The second in Hippocrene's line of state cookbooks, Farms and Foods of the Garden State: A New Jersey Cookbook, is a comprehensive look at the incredibly diverse and bountiful state of New Jersey.
Brian Yarvin captures the essence of the Garden State by profiling some of its most interesting farms, including a vineyard, a buffalo ranch, and a trout hatchery. More than 100 simple, easy-to-follow recipes feature products from the profiled farms, making the the direct, but often overlooked connection between farmers and cooks. Recipes, such as Chicken VIndaloo, Italian-Style Stewed Peppers, and Portuguese Kale Soup also reflect New Jersey's ethnic diversity. An ingredients glossary and a shopping guide are also included.