Discover the joys of local foods, from the experts at Edible Communities
A gorgeous full-color celebration of America's local food heroes and traditions, Edible is a must-have for anyone interested in the local food movement, environmental issues, or just a great meal. The book profiles local food artisans who are making a difference and provides 80 seasonal specialty recipes that incorporate the very best local foods from every region of the United States.
Edible Communities is a dynamic and growing network of regional food magazines in the United States and Canada that celebrates place-based foods with compelling stories about and recipes from farmers, fishermen, chefs, and food artisans. With its emphasis on sustainable agriculture, small family farmers, and amazing artisanal food products, Edible is an earth-friendly guide to great eating.
- Six in-depth portraits of America's distinct culinary regions are included, highlighting the unique cuisine and local foods of each
- The first section of the book features "Local Hero" essays that explore how people in our own neighborhoods are changing the way Americans eat
- The second section of the book includes recipes from each of the six regions, divided by seasonal availability of ingredients
Whether you want to experience the very best food from your region or be inspired by all the success stories in other regions, Edible is the ultimate guide to eating right for yourself, your community, and for the world.
|Publisher:||Houghton Mifflin Harcourt|
|Product dimensions:||8.20(w) x 10.10(h) x 1.30(d)|
Table of Contents
Foreword by Michael Ableman.
California and the West.
Recipes by Region.
Most Helpful Customer Reviews
It's easy to understand why this book has received praise from so many publications. It's much more than just another cookbook. The first part of the book is mostly narrative with short articles that celebrate local foods around the United States. There's plenty of humor infused with the writing. For example, in one article the writer was praising kudzu as a food source. Having grown up in the South, I was well acquainted with the nuisance and laughed as the writer gave humorous examples of how it spreads quickly, compared it to some poisonous vines, and discussed harvesting it from someone else's yard. (I don't want to give away the laughs! You'll have to read it yourself.) The book is illustrated by full color illustrations throughout that compliment the work itself. The recipes are mouth-watering and quite doable. Some persons will likely be disappointed that this is not a vegetarian cookbook. However, it celebrates local game, free-range animals, fish and seafood, etc. as well as produce. While I think I will pass on the kudzu recipes, I saw many recipes that I want to try. I borrowed this book from my local library; however, it is remaining on my wish list as I want my own copy.