About the Author
Jeff Crump worked at a number of the worlds top restaurants, including Lumière, Chez Panisse and The Fat Duck. He is a Canadian Slow Food pioneer and the executive chef at the Ancaster Old Mill. Bettina Schormann has won numerous awards including the Lindt Chocolate Competition and the OHI Professional Pastry Chef Award. She is the pastry chef at the Ancaster Old Mill.
Table of Contents
Introduction
PROFILE: Chef Heston Blumenthal, The Fat Duck
Spring
WHEAT STORY
HOW-TO: Foraging
SPOTLIGHT: Compost
PROFILE: Chef Matthew Dillon, Sitka and Spruce
SPRING RECIPES
Summer
WHEAT STORY
HOW-TO: Canning and Preserving
SPOTLIGHT: Seafood
PROFILE: Chef Michael Schwartz, Michael's Genuine Food & Drink
SUMMER RECIPES
Fall
WHEAT STORY
HOW-TO: Farmers' Markets
SPOTLIGHT: Dairy
PROFILE: Chef Dan Barber, Blue Hill at Stone Barns
FALL RECIPES
Winter
WHEAT STORY
HOW-TO: Planning a Herb Garden
SPOTLIGHT: Meat
PROFILE: Chef Thomas Keller, The French Laundry
WINTER RECIPES
Conclusion
BASIC RECIPES
APPENDIX
ACKNOWLEDGEMENTS
INDEX