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Fresh & Honest: Food From the Farms of New England and the Kitchen of Henrietta's Table Hardcover – November 1, 2008


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Product Details

  • Hardcover: 218 pages
  • Publisher: Three Bean Press; First edition (November 1, 2008)
  • Language: English
  • ISBN-10: 0976727609
  • ISBN-13: 978-0976727606
  • Product Dimensions: 1 x 9 x 11 inches
  • Shipping Weight: 2.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #1,490,265 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Executive Chef Peter Davis uses organic and native ingredients from local producers in and beyond Massachusetts to create an original and simple approach to classic regional cuisine. Davis keen awareness of the integrity of food in its natural state, eye for color and instinct for balance of tastes has earned him both local and national critical acclaim. Alexandra Hall has been a Boston-based food writer for more than 15 years, serving as a writer, editor, and critic for various food, travel, and lifestyle publications along the way. A graduate of Le Cordon Bleu culinary school in Paris, France, she has covered the dining scene in New England and beyond for publications including Travel & Leisure, Food & Wine, The Boston Globe, and The New York Times. She was a senior lifestyle editor and oversaw the food and dining section at Boston magazine for four years, and is currently editor-in-chief of several lifestyle magazines produced by The Boston Globe. She writes regularly for Bon Appétit and Town & Country Travel magazines, and with her husband Michael Blanding, she recently co-wrote two guidebooks, Moon New England and Moon Vermont.

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Customer Reviews

4.2 out of 5 stars
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Most Helpful Customer Reviews

7 of 7 people found the following review helpful By mmd-boston on January 5, 2009
Format: Hardcover
I received this book as a Christmas gift and love it. I am a decent cook, but admit I'm not an ambitious or adventursome one. What I like about this book is that it is straight forward, I recognize the ingredients, and it all looks delicious. I have tried a few recipes and have been very happy (as has my family) with the results.

I believe that local is healthy and am a fan of Henrietta's Table and now an even bigger fan of Peter Davis' cooking. I recommend this book for novice and seasoned chefs.

Bon appetite.
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3 of 3 people found the following review helpful By Murphette on January 5, 2009
Format: Hardcover
Love the philosophy of fresh and local....simple food....organic & fresh. Don't need lots of other stuff to make a good dish. Great pics...and lots of good local resources!
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2 of 2 people found the following review helpful By Sally A. Larhette on February 23, 2013
Format: Hardcover
This book will inspire future dreams of a wonderful juicy freah chicken prepared, by "frogging"
the chicken, if you do not have a rotisserie, and by using the hi-lo broiler technique. Or just the way
you cook a whole chicken. Frogging is to remove the back bone and wish bone from brest. Make two little cuts near bottom of Brest, both sides and tuck the legs in.This gives a nice flat surface for more even cooking under the broiler...5 minutes on high, move to lower rack for 10 more minutes...turn chicken over and repeat the high heat-lo heat technique!Takes a bit of time to make the mustard and herb marinade...so worth it occasionally.
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1 of 1 people found the following review helpful By Anna Jolley on March 13, 2013
Format: Hardcover Verified Purchase
Bought this from a friends suggestion, it's a great read and easy to follow recipes. Hope to visit Chef Peters restaurant one day :) great purchase
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