The Beetlebung Farm Cookbook

Winner of the 2016 James Beard Award for American Cooking One of Bon Appétit's best books of the year A year of fresh, simple, seasonal cooking from a rising-star chef running his grandfather's five-acre farm on Martha's Vineyard. This is the heartfelt declaration of a new American way of food, celebrating a year of cooking and farming on the island of Martha's Vineyard. Chris Fischer is a chef, farmer, and writer whose roots on the island run twelve generations deep. His cooking combines practical, rural ingenuity with skill acquired in the world's leading kitchens. The result is singular and exciting. Beetlebung Farm, his grandparents' five-acre parcel in the town of Chilmark, is both Fischer's inspiration and the source for the fine raw materials he showcases. These recipes express the unique understanding of ingredients that comes from a life spent hauling in lobster pots, cultivating vegetables, tracking game in the woods, and butchering his own meat. In this beautifully illustrated homage to the family and community that raised him, Fischer weaves seasonal menus through stories of growing up on the island, conjuring the smoke of oak-wood fires, the brine of Great Pond oysters, and the satisfaction of a well-earned meal. The Beetlebung Farm Cookbook is a clear and essential record of contemporary New England cuisine.

100+ recipes, photos, and memories from a Martha's Vineyard landmark “The Home Port embodies summertime on Martha's Vineyard. It's where it resides.” --James Taylor “Today, when I turn an eye inward, I see the Home Port hanging in the memory halls of my mind, welcoming, soothing, and filled with fun and light." --Judy Belushi Pisano “Now that Will has finally decided to share his many culinary secrets with the rest of the world, I not only look forward to kicking off the summer with an amazing dinner at the Home Port, but having a little piece of it with me all year long.” --Michael J. Fox “I can't help but smile when I think about the Home Port. To me, it's the very best of Vineyard hospitality, serving up the perfect summer meal to satisfy everyone's taste. You'll have to provide your own sunset and the briny ocean scent that whets my appetite every time I head to Menemsha, but this book will welcome you to the Holthams' table and let you feast with them as we have done for many happy years.” --Linda Fairstein ** A Martha's Vineyard institution since 1931, the Home Port is the place to go locally for traditional New England–style, fresh-off-the-boat seafood. In this book, former chef/owner Will Holtham shares stories and culinary secrets from his forty years at the helm. Among the more than 100 recipes are featured menu items such as the award-winning Quahog Chowder, Broiled Swordfish, Baked-Stuffed Lobster, and Key Lime Pie, along with seafood cooking techniques and tips on buying and preparing fish. Full-color food photos are complemented by restaurant ephemera from Will's private collection as well as charming watercolor illustrations by artist Susan Tobey White. Will Holtham has been a chef and restaurateur for more than forty years. He also owned the Square Rigger restaurant and legendary Bite Clam Shack, both on Martha's Vineyard. He divides his time between Maine and South Carolina.

This book, originated by the late Cordon Bleu chef and Blueberry Hill Farm owner Louise Tate King, has been expanded with all-new chapters on the foods of the island's African-American and Brazilian communities. Recipes reflect the Vineyard's complete culinary heritage that also includes Wampanoag Indians, English and Scottish whaling families, and Portuguese fishermen. Chapters are devoted to chowders, seafood, shellfish, meat and poultry, and local produce such as berries, walnuts, and pumpkins. Additional chapters include recipes for salads, side dishes, breads, cakes, pies and puddings, marmalades, sauces, and other good things! Photographs and sidebars focusing on Vineyard folklore and natural history imbue the book with a nostalgic charm that allows anyone to take home a little part of the island.

Through 150 decadent and smart recipes, the Food Network icon explores how the relationships with her family have shaped her as a chef and home cook. “Each recipe overflows with love and purpose, technique and soul, and, most of all, genuine joy for nourishing the people in your life who matter most.”—Gail Simmons, food expert, TV host, and author of Bringing it Home NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND FOOD NETWORK Growing up with a legendary cookbook-editor mother and a food-obsessed father, Alex Guarnaschelli has always loved to cook. Now, with a daughter of her own, food and cooking mean even more to Alex—they are a way for her to share memories, such as shopping in Little Italy with her father for cured meats and aged cheeses, and tasting the recipes her mom would make from the cookbooks of the iconic authors she worked with. And, more than anything, cooking is what Alex and her daughter, Ava, most love to do together. In Cook with Me, Alex revives the recipes she grew up with, such as her mom’s chicken with barbecue sauce and her dad’s steamed pork dumplings, offers recipes for foods that she wishes she grew up with, such as comforting and cheesy baked ziti, and details dishes new to her repertoire, including sheet pan pork chops with spicy Brussels sprouts and a roasted sweet potato salad with honey and toasted pumpkin seeds. From meatballs two ways (are you a Godfather or a Goodfellas person?) to the blueberry crumble her mom made every summer, Alex shares recipes and insights that can come only from generations of collective experience. These recipes reflect the power that food has to bring people together and is a testament to the importance of sustaining traditions and creating new ones.

