Farm-to-table has been so heavily used that it’s nearly a background phrase already, but in the case of The Beetlebung Farm Cookbook, one sees clearly what’s possible when the farmer is also the chef. Fischer’s family has lived on Martha’s Vineyard for nearly three hundred years; Beetlebung Farm in Chilmark has been in their hands for “only” three generations but its lure was strong enough to drawn Fischer back after a culinary career that included stints working at St. John and The River Cafe in London, and at Babbo in NYC. His food has an earthy simplicity informed by seasonal imperatives, as well as a flair for flavor and color that reminds us strongly of the Canal House cookbooks. Perhaps you’re ready to try roasting newly dug sweet potatoes in a bed of salt with a few sprigs of rosemary? Dressing romanesco cauliflower with a sweet pea pestor? Or maybe to make a beet cake with a beet jam filling and fennel icing? This is a worthwhile indulgence.
Cloth. Color photographs throughout.