You are invited on a culinary journey across America to visit some of our country's most beautiful and historic lighthouses. Lighthouse keepers and their families perfected the art of local dining by learning to gather food from their immediate areas.
"The American Lighthouse Cookbook", written by Ed Jackson and Becky Sue Epstein, celebrates the local cuisines that have long been the staple of lighthouse keepers. Arranged geographically in eight regions of America, the lighthouses were chosen for their interesting backgrounds and stories. Following the story of each lighthouse is a menu for a modern-day lighthouse meal. Included are recipes mostly developed by Chef Ed Jackson, and others contributed by lighthouse societies, inns, and individuals. Each of the approximately 300 recipes captures the essence of the local foods available to lighthouse keepers from the 1700s through today.
Ed Jackson graduated from the prestigious Culinary Institute of America in Hyde Park, New York in 2000 with the President's Scholarship Award. Since relocating to the Boston area with his family, he has worked at several prominent restaurants including Maison Robert, Tremont 647 and The Tuscan Grill.
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For over 20 years Becky Sue Epstein has been providing food, wine, and spirits coverage for local, regional, and national publications on both the East and West Coasts, from Art & Antiques and Luxury Golf & Travel to Food + Wine and Wine Spectator. She began her career as a restaurant reviewer for the Los Angeles Times while working in film and television during the 1980s and early 1990s. Having lived abroad for several years, her expertise includes food history and travel, entertaining, aperitifs, dessert wines, and spirits.
Food samples from recipes in the cookbook will be available.
