{"product_id":"providence-rhode-island-chefs-table-extraordinary-recipes-from-the-ocean-state-9781493047116","title":"Providence \u0026 Rhode Island Chef's Table: Extraordinary Recipes from the Ocean State","description":"The state of Rhode Island is so small, it's 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. \u003cp\u003e\u003c\/p\u003eRue de l'Espoir 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. \u003cp\u003e\u003c\/p\u003eWith 100 recipes for the home cook from the state's most celebrated eateries and showcasing full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, \u003ci\u003eProvidence \u0026amp; Rhode Island Chef's Table\u003c\/i\u003e 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Linda Beaulieu\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Globe Pequot Publishing\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 02\/01\/2020\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 256\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.50lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.00h x 7.40w x 0.50d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781493047116\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eLinda Beaulieu\u003c\/b\u003e is an award-winning food and travel writer. She is the author of \u003ci\u003eThe Providence \u0026amp; Rhode Island Cookbook (\u003c\/i\u003eGlobe Pequot Press), \u003ci\u003eDivine Providence: An Insider's Guide to the City's Best Restaurants, \u003c\/i\u003e and \u003ci\u003eThe Grapevine Guide to Rhode Island's Best Restaurants.\u003c\/i\u003e She received the prestigious James Beard Award for magazine writing for an article on Native American food, which appeared in the \u003ci\u003eNational Culinary Review\u003c\/i\u003e. She splits her time between Lincoln and Narragansett, Rhode Island.\u003cbr\u003e\u003c\/p\u003e","brand":"Globe Pequot Publishing","offers":[{"title":"Paperback","offer_id":45415525613683,"sku":"9781493047116","price":33.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0555\/9255\/0515\/files\/img_7cfefd52-e2b1-4bbc-b7d5-af1b560218d3.jpg?v=1787920442","url":"https:\/\/bookstorenmore.com\/products\/providence-rhode-island-chefs-table-extraordinary-recipes-from-the-ocean-state-9781493047116","provider":"Bookstore N More","version":"1.0","type":"link"}