100+ recipes, photos, and memories from a Martha's Vineyard landmark “The Home Port embodies summertime on Martha’s Vineyard. It’s where it resides.” --James Taylor “Today, when I turn an eye inward, I see the Home Port hanging in the memory halls of my mind, welcoming, soothing, and filled with fun and light." --Judy Belushi Pisano “Now that Will has finally decided to share his many culinary secrets with the rest of the world, I not only look forward to kicking off the summer with an amazing dinner at the Home Port, but having a little piece of it with me all year long.” --Michael J. Fox “I can’t help but smile when I think about the Home Port. To me, it’s the very best of Vineyard hospitality, serving up the perfect summer meal to satisfy everyone’s taste. You’ll have to provide your own sunset and the briny ocean scent that whets my appetite every time I head to Menemsha, but this book will welcome you to the Holthams’ table and let you feast with them as we have done for many happy years.” --Linda Fairstein ** A Martha’s Vineyard institution since 1931, the Home Port is the place to go locally for traditional New England–style, fresh-off-the-boat seafood. In this book, former chef/owner Will Holtham shares stories and culinary secrets from his forty years at the helm. Among the more than 100 recipes are featured menu items such as the award-winning Quahog Chowder, Broiled Swordfish, Baked-Stuffed Lobster, and Key Lime Pie, along with seafood cooking techniques and tips on buying and preparing fish. Full-color food photos are complemented by restaurant ephemera from Will’s private collection as well as charming watercolor illustrations by artist Susan Tobey White. Will Holtham has been a chef and restaurateur for more than forty years. He also owned the Square Rigger restaurant and legendary Bite Clam Shack, both on Martha’s Vineyard. He divides his time between Maine and South Carolina.

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.

Beautiful book by Restaurant De Kas, one of the world’s first farm-to-table restaurants. Discover this favourite of many amous guests from all over the world, including mr. Obama! In the centre of Amsterdam lies a unique oasis: Restaurant De Kas. The most famous vegetable restaurant in The Netherlands is one of the world’s first farm-to-table restaurants and welcomes guests from all over the world. Since 2017 chefs Jos Timmer and Wim de Beer have been serving beautiful produce grown in their Amsterdam greenhouse and their gardens in De Beemster. Take a look behind the scenes of Restaurant De Kas and get inspired by over 80 recipes putting vegetables in the spotlight. ‘Fresh, beautiful, delicate recipes from the wonderful team at De Kas. Jos and Wim’s cooking and De Kas are a joy – this is a beautiful book.’ Jamie Oliver

"In The Pollan Family Table, Corky, Lori, Dana, and Tracy Pollan invite you into their warm, inspiring kitchens, sharing more than 100 of their family's best recipes. For generations, the Pollans have used fresh, local ingredients to cook healthy, irresistible meals. Michael Pollan, whose bestselling books have changed our culture and the way we think about food, writes in his foreword about how the family meals he ate growing up shaped his worldview. This stunning and practical cookbook gives you the tools you need to implement the Pollan food philosophy in your everyday life and to make great, nourishing, delectable meals that bring your family back to the table"--Jacket.

The first cookbook from The Black Dog Tavern contains a collection of recipes from the summertime menu of this Martha's Vineyard restaurant, which has been deemed a true American institution. 75 color photos, 25 line drawings.

Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

An essential resource for every cook In this beautiful book, Martha Stewart—one of America’s best-known cooks, gardeners, and all-around vegetable lovers—provides home cooks with an indispensable resource for selecting, storing, preparing, and cooking from the garden and the market. The 150 recipes, many of which are vegetarian, highlight the flavors and textures of everyday favorites and uncommon varieties alike. The recipes include: • Roasted Carrots and Red Quinoa with Miso Dressing • Swiss Chard Lasagna • Endive and Fennel Salad with Pomegranate Seeds • Asparagus and Watercress Pizza • Smoky Brussels Sprouts Gratin • Spiced Parsnip Cupcakes with Cream Cheese Frosting Martha Stewart’s Vegetables makes eating your greens (and reds and yellows and oranges) more delicious than ever. — Los Angeles Times: Best Cookbooks of Fall 2016 — Newsday: Top 10 Cookbooks for 2016