{"product_id":"9780760339084","title":"The Boston Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes","description":"\u003cp\u003e\u003ci\u003eThe Boston Homegrown Cookbook\u003c\/i\u003e features mouth-watering recipes from 28 chefs and restaurants in the Boston area who subscribe to the philosophy that locally grown, sustainable foods taste best. The recipes are lavishly illustrated with colorful photos of the dishes, chefs, and local farmers who are dedicated to growing the best local foods.\u003c\/p\u003e\u003cp\u003eFeatured restaurants and growers: \u003c\/p\u003e\u003cp\u003e\u003cb\u003e606 Congress\u003c\/b\u003e, Chef Rich Garcia, Blackbird Farm \u003cbr\u003e\u003cb\u003eBondir\u003c\/b\u003e, Chef Jason Bond, Pete and Jen’s Backyard Birds and Farmyard \u003cbr\u003e\u003cb\u003eClover Food Lab\u003c\/b\u003e, Chef Rolando Rebledo, Farm Fresh Rhode Island’s Market Mobile \u003cbr\u003e\u003cb\u003eCuisine en Locale\u003c\/b\u003e, Chef JJ Gonson, Stillman’s at the Turkey Farm \u003cbr\u003e\u003cb\u003eEat Boston\u003c\/b\u003e, Chef Will Gilson, The Herb Lyceum \u003cbr\u003e\u003cb\u003eErbaluce\u003c\/b\u003e, Chef Charles Draghi, Ben’s Mushrooms \u003cbr\u003e\u003cb\u003eHamersley’s Bistro\u003c\/b\u003e, Chef Gordon Hamersley, Blue Heron Farm \u003cbr\u003e\u003cb\u003eHenrietta’s Table\u003c\/b\u003e, Chef Peter Davis, Sparrow Arc Farm \u003cbr\u003e\u003cb\u003eHungry Mother\u003c\/b\u003e, Chef Barry Maiden, Woodbury Shellfish \u003cbr\u003e\u003cb\u003eL’Espalier\u003c\/b\u003e, Chef\/Owner Frank McClelland, Apple Street Farm \u003cbr\u003e\u003cb\u003eLineage, Island Creek Oyster Bar\u003c\/b\u003e, Chef Jeremy Sewall and Pastry Chef Lisa Sewall, Island Creek Oysters \u003cbr\u003e\u003cb\u003eLumiere\u003c\/b\u003e, Chef Michael Leviton, Frizzell Hill Farm \u003cbr\u003e\u003cb\u003eMeritage\u003c\/b\u003e, Boston Harbor Hotel, Chef Daniel Bruce, City Growers \u003cbr\u003e\u003cb\u003eNourish\u003c\/b\u003e, Chef Karen Masterson, New England Cranberry Company \u003cbr\u003e\u003cb\u003eOleana\u003c\/b\u003e, Chef Ana Sortun, Siena Farms \u003cbr\u003e\u003cb\u003eParsons Table\u003c\/b\u003e, Chef Chris Parsons, Lane’s Lobster \u003cbr\u003e\u003cb\u003eRedd’s in Rozzie\u003c\/b\u003e, Chef Charlie Redd, Shack Foods \u003cbr\u003e\u003cb\u003eRendezvous\u003c\/b\u003e, Chef Steve Johnson, Eva’s Garden \u003cbr\u003e\u003cb\u003eRialto\u003c\/b\u003e, Chef Jody Adams, Captain Marden’s Seafood \u003cbr\u003e\u003cb\u003eRussell House Tavern\u003c\/b\u003e, Chef Michael Scelfo, Fiore di Nonno \u003cbr\u003e\u003cb\u003eSummer Shack\u003c\/b\u003e, Chef Jasper White, Verrill Farm \u003cbr\u003e\u003cb\u003eTastings Wine Bar and Bistro\u003c\/b\u003e, Chef Matt Maue, Brambly Farms \u003cbr\u003e\u003cb\u003eTavolo\u003c\/b\u003e, Chef Nuno Alves, Seafood Specialties \u003cbr\u003e\u003cb\u003eThe Gallows\u003c\/b\u003e, Chef Seth Morrison, Snappy Lobster \u003cbr\u003e\u003cb\u003eTen Tables\u003c\/b\u003e, Proprietor Krista Kranyak, Allandale Farm \u003cbr\u003e\u003cb\u003eToro and Coppa\u003c\/b\u003e, Chef Jamie Bissonnette, Round the Bend Farm \u003cbr\u003e\u003cb\u003eTosca\u003c\/b\u003e, Chef Kevin Long, Weir River Farm \u003cbr\u003e\u003cb\u003eTW Food\u003c\/b\u003e, Chef Tim Wiechmann, Drumlin Farm\u003c\/p\u003e","brand":"Voyageur Press","offers":[{"title":"Default Title","offer_id":47028868415728,"sku":"9780760339084","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9780760339084_p0.jpg?v=1763640767","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9780760339084","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}