November, 2014

Adirondack Cookbook
Author: Hallie Bond & Stephen Topper

Review by: Betsy Kepes

  Beaver stew, anyone? The Adirondack Cookbook features a smiling young man on the cover, a pipe in his mouth and two big strings of fish in his hands. Of course an Adirondack cookbook should contain recipes for trout, but there are also recipes in this small spiral-bound book for these mountain edibles: wild turkey, eel, squirrel, squab, snapping turtle, bear, duck, rabbit, beaver, and grouse. Fortunately authors Hallie Bond and Stephen Topper include recipes for more familiar local ingredients like potatoes, apples, maple syrup, and blueberries. Bond is a historian who worked for many years at the Adirondack Museum. Topper is a chef who has worked in several restaurants in the Adirondacks. >>More


November, 2014

Garden Gourmet
Author: Yvona Fast

Review by: Susan Bibeau

  Local seasonings Yvona Fast’s Garden Gourmet: Fresh & Fabulous Meals from your North Country Garden, CSA or Farmers’ Market compiles recipes from eight years of the author’s North Country Kitchen column which has run in the Adirondack Daily Enterprise since 2005. Like the weekly column, the book focuses on using local North Country produce and ingredients to create food that is not only healthy and fresh but most importantly, simple to prepare. “Cooking does not have to be complicated,” states the author, “A salad of freshly picked, vine-ripe tomatoes accented with a little salt, pepper, parsely and chives is simple. Add a hard-boiled egg or some crumbled feta and you have protein. >>More