The chef behind the popular Mowgli Street Food cookbook shares over 100 global rice recipes to spice up your kitchen Across continents, rice is the dramatic centerpiece of the table and at the heart of life. In Pimp My Rice, food writer and chef Nisha Katona shares recipes from her home kitchen and around the globe, from Pimped Rice Piri Piri to Beefed-Up Bibimbap and even Black Rice & Coconut Sorbet. Showcasing a rainbow of types and explaining how to cook them perfectly every time, Nisha takes the fear out of the world’s greatest cereal killer. Nisha Katona is a rice evangelist. Why? It does not need peeling, it does not need soaking, it likes to be left to cook without a watchful gaze. It has an eternally long life, waiting long in dark cupboards, bidden to warm musky life when fridges are empty and potatoes are sullenly sprouting. Far from being an understudy, rice is the most virile, muscular weapons of mass construction in the busy working kitchen. Nisha, who runs a fantastically popular Curry Clinic on Twitter, is on a mission to demystify rice and to show the enormous breadth of rice recipes that can be created simply and quickly. As a second generation Indian, she shows how to marry different cuisines together, to create vibrant, exciting dishes. In other words, this is a book of pimped-up rice recipes.

"In The Pollan Family Table, Corky, Lori, Dana, and Tracy Pollan invite you into their warm, inspiring kitchens, sharing more than 100 of their family's best recipes. For generations, the Pollans have used fresh, local ingredients to cook healthy, irresistible meals. Michael Pollan, whose bestselling books have changed our culture and the way we think about food, writes in his foreword about how the family meals he ate growing up shaped his worldview. This stunning and practical cookbook gives you the tools you need to implement the Pollan food philosophy in your everyday life and to make great, nourishing, delectable meals that bring your family back to the table"--Jacket.

Celebrated local historian Thomas Dresser unearths the little-known stories that laid the foundations for the community of Martha's Vineyard. Behind the mansions and presidential vacations of Martha's Vineyard hide the lost stories and forgotten events of small-town America. What was the island's role in the Underground Railroad? Why do chickens festoon Nancy Luce's grave? And how did the people of the Vineyard react in 1923 when the rum running ship John Dwight sank with the island's supply of liquor aboard? Delve deep below the surface of history to discover the origin and meaning of local place names and the significance of beloved landmarks.

Mark Sisson, bestselling author, award-winning blogger, and founder of PRIMAL KITCHEN, teams up with over 50 leading icons in the primal community to amass 130 mouth-watering recipes in this ultimate paleo recipe collection. Learn how to whip up Primal Kitchen’s uncompromisingly delicious, high quality, nutrient dense sauces and dressings at home to pack healthy fats, phytonutrients, and superfoods into every meal. With recipe contributions from Melissa Hartwig, Robb Wolf, Chris Kresser, Sarah Fragoso, Pete Evans, Tony Horton, Laird Hamilton, Cassy Joy Garcia, George Bryant, and so many more, The PRIMAL KITCHEN™ Cookbook makes cooking with your favorite paleo personalities right in your own primal kitchen a reality! The PRIMAL KITCHEN Cookbook includes: The 5 signature PRIMAL KITCHEN recipes - Classic Mayo, Chipotle Lime Mayo, Greek Vinaigrette, Honey Mustard Vinaigrette, and Wild Ranch dressing Nutrient-dense lunches and salads to prep ahead or whip up in minutes, like Spicy Tuna Poke Bowls and 10-Minute Pad Thai Zoodles Inspired starters and small bites to please a crowd (or just yourself), including Chipotle Lime Cauliflower Hummus and Baked Bison Meatballs Savory sides, from Creamy Chipotle Butternut Squash Soup to Dill Pickle and Bacon Potato Salad Main dishes that will certainly become staples in your kitchen, like Hazelnut Crusted Halibut and Honey Mustard Vinaigrette Short Ribs Guilt-free treats such as Coconut Cashew Bonbons and Avocado Oil Ice Cream Cooking’s never been so primally perfect. Eat like your life depends on it and make every bite a taste sensation with The PRIMAL KITCHEN Cookbook.