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The Bay Area Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes

Overview

"This book is a testament to these vital relationships [between chefs and farmers] and to the momentous transformation that brings food—grown, raised, or gathered wild—directly to the table."
—Paul Bertolli, from the Foreword

Local. Seasonal. Sustainable. Farm fresh.

Restaurants all over the Bay Area of San Francisco try to boast at least one of these adjectives, but to the farmers and chefs profiled here, these are more than just buzzwords. ...

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Overview

"This book is a testament to these vital relationships [between chefs and farmers] and to the momentous transformation that brings food—grown, raised, or gathered wild—directly to the table."
—Paul Bertolli, from the Foreword

Local. Seasonal. Sustainable. Farm fresh.

Restaurants all over the Bay Area of San Francisco try to boast at least one of these adjectives, but to the farmers and chefs profiled here, these are more than just buzzwords. They are a way of life. These farmers rise before the roosters to bring fresh produce, meats, and cheeses to area farmers’ markets. These chefs kick off the day with an early trip to the market and wrap it up in the wee hours of the night after feeding hundreds of appreciative diners.

In The Bay Area Homegrown Cookbook, you’ll find the stories behind some of the San Francisco Bay Area’s most buzz-worthy chefs, including Michael Tusk of Quince, Amaryll Schwertner of Boulette’s Larder, Laurence Jossel of Nopa, Peter Chastain of Prima Ristorante, and Phil West of Range. The chefs featured here work with area farmers to bring the freshest locally grown, sustainable foods to their menus. With more than 65 outstanding recipes from these dedicated chefs and farmers, we hope you’ll enjoy bringing a little homegrown food into your own kitchen.

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Editorial Reviews

From the Publisher
“The stories of these farmers and chefs are sure to foster an appreciation for the hard work that goes into creating local, seasonal food.” -Napa Valley Register
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Product Details

  • ISBN-13: 9780760338100
  • Publisher: Voyageur Press
  • Publication date: 11/1/2011
  • Series: Homegrown Cookbooks Series
  • Edition description: First
  • Pages: 160
  • Product dimensions: 9.60 (w) x 11.00 (h) x 0.90 (d)

Meet the Author

As Executive Chef at the Sunny Side Café, with locations in Berkeley and Albany, California, Aaron French strives to use local ingredients in all the dishes he prepares. His daily job is to keep his finger on the pulse of what local farmers are offering so he can create new options for his customers as the seasons change. Aaron's studies of Ecology at UC San Diego and San Francisco State University, and sustainability at UC Berkeley's Haas School of Business, reinforce his appreciation of a sustainable local food system. Chef French was the EcoChef columnist for ten Bay Area News Group newspapers and a contributing author for The New Green Grocer Cookbook. His writing and photography have been published by a wide range of print and online media including National Geographic, U.S. News and World Report, Gastronomica, and American Scientist. Elizabeth Tichenor is a California native who shoots food and editorial photography in the San Francisco Bay Area. You can see more of her work on her website www.elizabethtichenor.com. As Executive Chef at the Sunny Side Café, with locations in Berkeley and Albany, California, Aaron French strives to use local ingredients in all the dishes he prepares. His daily job is to keep his finger on the pulse of what local farmers are offering so he can create new options for his customers as the seasons change. Aaron's studies of Ecology at UC San Diego and San Francisco State University, and sustainability at UC Berkeley's Haas School of Business, reinforce his appreciation of a sustainable local food system. Chef French was the EcoChef columnist for ten Bay Area News Group newspapers and a contributing author for The New Green Grocer Cookbook. His writing and photography have been published by a wide range of print and online media including National Geographic, U.S. News and World Report, Gastronomica, and American Scientist. Elizabeth Tichenor is a California native who shoots food and editorial photography in the San Francisco Bay Area. You can see more of her work on her website www.elizabethtichenor.com. As Executive Chef at the Sunny Side Café, with locations in Berkeley and Albany, California, Aaron French strives to use local ingredients in all the dishes he prepares. His daily job is to keep his finger on the pulse of what local farmers are offering so he can create new options for his customers as the seasons change. Aaron's studies of Ecology at UC San Diego and San Francisco State University, and sustainability at UC Berkeley's Haas School of Business, reinforce his appreciation of a sustainable local food system. Chef French was the EcoChef columnist for ten Bay Area News Group newspapers and a contributing author for The New Green Grocer Cookbook. His writing and photography have been published by a wide range of print and online media including National Geographic, U.S. News and World Report, Gastronomica, and American Scientist. Elizabeth Tichenor is a California native who shoots food and editorial photography in the San Francisco Bay Area. You can see more of her work on her website www.elizabethtichenor.com.

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Sort by: Showing 1 Customer Reviews
  • Posted December 13, 2011

    more from this reviewer

    To gift, read, cook, or simply showcase on a coffee table: highly recommended

    Locavore is more than just a trendy word. In this book, it becomes a mission, a gorgeous book worthy of a coffee table, and an inspiration you can use in your kitchen. With this amazing combination, I¿m happy to highly recommend this book.

    With the holiday season firmly upon us, consider this book as a gift to for the foodie in your life. People who love food¿yes, I¿m one of them¿enjoy the entire process: shopping, fixing, researching, and even reading about their hobby. Likewise, the book will be enjoyed by those who are ready for their first literary journey with food, farms, and chefs.

    The food-stories are beautifully illustrated with photos and recipes. You¿ll meet all the aspects that come together to make fabulous dishes and demonstrate the real difference that happens when you shop, cook and eat local. Some of the combinations are surprisingly simple, a quality that is well-served by very fresh, seasonal choices. You may also be exposed to some additional techniques or considerations that serve well over the long-term. With selections ranging from soups or salads to desserts, each reader is sure to find a number of choices to test in their own kitchen.

    Was this review helpful? Yes  No   Report this review
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