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Take a Paddle–Finger Lakes
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TAKE A PADDLE –FINGER LAKES is a map-filled guide for beginning and intermediate paddlers and anyone who enjoys the unique pleasures of flat-water paddling.  MORE . . .


Take a Paddle–Western New York
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From Rochester to Hornell, west to Chautauqua and north to the Buffalo region, western New York State is home to a wealth of quiet-water paddling locations for canoers and kayakers at all levels. MORE . . .


Fishing the Cape Cod Canal
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Some of the best surfcasting in the world happens not on a beach, but along the banks of the uniquely positioned Cape Cod Canal.    The paths to successful fishing in this unique environment are fully explained in FISHING THE CAPE COD CANAL  MORE . . .


Wines of the Finger Lakes
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Wines, Grapes, and Wineries of New York’s Most Dynamic Wine Region

 

Peter Burford

 

New York’s Finger Lakes region is rapidly establishing a world-wide reputation for its wines.  This book looks at the wines, grapes, and wineries of the Finger Lakes and describes how the area is evolving as an important locale for Riesling, Chardonnay, Pinot Noir, Cabernet Franc, and many other wines. READ MORE . . . 


Dry Aging Meat at Home
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Warren R. Anderson

Typically dry-aged meat is available only in elite steakhouse restaurants or high-end specialty butcher shops, at a cost far beyond the pocketbook of most consumers. But now this ultimate expression of meaty flavor is available to all, with the surprisingly simple but detailed instructions in this handy guide.  MORE . . .


Fishing the Adirondacks
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A Complete Angler’s Guide to the Adirondack Park and Northern New York

Spider Rybaak

FISHING THE ADIRONDACKS is a thorough, detailed where-to and how-to guide to an angling paradise, covering well over 200 specific locations. Included is authoritative guidance on where to fish, what will be biting and when, and techniques and strategies to put fish on the line. Also included are the principal fishing destinations near the Park, including the Tug Hill Plateau and Thousand Islands regions.  MORE . . .


Trout Streams of Central New York
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A must-have guide for any and all area trout fishermen, TROUT STREAMS OF CENTRAL NEW YORK reveals the treasures that are to be found in the trout waters at the heart of New York State.  READ MORE . . .


Fishing Oneida Lake
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A Complete Guide to New York’s Most Productive Warmwater Fishery

Spider Rybaak

FISHING ONEIDA LAKE is the only book detailing this lake’s remarkable fishing opportunities, from a renowned local angler who has fished every area in the lake repeatedly.  Organized by season, and featuring 67 specific locations for angling success, FISHING ONEIDA LAKE will reward the reader with all the knowledge needed for an outstanding day on the water.    MORE . . .


Timeless Bounty
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Food and Wine in New York’s Finger Lakes

Thomas Pellechia

 

This book chronicles the beauty and bounty of the Finger Lakes region, including its historical inhabitants, its natural bounty, and the modern incarnation of those attributes as it pertains to local food and wine. The story is told through the wisdom of the people who have been and still are in the Finger Lakes region, READ MORE . . .


Wine and Climate Change
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Winemaking in a New World

L. J. Johnson-Bell

 

This book will explore climate change in a wine producing context,  discussing why climate is important to grape growing and how climatic changes can affect grapes and wine. It will cover each major wine region in the world, analyzing the likely trends and their responses.  And it will cover the ways wine producers are coping with this very quickly changing landscape.   READ MORE . . .


FISHING THE FINGER LAKES author Mike Kelly signing at Bass Pro, Auburn NY Saturday, Dec 7
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Author Mike Kelly will be at Bass Pro Shops in Auburn, NY signing copies of his new book FISHING THE FINGER LAKES, in the Fishing Department (naturally) on Saturday, December 7, from 11 AM to 3 PM.


Syracuse Post-Standard features Mike Kelly’s FISHING THE FINGER LAKES
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Here’s a very nice feature on author Mike Kelly and his new book FISHING THE FINGER LAKES by the Syracuse Post-Standard’s Dave Figura.

