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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