The Chefs Collaborative Cookbook Is Now Available and Features Tons of Boston Chefs

The Chefs Collaborative Cookbook, the first ever cookbook by the Boston-based, sustainability-centered nonprofit chef network that is Chefs Collaborative, is now available and includes a who's who of major players in the local culinary scene and beyond. The release of the book is timed with the organization's twentieth anniversary, and it has received high praise from the likes of food writer and former Gourmet editor Ruth Reichl, who blurbs "Many chefs – and their books – pay lip service to the sustainable ideal. This book does more than that." The book's structure includes four sections - fruits, vegetables and other edible plants; meat and poultry; fish and seafood; dairy and eggs - and recipes are accompanied by information from farmers, breeders, food producers and activists. The book can be found online and in stores at Barnes & Noble and Powell's Books and online at the Taunton Store and Amazon.

Among the Boston chefs included in the book are Jody Adams of Rialto and Trade, Barry Maiden of Hungry Mother, Jasper White of Summer Shack and many more. See below for the full lists of both local and regional chefs.

All Boston Area Chefs:

Jody Adams and Brian Rae, Trade
Jackson Cannon, The Hawthorne
Peter Davis, Henrietta's Table
Jose Duarte, Taranta
Gordon Hamersley, Hamersley's Bistro
Steve Johnson, Rendezvous
Michael Leviton, Lumière, Area Four
Barry Maiden, Hungry Mother
Tony Maws, Craigie on Main
Peter McCarthy, EVOO
Odessa Piper (Roslindale)
Michael Scelfo, Russell House Tavern
Ana Sortun, Oleana
Jasper White, Summer Shack

Other Chefs from the Northeast:

BRIAN ALBERG, The Red Lion Inn, Stockbridge, Massachusetts, p. 265

TOM BIVINS, crop bistro & brewery, Stowe, Vermont, p. 197

SAM HAYWARD, Fore Street, Portland, Maine, p. 219

MATT JENNINGS, Farmstead, Providence, Rhode Island, p. 126

EVAN MALLETT, Black Trumpet, Portsmouth, New Hampshire, p. 32

MICHEL NISCHAN, The Dressing Room Restaurant, Westport, Connecticut, p. 273

ROBIN SCHEMPP, Right Stuff Enterprises, Waterbury, Vermont, p. 106

DEREK WAGNER, Nicks on Broadway, Providence, Rhode Island, p. 279

ERIC WARNSTEDT, Hen of the Wood, Waterbury, Vermont, p. 250

All Chefs from New York:

MICHAEL ANTHONY, Gramercy Tavern, New York, New York, p. 247

DAN BARBER, Blue Hill at Stone Barns, Pocantico Hills, New York, p. 46

CAROLINE FIDANZA, Saltie, Brooklyn, New York, p. 161

DAVID HIRSCH, Moosewood Restaurant, Ithaca, New York, p. 52

PETER HOFFMAN, Back Forty, New York, New York, p. 95

WALDY MALOUF, Beacon, New York, New York, p. 275

JENNIFER MCCOY, Cissé, New York, New York, p. 97

MARC MEYER, Cookshop, New York, New York, p. 55

BILL TELEPAN, Telepan Restaurant, New York, New York, p. 121

MATTHEW WEINGARTEN, Sodexo, New York, New York, p. 205

All Mid-Atlantic Chefs:

CHRIS EDWARDS, The Restaurant at Patowmack Farm, Lovettsville, Virginia, p. 41

SONJA J. FINN, Dinette, Pittsburgh, Pennsylvania, p. 59

TODD GRAY, Equinox, Washington, D.C., p. 155

NORA POUILLON, Restaurant Nora, Washington, D.C., p. 19

BARTON SEAVER, National Geographic Fellow, Washington, D.C., p. 37

JOHN SHIELDS, Gertrude's, Baltimore, Maryland, p. 194

ERIC YOST, White Dog Café, Philadelphia, Pennsylvania, p. 150

All Southeast Chefs:

HUGH ACHESON, Five and Ten Restaurant, Athens, Georgia, p. 20

JEREMY BARLOW, Tayst, Nashville, Tennessee, p. 16

GREG BEST, Holeman and Finch Public House, Atlanta, Georgia, p. 101

ASHLEY CHRISTENSEN, Poole's Diner, Raleigh, North Carolina, p. 122

WILLIAM DISSEN, The Market Place Restaurant, Asheville, North Carolina, p. 144

LINTON HOPKINS, Restaurant Eugene, Atlanta, Georgia, p. 217

MIKE LATA, FIG, Charleston, South Carolina, p. 213

PHOEBE LAWLESS, Scratch Baking, Durham, North Carolina, p. 271

MATT PALMERLEE, former chef of Farm 255, Athens, Georgia, p. 263

JAY PIERCE, Lucky 32 Southern Kitchen, Greensboro, North Carolina, p. 56

ANDREA REUSING, Lantern, Chapel Hill, North Carolina, p. 244

STEVEN SATTERFIELD, Miller Union, Atlanta, Georgia, p. 28

JOHN AND JULIE STEHLING, Early Girl Eatery, Asheville, North Carolina, p. 83

ROBERT STEHLING, Hominy Grill, Charleston, South Carolina, p. 163

FRANK BRIGTSEN, Brigtsen's Restaurant, New Orleans, Louisiana, p. 166

AARON BURGAU, Patois, New Orleans, Louisiana, p. 164

JOHN CURRENCE, City Grocery, Oxford, Mississippi, p. 237

ADOLFO GARCIA, Rio Mar, New Orleans, Louisiana, p. 201

MONICA POPE, T'afia, Houston, Texas, p. 77

LEE RICHARDSON, Ashley's Restaurant at the Capital Hotel, Little Rock, AK, p. 188

