The Farm to Table Cookbook: The Art of Eating Locally

Product Details

The farm-to-table movement is flourishing. Farmers markets and greenmarkets are popping up in cities and neighborhoods across the country. Shoppers are no longer restricted to the same 30 items in the produce section at Kroger or Safeway. This cookbook invites readers to try Escarole Caesar Salad, a Dandelion Greens-Italian Sausage-Fontina Cheese Pizza, and Kohlrabi Salad with Pea Shoots. This book serves as a primer for eating locally, from sourcing the ingredients to cooking through the recipes. Ivy Manning, a cooking teacher, chef, and writer, has gathered many of the recipes in her book from leading restaurants in Portland and Seattle that are notable practitioners of fresh local ingredients. Included are recipes from Jonathan Sundstrom of Lark, Maria Hines of Tilth, and Dustin Clark of Wildwood. Also featured are recipes from restaurants such as Farm Café and Pearl Bakery, known for using seasonal and local ingredients.

Customer Reviews ::

The FArm Table Cookbook - Deborah L. Clayton - Virginia
I bought this as I had started buying via a CSA and going to my local farmer's market on a weekly basis. I have not used one reciepe out of it in over a year. I'd say if your starting to eat locally - pass on this book until you have a bit more time under your belt and have gotten use to trying to figure exactly what does one do with kolrabi or tan cheese & cooking with all fresh ingredients feels like it has its own rythmn for you....it is a beautiful book to look at though. It will definitely enter into my cooking trials in the upcoming year.