"readers will find beautifully photographed, step-by-step recipes alongside behind-the-scenes insights from one of America's most storied kitchens. Peet has spent his 45-year career developing recipes, and the cookbook includes some of his personal classics. "The crab cake is probably 30 years or so that I've been using it," he said of his classic offering, equal parts crab and sea scallops. "The chopped vegetable salad is another. It's 11 different vegetables, grilled, raw or boiled, all cut really small, very colorful. It's gluten-free and it's vegan.""
"Tavern on the Green, known for its storied history and frequent use as a filming location, is releasing its first-ever cookbook on April 7, curated by executive chef Bill Peet. The book brings nearly a century of culinary tradition to home cooks, offering signature dishes, seasonal classics and refined techniques that have defined the restaurant for generations. Organized seasonally, the book mirrors the restaurant's kitchen approach, allowing readers to cook in tune with the calendar year."
Tavern on the Green is releasing its first-ever cookbook on April 7, curated by executive chef Bill Peet. The cookbook compiles nearly a century of the restaurant's culinary tradition, offering signature dishes, seasonal classics and refined techniques for home cooks. Recipes are organized seasonally to mirror the restaurant's kitchen approach and to let cooks work in tune with the calendar year. The book includes beautifully photographed, step-by-step recipes and behind-the-scenes insights from the kitchen. Peet contributes personal classics developed over a 45-year career, including a long-used crab cake recipe and an 11-vegetable chopped salad that is gluten-free and vegan. The cookbook emphasizes accessible, well-written instructions and accommodates modern dietary needs and allergies.
Read at Time Out New York
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