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Cape Cod Chef's Table: Extraordinary Recipes from Buzzards Bay to Provincetown (Chef's Table)by John F. Carafoli
Synopses & Reviews
Cape Cod, Massachusetts is, roughly, a 70-mile peninsula divided into 15 towns, each with its own unique personality, history, and gastronomic adventure. Cape Cods culinary landscape is evolving. Yes, there are still the delicious fried clams, fresh broiled or grilled fish, and lobster rolls that have always been favorites, but many of todays chefs are reinventing these traditional foods with a twist. Todays Cape presents a thriving and unique culinary landscape and Cape Cod Chefs Table gives readers, locals, and visitors a new perspective on this culinary scene. With recipes for the home cook from the Capes celebrated eateries and purveyors alongside beautiful full-color photos, Cape Cod Chef's Table is the ultimate gift and keepsake cookbook.
About the Author
John Carafoli is an internationally known food stylist, consultant, and food writer who has been featured on the Food Network and NPR. After graduating from art school, he was an art director/designer and creative director for advertising agencies and publishers in Chicago. Returning to his East Coast roots, he began a career in food writing and food styling, starting with the Boston Globe. He then wrote the seminal book Food Photography and Styling and worked on major national campaigns with such clients as Stella Artois and Spanish Rioja wines, developing recipes while styling their ad campaigns. Other clients have included Absolut Vodka, Dunkin Donuts, Coca-Cola, Pepsi, Smirnoff, Miller Lite, Tanqueray. Jose Cuervo, Au Bon Pain, Kraft, General Foods, and Dannon and Columbo Yogurts
He has taught cooking and food styling classes at several universities, including Boston University and New York University, and has been published in the New York Times and Gastronomica, in addition to presenting papers at the prestigious Oxford Symposium on Food and Cookery in England.
His recipes and design work have appeared in Bon Appetit, Ladies Home Journal, Weight Watchers, Yankee, House Beautiful, and Prevention Magazine. He writes the quarterly feature “In Carafolis Kitchen” for the magazine Edible Cape Cod where he won an award for one of his articles.
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