arguably, driving—the bandwagon of chefs and diners interested in sustainable agriculture, organic eating, and "slow food" for decades. His first cookbook, Fresh & Honest, is a monument to his love of delicious, fresh foods and the New England farmers and producers who supply them.In Fresh & Honest, Davis makes his culinary skills and delectably fresh recipes accessible to home chefs. His keen awareness of the integrity of food in its natural state, eye for color, and instinct for balance of tastes have earned him both local and national critical acclaim, and will bring many cooks great joy in their own homes and gardens.

About this edition

• Publisher: Three Bean Press
• Publication date: 2008
• ISBN 10: 0976727609
• ISBN 13: 9780976727606
• Binding: Hardcover
• Edition number: 1
• Number of pages: 218
• Illustrator: Heath Robbins