New York mountain men probably never ate spicy chile aioli or tempura-fried fiddlehead ferns, but the traditional food of the North Country inspired a reinvention of classic cuisine in “Adirondack Cookbook,” a collaboration between historian Hallie Bond and veteran chef Stephen Topper.

“I dedicate this work to the mountains, forests, lakes and streams of the Adirondacks that have not only provided fine fare for the table, but also the fresh air to clean my mind,” Topper states in the book.

The chef’s love of the region shines through in dishes like Mohawk soup — a stew of pork, cabbage, rutabaga, butternut squash, kidney beans, hominy and spinach — and Adirondack surf and turf, a pairing of venison loin and trout fillets.

Bond, an independent historian who was on the staff at the Adirondack Museum for nearly 30 years, enjoyed collaborating with Topper on the project.

“He was the perfect guy for this project. He grew up in the Southern Adirondacks and is very much interested in foraging and hunting himself, which I found was a big part of Adirondack life and cooking, Bond said.