MICHAEL SCHWARTZ, Michael's Genuine Food & Drink, Miami, FL, p. 24 & 125

SUSAN SPICER, Bayona, New Orleans, Louisiana, p. 214

FRANK STITT, Highlands Bar and Grill, Birmingham, Alabama, p. 234

STEPHEN STRYJEWSKI, Cochon, New Orleans, Louisiana, p. 33

ALAN WALTER, International House Hotel, New Orleans, Louisiana, p. 103

All Upper Midwest Chefs:

JUSTIN APRAHAMIAN, Sanford Restaurant, Milwaukee, Wisconsin, p. 42

JUDI BARSNESS, Chez Jude Restaurant, Grand Marais, Minnesota, p. 220

RICK BAYLESS, Frontera Grill, Chicago, Illinois, p. 71

ALISON COSTELLO, Capuchin Soup Kitchen, Detroit, Michigan, p. 49

TODD HUDSON, The Wildflower Café and Coffee House, Mason, Ohio, p. 138

REGINA MEHALLICK & ERIN KEM, R bistro, Indianapolis, Indiana, p. 267

TORY MILLER, L'Etoile, Madison, Wisconsin, p. 44

LENNY RUSSO, Heartland, Saint Paul, Minnesota, p. 125

ADAM SEGER, Nacional 27, Chicago, Illinois, p. 105

BRUCE SHERMAN, North Pond, Chicago, Illinois, p. 258

SARAH STEGNER &GEORGE BUMBARIS, Prairie Grass Café, Northbrook, IL, p. 255

BRUCE WALLIS, At Sara's Table Chester Creek Café, Duluth, Minnesota, p. 26

JOHN ASH, Santa Rosa, California, p. 208

SETH CASWELL, emmer & rye, Seattle, Washington, p. 192

JESSE ZIFF COOL, Cool Eatz Restaurants, San Francisco, California, p. 43

PIPER DAVIS, Grand Central Baking Company, Portland, Oregon, p. 89

GREG HIGGINS, Higgins Restaurant and Bar, Portland, Oregon, p. 176

JEFF JACKSON, Lodge at Torrey Pines, La Jolla, California, p. 261

WAYNE JOHNSON, Ray's Boathouse, Seattle, Washington, p. 181

HELENE KENNAN, Bon Appétit Management Company, Mountain View, CA, p. 115

ADAM KEOUGH, Absinthe Brasserie & Bar, San Francisco, California, p. 156

DOLAN LANE, clarklewis, Portland, Oregon, p. 140

JENN LOUIS, Lincoln Restaurant, Portland, Oregon, p. 186

KENNETH MACDONALD, Sleeping Lady, Leavenworth, Washington, p. 15

DEBORAH MADISON, Founding chef of Greens, San Francisco, California, p.74

PETER MERRIMAN, Merriman's Kapalua, Lahaina, Hawaii, p. 206

MARY SUE MILLIKEN, Border Grill, Santa Monica, California, p. 73

BRADLEY OGDEN, Lark Creek® Restaurant and Group, San Francisco, CA, p. 79

VITALY PALEY, Paley's Place, Portland, Oregon, p. 131

CINDY PAWLCYN, Cindy Pawlcyn's Wood Grill, Saint Helena, CA, p. 204

GREG PERRAULT, June, Portland, Oregon, p. 112

THIERRY RAUTUREAU, Rover's, Seattle, Washington, p. 239

JONAH RHODEHAMEL, Oliveto Restaurant and Cafe, Oakland, California, p. 66

DEBORAH SCARBOROUGH, Black Cat Bistro, Cambria, California, p. 282

JIMMY SCHMIDT, Morgan's in the Desert, La Quinta, California, p. 34

ERIC STENBERG, Jack Creek Grille at Moonlight Basin, Big Sky, Montana, p. 153

CRAIG STOLL, Delfina, San Francisco, California, p. 68 & 128

ETHAN STOWELL, Staple and Fancy Mercantile, Seattle, Washington, p. 128

JOHN SUNDSTROM, Lark, Seattle, Washington, p. 243

PATTIE TAAN, Farmhouse Inn, Forestville, California, p. 86

ARAIN VITALE, KASK, and DAVID SHENAUT, Oregon Bartenders Guild,

All Portland Chefs:

CHRIS WEBER, The Herbfarm, Woodinville, Washington, p. 221

CHAD WHITE, Gabardine Bistro, San Diego, California, p. 179

All Southwest Chefs:

ANN COOPER, Food Family Farming Foundation, Boulder, Colorado, p. 23

JOHN HALL, Canela Bistro, Sonoita, Arizona, p. 130

GREG LAPRAD, Quiessence, Phoenix, Arizona, p. 146

HUGO MATHESON, The Kitchen, Boulder, Colorado, p. 80

KIM MÜLLER, Foodcraft, Santa Fe, New Mexico, p. 51

A Canadian Chef:

PAUL ROGALSKI, Rouge, Calgary, Alberta, Canada, p. 228