The Adirondack Cookbook features a smiling young man on the cover, a pipe in his mouth and two big strings of fish in his hands. Of course an Adirondack cookbook should contain recipes for trout, but there are also recipes in this small spiral-bound book for these mountain edibles: wild turkey, eel, squirrel, squab, snapping turtle, bear, duck, rabbit, beaver, and grouse. Fortunately authors Hallie Bond and Stephen Topper include recipes for more familiar local ingredients like potatoes, apples, maple syrup, and blueberries.
Bond is a historian who worked for many years at the Adirondack Museum. Topper is a chef who has worked in several restaurants in the Adirondacks. So perhaps it’s not surprising that Adirondack Cookbook contains a good deal of history as well as recipes.
Indeed, what makes…