Earth to Table: Seasonal Recipes from an Organic Farm
- ISBN13: 9780061825941
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description
There is nothing more delightful than a tomato still warm from the sun, or a strawberry so perfectly ripe that it stains your fingers. Why not eat this way all the time? The healthiest and most delicious food comes from farmers and artisans just down the road—though it is often easy to forget when we are surrounded by food shipped to our supermarkets from around the world and by highly processed products from distant factories. Jeff Crump learned of the pleas… More >>
Earth to Table: Seasonal Recipes from an Organic Farm
Tagged with: Earth • farm • From • Organic • Recipes • Seasonal • table
Filed under: Organic Recipes
Like this post? Subscribe to my RSS feed and get loads more!
This book is great to use as a step by step guide for eating in season at the local level. I also enjoyed the stories which personalize you to the author.
Rating: 5 / 5
Chef Jeff Crump learned the art of local foods and seasonal menus at Chez Panisse in Berkeley and The Fat Duck in Brey, England. Now the chef at the Ancaster Old Mill restaurant in Ontario Canada, he was also the founder of Slow Food in Canada. His restaurant focuses on locally grown foods, served during their peak season, for full freshness and flavor. Earth To Table is a collection of recipes from Crump and his pastry chef Bettina Schormann, organized by seasons, and including chapters relevant to food collection and preparation – Spring includes a How-To on foraging and composting, Summer has Canning and Preserving.
The recipes, while not hard, are probably not for an inexperienced cook and are well worth the extra effort of finding the freshest ingredients of the season from either local farms, farmers markets, or a grocery store sourcing from local suppliers. There are profiles of other Slow Food chefs, including The French Laundry’s Thomas Keller and commentary from Crump on his local sources of ingredients. ||Highly recommended, especially the Mile-High pumpkin pie recipe for Thanksgiving.
Reviewed by Ross Rojek
Rating: 5 / 5
Oh, just another green, organic blah blah? Not so. This is the seasonal cook book for the rest of us. Refreshingly, it is not out of California with its endless supplies of the best produce, but out of Canada, where there actually is a Winter. For us in Minnesota a not unimportant detail.
It is helpful if you know your way around the kitchen a little bit. This is not a basic cookbook, but it has new recipes that are doable at home and come out delicious. Ingredients are easy to find in the store, the farmer’s market or possibly in your own garden. One walks away from the table satisfied and feeling good about the food one just ate. Pizza with squash, pancetta and sage a smash hit! So are the pan roasted mushrooms, a revelation! Enjoy cooking and baking your way through the seasons.
Rating: 5 / 5