The Fresh Harvest Cookbook - by Keith Sarasin & Chris Viaud (Hardcover)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><b><i>The Fresh Harvest Cookbook</i> features over 150 recipes that champion locally sourced products and getting the most out of every season!</b> <p/>Champion locally sourced products and getting the most out of every season with the 150 recipes in <i>The</i> <i>Fresh Harvest Cookbook</i>. From a classic burger and hearty pot roast to silky soups and foraged mushrooms, there is something for everyone in this cookbook. Each chapter is organized by a season, with recipes for breads, snacks, salads, soups, entrees, and desserts, letting you create entire menus for family and friends. Learn about preserving, canning, and fermenting, ensuring that you get the most out of every season. <p/>Chef Keith Sarasin's love for food was developed at a young age when he would cook for his mother using old cookbooks that were given to him by his grandmother. He began his culinary career at the age of 15, working at a local sub shop washing dishes and making sandwiches. As the years went on he worked his way up through the restaurant ranks, from Sous Chef to Executive Chef. Sarasin was a private chef before founding The Farmers Dinner in 2012. <p/> Chef Chris Viaud is an award-wining who has competed in and won Jeunes Chefs Rôtisseurs regionals. He has helped open several restaurants in Boston and New Hampshire as well as designed commercial kitchens. Much of his career in Boston was spent cooking at Deuxave, one of the city's top-rated French restaurants. Today he is The Farmers Dinner executive chef.<p/><br></br><p><b> About the Author </b></p></br></br>Chef Keith Sarasin's love for food was developed at a young age when he would cook for his mother using old cookbooks that were given to him by his grandmother. He began his culinary career at the age of 15, working at a local sub shop washing dishes and making sandwiches. As the years went on he worked his way up through the restaurant ranks, from Sous Chef to Executive Chef. Sarasin was a private chef before founding The Farmers Dinner in 2012. <p/> Chef Chris Viaud is an award-wining who has competed in and won Jeunes Chefs Rôtisseurs regionals. He has helped open several restaurants in Boston and New Hampshire as well as designed commercial kitchens. Much of his career in Boston was spent cooking at Deuxave, one of the city's top-rated French restaurants. Today he is The Farmers Dinner executive chef.
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