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New Haven Chef's Table: Restaurants, Recipes, And Local Food Connections Hardcover – September 1, 2010
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“The celebration of New Haven restaurants you find in these pages
will make you as hungry as they have made me.”
—from the Foreword by Faith Middleton,
The Food Schmooze, WNPR (90.5 FM), WNPR.org
From the Inside Flap
New Haven Chef’s Table is the first cookbook to gather the depth and breadth of New Haven’s food offerings in one place, with the net proceeds to benefit The Connecticut Mental Health Center Foundation (cmhcfoundation.org). Profiling more than thirty-five of the city’s top chefs, who offer their favorite recipes reworked for the home cook, the book is also a celebration of the growing sustainable food movement, with a focus on food connections with local growers, farmers, and organizations.
The recipes range from Plum Frost (116 Crown), Guinness Stew (The Playwright), and Chorizo with Sweet and Sour Figs (Barcelona) to Cranberry Curry Scone (Café Romeo), Doro Wat (Ethiopian Chicken in Red Pepper Paste; Lalibela), and Capesante Grigliate (Grilled Scallops; L’Orcio). The contributors include: Barcelona, Basta Trattoria, Bespoke, Carmen Anthony Steakhouse, Caseus, Claire’s Corner Copia, Consiglio’s, Ibiza, Pepe’s Pizza, Scoozzi, Soul de Cuba, Temple Grill, Thali, Union League Cafe, Zinc, and more. The book also features profiles of the Yale Sustainable Food Project, CitySeed Farmers’ Markets, and Common Ground High School.