{"product_id":"field-notes-for-food-adventure-recipes-and-stories-from-the-woods-to-the-ocean","title":"Field Notes for Food Adventure: Recipes and Stories from the Woods to the Ocean","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eBrad Leone\u003c\/b\u003e is a chef and online video star known for his Shorty Award-nominated web series with \n\u003ci\u003eBon Appetit\u003c\/i\u003e, \"It's Alive.\" Before joining \n\u003ci\u003eBon Appetit\u003c\/i\u003e as a dishwasher and working his way up to test kitchen manager, he was a professional carpenter and attended culinary school. Born and raised in New Jersey, he now resides in coastal Connecticut with his wife and sons. \n\u003ci\u003eField Notes for Food Adventure\u003c\/i\u003e is his first book.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Part cookbook and part ode to nature--specifically, that of the East Coast--Leone's book celebrates the fun and food found in the wild...Pictures are bountiful and will make readers long for a night under the stars, or maybe just some lamb chops. A breezy paean to respecting and connecting with nature through food.\"-- \n\u003ci\u003e\u003cb\u003eBooklist\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"anyone who's seen the man stick his arm in a catfish's mouth for the sake of YouTube needs this book faster than you can say \"wourder.\" You'll read every word in Brad's voice, which comes free of charge.\"-- \n\u003ci\u003e\u003cb\u003eBon Appetit\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Most of the action in Brad Leone's new cookbook, \n\u003ci\u003eField Notes for Food Adventure\u003c\/i\u003e takes place outside the confines of the kitchen walls -- a creative direction that is likely welcome after over a year of rolling pandemic lockdowns and stay-in-place orders... It's also a meditation on seasonality and how it impacts the way we eat.\"-- \n\u003ci\u003e\u003cb\u003eSalon\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eJoin Brad Leone, star of \u003ci\u003eBon Appétit\u003c\/i\u003e's hit YouTube series \u003ci\u003eIt's Alive\u003c\/i\u003e, for a year of cooking adventures, tall tales, and fun with fire and fermentation in more than 80 ingenious recipes.\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e Come along with Brad Leone as he explores forests, fields, rivers, and the ocean in the hunt for great food and good times. These pages are Brad's field notes from a year of adventures in the Northeast, getting out into nature to discover its bounty, and capturing memorable ideas for making delicious magic at home anytime. \n\u003cp\u003e\u003c\/p\u003e He taps maple trees to make syrup, and shows how to use it in surprising ways. He forages for ramps and mushrooms, and preserves their flavors for seasons to come. He celebrates the glory of tomatoes along with undersung fruits of the sea like squid and seaweed. Inspiration comes from hikes into the woods, trips to the dock, and cooking poolside in the dead of summer. And every dish has a signature Brad Leone approach--whether that's in \n\u003cb\u003eSous Vide Mountain Ribs\u003c\/b\u003e or \n\u003cb\u003eSpicy Smoked Tomato Chicken\u003c\/b\u003e, S \n\u003cb\u003eumac Lemonade\u003c\/b\u003e or \n\u003cb\u003eFermented Bloody Marys\u003c\/b\u003e, \n\u003cb\u003eCold Root Salad\u003c\/b\u003e, \n\u003cb\u003eMarinated Beans\u003c\/b\u003e, or just a few shakes of a \n\u003cb\u003eChile Hot Sauce\u003c\/b\u003e that's dead simple to make. \n\u003cp\u003e\u003c\/p\u003e This is a book about experimentation, adventure, fermentation, fire, and having fun while you're cooking. And hey, you might just learn a thing or two. Let's get going! \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\u003ci\u003eNew York Times \u003c\/i\u003eBestseller - A Food52 Best Cookbook of the Year \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/15\/2021 pg. 6 (EAN 9780316497350, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Leone, Brad\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Voracious\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2021-11-23\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Methods|Barbecue \u0026amp; Grilling|Cooking|Methods|Canning \u0026amp; Preserving|Cooking|Methods|Outdoor|Travel|United States|Northeast - General\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Northeastern States|Travel|Cooking|Cooking, American|New England style|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.3 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780316497350\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780316497350\u003c\/p\u003e","brand":"Voracious","offers":[{"title":"Default Title","offer_id":51154496291094,"sku":"SP-9780316497350","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780316497350_spiral.png?v=1774947373","url":"https:\/\/lusper.myshopify.com\/products\/field-notes-for-food-adventure-recipes-and-stories-from-the-woods-to-the-ocean","provider":"Lusperbooks","version":"1.0","type":"link"}