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The Connecticut Farm Table Cookbook: 150 Homegrown Recipes from the Nutmeg State
From Connecticut’s seafood shacks to its 4-star farmhouse restaurants—locavore recipes and more
The Connecticut Farm Table Cookbook brings home cooks a stellar collection of 150 delicious recipes from the Nutmeg State’s celebrated chefs and the dedicated farmers, fishers, ranchers, foragers, and cheese makers they partner with to create dynamic New American and New England fare. This is the best of regional and farm-to-table cuisine from food producers and purveyors whose commitment to sustainability and quality is evident in everything they do.
As consumers have demanded more locally grown foods, more organics, and foods with fewer additives, the locavore movement has taken hold across the U.S. Every state and region has their own unique products and their own version of healthful, wholesome, innovative cuisine. The Connecticut Farm Table Cookbook showcases delectable specialties that the state’s growers and chefs are creating using local microgreens, heirloom lettuces, sunchokes, ramps, quail eggs, Burrata, bison, chevre, heritage-breed pork, oysters, and more. Recipes are presented clearly and are easy to follow; they utilize ingredients that are readily available no matter where you shop.
Along with mouthwatering recipes and beautiful photography you’ll be treated to fascinating profiles of food producers, chefs, and restaurants. This celebration of Connecticut’s healthy, sustainable food scene is a collection to savor and return to again and again.
100+ Color photos
The Connecticut Farm Table Cookbook brings home cooks a stellar collection of 150 delicious recipes from the Nutmeg State’s celebrated chefs and the dedicated farmers, fishers, ranchers, foragers, and cheese makers they partner with to create dynamic New American and New England fare. This is the best of regional and farm-to-table cuisine from food producers and purveyors whose commitment to sustainability and quality is evident in everything they do.
As consumers have demanded more locally grown foods, more organics, and foods with fewer additives, the locavore movement has taken hold across the U.S. Every state and region has their own unique products and their own version of healthful, wholesome, innovative cuisine. The Connecticut Farm Table Cookbook showcases delectable specialties that the state’s growers and chefs are creating using local microgreens, heirloom lettuces, sunchokes, ramps, quail eggs, Burrata, bison, chevre, heritage-breed pork, oysters, and more. Recipes are presented clearly and are easy to follow; they utilize ingredients that are readily available no matter where you shop.
Along with mouthwatering recipes and beautiful photography you’ll be treated to fascinating profiles of food producers, chefs, and restaurants. This celebration of Connecticut’s healthy, sustainable food scene is a collection to savor and return to again and again.
100+ Color photos
- GenresCookbooks
320 pages, Paperback
First published June 8, 2015
4 people are currently reading
22 people want to read
About the author
Tracey Medeiros
8 books45 followersTracey Medeiros is a food writer, recipe developer and tester. She is an author of six cookbooks including The Art of Cooking with Cannabis (Skyhorse Publishing, May 2021) and The Vermont Farm Table Cookbook: Homegrown Recipes from the Green Mountain State; 10th anniversary edition (The Countryman Press, June 2023). Medeiros is an avid proponent of the farm-to-table movement. She travels as a guest speaker and cooking instructor, emphasizing her commitment to the sustainable food movement. She resides in northern Vermont with her family.
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Displaying 1 - 2 of 2 reviews
December 19, 2015
I loved this book so much that I am ordering a copy for myself
February 20, 2016
Great regional cookbook
Displaying 1 - 2 of 2 reviews