Earth to Table: Seasonal Recipes from an Organic Farm
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Product Description
There is nothing more delightful than a tomato still warm from the sun, or a strawberry so perfectly ripe that it stains your fingers.
Why not eat this way all the time? The healthiest and most tasty food comes from farmers and artisans just down the road—though it is regularly simple to forget when we are surrounded by food shipped to our supermarkets from around the world and by highly processed products from distant factories.
Jeff Crump learned of the pleasures of using local cuisine by effective in world-legendary restaurants like Alice Waters’s Chez Panisse, and he set about to renovate a network of farmers to keep his own restaurant’s kitchen humming all year round. It was not long before he was out in the fields himself, alongside pastry chef and collaborator Bettina Schormann, planting and harvesting crops that would form the backbone of their menus, breads, and desserts.
Eating locally means eating seasonally, and Jeff and Bettina offer up the most tasty of what each season provides. It could be something as unexpected as Gnudi with Ramps and Morels selected from the woods across the road; as simple and as refreshing as Dandelion Salad; or when it is cold outside, as hearty as Bread and Butter Pudding.
Planet to Table lets scenery write the menu. Tender, green things in spring. Ripe, juicy dishes in summer. The gift of the harvest in autumn. Rich braises and tart preserves in winter. The result is a year of discovery of new ingredients and dishes, and a rediscovery of classics that suddenly taste the way they were meant to.
Bringing together tales of the passage of seasons on the farm; profiles of some of the world’s most innovative chefs—like Heston Blumenthal and Thomas Keller—and the farmers they count on; how-to sections that help readers make the most of the season and what their gardens and farmers’ markets have to offer; stunning photographs; and, of course, creative and tasty recipes that make anyone marvel why they ever considered eating a tomato in February, Planet to Table explores what’s best about food.
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Childhood memories brought back to life. Wonderful pictures and fantastic recipes are open in this well-done with like book!
Reader’s Rating: 5 / 5
This book is fantastic to use as a step by step guide for eating in season at the local level. I also loved the tales which personalize you to the leader.
Reader’s Rating: 5 / 5
this is one of my favorite books to read and re-read, the recipes are tasty and the tales in the book are really appealing
Reader’s Rating: 5 / 5
This book is perfectly open, and it also has recipes that are just complex enough to be challenging but not so much that you don’t feel like doing it. Maybe a small daunting for a perfect beginner, but maybe not if you have some patience!
Each recipe is a small bit special and has its own particular twist that you might not have considered on your own. So far I made the steak with three dipping sauces and the shrimp served with a cut-rate vinegar, butter and herb sauce. Both tasty. It makes excellent reading too–fantastic to read the tales of various farmers and local producers of the food they use.
Reader’s Rating: 5 / 5
I admit that I’m not one to “read” a cookbook. I’ll glance and thumb, and then it goes on the shelf in the cupboard until I need it. This book? Well, I read it, I talked about it, I was encouraged to try a few recipes, and then I read it again. Right now, it is on the counter, right by my organic blueberries from my CSA. (I’m building the blueberry cake again.) Chef Crump took me where I needed to go to solidify my “elitism”. I demand excellent, fresh, whole food, and I pay for it (sometimes dearly), and among my friends, I’m a kook. But I’d rather go lacking some expensive coffee to pay for better food from my CSA, and I feel fantastic helping farmers who care about the final product. It’s all about choices, as Crump so succinctly points out. This cookbook is a keeper. The recipes are seasonal, simple, and tasty. It’s earned its place on the counter, not in the cupboard.
Reader’s Rating: 5 / 5