Blue Heron Restaurant Featured in New Cookbook

SUNDERLAND — Blue Heron Restaurant and its executive chef, Deborah Snow, are featured in The Berkshires Cookbook, a new work by Jane Barton Griffith, author of Knead It! The chapter on the Blue Heron includes a brief history of the restaurant and its owners, as well as recipes for three of the restaurant’s signature dishes: pan-seared sea scallops, housemade ricotta with local honeycomb, and pomegranate custard.

The Berkshires Cookbook explores the stories behind the rich culinary traditions of Western Mass., a region known to many as a food hub and a leader in the sustainable-food movement. Of the 88 recipes showcased in The Berkshires Cookbook, 60 are the author’s original creations, while the rest were donated by farmers and chefs from across the region. Griffith’s text is accompanied by photographs by Barbara Dowd, which reflect the rich colors and textures of the region’s landscapes and food.

Other local restaurants and producers featured include Bistro Les Gras, Pierce Bros Coffee, Hungry Ghost Bread, Blue Hill Farm, and Coco and the Cellar Bar.

Copies of The Berkshires Cookbook are available for sale at the Blue Heron, as well as many local booksellers and online. The list price is $24.95.