Beekman 1802: A Seat at the Table
Recipes to Nourish Your Family, Friends, and Community
Nonfiction, Food & Drink, Entertaining, Holiday
| Author: | Brent Ridge, Josh Kilmer-Purcell, Rose Marie Trapani | ISBN: | 9780544850224 |
| Publisher: | HMH Books | Publication: | September 5, 2017 |
| Imprint: | Houghton Mifflin Harcourt | Language: | English |
| Author: | Brent Ridge, Josh Kilmer-Purcell, Rose Marie Trapani |
| ISBN: | 9780544850224 |
| Publisher: | HMH Books |
| Publication: | September 5, 2017 |
| Imprint: | Houghton Mifflin Harcourt |
| Language: | English |
From the beloved founders of Beekman 1802, more than 115 seasonal recipes for enjoying and sharing with those you love
Beekman 1802: A Seat at the Table is Brent Ridge and Josh Kilmer-Purcell’s most personal cookbook yet, built on food that became a part of the authors’ move from New York City to Sharon Springs, New York—population 500. Based on the tradition of food at the center of community, more than 115 recipes embody the traditional story of stone soup, in which everyone brings together their small piece to the pot to create something much greater than its parts.
With recipes organized by season and interwoven with menus, bios of the creative individuals who are part of the authors’ small-town community, and tips and tricks for making the varied dishes, readers will turn to the book again and again to nourish their own communities. Whether roasting a turkey for a November Friendsgiving, pulling out some frozen-in-season Zucchini Blossom Squares for last-minute holiday guests, enjoying fresh pea pesto and crostini for a springtime supper, or quick-pickling a summer garden surplus, there will always be a seat at the table.
From the beloved founders of Beekman 1802, more than 115 seasonal recipes for enjoying and sharing with those you love
Beekman 1802: A Seat at the Table is Brent Ridge and Josh Kilmer-Purcell’s most personal cookbook yet, built on food that became a part of the authors’ move from New York City to Sharon Springs, New York—population 500. Based on the tradition of food at the center of community, more than 115 recipes embody the traditional story of stone soup, in which everyone brings together their small piece to the pot to create something much greater than its parts.
With recipes organized by season and interwoven with menus, bios of the creative individuals who are part of the authors’ small-town community, and tips and tricks for making the varied dishes, readers will turn to the book again and again to nourish their own communities. Whether roasting a turkey for a November Friendsgiving, pulling out some frozen-in-season Zucchini Blossom Squares for last-minute holiday guests, enjoying fresh pea pesto and crostini for a springtime supper, or quick-pickling a summer garden surplus, there will always be a seat at the table.
