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The Eat Local Cookbook
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Book Synopsis The Eat Local Cookbook by : Lisa Turner
Download or read book The Eat Local Cookbook written by Lisa Turner and published by Down East Books. This book was released on 2011-07-16 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: Maine has an abundance of fresh, seasonal produce ~ all you need to know is what to do with it. Lisa Turner, of Laughing Stock Farm in Freeport, has gathered more than one hundred recipes from Maine,s top chefs, farmers, home cooks, and her own kitchen. From what to do with loads of leafy greens to how to cook hakurei turnips, this cookbook teaches how to eat locally ~ and eat well ~all through the year.
Download or read book Eating Local written by Sur La Table and published by Andrews McMeel Publishing. This book was released on 2010-06 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides tips for storing, preparing, and preserving the fresh, seasonal ingredients available with a Community Supported Agriculture subscription and farmer's markets.
Download or read book Local Flavors written by Deborah Madison and published by Ten Speed Press. This book was released on 2012-06-27 with total page 1039 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in hardcover in 2002, Local Flavors was a book ahead of its time. Now, imported food scares and a countrywide infatuation with fresh, local, organic produce has caught up with this groundbreaking cookbook, available for the first time in paperback. Deborah Madison celebrates the glories of the farmers’ markets of America in a richly illustrated collection of seasonal recipes for a profusion of produce grown coast to coast. As more and more people shun industrially produced foods and instead choose to go local and organic, this is the ideal cookbook to capitalize on a major and growing trend. Local Flavors emphasizes seasonal, regional ingredients found in farmers’ markets and roadside farm stands and awakens the reader to the real joy of making a direct connection with the food we eat and the person who grows it. Deborah Madison’s 350 full-flavored recipes and accompanying menus include dishes as diverse as Pea and Spinach Soup with Coconut Milk; Rustic Onion Tart with Walnuts; Risotto with Sorrel; Mustard Greens Braised with Ginger, Cilantro, and Rice; Poached Chicken with Leeks and Salsa Verde; Soy Glazed Sweet Potatoes; Cherry Apricot Crisp; and Plum Kuchen with Crushed Walnut Topping. Covering markets around the country from Vermont to Hawaii, Deborah Madison reveals the astonishing range of produce and other foods available and the sheer pleasure of shopping for them. A celebration of farmers and their bounty, Local Flavors is a must-have cookbook for anyone who loves fresh, seasonal food simply and imaginatively prepared.
Download or read book Eat Local written by Brenda Fawdon and published by . This book was released on 2018-05 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eat Local: Food, Farming and Conversation in the Scenic Rim by Brenda Fawdon and Christine Sharp is a cookbook with over sixty everyday recipes using wholesome ingredients, inspired by the farmers, growers and makers of the Scenic Rim. The book journeys through the seven diversely beautiful districts within the Scenic Rim region of South East Queensland, and documents the authors' candid conversations with producers and their families. Author, chef, food teacher and presenter Brenda Fawdon is joined by author, photographer, editor and book designer Christine Sharp to make this comprehensive and intimate volume, which champions the local farmer and real food. Filled from cover to cover with full-colour photographs, Eat Local: Food, Farming and Conversation in the Scenic Rim is a worthy contender for a place on the coffee table, as much as on the recipe stand in the kitchen.
Book Synopsis Cook's Country Eats Local by : Cook's Country
Download or read book Cook's Country Eats Local written by Cook's Country and published by America's Test Kitchen. This book was released on 2015-08-11 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: 150 Regional Recipes You Should Be Making No Matter Where You Live From Maine’s hearty Joe Booker Stew to pineapple-packed Hawaiian Fried Rice, this collection of recipes brings bold local flavors and tried-and-true cooking techniques home—no matter where that may be. Home cooks will discover little-known spe- cialties and revamped classics in each of the four chapters: New England and the Mid-Atlantic, Appalachia and the South, The Midwest and Great Plains, Texas and the West. Colorful local history and anecdotes from Cook’s Country’s tasty travels bring the recipes to life, and illustrated maps and a list of test kitchen–approved hot spots show you where you can try the inspiring original dishes today. Step-by-step photography illustrates key techniques, and full-color photos for every recipe showcase the beauty of the collection. From tailgate staples like Southern Football Sandwiches and Wisconsin Grilled Brats and Beer to old-school sweets like Hollywood’s Tick Tock Orange Sticky Rolls and New York’s Bee Sting Cake, Cook’s Country Eats Local puts an array of flavorful, diverse American dishes within reach—no road trip needed. From the Trade Paperback edition.
