|
Helen Brody, cookbook author and food features writer, is currently the editor of the Culinary Historians of New York's newsletter. She was formerly the culinary director for Hay Day Country Markets (now Balducci's), where she managed recipe development and food production for four stores in Connecticut. She resides in Lebanon, New Hampshire.
A sampling of Helen's recent food articles and recipes can be found at ChefTalk.com. Now you can purchase both of Helen's books online through the New Hampshire Made website using the links below. If you'd like the books personally inscribed, enter the information in the "comment" field during checkout. Purchase New Hampshire: From Farm to Kitchen or Cooking with Fire To contact Helen, please use this form. |
|
| Books by Helen Brody
In New Hampshire: From Farm to Kitchen, Helen Brody profiles 30 of the Granite State's most important working farms. They include multigenerational farms and their methods for preserving land and heritage; farms using progressive pest and soil management techniques, whether it be Integrated Pest Management or organic farming; Community Supported Agriculture farms, where community members pre-buy a crop to guarantee income for the small farmer; and farms where those searching for a more fulfilling life have found a second career. Quick and easy recipes, using each the farm's raw ingredients, make the direct, and often overlooked, connection between the farmer who grows the food and the cook who prepares it. The forward is written by Stephen H. Taylor, New Hampshire's Commissioner of Agriculture, Markets, & Food.
To Purchase:
Winner of McIlhenny New England Regional Community cookbook award, Cooking with Fire offers original 18th and early 19th century recipes with adaptations to today's tastes. Sidebars give period cooking tips that remain useful today.
| |
| © 2004 helen brody | all rights reserved | |
