Pre-Orders Only, Available Mid-March
The Sustainable Nantucket Cookbook
Recipes from the Island’s Chefs, Farmers, Fishermen, Food Artisans
Shannon Ross, Photography by Hope Allison; Foreword by Angela Raynor
Through recipes, photos, and stories, experience the connection of a hyper-local food ecosystem, and the demanding work of feeding a small island community. Thirty miles off the coast of Massachusetts, the rustic yet refined island of Nantucket has long been an idyllic summer destination. Created in collaboration with Sustainable Nantucket, this cookbook looks beyond the postcard view, offering an intimate portrait of how food is locally grown, sustainably harvested, and deliciously cooked. Twenty-three local chefs share more than 70 recipes inspired by the island’s farms and surrounding waters, alongside vignettes profiling the people behind the food—farmers tending sandy soil, fishermen hauling their daily catch, and artisans preserving New England foodways.
Structured across the seasons, the book is a tour through the verdant greens of a late spring, the bountiful harvest of peak summer, and the rich flavors that emerge in autumn. Rooted in sustainability and seasonality, this book reframes summer life on Nantucket through a contemporary, conscientious lens. It will appeal to environmentally minded travelers, home cooks, and longtime lovers of coastal New England alike—anyone drawn to thoughtful food, sense of place, and the stories that connect them.
*Price Includes MA Sales Tax
Pre-Orders Only, Available Mid-March
The Sustainable Nantucket Cookbook
Recipes from the Island’s Chefs, Farmers, Fishermen, Food Artisans
Shannon Ross, Photography by Hope Allison; Foreword by Angela Raynor
Through recipes, photos, and stories, experience the connection of a hyper-local food ecosystem, and the demanding work of feeding a small island community. Thirty miles off the coast of Massachusetts, the rustic yet refined island of Nantucket has long been an idyllic summer destination. Created in collaboration with Sustainable Nantucket, this cookbook looks beyond the postcard view, offering an intimate portrait of how food is locally grown, sustainably harvested, and deliciously cooked. Twenty-three local chefs share more than 70 recipes inspired by the island’s farms and surrounding waters, alongside vignettes profiling the people behind the food—farmers tending sandy soil, fishermen hauling their daily catch, and artisans preserving New England foodways.
Structured across the seasons, the book is a tour through the verdant greens of a late spring, the bountiful harvest of peak summer, and the rich flavors that emerge in autumn. Rooted in sustainability and seasonality, this book reframes summer life on Nantucket through a contemporary, conscientious lens. It will appeal to environmentally minded travelers, home cooks, and longtime lovers of coastal New England alike—anyone drawn to thoughtful food, sense of place, and the stories that connect them.
*Price Includes MA Sales Tax
