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Fairfield County Chef's Table: Extraordinary Recipes From Connecticut's Gold Coast Hardcover – April 15, 2014
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––Michael Stern, Roadfood.com and coauthor of the Roadfood books and The Lexicon of Real American Food
“As a decades-long observer and critic of the Connecticut restaurant scene, I applaud Amy Kundrat’s handsome new book on Fairfield County, center now of so many superb restaurants.”
––Patricia Brooks, author of Food Lovers’ Guide to Connecticut
About the Author
Amy Kundrat is the executive editor of CTbites, the award-winning website devoted to chronicling great food in Connecticut, especially her home in Fairfield County. A communications specialist with a concentration in new media, Amy’s career leading external communications teams has taken her from world-class art museums, to technology start-ups, and academic institutions. She currently works in New Haven at Yale University, where she indulges in the city’s vibrant food-truck scene. She lives in the woods of northern Fairfield County with her husband.
Stephanie Webster is the editor in chief and founder of CTbites.com. Born and raised in New York City by parents who design restaurants for a living, she developed a passion for finding out-of-the-way gems during weekly trips to the depths of Chinatown and frequent trips abroad. Professionally she began her career as a photo editor in the magazine industry and then migrated to the world of new media consulting and website building during New York’s first dot-com wave. She led strategy, brand development, site architecture, and content development assignments for top consumer brands. A seven-year excursion to Seattle exposed her to a casual yet innovative approach to food that hadn’t yet made it to the East Coast. When she relocated back to Connecticut, she made it her quest to find great food and support a community of eaters that live for their next meal.
Top customer reviews
I just made the Dark Chocolate Truffles (for Easter) with Ghirardelli chocolate, not Ecuadorian, and they are wonderful. I am eager to try the other very approachable recipes from some of my favorite area restaurants; the next one on my list will be the most complicated--Bouillabaisse from L'Escale. The ingredient list is long but the instructions are clear, concise and manageable…nothing intimidating here. And in the few recipes with an uncommon ingredient, a source is noted--love that.
I returned to the Amazon website to order three more copies as gifts for other foodie friends when I decided to write this review. I hope they enjoy this book as much as I do. It is well worth every penny.