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New cookbook features some of Detroit's best chefs cooking seasonal meals

Jars of preserves line the walls of Gold Cash Gold

It seems like every week for the past few years a new, hip restaurant has opened in Detroit. One trend amongst this new crop of restaurants and their chefs is sourcing locally and updating their menus depending on what's in season. 

That's part of the inspiration behind the cookbook "4 Detroit: Four Chefs. Four Courses. Four Seasons." As the title suggests, the book features four founding chefs from four of Detroit's newer acclaimed restaurants (Gold Cash Gold, Takoi, Supino, and Selden Standard) providing recipes and for seasonal meals. 

According to the press release: "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."

$5 from the sale of every book goes to Gleaners Community Food Bank
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