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Chefs from four popular Detroit restaurants are behind a new cookbook, "4 Detroit: Four Chefs. Four Courses. Four Seasons."
The 272-page hardback, available Nov. 16 for $46, has recipes from the founding chefs of Selden Standard, Supino Pizzeria, Gold Cash Gold and Takoi, reports Mark Kurlyandchik of the Detroit Free Press.
"It was actually a dream that my partner in Nora, Liz Boone, had," says Toby Barlow, a Gold Cash Gold partner who wrote most of the non-recipe text. He and Boone publish it through their Nora Modern imprint.
Poetry in the book is by Marsha Battle Philpot, photography is by Joe Vaughn and illustrations are by Don Kilpatrick
Five dollars from every sale goes to Gleaners Community Food Bank.
The publisher says:
Nora Modern presents a celebration of a year in Detroit, with four chefs preparing four courses for every season.
Josh Stockton cooks a winter meal in Corktown. Brad Greenhill makes a spring meal in Palmer Woods, Dave Mancini hosts a summer barbecue in Indian Village, and Andy Hollyday prepares an autumn supper in Boston Edison.
All four chefs also offer meals for every time of the year, making this cookbook a great appreciation of the food renaissance happening in Detroit today.
♦ Order it here.
