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The Farm to Table Cookbook: The Art of Eating Locallyby Ivy Manning
Out of Print
Synopses & Reviews
Farmer's markets are multiplying across the country, and their stalls are bursting with locally grown produce, artisanal breads and cheeses and naturally raised meats. As America's desire for local, natural ingredients continues to grow, Ivy Manning offers this spectacular collection of recipes, including special dishes from some of the most touted Northwest chefs and restaurants — Tilth, Wildwood, and Crush, among others — that have made their marks using the freshest local ingredients. Organized by season, this cookbook invites the home cook to sample and explore to prepare such dishes as Fresh Pea and Pancetta Risotto, Seared Scallops with Creamed Ramps and Black Truffle, and Blackberry Hazelnut Crisp. Wherever your market is found, declare your allegiance to the localtarian movement! With full-color photographs and more than 100 recipes, think globally but eat locally with this attractive, sophisticated, and satisfying cookbook.
"Those who frequent farmer's markets or belong to food co-ops will certainly appreciate this handy guide to what's in season, and how best to utilize it, from Portland, Ore. food writer Manning. Season by season, Manning highlights a handful of ingredients at their peak of ripeness; Spring, for example, yields Swiss Chard and Feta Phyllo Pockets with Yogurt Dill Dip, and Asparagus and Caramelized Leek Bread Pudding, while summer brings Chicken Chilaquiles and Flank Steak Fajitas with Interesting Peppers. Vegetarians will find a few new favorites, such as the Sweet Corn Chowder with Tomato and Basil, Grilled Vegetable Galette, and Roasted Butternut Soup in Dumpling Squash Bowls, offered up as hearty autumnal fare. With the exception of a few regional specialties like halibut cheeks and morel mushrooms, cooks around the country should be able to source and replicate the recipes with a minimum of fuss. Though many of her recipes will look familiar, Manning's book makes a handy resource for those puzzling over their latest haul from the local greenmarket." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Organized by season, Ivy Manning offers a spectacular collection of recipes..." Edible Portland
"Wherever your market is found, declare your allegiance to the localtarian movement! With full-color photographs and more than 100 recipes, think globally but eat locally with this attractive, sophisticated, and satisfying cookbook." Culinate
"I was heartened to find a variety of recipes well-suited for novice cooks such as myself." Northwest Palate Magazine
"[The Farm to Table Cookbook is] designed to help cooks know just what exactly there is to do with three pounds of kohlrabi." Portland Tribune
"Manning's recipes are well-crafted, often adding new bursts of flavor to old stand-by's..." Santa Fe New Mexican
Across the country, it is common knowledge that farmer's markets provide the community with outstanding, locally grown produce, artisanal breads, pastries and cheeses, and the knowledge that all items have come directly from farm to stand. These markets have grown increasingly important to chefs of every stripe, from those at home to those in commercial kitchens. Organized by season, this book contains recipes from leading chefs whose philosophy embraces the use of fresh, local ingredients, showing readers new ways to incorporate farm-fresh produce into their daily menu.
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.
About the Author
Ivy Manning has written about food, cooking, eating, and drinking for The Oregonian, Food and Wine, and Willamette Week. She lives in Portland, OR.
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