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Project 258

Project 258
Making Dinner at Fish & Game

From the James Beard Award–winning chef Zakary Pelaccio—this cookbook celebrates the local foods movement with an enticing selection of seasonal recipes from his renowned restaurant Fish & Game.

Sales restrictions: US, its dependencies, and Canada
March 2017
Active (available)
$50.00
348 pages | 12 x 9 | 370 color photos, 25 b&w illus., 2 color and 1 b&w maps |
ISBN: 
978-1-4773-1225-4

Look Inside

Look Inside: Project 258Look Inside: Project 258Look Inside: Project 258
Description: 

Fish & Game restaurant in Hudson, New York, is a leader in the local foods movement. Its core approach—engaging intimately with nature both wild and domestic, building relationships with farmers, and exploring the joys of fermentation—is one of interest to anyone, anywhere, who yearns to cook and eat better food. Established in 2013, Fish & Game, with its chef/owner Zakary Pelaccio and his co-chefs and partners Kevin Pomplun and Jori Jayne Emde, is already receiving national accolades and honors, including the 2016 James Beard Award for Best Chef: Northeast; 2015 James Beard Award finalist for Outstanding Restaurant Design; 2015 & 2016 Wine Enthusiast: America’s 100 Best Wine Restaurants; and 2014 James Beard Award semifinalist for Best New Restaurant.

Project 258: Making Dinner at Fish & Game presents an enticing selection of seasonal recipes, profiles of key producers who supply the restaurant, and a fascinating, beautifully illustrated look at the processes—both intellectual and culinary—behind the food at Fish & Game. Taking no shortcuts, Pelaccio and his staff handcraft many staple ingredients, including fish sauce, vinegars, maple syrup, and prosciutto. He explains how the methods and techniques practiced at Fish & Game can be applied to the food that grows wherever you live. If you ever wonder “what does this place taste like?,” let Project 258 be your guide and inspiration for locally based food sourcing and eating.

Contents: 
  • Foundations

    • Fish Sauce
    • Vinegar
    • Maple Syrup
    • Fire
  • Spring
    • Jori’s Ramp Kimchi
    • Peas
    • Carrots
    • Fish & Game Farm
    • Natural Wine
    • Menu
  • Summer
    • Tomatoes Pork
    • Eggs
    • Fried Chicken
    • Sour Cherries
    • Menu
  • Fall
    • Seafood
    • Hollandaise
    • Butter
    • Bread
    • Honey
    • Chiles
    • Congee
    • Menu
  • Winter
    • The Bar
    • Lamb & Goat
    • Posole
    • Stock
    • Menu
  • Index
  • Acknowledgments
Author: 

ZAKARY PELACCIO

Old Chatham, New York

James Beard Award–winning chef Pelaccio is the author of Eat With Your Hands. Before opening Fish & Game, he was the chef/owner of Fatty Crab and Fatty ’Cue in New York City.

PETER BARRETT

Hudson Valley, New York

Barrett is a painter, writer, and photographer who was artist-in-residence at Fish & Game for two years. He lives in the Hudson Valley, where he tends a garden that you can see from space.

Reviews: 

“I was pleasantly surprised by the exciting and varied recipes this book provides along with the gorgeous photographs. Beautiful enough to be a coffee table book but approachable enough to be used in our kitchens everyday.”
Eat Your Books

“Zak Pelaccio’s template is Farm-To-Table 2.0: not merely buying at the morning market, but negotiating with nature itself, making the most complete and delicious use of every ingredient.”
Dan Barber, Blue Hill and Blue Hill at Stone Barns

“Zak and his crew are funny, frank, and sincere. The pride they take in their process and the unique experience they’ve created at Fish & Game is wholly evident in these pages. It will inspire readers, even outside of Hudson, New York, to have fun recreating food that represents their environment.”
April Bloomfield, The Spotted Pig and The Breslin Bar & Dining Room

“This is the most inspiring book I have picked up in many years. Zak and Jori are living every cook’s dream, marching to their own beat, and generously sharing their delicious world along the way.”
Sean Brock, McCrady’s, Minero, and Husk

“It’s an existential challenge as a chef to find one’s ‘authentic voice’ and then find the confidence to showcase it in an ephemeral way, on a plate. At Fish & Game, Zak, Jori, and Kevin accomplish this with humility and grace. These chefs are true artists showcasing a place in time with honor and detailed thought. Get ready to be inspired to explore from a new and exciting vantage point that which is right in front of you.”
Cortney Burns, Bar Tartine

“Zak Pelaccio trusts his instincts and often ends up in unexpected, but delicious, places. At Fish & Game, he has built something distinct, and in this book he shares with us all the restaurant’s generous spirit and key recipes.”
Ignacio Mattos, Estela

“Project 258 is spellbinding. The Fish & Game crew are masters at extracting flavor and originality, and do so with boundless, infectious enthusiasm.”
Lee Tiernan, Black Axe Mangal