“Regional ingredients are put to delicious use in this bright new farm-to-table cookbook.” — The New York Times
Discover Over 100 Farm-Fresh Recipes from New York’s Beloved Catskills Region
The Catskills region of New York State boasts a rich farming heritage that spans centuries. Recently, it has become a sought-after destination for weekenders yearning to escape city life and savor fresh air and farm-fresh foods.
The Catskills Farm to Table Cookbook brings this delightful experience right into your kitchen.
Featuring an array of recipes that highlight the best of the region’s produce, meats, dairy, wild game, and foraged foods, this cookbook now includes new recipes and stunning photos. Indulge in mouthwatering dishes such as:
• Cast Iron Ribeye with Ramp Butter
• Rhubarb Crisp Bars
• Ricotta Fritters with Strawberry Sauce
• Spring Chicken and Herb Biscuits
• Raspberry Ice Cream Sandwiches
• Stuffed Squash Blossoms
• Braised Ham Hocks with Squash and Sweet Corn Polenta
• Apple Cider Doughnuts
• Roasted Leek Fettuccini
The Catskills Farm to Table Cookbook also captures the true essence of the Catskills food scene through contributions from top restaurants and farms in the region, including Buck Hill Farm, Barbers Farm, Horton Hill Farm, Crystal Valley Farm, Scrumpy Ewe Cider, Solinsky’s, Phoenicia Diner, and more.
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