Farm to Table Cookbook: The Art of Eating Locallyby Ivy Manning
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 of the Kroger or Safeway. This cookbook invites you try Escarole Caesar Salad, a Dandelion Greens-Italian Sausage-Fontina Cheese Pizza, and Kohlrabi
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 of the Kroger or Safeway. This cookbook invites you try Escarole Caesar Salad, a Dandelion Greens-Italian Sausage-Fontina Cheese Pizza, and Kohlrabi Salad with Pea Shoots. Farmers markets also introduce cooks to artisan cheesemakers, and the recipe for End of Summer Quiche plays up the tangy character of locally made goat cheese. Ivy Manning, 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. Organized by seasons. each section also has an illustrated produce primer that introduces and explains the culinary qualities of spring greens, heirloom tomatoes (summer); pears and (fall), and winter squash.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Manning, a food journalist and chef, writes with a message-buy locally. In the introduction, she describes "community supported agriculture" and gives tips on how to shop in a farmers' market. The recipes contain seasonal produce, and each chapter has a double-page spread with photographs of a fruit or vegetable (e.g., spring greens, heirloom tomatoes, pears, and squash) and an accompanying description of varieties of each. Some of the recipes may be for eclectic tastes-Warm Asparagus with Morels and Poached Duck Egg or Petrale Sole with Smoked Mussels Hash and Horseradish Vinaigrette. This is a book for the adventurous cook who has access to a farmers' market, farm share program, or another avenue for local produce. Recommended for large cookery collections and any library in the Northwest.
- Sasquatch Books
- Publication date:
- Product dimensions:
- 7.40(w) x 9.10(h) x 0.80(d)
Meet the Author
Ivy Manning has written about food, cooking, eating, and drinking for The Oregonian, Food and Wine, and Willamette Week. She lives in Portland, OR.
and post it to your social network
Most Helpful Customer Reviews
See all customer reviews >