 

Here’s the link . . .


To the Denmark Strait
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Oceanographers Search for the Origins of a Mysterious Current

Dallas Murphy

TO THE DENMARK STRAIT is a firsthand account of a modern oceanographic adventure.  Dallas Murphy accompanies world-renowned oceanographer Robert Pickart aboard the research vessel Knorr   Read more . . .


The Complete Book of Saltwater Fishing
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Revised and Updated Edition

Milt Rosko

“Milt Rosko is an icon in the world of saltwater fishing, considered by many to be the modern-day father of saltwater fishing. The Complete Book of Saltwater Fishing is the culmination of a lifetime of fishing experiences that span every aspect of the game, from the very basic in hooks, knots and terminal gear to more sophisticated disciplines such as kite fishing, spreader bars and rigging live baits.  In the end, it is a whirlwind tour through a lifetime of fishing, and a sharing of all he has learned. The Complete Book of Saltwater Fishing is destined to become a classic.”

–Fred Golofaro –
Senior Editor, The Fisherman Magazine

Read more .  .  .


THE CRACKER BOOK featured in Yankee Kitchen Ninja food blog
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Popular food blogger Yankee Kitchen Ninja has some nice things to say about Lee E. Cart’s new book THE CRACKER BOOK.  Have a look HERE.


The Cracker Book is in!
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Just arrived here at the office are finished copies of Lee
E. Cart’s new book THE CRACKER BOOK.  It’s
a happy little book with recipes for making your own crackers from a creative
cook who has devised over fifty cracker recipes for every palate, sweet to
savory.  Lee lives in the Maine outback, “off the
grid,” in a self-built home, where she is a writer and editor, and we’re
pleased to see THE CRACKER BOOK join the list.
Here’s the recipe for crackers with honey and thyme that should be just
right for these late autumn days:

 

Honey and Thyme Crackers

A touch of honey, the taste of thyme, and the healthy goodness of
graham flour.

Yield: Approximately 28–30
2-inch circles

Bake: 350°
for 15–18 minutes
or until golden brown on bottom

½ C. graham flour

¾ C. unbleached all-purpose flour

½ tsp. salt

2 tsp. dried thyme

1 T. honey

2 T. canola oil

4 T. water

Extra all-purpose flour for rolling

 

1. Mix together graham and all-purpose flours, salt, and
thyme.

2. Add honey, canola oil, and water.

3. Blend wet ingredients into dry ingredients until a soft dough
is formed.

4. Sprinkle rolling area with all-purpose flour and roll
dough to 1/8-inch

thickness.

5. Cut dough into 2-inch circles.

6. Place circles on ungreased cookie sheets.

7. Re-form dough scraps into a ball, re-roll, and cut into
circles until all

dough is used.

8. Prick each circle two or three times with the tines of a
fork.

9. Bake until golden brown on the
bottom.

 

 


From publisher Peter Burford
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Here are some interesting thoughts on new trends in the wine world from
Linda Johnson-Bell, whose book PAIRING WINE AND FOOD has just been re-issued in
a new edition.  I think Linda is among the most informed and thoughtful critics in the wine scene today. 

Here’s what she says in the introduction to the new edition:

 

Welcome to the 2012 edition of Pairing Wine and Food. Since I first
wrote this book in 1999, the international wine scene has known some real
changes. There are two that I wish to briefly touch upon here, as they will
influence the way in which food and wine is matched.

 

First is that the war waging between “Old World” and “New World” has shifted. Where
there was once a clear demarcation between, say, a Sauvignon Blanc from Bordeaux and one from New
Zealand, the Old World classic model was considered the more subtle, complex, and traditional. But
what I am seeing, hearing, and tasting now is that the distinction is not so
clear-cut anymore. There are New World winemakers striving and succeeding in
making wines that closely resemble their classic models and there are even more
Old World winemakers who are making international, homogeneous, non-terroir-driven wines. While the
Californians were trying to copy the Bordelais, the Bordelais were trying to
copy the Californians. It has become quite a confusing mess.

