Description
As the bandwagon of sustainable agriculture, organic eating and “slow food” becomes increasingly filled with diners, home cooks and professional chefs alike, there are a few who have been riding it--and arguably, driving it--for decades. Chef Peter Davis is one of those few, and his first cookbook, Fresh & Honest, is a testament to his love of delicious, fresh foods and the New England farmers and producers who supply them.
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Chef Peter Davis of Henrietta’s Table at The Charles Hotel in Cambridge’s Harvard Square has released his first cookbook, FRESH & HONEST: FOOD FROM THE FARMS OF NEW ENGLAND AND THE KITCHEN OF HENRIETTA’S TABLE. As the bandwagon of sustainable agriculture, organic eating and “slow food” becomes increasingly filled with diners, home cooks and professional chefs alike, there are a few who have been riding it— and arguably, driving it—for decades. Chef Peter Davis is one of those few, and FRESH & HONEST is a monument to his love of delicious, fresh foods and the New England farmers and producers who supply them. “FRESH & HONEST is a representation of all things that are important to me as a chef, as a gardener, as a fisherman,” says Davis. “This book pays tribute to the amazing men and women in New England who work day in and day out to bring us the best possible ingredients this area has to offer.” A partnership with writer Alexandra Hall (editor-in-chief of several lifestyle publications produced by The Boston Globe and former Boston magazine food editor) allows Davis’ true voice to shine through. For this project, Hall interviewed over a dozen New England purveyors and captured each of their stories in sidebars throughout the book. The 218-page, full color cookbook showcases extraordinary food and environmental photography by Heath Robbins, an accomplished food and lifestyle photographer. This past spring, summer and fall, Robbins and Davis worked day after day with food stylist Catrine Kelty, both in the restaurant and on location at seasides and farms.
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