Tracey Ryder and Carole Topalian started Edible Communities, Inc. in 2002 as a way to connect regional food magazines across the country in celebration and support of local, artisan, and farm-fresh foods. With Edible, they bring the bold, flavorful mosaic of regional American cuisine to cookbook form. The first part of the book introduces the standouts in local cuisine for six distinct American regions, from farmers and fishermen to ranchers and gardeners, all influential and impassioned leaders in wholesome hometown and sustainable food. The second part explores the flavor of those regions, with seasonally organized recipes that exhibit not only local character but the traditions of culinary excellence that pervade the country. Recipes like “Collard Tops with Parmigiano” and “Grilled Quail with Hazelnuts, Apricot Curry Sauce, and Wild Huckleberry Coulis” make a strong case for the flavorful vitality—and bright future—of local, homegrown American cuisine.
As New Yorkers, StarChefs.com rarely feels the need to thumb through a city guide—we’re pretty sure we’ve got it licked. When we’re asked to contribute, on the other hand, we’ve got more than a mouthful to share. Of course most of what’s amazing about the incredible guide that Chef Shannon Bennett of Vue de monde in Melbourne has culled together from years experience and culinary know-how is the breadth of his contacts and experience. Flipping through the pages of Shannon Bennett’s New York is like revisiting a published urban Facebook and getting a fresh look at old friends.
What does an emergency room physician do in her spare time? Well, if she has spare time, she eats, sleeps, or divides twenty minutes between the two. Not Laura Catena. As if being a doctor in one of the highest pressure realms of medicine isn’t challenge enough, Catena is fully ensconced in the Argentine wine world, a burgeoning but comparatively underexposed player in New World winemaking. Who better than Catena to give Argentine viticulture its due? Wine is her family legacy—her great-grandfather founded the family’s first winery in 1902, meaning the book’s “insider” perspective is bona fide, rooted to the Argentine soil like so many grape vines. Born in Mendoza, “a heaven for winemaking” that’s actually a dessert (where vines work harder, yields are lower, and crop quality is much, much higher) Catena saw her father, a third-generation winemaker, transform modern winemaking practices. And now with a wine production operation all her own, Catena is not only knee deep in the history of Argentine wine, she’s part of its future. Vino Argentino ushers in that future by presenting a thorough, and thoroughly readable, foray into the wine culture and practices of the country from gauchos to Malbec (and well beyond Malbec). Catena doesn’t stop at a discussion of soil and region—although she has that, along with a glossary and maps, too. She introduces the vintners (meet Alejandro Vigil!), the varietals (the floral, peachy, surprisingly crisp Torrontés), even the meteorological phenomena (hail anyone?) that make each region, and each year’s crop, a unique expression of the rich Argentine enological traditions. The cherry on top? Recipes for authentic Argentine dishes like Rib Eye Steak with Chimichurri and Patagonian Potatoes or Crepes with Dulce de Leche.
The first atlas devoted entirely to New Zealand wines and wine-making. Visually stunning and authoritatively documented, this Atlas builds on the award-winning success of the author’s prior tome which ran to five editions.