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Title details for The Farm to Table Cookbook by Ivy Manning - Available

The Farm to Table Cookbook

The Art of Eating Locally

by Ivy Manning
ebook
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1 of 1 copy available

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.

  • Creators

  • Publisher

  • Release date

    July 28, 2010

  • Formats

    • OverDrive Read

      • ISBN: 9781570617195

    • EPUB ebook

      • ISBN: 9781570617195
      • File size: 6165 KB

  • Accessibility

    No publisher statement provided

  • Languages

    • English

  • Reviews

    • Publisher's Weekly

      March 31, 2008
      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.

    • Library Journal

      July 15, 2008
      Manning, a food journalist and chef, writes with a messagebuy locally. In the introduction, she describes "community supported agriculture" and gives tips on how to shop in a farmers' market. The recipes contain seasonal produce, and each chapter has a double-page spread with photographs of a fruit or vegetable (e.g., spring greens, heirloom tomatoes, pears, and squash) and an accompanying description of varieties of each. Some of the recipes may be for eclectic tastesWarm Asparagus with Morels and Poached Duck Egg or Petrale Sole with Smoked Mussels Hash and Horseradish Vinaigrette. This is a book for the adventurous cook who has access to a farmers' market, farm share program, or another avenue for local produce. Recommended for large cookery collections and any library in the Northwest.Christine Bulson, SUNY at Oneonta Lib.

      Copyright 2008 Library Journal, LLC Used with permission.

Formats

  • OverDrive Read
  • EPUB ebook

subjects

Languages

  • English

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