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Dishing up New Jersey : 150 recipes from the Garden State PDF

569 Pages·2016·31.22 MB·English
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Preview Dishing up New Jersey : 150 recipes from the Garden State

DEDICATION To the staff of the New Jersey Network News, especially John Williams, Judy Goetz, William Jobes, Dave Frick, and Jim Hooker. When I was 16, NJN gave me the opportunity to travel the state in search of news and the training to tell it properly. And to all the editors at The New York Times and The Star-Ledger who allowed me to cover the state I love, seeking out stories and eating well along the way. I’m here today, professionally, because of them. Contents Acknowledgments Foreword Introduction In Season Chapter 1: Rise and Shine Chapter 2: Apps and Snacks Chapter 3: Putting the Garden in Garden State Chapter 4: Down the Shore Chapter 5: The Main Event Chapter 6: Sandwiches, Sauces, and Spreads Chapter 7: The Melting Pot Chapter 8: Sweet Treats Chapter 9: Cocktails Resources Festivals Restaurant Weeks of Note Restaurants, Farms, and Families by County Individual Recipe Contributors Recipe List Also by John Holl Copyright Share Your Experience! ACKNOWLEDGMENTS There’s a recording of “Tenth Avenue Freeze-Out,” performed live at Madison Square Garden, where Bruce Springsteen introduces the E Street Band. He tells a tale about standing at the edge of a forest, knowing that on the other side success awaits him. He encounters a gypsy woman who tells him that what he needs is a band; he needs some help to get to where he wants to go. Writing a book is a lot like that — to get to the end, you need some help. And that’s why I’m so glad to introduce you all to the following people. My wife, April Darcy, of Edison, is the true writer and explorer in the family, and she is the most encouraging, supportive, and loving partner anyone could ask for. My parents, John and Carolyn, and my mother-in-law, Teresa, are the kind of role models everyone should be blessed with in life. The same is true for my siblings, Tom, Amanda and Todd, Bill and Valerie, and Dan. My Aunt Dellsie has long been a source of encouragement and love, and has again and again generously donated her time and resources to my various writing projects. We used her house along the Musconetcong River to prep and photograph many of the recipes contained within. Although no longer with us, my grandmothers — Adel Holl and Helen Gibbons — helped shape my relationship, appreciation, creativity, and experience with food. Their kitchens were very different, but both produced meals that I remember and cherish to this day. Since I started working with Storey Publishing in 2011, I’ve been pushing to write this book, and along the way there has been no greater cheerleader than Margaret Sutherland. Not only is she a very talented (and patient) editor, but she is a calming force and a great lover of food. Sarah Guare took over the editing reins from Margaret, with great care and skill. Nancy Ringer gave every line in this book the careful and wise eye of an experienced copy editor. Together, they made this book better. My thanks also to Deborah Balmuth, Dan Reynolds, Sarah Armour, Alee Moncy, Jeff Stiefel, and everyone else at Storey for their commitment to quality books, their talents, and their kindness toward writers. I was privileged to work with Amy Roth, a true artist and food enthusiast. We traveled around the state together while she took many of the beautiful photographs contained in the following pages. Her stellar work brings these recipes to life throughout the book. For the last several years I’ve served as editor of All about Beer Magazine, and it’s just the best job I’ve ever had. This is thanks to my colleagues Daniel Bradford, Chris Rice, Ken Weaver, Peter Johnstone, Jeff Quinn, Daniel Hartis, and Jon Page, a North Carolinian with a sometimes-acerbic and dry wit that often makes me believe he was born here in Jersey. Thanks to Jenny Stephens and everyone at Sterling Lord Literalistic for wonderful guidance, support, and representation. My thanks also to Allyson O’Brien, Rob Hurff, Scott Miller, Vince Baglivo, Warren Bobrow, John Kelly, Chris Oney and the Cape May County Chamber of Commerce, Jennifer Guhl and the Princeton Regional Chamber of Commerce, Mark Allen, Kathy Simon, Jennifer Lea Cohan, Vicki Jakubovic, Daria and Theodore Romankow, Susan Belfer, Wolf Sterling, Paul Kermizian, Jackie Pappas and the Asbury Park Chamber of Commerce, John Cifelli, Jeremy Lees, Rich Eldert, Augie Carton, and Jeff Cioletti. This book is largely a collection of recipes gathered from talented chefs, cooks, and restaurateurs from every county in the state. I am indebted to their kindness, generosity, and creativity. Their names are attached to their recipes, and I encourage you to visit them in person. Finally, I’ve become the clichéd writer who takes the time to thank the dog. Long days at the computer and in the kitchen were helped by Pepper, our mutt rescued from a shelter in Sussex County seven years ago, who has become my shadow, my sounding board, and a great excuse to get outside and work off the extra pounds associated with writing a cookbook. She’s a good girl.

Description:
New Jersey native John Holl searched from Sussex County to Cape May to find the best recipes New Jersey has to offer, and the result is this rich and unique cookbook celebrating the foods, flavors, cultures, and traditions of the Garden State. These 150 recipes include dishes featuring New Jersey’
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Most books are stored in the elastic cloud where traffic is expensive. For this reason, we have a limit on daily download.