A storytelling cookbook!
“The Finger Lakes region deserves to join the Hudson Valley, Long Island and Brooklyn on the list of New York State locales known for their cuisine. Kate Harvey and Karl Zinsmeister make that case in the beautifully photographed “Finger Lakes Feast” (McBooks Press, $22.95), highlighting the area’s flours and grains, seed oils, cheeses, meats, game, honey and maple syrup, and, of course, its rieslings in recipes from local restaurants. Many of the dishes are hearty, cold-weather fare. There are also traditional tender Syracuse salt potatoes; marinated skewers called spiedies; and a first-rate pear bread that’s more poundcake than bread.” -New York Times