A Culinary History of the Finger Lakes

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A Culinary History of the Finger Lakes


A Culinary History of the Finger Lakes: From the Three Sisters to Riesling

By Laura Winter Falk

A bounty of crips apples, heirloom produce, artisan cheeses and grass-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.  Laura Winter Falk explores the Finger Lakes' gustatory legacy and evolution from the Iroquois' Three Sisters- corn, squash and beans- to the farm-to-table restaurants that celebrate the harvest of their neighbors.  

.Featuring recipes from local chefs, including Chef Scott and cocktails from Stonecat's  "Garden to Glass" cocktail program! 

A great gift for the foodie and FLX appreciator in your life!

Signed by Chef Scott Signori!


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