MARC Record from Library of Congress

LEADER: 02140cam a2200349 i 4500
001 2014035066
003 DLC
005 20141204082806.0
008 140911s2014 scua 000 0 eng
010 $a 2014035066
020 $a9781626195455 (pbk.)
040 $aDLC$beng$cDLC$erda$dDLC
042 $apcc
043 $an-us-ny
050 00 $aGT2853.U5$bF36 2014
082 00 $a394.1/209747$223
084 $aCKB002020$2bisacsh
100 1 $aFalk, Laura Winter.
245 10 $aCulinary history of the Finger Lakes :$bfrom the Three Sisters to riesling /$cLaura Winter Falk.
264 1 $aCharleston, SC :$bAmerican Palate, a division of The History Press,$c2014.
300 $a158 pages :$bcolor illustrations ;$c23 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
520 $a"A bounty of crisp apples, heirloom produce, artisan cheeses andgrass-fed meats complement the heady libations of the Finger Lakes wine country. Culinary luminaries and home cooks alike use these regional ingredients to craft classic and unique dishes, like Moosewood's apple spicecake. Finger Lakes foodie and vinophile Laura Winter Falk, PhD, explores the Finger Lakes' gustatory legacy and evolution, from the Iroquois, ThreeSisters, corn, squash and beans, to the farm-to-table restaurants that celebratethe harvest of their neighbors. With recipes from regional chefs paired perfectly with an array of local wines, savor the delectable culinary history of New York'sFinger Lakes region"--$cProvided by publisher.
520 $a"History of food, wine, farms and drinks in the Finger Lakes region of NY"--$cProvided by publisher.
650 0 $aFood habits$zNew York (State)$zFinger Lakes Region.
650 0 $aFood$xSocial aspects$zNew York (State)$zFinger Lakes Region.
650 0 $aWine and wine making$zNew York (State)$zFinger Lakes Region.
650 0 $aRestaurants$zNew York (State)$zFinger Lakes Region.
650 7 $aCOOKING / Regional & Ethnic / American / Middle Atlantic States.$2bisacsh
856 42 $3Cover image$uhttp://www.booksonix.com/history-press-usa/9781626195455.jpg