Adirondack Cookbook

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Enjoy modern recipes inspired by the foods & foodways of the Adirondack past. With gumption, knowledge of the woods, and luck, Adirondackers developed a regional cuisine that took full advantage of both cultivated and wild foods all year long. Photos from The Adirondack Museum & historic information is woven throughout. Recipes include Howling Bear Chili, Pan-Fried Trout with Caramelized Onions, Seared Venison Lon with Blackberry Reduction Sauce, Lumberjack Potatoes, Rhubarb Preserves, Maple Ice Cream and more.

5.75" x 0.5" x 8.5"

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