Winner of the 2016 James Beard Award for American Cooking One of "Bon Appetit"'s best books of the year A year of fresh, simple, seasonal cooking from a rising-star chef running his grandfather's five-acre farm on Martha's Vineyard." "This is the heartfelt declaration of a new American way of food, celebrating a year of cooking and farming on the island of Martha's Vineyard. Chris Fischer is a chef, farmer, and writer whose roots on the island run twelve generations deep. His cooking combines practical, rural ingenuity with skill acquired in the world's leading kitchens. The result is singular and exciting. Beetlebung Farm, his grandparents' five-acre parcel in the town of Chilmark, is both Fischer's inspiration and the source for the fine raw materials he showcases. These recipes express the unique understanding of ingredients that comes from a life spent hauling in lobster pots, cultivating vegetables, tracking game in the woods, and butchering his own meat. In this beautifully illustrated homage to the family and community that raised him, Fischer weaves seasonal menus through stories of growing up on the island, conjuring the smoke of oak-wood fires, the brine of Great Pond oysters, and the satisfaction of a well-earned meal. "The Beetlebung Farm Cookbook "is a clear and essential record of contemporary New England cuisine.
About the Author
Chris Fischer grew up on Martha's Vineyard, a member of the twelfth generation of his family to inhabit the island. After cooking in some of the leading kitchens in the world--Babbo in New York City; the American Academy in Rome; St. John Bread and Wine and The River Cafe in London--he returned to Beetlebung, where he currently serves as both the chef and farmer. He is also a chef at the renowned Beach Plum Inn on Martha's Vineyard.