Drawing on the edible
bounty of the Adirondack region, this groundbreaking book presents a
cuisine that is both rustic and defined. This is the first
nationally distributed color photograph publication to define and
share the culinary bounty of the Adirondack region. Chef Armand
created sumptuous, yet easy to follow recipes infused with fruits
from hillside orchards, vegetables grown in fertile valleys, maple
syrup, wild honey, forest mushrooms, artisan cheeses, fish, game ,
as well everyday ingredients.
exclusive recipes are featured from award winning Adirondack B&Bs,
inns, resorts, restaurants as well a special chapter on regional
food purveyors. As a special bonus, an exhaustive appendix covers
everything a cook needs to know about cooking basics, types of
foods, equipment, mail order resources and much more.
suggests bold simplicity and natural elements Adirondack chairs,
rugged log cabins, Northern European roots and hearty meals.
However, there is a subtler side to this style that reveals itself
in the elegant lines of a bentwood chair, in the soft tones of a
scenic etching, and in the intriguing fare created by the region's
chefs and food purveyors.
Adirondack-style cuisine is on the verge of obtaining national
recognition. The time has come to bring the cooking style of the
Adirondacks to the world of food lovers. Close your eyes and think
of wild berries, mushrooms, orchard fruits, wild honey, maple syrup,
trout, salmon, fowl, and game... yes, you are on the right train-
ALL ABOARD! Adirondack Cuisine next stop!
for a sample recipe from The Adirondack Cuisine Cookbook.