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Adirondack Cookbook

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Length: 176 pages2 hours

Summary

Adirondackers developed a campy regional cuisine that took full advantage of both cultivated and wild foods. These unique recipes for the modern palate are inspired by the foods and foodways of the Adirondack. With photographs from The Adirondack Museum and historical notes, you get the full flavor of this regional life.

Recipes include Dandelion Salad, Pan-Fried Trout,Rosemary Roasted Carrots, and Maple Ice Cream.

Hallie Bond was on the staff of the Adirondack Museum in Blue Mountain Lake, New York, for nearly thirty years and is the author of Boats and Boating in the Adirondacks and A Paradise for Boys and Girls’ Children’s Camps in the Adirondacks. She lives in Long Lake, New York.

Stephen Topper has worked as a chef in several of the finest restaurants in the Adirondack region. He grew up on a small farm helping to raise food for his family and is currently an avid outdoorsman who takes pride in hunting, fishing, and trapping from the resources available in rural New York. He lives in Glen Falls, New York.

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