Adirondack Cuisine

By Armand C. Vanderstigchel and Robert E. Birkel Jr.

This cookbook presents a mountain-inspired bounty of dishes emphasizing fresh local ingredients such as artisan cheeses, mushrooms, fish and game, and the produce that flourishes on Adirondack farms.

• Format: Paperback
• Language: English
• ISBN: 1581570562
• ISBN13: 9781581570564
• Release Date: April 2002
• Publisher: Countryman Press
• Length: 237 Pages
• Weight: 2.00 lbs.
• Dimensions: 9.2" x 0.9" x 7.5"

Customer Reviews

Showcases a mouth-watering wealth of wonderful recipes

An impressive compendium of superb recipes, Adirondack Cuisine is enhanced with wonderful color photography showcasing some of the finished dishes, as well b/w illustrations of the countryside that inspired them. From Wild Buckwheat Honey-Roasted Chicken with Apple & Shiitake Mushroom Stuffing; Thendara Pepper-Crusted Filet with Cognac-Merlot Sauce; High Peaks Chamboard & Blackberry Mousse; and Redskin Irish Buttermilk Mashed Potatoes with Asparagus & Corned Beef Morsels; to Trappers Pan-Seared Steak over Russet Potato & Lobster Hash with Lobster Claw-Scallion Butter; Royal Blackberry Scones with Ruby Port-Plum Butter; Mascarpone-Stuffed Poached Pears; and Grilled Breast of Duck with Maple & Currant Demi-Glaze, Adirondack Cuisine showcases a mouth-watering wealth of wonderful recipes that would satisfy any appetite and please any palate.