The Farm to Table Cookbook: The Art of Eating Locally

Overview

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 ...
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The Farm to Table Cookbook: The Art of Eating Locally

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Overview

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.
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Editorial Reviews

From the Publisher
"Makes readers hungry for fresh, locally grown foods with her recipes and guides on selecting the best fruits and vegetables and cooking them in the most delicious ways." —Seattle Post-Intelligencer "Wherever your market is found, declare your alle-
Publishers Weekly
Those who frequent farmer's markets or belong to food co-ops will certainly appreciate this handy guide to what's in season, and how best to utilize it, from Portland, Ore. food writer Manning. Season by season, Manning highlights a handful of ingredients at their peak of ripeness; Spring, for example, yields Swiss Chard and Feta Phyllo Pockets with Yogurt Dill Dip, and Asparagus and Caramelized Leek Bread Pudding, while summer brings Chicken Chilaquiles and Flank Steak Fajitas with Interesting Peppers. Vegetarians will find a few new favorites, such as the Sweet Corn Chowder with Tomato and Basil, Grilled Vegetable Galette, and Roasted Butternut Soup in Dumpling Squash Bowls, offered up as hearty autumnal fare. With the exception of a few regional specialties like halibut cheeks and morel mushrooms, cooks around the country should be able to source and replicate the recipes with a minimum of fuss. Though many of her recipes will look familiar, Manning's book makes a handy resource for those puzzling over their latest haul from the local greenmarket.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Library Journal

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.
—Christine Bulson

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Product Details

  • ISBN-13: 9781570616433
  • Publisher: Sasquatch Books
  • Publication date: 1/5/2010
  • Pages: 256
  • Product dimensions: 9.02 (w) x 7.30 (h) x 0.65 (d)

Meet the Author

Ivy Manning developed the cooking classes at the Whole Foods in Portland. She has written about food, cooking, eating, and drinking for The Oregonian, Food and Wine, and Willamette Week. She and Gregor Torrence both live in Portland.
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