In Project 258: Making Dinner at Fish & Game, Zakary Pelaccio and Peter Barrett celebrate the popular Hudson Valley restaurant, Fish & Game. Why Project 258? Zak and his wife, Jori, apparently had a conversation about the number of projects they currently had in the hopper - this book was being called Project 258 by Zak in jest but it stuck - and I like it.
 
The book delivers a beautiful array of seasonal recipes, profiles of key producers who supply the restaurant, and insight into the processes behind Pelaccio's restaurant. The chef and his staff handcraft many staple ingredients, including fish sauce, vinegars, maple syrup, and prosciutto and explains how the methods and techniques practiced at Fish & Game can be applied to the food that grows wherever you live. I was pleasantly surprised by the exciting, approachable and varied recipes this book provides.
 
Do not be deterred by the subtitle of this book "Making Dinner at Fish & Game" (or the restaurant's name), this isn't a book filled with catfish and elk recipes. This title is a collection of approachable delicious fare written by people who have a passion for food. Recipes include Dundicut and Pickled Garlic Sausage, Ramen Pork Balls, Pretzel Bread, a Crème Brûlée that has rye flavored notes and a wealth of other dishes that will make you swoon. Ramen Pork Balls are on the menu for next week and my husband is requesting the Pretzel Bread as soon as possible. 

Zak's first title Eat with Your Hands is a keeper (the Caramel Pork and Hong Kong Noodles are one of the best dishes I have ever made).  For Project 258, he had the assist of talented food writer, Peter Barrett - who also did all the illustrations and photographs which are spectacular and include the landscape, restaurant staff and, of course, the beautiful food. Mark my word (again) this book is going to be a big name at the cookbook awards next year.

Special thanks to the publisher and authors for sharing Jori's Ramp Kimchi (remember Jori, she's Zak's wife). I wish I could get ramps in this part of the country - I'd sell my soul - which is as unpure as the heavily driven snow - to make this kimchi - thankfully there is a recipe for cherry kimchi I can try. Head over to our contest page to enter our giveaway for two copies of Project 258 - you want this book.

Jori's Ramp Kimchi

3 lbs ramps
1 cup water
1/4 cup sea salt
1 large hand fresh ginger, juiced
1/4 cup high quality fish sauce (Mega Chef, Red Boat, homemade)
1/4 cup unpasteurized yogurt (optional)
75g Korean chili flakes
25g black sesame seeds, toasted
8g anise seed 

Toss ingredients together, and allow them to macerate for 24 hours at room temperature. Pack the mixture into fermentation crock or lidded mason jar submerged in larger jar full of water* and store in a cool place.

Fermentation takes 3-8 weeks depending on temperature and batch size.

*For a detailed tutorial on this method, consult Jori's Tumblr page.
Recipe and photographs courtesy of University of Texas Press, Zakary Pelaccio and Peter Barrett.

Add this recipe to your Bookshelf (click the blue +Bookshelf button)