Chef Jonathan Lundy of the restaurant Jonathan at Gratz Park is among the chefs featured in the June 2012 issue of Food Arts magazine. Chef Lundy and chefs from around the United States share how they use foods native to their region in an article titled, "How Local Can You Go?" Chef Lundy highlights the pawpaw, a fruit that has the flavors of mango, pineapple, and banana, which he uses to make pawpaw preserves.
The library has Food Arts magazine, so stop by and read the article on page 44. You can also read more about Chef Lundy in this Lexington-Herald Leader article.
If you're interested in making something of your own out of pawpaws, check out one of these cookbooks which have recipes for pawpaw pudding. One of the librarians will be glad to help you find either of these titles.
- Joy of Cooking by Irma Rombauer; 641.5 R762j
- Smokehouse Ham, Spoon Bread, and Scuppernong Wine: The Folklore and Art of Appalachian Cooking by Joseph Dabney; 641.5974 D114s
Posts
No comments:
Post a Comment