6 Farm to Table Cookbooks for Newbies and Pros Alike

Animal, Vegetable, Miracle: A Year of Food Life, by Barbara Kingsolver, Camille Kingsolver, Steven L. Hopp
One of the most read books about going from food town-mouse to food country-mouse, Animal, Vegetable, Miracle: A Year of Food Life, documents a year in one family’s life after they move to the countryside. For a year, fiction writer Barbara Kingsolver’s family could only eat local food, and the book is part diary, part recipe book, that captures the challenges and rewards of that year. The writing is captivating while the dishes are simple and easy to follow—Chicken Soup with Carrots, Kale, & Rice, Asparagus Fritatta, Pizza with Sautéed Spinach, Onions, & Cheese, and many more to fill a year.

The Art of Simple Food II, by Alice Waters
From Alice Waters—the “Mother of American Food,” founder of Chez Panisse, and influential figure in the farm to table movement—comes a follow-up to her seminal book, The Art of Simple Food. In this second volume Waters introduces readers to 200 recipes that are veggie-heavy. The writing doesn’t just focus on the cooking, but has golden nuggets of information like gardening methods, explanations of soil, and other inspirational stories to get the home cook into the garden. As for the recipes, with Zucchini Ribbons with Lemon and Basil and Lemon Verbena Ice Cream, how could you go wrong?   

America—Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers, by Mario Batali and Jim Webster
Take a cross-country farm-to-table trip with Mario Batali as he explores what American farms have to offer from sea to shining sea. The book was written with Washington Post editor Jim Webster, who provides much of the prose, and spans American states including California, Maine, and Tennessee. While the 100-plus recipes come from various farms, each includes Batali’s flavorful touch, as with Carrot Frittelle, Potato and Salami Cheesecake, and Jalapeño Robiolo Poppers.

Japanese Farm Food, by Nancy Singleton Hachisu
Stepping outside of American farms and cooking, Nancy Singleton Hachisu’s Japanese Farm Food takes a look at Japanese preservation method. The book, which includes 165 recipes, even more gorgeous images, and essays from life on the farm, was nominated for a James Beard Award in 2016. For a tentative dinner menu, consider Carrots Pickled with Konbu and Dried Squid as an appetizer, Pork Belly Simmered in Okara for an entrée, and Plum Sorbet for dessert.

New England Farmgirl: Recipes & Stories from a Farmer’s Daughter, by Jessica Robinson
Ah, to grow up on a farm, a pastoral dream almost everyone has imagined. Jessica Robinson’s book gives us a glimpse at what this alternate life might have been like. Raised on a small New England farm herself, Robinson has anecdotes, techniques, and recipes to share with readers. The berry preserve, mulled apple cider, and apple crisp recipes will transport readers to that rustic New England setting.

Preserving Wild Foods: A Modern Forager’s Recipes for Curing, Canning, Smoking, and Pickling, by Matthew Weingarten and Raquel Pelzel
If you’re going all out on the farm to table, local, sustainable movement, then learning how to preserve food for the seasons when produce is not in season is key. Luckily, this book by Dig Inn Culinary Director Matthew Weingarten tells readers how to cure, can, smoke, and pickle. Even those not all out on the movement can enjoy Wild Persimmon & Ginger Jam, Sweet Mint & Rhubarb Pickles, and Smoked & Naturally Nitrate Free Bacon.