Edible Boston Winter 2011 Number 19 : Page 29
We’re going to boast a little about our own special spot on the book-shelf. Earlier this year, Edible Communities founders Tracey Ryder and Carole Topalian pulled together their first hardcover, Edible: A Cele-bration of Local Foods . What we love most about the book is that it’s a collection of touching stories that spotlight real American heroes: our farmers, fishermen, food artisans, chefs and others. It’s more than just a glimpse into how our food travels from where it’s born, hatched, caught or grown to our waiting dinner plates. As Tracey writes, this book celebrates the local food movement through the eyes of those who are so deeply involved and those who have been touched by the Edible publications. Divided by regions, the book opens with our own home space, the Northeast, starting with a close-up look at our city’s beloved Allandale Farm. Chock-full of profiles and vivid photography, Edible nourishes us even further by stocking the back of the book with mouthwatering seasonal recipes. List price: $29.95 (or about the cost of a one-year subscription to Edible Boston) It was a given that once New York Times reporter Kim Severson pro-nounced butchers the indie bands of the culinary world, someone would come along and write a profile book of some of the personali-ties that give the profession its razor-sharp heft. Marissa Guggiana did just that in the newly released Primal Cuts: Cooking With America’s Best Butchers . Guggiana traveled the country in search those passion-ate about the art of butchery. Boston’s represented by the spectacular talents of chef Jamie Bissonnette of Toro and Coppa restaurants; chef Robert Grant from The Butcher Shop; and butcher Ron Savenor. Each provides a small, thoughtful essay in the book sharing their personal connection to the whole animal. We think the recipes that go along with it are pretty great too, even if we leave the actual making of a pig ear terrine to Bissonnette. List price: $37.50 (or about 14 pies worth of leaf lard, or grass-finished beef tenderloin carpaccio for six) Cookbooks written by two Martha’s Vineyard locals caught our atten-tion too. The first belongs to cooking instructor and private chef Catherine Walthers. Soups + Sides is a follow-up to her previous book, Raising the Salad Bar , and is just as nourishing. Walthers explains fla-vor enhancers like leeks and Parmesan rinds, and provides recipes that don’t always start with stock. “I try to save homemade stock for the edible boston Winter 2011 29
Publication List
