The farm to table cookbook
the art of eating locally
1st trade pbk. ed.
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Author
Contributions
- Torrence, Gregor - Contributor
Publication
2010 - Sasquatch Books, Seattle, Washington (State)
Language
English
Word Count
59,750 words, Guess
Page Count
239 pages
Identifiers
- Internet Archivefarmtotablecookb0000mann_l6a7
- ISBN-101570617198
- ISBN-101570616434
- ISBN-139781570617195
- ISBN-139781570616433
and 4 more
- OCLC Control Number680284545
- Better World Books9781570616433
- Better World Books9781570617195
- Open LibraryOL38562365M
Classifications
- DDC641.5/636
- LCCTX741 .M345 2010eb
Description
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.
Subjects
Other Editions
- The farm to table cookbook: the art of eating locally
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