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  • Articles
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    • Watermelon Feta Salad
    • Burnt Carrots
    • Garlic Chicken
    • Braised Beef Shanks
    • Carrot Cake
    • Apple Bread
  • Photo Gallery
  • Contact
  • The Cookbook
    • Meet the authors
    • Our farmers, chefs and food makers
  • Events
    • Events calendar
    • About our events
  • Where to buy the book
    • Bookshop.org
    • Barnes and Noble
    • Amazon
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Events

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  • July 2026

  • Wed 1

    Robert Bildner Photograpy Exhibition at Stockbridge Library

    July 1 - July 31
    Stockbridge Library 46 Mail Street, Stockbridge, MA, United States

    Experience the Berkshires through the photography of Robert Bildner, featured in the Berkshires Farm Table Cookbook. His work will be on exhibit at the Stockbridge Library from July 1–31, 2026, […]

  • Sat 18

    BOOK TALK: The Berkshires Farm Table Cookbook

    July 18 @ 3:00 pm - 4:30 pm
    Stockbridge Library 46 Mail Street, Stockbridge, MA, United States

    In this book talk, Elisa Spungen Bildner and Robert Bildner tell the story of family-run agriculture through the language of food with the new edition of TheBerkshires Farm Table Cookbook. This stunning but approachable book offers more than 125 recipes to bring the magic of the Berkshires into your kitchen. Sweet Corn Pancakes, Confetti Vegetable […]

  • August 2026

  • Sat 1

    Page to Plate: A Celebration of Cookbooks and Cooking at the Sharon Summer Book Signing

    August 1 @ 10:00 am - 11:00 am
    Hotchkiss Library of Sharon | 10 Upper Main St, Sharon CT 06069 10 Upper Main St, Sharon, CT, United States

    Join Page to Plate: A Celebration of Cookbooks and Cooking at the Sharon Summer Book Signing. Enjoy a live cooking demonstration, conversation, and book signing featuring The Berkshires Farm Table Cookbook, celebrating seasonal New England recipes where books and bites meet.   10:00-10:40am - Chat, Q&A, cooking demonstration 10:40-11:00pm - Meet & greet in the […]

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About the Authors

Elisa and Rob Bildner are Yale-educated former lawyers turned food entrepreneurs and writers. Chef Brian Alberg, a CIA graduate, joins them in celebrating local farms and seasonal ingredients.

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