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Providence & Rhode Island Chef's Table: Extraordinary Recipes from the Ocean State (Chef's Table)by Linda Beaulieu
Synopses & Reviews
Given its rich food culture and multitude of flavors, it is sometimes hard to believe that the entire state of Rhode Island is smaller than the land area of Anchorage, Alaska, and only twice the size of Houston, Texas. It is proof that big tastes come in small packages. In Rhode Island clams go with just about everything and it doesnt matter if theres an “h” in the spelling of jonnycakes or not, as long as theyre made with stone-ground white cornmeal. Farm-to-fork dining has taken hold throughout the state, but nowhere more noticeably than in the two main cities of Newport and Providence. Rhode Island's celebrated chefs pride themselves on fresh products and putting a new spin on old traditions. With recipes for the home cook from over 65 of the state's most celebrated eateries and showcasing full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Providence & Rhode Island Chef's Table is the ultimate gift and keepsake cookbook.
The state of Rhode Island is so small, its more like a city-state with just about everything within easy driving distance. Rhode Island really is like one big city where you can drive thirty minutes in any direction and find a restaurant worthy of your time and money.
Rue de lEspoir and Pot au Feu were the early pioneers, serving French cuisine and bistro fare. Al Forno and New Rivers opened in 1980, both garnering national acclaim for their Modern Italian cuisine and New American cuisine, respectively. Not surprisingly, these four wonderful restaurants are still in business today. Their continued success is a testament to their culinary vision. It was those venerable restaurants and chefs that brought media attention to little Rhode Island, but so many chefs and restaurateurs deserve to be mentioned: If Rhode Island had a foodie hall of fame, these well-established culinary stars would all deserve a place there. Standing on their shoulders is a whole new generation of young chefs, members of the new progressive food movement. They are equally passionate about their food and where it comes from. They have all formed close ties to local farmers and fishermen to ensure the freshest possible ingredients are delivered regularly to their kitchens.
With 100 recipes for the home cook from the states most celebrated eateries and showcasing full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Providence & Rhode Island Chefs Table is a feast for the eyes as well as the palate. The delicious dishes featured here are personal histories--stories of people, place. Each recipe, chef profile, and photo tells its part of the story of Rhode Island.
About the Author
Linda Beaulieu is an award-winning food and travel writer. She is the author of The Providence & Rhode Island Cookbook (Globe Pequot Press), Divine Providence: An Insider's Guide to the City's Best Restaurants, and The Grapevine Guide to Rhode Island's Best Restaurants. She received the prestigious James Beard Award for magazine writing for an article on Native American food, which appeared in the National Culinary Review. She splits her time between Lincoln and Narragansett, Rhode Island.
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