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The Farm to Table Cookbook: The Art of Eating Locallyby Ivy Manning
Synopses & Reviews
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.
"Makes readers hungry for fresh, locally grown foods with her recipes and guides on selecting the best fruits and vegetables and cooking them in the most delicious ways." Rebekah Denn, Seattle Post Intelligencer
"I can't think of a better guide to the world of cooking fresh, seasonal produce than Ivy Manning. Her food is delicious and her recipes are smart and efficient." Martha Holmberg, Food Editor, The Oregonian
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.
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 at Kroger or Safeway. This cookbook invites readers to try Escarole Caesar Salad, a Dandelion Greens-Italian Sausage-Fontina Cheese Pizza, and Kohlrabi Salad with Pea Shoots. This book serves as a primer for eating locally, from sourcing the ingredients to cooking through the recipes. Ivy Manning, a 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. Included are recipes from Jonathan Sundstrom of Lark, Maria Hines of Tilth, and Dustin Clark of Wildwood. Also featured are recipes from restaurants such as Farm Café and Pearl Bakery, known for using seasonal and local ingredients.
About the Author
Ivy Manning is a Portland, Oregon-based freelance food and travel writer, food stylist, and author of The Farm to Table Cookbook: The Art of Eating Locally. Her work has been featured in Cooking Light, Sunset Magazine, Fine Cooking, Edible Portland, Bon Appetit and on Culinate.com. Additionally, Manning is a regular contributor to the Oregonian FoodDay section with her column, Vegetarian Flavors.
Her most recent book, The Adaptable Feast: Satisfying Meals for the Vegetarians, Vegans and Omnivores At Your Table (Sasquatch Books, 2009) guides readers through the uncharted territory of cooking for mixed diet families. Manning's book shows busy home cooks how to make delicious single meals that feed everyone in the family, from staunch meat and potatoes types to strict vegans, without dirtying every dish in the kitchen.
After receiving a Bachelor of Arts in English from the University of Wisconsin-Madison, Manning attended Western Culinary Institute in Portland, Oregon, followed by an externship at the award-winning Paley's Place restaurant and stints at some of Portland's best restaurants and stages in Italy and Thailand. Manning has been cooking, writing, and teaching in Portland ever since.
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