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Farm to Table Cookbook

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Farm to Table Cookbook

The Art of Eating Locally



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The Farm to Table Cookbook: The Art of Eating Locally by Ivy Manning
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The farm-to-table movement is flourishing. Farmers markets and greenmarkets are popping up in cities and neighbourhoods everywhere. Shoppers are no longer restricted to the same 30 items in the produce section of the supermarket. 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. Organised by season, each section also has an illustrated produce primer that introduces and explains the culinary qualities of spring greens, heirloom tomatoes (summer); pears (autumn) and winter squash.

Author Biography

Ivy Manning developed the cooking classes at the Whole Foods in Portland. She has written about food, cooking, eating, and drinking for The Oregonian, Food and Wine, and Willamette Week. She and Gregor Torrence both live in Portland.
Release date Australia
December 27th, 2012
Country of Publication
United States
colour illustrations
Sasquatch Books
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