 

So now we speak of “traditional” versus “non-traditional” in the trade. Within every region I visit, whether I am in
Pessac-Léognan, Chianti Classico, or Rioja, I am hearing the same debate: Are these wines being made in an international style (overly extracted fruit,
dominant oak, high alcohol, and so forth)? Or are they traditional: Do they taste as though they come from Pessac-Léognan, Chianti Classico and Rioja? If Iclosed my eyes, could this be Cabernet Sauvignon/Merlot, Sangiovese, andTempranillo from anywhere? I am loath to admit that when I close my eyes in Bordeaux lately, sipping a wine of 15.5 percent alcohol, I wonder if I am in the BarossaValley.

 

The second change worth mentioning is partly responsible for the first one: climate change. Perversely, as European
producers aimed to up the sugar/alcohol content in their wines, so to create the heavy, bold, alcoholic wines the New World consumers prefer (due to their
hot climates), Mother Nature started doing it for them.  So now the effect is two-fold.  According to a study conducted by researchers
at Stanford University in California, there could be “50% less land suitable for cultivating premium wine grapes in high-value areas of Northern California
even as some cooler parts of Oregon and Washington state would becomecorrespondingly better for growing grapes” (the study’s author is Subhash
Arora: visit www.climatechangeandwine.com   for more information). High alcoholic levels in a wine, whether a deliberate
style-choice made by a winemaker or an unavoidable result of the changing climatic conditions, erase a grape’s varietal character, its distinctive
characteristics. Combined with high yields or other less than meticulous winemaking techniques and we are soon unable to distinguish a Primitivo from a
Pinot Noir. Some varieties only do well in cooler climates. There are a few things a winemaker can do to mitigate the damage, but ultimately, we will be
seeing more and more replanting around the world: A very expensive and time-consuming process. This is far too broad and controversial a topic to
tackle here, but the relevance to food and wine pairing is that it has become increasingly difficult to consistently describe regional styles when attempting
to explain a wine’s taste.


The Cracker Book
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Artisanal Crackers for Every Occasion

Lee E. Cart

Making your own crackers is surprisingly easy, yielding
delicious, healthy, and richly varied crackers for the home chef.  The
Cracker Book
includes recipes for over fifty different crackers, from black
olive crackers to traditional graham crackers to crackers fashioned from
cardamom and whole wheat, black pepper and rye, blue cornmeal and red pepper,
lemon and poppy seed and many more.  Read more . . .


“Artisan Beer” author appearances June-July 2012
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Author Gary Monterosso was invited to SAVOR, the premiere beer-and-food event in the US, held in Washington DC June 8-10.  If you missed Gary there you can catch him at the Atlantic City Food and Wine Festival. Atlantic City, NJ, on July 27th for his presentation “Drink My Beer.”  www.acfoodandwine.com


Author Joe Cermele interviewed in Stripersurf.com
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Here’s a nice interview with COMPLETE GUIDE TO SURFCASTING author Joe Cermele, conducted by Stripersurf.com’s editor Bob D’Amic0.  Read it here. 


Pairing Wine and Food
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A Handbook for All Cuisines

Revised and Updated Edition

Linda Johnson-Bell

“Here is a handy guide explaining the tastes and aromas of wine and food and how this
knowledge enhances the enjoyment of both. . . . Useful for everyone from
beginning oenophiles to restaurateurs, this book is highly recommended.”

Library Journal

Read more . . .

 

 

 

 


Author Gary Monterosso on History Channel Nov 29 at 9PM
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Gary Monterosso, author of the newly-released book ARTISAN BEER, appeared on the History Channel November 29 at 9 PM, discussing beer on the program “The Epic History of Everyday Things.”

Here are a few more details:  http://www.nj.com/cumberland/index.ssf/2011/11/upper_deerfield_beer_expert_ap.html