Adirondack CookbookBook - 2014 | First edition.
Adirondackers developed a campy regional cuisine that took full advantage of both cultivated and wild foods. These unique recipes for the modern palate are inspired by the foods and foodways of the Adirondack. With photographs from The Adirondack Museum and historical notes, you get the full flavor of this regional life.
Recipes include Dandelion Salad, Pan-Fried Trout,Rosemary Roasted Carrots, and Maple Ice Cream.