A Chef's Life-Farm To Table Cooking in The Berkshires - Softcover

Inhaltsangabe

Michael Ballon has written a memoir/cookbook, in which he reveals some of his insights and experiences from running the Castle Street Café for 25 years in the Berkshires. The book intersects of a number of very popular subjects: personal memoir, the locavore movement, and ethnic cooking to name but a few. Unlike my first book, The Castle Street Café Cookbook, this new book is not primarily a cookbook, although it does include some recipes. It is part memoir about what it is like to be a chef and run a restaurant in the Berkshires, and it profiles and interviews some of the local farmers I have gotten to know. The book discusses how chefs and farmers interact, how chefs are inspired by farmers, and includes some beautiful photos of local farms, including Indian Line Farm, which was the first Community Supported Agriculture Farm in the Berkshires. The book includes the Cafe s original menu from 1989, the second side of which credits the local farmers who supplied the Café. Long before the phrase Farm to Table became common place, Castle Street Café was serving farm to table cuisine. Some of the topics discussed, and chapters are: Blueberries and the Beginnings of a Chef, In Praise of Braising, Farmers, Foragers, and Deconstruction, Vegetable Chic, No One Likes Kohlrabi, The Chef Has No Clothes On, Familiarity Breeds Content, Timeless Classics and Old Warhorses, A Latke Went to Indonesia, Wrestling with Bones, Gathering the Last Fruits of Summer, Mitzvah Meal, Is fusion Confusion, and Gazpacho for the Soul.

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