The Beetlebung Farm Cookbook

The Beetlebung Farm Cookbook

A Year of Cooking on Martha's Vineyard

Book - 2015
Average Rating:
Rate this:
Winner of the 2016 James Beard Award for American Cooking
One of Bon App'tit 's best books of the year

A year of fresh, simple, seasonal cooking from a rising-star chef running his grandfather's five-acre farm on Martha's Vineyard.
This is the heartfelt declaration of a new American way of food, celebrating a year of cooking and farming on the island of Martha's Vineyard.
Chris Fischer is a chef, farmer, and writer whose roots on the island run twelve generations deep. His cooking combines practical, rural ingenuity with skill acquired in the world's leading kitchens. The result is singular and exciting.
Beetlebung Farm, his grandparents' five-acre parcel in the town of Chilmark, is both Fischer's inspiration and the source for the fine raw materials he showcases. These recipes express the unique understanding of ingredients that comes from a life spent hauling in lobster pots, cultivating vegetables, tracking game in the woods, and butchering his own meat.
In this beautifully illustrated homage to the family and community that raised him, Fischer weaves seasonal menus through stories of growing up on the island, conjuring the smoke of oak-wood fires, the brine of Great Pond oysters, and the satisfaction of a well-earned meal. The Beetlebung Farm Cookbook is a clear and essential record of contemporary New England cuisine.
Publisher: New York : Little, Brown and Company, a division of Hachette Book Group, Inc., 2015.
Edition: First edition.
ISBN: 9780316404075
Characteristics: xiv, 301 pages : illustrations (chiefly color) ; 26 cm


From Library Staff

2016 James Beard Award for American Cooking

From the critics

Community Activity


Add a Comment

fillups May 16, 2016

Reading this cookbook is a lovely experience. In the first section, "Poppy's Farm," chef Chris Fischer relates how his grandfather died and how he came to inherit the Beetlebung Farm. After about two and a half pages comes the first recipe, "Sausage in Grape Leaves with Oysters on the Half Shell," and from then on the book reads more conventionally as a cookbook with short personal introductions for each recipe and occasionally interspersed with anecdotes on farm life. The book is arranged in chapters seasonally from, "Secret Summer" through "Deep Freeze" and finally to "High Summer." Some of the recipes are complicated with very specific regional ingredients (with some substitution suggestions) and others are universally and incredibly simple. This book is for people who like thinking about food and where it comes from as well as for those of us who love to try new recipes. If I had a complaint, it is that I wanted more pictures of the farm itself. There are lots of photos of beautiful flowers, produce and of the dishes themselves but I wanted to see more of the layout of the location.


Add Age Suitability

There are no ages for this title yet.


Add a Summary

There are no summaries for this title yet.


Add Notices

There are no notices for this title yet.


Add a Quote

There are no quotes for this title yet.

Explore Further

Browse by Call Number

Subject Headings


Find it at CPL

To Top