Cooking with locally farmed meats and the freshest organic produce in New England isn’t just a trend for chef Peter Davis of Henrietta’s Table (Charles Hotel, One Bennett Street, Cambridge, 617.661.5005), a restaurant known for its unpretentious comfort food and a vibe to match — it’s an ideology he’s subscribed to for years. Now he’s put it in writing. Fresh and Honest: Food from the Farms of New England and the Kitchen of Henrietta’s Table is Davis’s first cookbook, and like his menu of chicken potpie, light and fluffy mashed potatoes, and chocolate bread pudding with cognac-caramelized bananas, the project is entirely native to the region. Framingham-based photographer Heath Robbins shot the pictures that look good enough to eat;local writer/editor Alexandra Hall interviewed farmers from around New England for informative sidebars throughout the book; and Three Beans Press in Jamaica Plain published it. Reserve your copy ($35) at www.charleshotel.com/giftcert.htm or 617.864.1200; books officially go on sale the week of November 10 and will be available at Henrietta’s Table.
