Since agricola means "farmer" in Latin, it's no surprise that Agricola Eatery in Princeton, N.J., builds its menu around fresh, local, seasonal ingredients--many supplied by its own Great Road Farm. In the restaurant's eponymous cookbook, executive chef Josh Thomsen and farmer Steven Tomlinson share a colorful plethora of recipes that capture the spirit of Agricola.
The cookbook centers on uncomplicated dishes made from fresh, flavorful ingredients: summer tomatoes and corn on the cob; winter salads and vegetables (beets, kale, squash of all kinds). Occasional "From the Farmer" essays explore certain foods (turnips) and techniques (making fresh mozzarella) in further detail. Pickling and preserving play a key role in many Agricola dishes, and Thomsen shares his pickling know-how and favorite recipes. Mouthwatering dessert and cocktail chapters--both highlighting local fruits--finish off the cookbook in style.
Illustrated with gorgeous full-color spreads throughout, Agricola will inspire cooks who like simple, bold recipes bursting with flavor. --Katie Noah Gibson, blogger at Cakes, Tea and Dreams