Farms and Foods of the Garden State
A New Jersey Cookbook
By (author) Brian Yarvin
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Farms and Foods of the Garden State by Brian Yarvin
Book DescriptionThis second in Hippocrene's line of state cookbooks is a comprehensive look at the incredibly diverse and bountiful state of New Jersey. The author captures the essence of the Garden State by profiling some of its most interesting farms, including a vineyard, a buffalo ranch, and a trout hatchery. More than 100 simple easy-to-follow recipes feature products from the profiled farms, making the direct but often overlooked connection between farmers and cooks. Recipes such as Chicken Vindaloo, Italian style stewed Peppers, and Portuguese Kale Soup also reflect New Jersey's ethnic diversity. An ingredients glossary and a shopping guide are also included.
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Book DetailsISBN: 9780781810838
(180mm x 260mm x 16mm)
Imprint: Hippocrene Books Inc.,U.S.
Publisher: Hippocrene Books Inc.,U.S.
Publish Date: 1-Mar-2005
Country of Publication: United States
Books By Author Brian Yarvin
Lamb, Hardback (September 2015)
Lamb takes readers into the world of lamb, and is perfect for home cooks and food enthusiasts alike. Richly illustrated with images from around the world, Lamb will appeal to all those who appreciate the rich, luxurious taste of this highly popular meat.
World of Noodles, Paperback (August 2014)
We are familiar with pasta and Asian noodle dishes but A World of Noodles shows how much more there is to explore.
Ploughman's Lunch and the Miser's Feast, Hardback (March 2012)
The author reveals what he has discovered in his numerous walking and driving trips across the length and breadth of Great Britain. This title includes include lots of pub fare, like Fish and Chips, Shepherd's Pie, Ploughman's Lunch, and a host of savoury cakes and pasties. It shows us how to make the best-loved British sweets.
Too Many Tomatoes Cookbook, Paperback (August 2009)» View all books by Brian Yarvin
This new cookbook from the author of A World of Dumplings features over 100 easy-to-follow recipes for everything from down-home fried green tomatoes and classic ketchup to spicy gazpacho, and even sweet and succulent desserts.
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Author Biography - Brian Yarvin
Born in Brooklyn, Brian Yarvin's passion for food began with childhood visits to such places as Pennsylvania Amish Country and New York City's Chinatown. In addition to his work as a professional photographer, Yarvin is a food writer and an instructor of food and commercial photography at the Washington School of Photography in Bethesda, Maryland. He currently resides in Edison New Jersey with his wife Maria.
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