Earth to Table, Seasonal Recipes From An Organic FarmEarth to Table, Seasonal Recipes From An Organic Farm
Title rated 3.5 out of 5 stars, based on 22 ratings(22 ratings)
Book, 2009
Current format, Book, 2009, First U.S. edition, Available .Book, 2009
Current format, Book, 2009, First U.S. edition, Available . Offered in 0 more formats'A beautiful book in every way.'
'michael Pollan
Earth to Table by Jeff Crump and Bettina Schormann is an extraordinary, gorgeously illustrated collection of reflections and recipes in the tradition of Michael Pollan's The Omnivore's Dilemma and Food Matters. Subtitled 'seasonal Recipes from an Organic Farm," Earth to Table sumptuously illuminates how good food is grown and how it comes to us'following over the course of one year, the journey from farm to restaurant of delicious organic produce. Featuring thoughts and recipes from some of the world's most renowned and innovative 'slow food' chefs'including Dan Barber (Blue Hill), Thomas Keller (The French Laundry), Matthew Dillon (Sitka and Spruce), and Heston Blumenthal (The Fat Duck)'here is a glorious celebration of the best things on earth, from Earth to Table.
Includes reflections and one hundred recipes--including Nettle Linguini, Venison Pub Pie with Parsnips and Chestnuts, and more-- that follow, over the course of a year, the journey from farm to restaurant, illuminating the relationship between how food is grown and how we eat it. 30,000 first printing.
Documents the journey of seasonal foods from local farms to a restaurant through essays and recipes, while explaining the relationship between how food is grown and eaten.
“A beautiful book in every way.”
—Michael Pollan
Earth to Table by Jeff Crump and Bettina Schormann is an extraordinary, gorgeously illustrated collection of reflections and recipes in the tradition of Michael Pollan’s The Omnivore’s Dilemma and Food Matters. Subtitled “Seasonal Recipes from an Organic Farm,” Earth to Table sumptuously illuminates how good food is grown and how it comes to us—following over the course of one year, the journey from farm to restaurant of delicious organic produce. Featuring thoughts and recipes from some of the world’s most renowned and innovative “slow food” chefs—including Dan Barber (Blue Hill), Thomas Keller (The French Laundry), Matthew Dillon (Sitka and Spruce), and Heston Blumenthal (The Fat Duck)—here is a glorious celebration of the best things on earth, from Earth to Table.
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- New York, NY : Ecco, [2009], ©2009
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