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The Locavore Way: Discovering the Delicious Pleasures of Eating Fresh, Locally Grown Foodby Amy Cotler
There's more to mindful eating than the "natural foods" aisle of the grocery store, but if that's the farthest you've ever ventured, you may not know where to begin. Not to worry. In The Locavore Way, Amy Cotler demystifies the steadily growing locavore movement, schooling readers in the sourcing and preparation of local fare. Complete with a glossary, resource directory, and recommended reading list (and for the ambitious locavore, gardening tips and advice on becoming a local-food advocate), Cotler's latest book is one-stop-shopping for eco-conscious foodies.
Synopses & Reviews
Millions of Americans are rediscovering the pleasures of locally grown food. By eating food grown close to home, they can boost their health, reduce their carbon footprint, support a robust local economy, and enhance their sense of community — all while savoring scrumptious, satisfying meals. It's no wonder that the number of farmers' markets has more than doubled in the last 15 years, and the number of people getting produce straight from the farm has increased almost twentyfold in the same period.
But novice locavores can find themselves stumped by basic questions. What's the best way to shop at a farmers' market? Is it possible to eat locally all year long? And just what does one do with braising greens, anyway?
Enter The Locavore Way by Amy Cotler. This friendly guide to eating locally gives readers all the information they need to buy, cook, and eat close to home. Cotler covers all the basics — why eat locally, where to find local foods, how to eat locally on a budget, what questions to ask at the farmers' market, and even how to grow one's own food. She offers savvy shopping tips, simple guides to preparing whatever is in season, ideas for bringing out the best flavors in farm-fresh foods, and strategies to make the harvest last.
Cotler demystifies local foods for the newcomer and demonstrates how eating within one's own foodshed is as simple as it is satisfying. The Locavore Way is at once a practical, how-to guide and a celebration of all that is fresh and flavorful. With this handy resource tucked into their canvas market tote, readers will have the information they need to find, select, store, prepare, and preserve the bounty — all year long
Book News Annotation:
Chef, cooking instructor, and cookbook author Cotler explains the steps that people can take to localize their eating and thus support farms and farmers in the neighborhood while reducing the pollution and costs of long-distance shipping. Her first step is buying, and she describes farmers' markets, farm stands, u-pick farms, community supported agriculture, buying clubs, and stores. Next comes cooking and eating, which entails storing and preparing local food, and looking for it when dining out. She includes recipes. The final stage is producing local food in the yard and garden, and becoming an advocate. Annotation ©2010 Book News, Inc., Portland, OR (booknews.com)
Millions of Americans are rediscovering the pleasures of locally grown food. But novice locavores can find themselves stumped by basic questions. This friendly guide to eating locally gives readers all the information they need to buy, cook, and eat close to home.
About the Author
A longtime advocate of local eating, Amy Cotler is the founding director of Berkshire Grown, food initiative that received international recognition as a model for local food advocacy. She now consults, teaches, and lectures on food and farm-to-table issues. She worked as the Web food forum host for The New York Times, and her food articles have been published in numerous periodicals, including Fine Cooking, Kitchen Garden, Cook's, Family Fun, Self, Gastronomique, and Orion. Her five cookbooks include The Secret Garden Cookbook, My Little House Cookbook, and Fresh From the Farm: The Massachusetts Farm to School Cookbook, which is available free online. Amy has developed close to 1,000 recipes, including many for the revision of The Joy of Cooking. She's taught at the Institute for Culinary Education and The Culinary Institute of America, where she also researched and wrote teaching text for their professional cookbook. She lives in western Massachusetts.
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