Download or read book Local Dirt written by Andrea Bemis and published by HarperCollins. This book was released on 2020-10-13 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: The author of the popular farm-to-table cookbook Dishing Up the Dirt returns with a dazzling collection of inventive recipes using farm-fresh ingredients, inspired by her commitment to supporting the local food movement. For Andrea Bemis, eating locally is a way of life. After all, her and her husband own and operate an organic vegetable farm in the Pacific Northwest, and the produce they grow—from kale and kohlrabi to beets and butternut squash—is at the heart of the meals they serve and eat at their dinner table. They supplement their harvest with food produced by their neighbors, including the ranchers who supply their meat, and the orchardists who provide their fruit. Andrea has always identified as a sustainable eater—until one day, when she opened a can of coconut milk and realized she had no idea where it came from. This propelled her to look more closely at her pantry, taking stock of the other ingredients that may have traveled some distance. Considering the energy used to transport the avocados, olive oil, and lemons to her Northern Oregon kitchen, she came up with an idea—a 30-day challenge to cook and eat only local food grown from local dirt, using ingredients produced within 200 miles of her home. In Local Dirt, Andrea shares her journey through stories, photographs, and more than 80 recipes, re-creating a not-so-distant world when the ingredients cooked and eaten were produced within local communities. Organized by season, the delicious and creative dishes in this truly sustainable cookbook includes Fennel Gratin, Kohlrabi Yogurt Salad with Smoked Salmon, Winter Squash Toast with Honey & Hazelnuts, and Zucchini Swiss Chard & Chickpea Stew. Best of all, the recipes can be adapted to utilize any local fare. Ultimately, Andrea found that the “challenge” she set out for herself wasn’t a challenge at all, but an opportunity to go back to basics, slow down, and connect even more deeply with her community. In Local Dirt, she offers the inspiration, instruction, and advice we need to eat deliciously and sustainably.
Download or read book Eat Local written by Jasia Steinmetz and published by . This book was released on 2011-09 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: An essential guide for enjoying local foods, this concise handbook is for readers interested in improving their diets and menus with local, sustainable food choices. Written in four parts, the book includes topics such as why it is important to eat locally, how to find local markets, techniques on food preservation and budgeting, cooking tips, and how to join the movement. Readers will enjoy this easy-to-read instruction on how to change their own food choices and how to bring local produce into the kitchen.
Book Synopsis The Chesapeake Table by : Renee Brooks Catacalos
Download or read book The Chesapeake Table written by Renee Brooks Catacalos and published by Johns Hopkins University Press. This book was released on 2018-10-15 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: Touching on everything from farm-based breweries and distilleries to urban hoop house farms to grass-fed beef, The Chesapeake Table celebrates the people working hard to put great local food on our plates.
Book Synopsis Cook Like a Local by : Chris Shepherd
Download or read book Cook Like a Local written by Chris Shepherd and published by Clarkson Potter. This book was released on 2019-09-03 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: The James Beard Award–winning chef of Underbelly Hospitality, a champion of Houston’s diverse immigrant cooks—Vietnamese, Korean, Mexican, Indian, and more—shows you how to work with their flavors and cultures with respect and creativity. JAMES BEARD AWARD FINALIST Houston’s culinary reputation as a steakhouse town was put to rest by Chris Shepherd, the Robb Report’s Best Chef of the Year. A cook with insatiable curiosity, he’s trained not just in fine-dining restaurants but in Houston’s Korean grocery stores, Vietnamese noodle shops, Indian kitchens, and Chinese mom-and-pops. His food, incorporating elements of all these cuisines, tells the story of the city, and country, in which he lives. An advocate, not an appropriator, he asks his diners to go and visit the restaurants that have inspired him, and in this book he brings us along to meet, learn from, and cook with the people who have taught him. The recipes include signatures from his restaurant—favorites such as braised goat with Korean rice dumplings, or fried vegetables with caramelized fish sauce. The lessons go deeper than recipes: the book is about how to understand the pantries of different cuisines, how to taste and use these flavors in your own cooking. Organized around key ingredients like soy, dry spices, or chiles, the chapters function as master classes in using these seasonings to bring new flavors into your cooking and new life to flavors you already knew. But even beyond flavors and techniques, the book is about a bigger story: how Chris, a son of Oklahoma who looks like a football coach, came to be “adopted” by these immigrant cooks and families, how he learned to connect and share and truly cross cultures with a sense of generosity and respect, and how we can all learn to make not just better cooking, but a better community, one meal at a time.
Book Synopsis The Farm to Table Cookbook by : Ivy Manning
Download or read book The Farm to Table Cookbook written by Ivy Manning and published by . This book was released on 2008 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Dishing Up the Dirt by : Andrea Bemis
Download or read book Dishing Up the Dirt written by Andrea Bemis and published by HarperCollins. This book was released on 2017-03-14 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Some recipes are dreamed up in the kitchen. Others are dished up from the dirt. For Andrea Bemis, who owns and operates an organic vegetable farm with her husband in Parkdale, Oregon, meals are inspired by the day’s harvest. In this stunning cookbook, Andrea shares simple, inventive, and delicious recipes for cooking through the seasons. Welcome to life on Tumbleweed Farm—where the work may be hard, but the stove is always warm.
Download or read book Cook Food written by Lisa Miya-Jervis and published by Pm Press. This book was released on 2009 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt: This rousing call to action for healthy, conscious eating is an inspirational primer for those who want to move beyond packaged and processed food toward a more responsible and sustainable way of eating. Many people are learning about the political ramifications of what they eat, but don't know how to change their habits or expand their kitchen repertoire to include meatless dishes. This compendium offers a straightforward overview of the political issues surrounding food, and a culinary toolkit to put principles into practice. Without resorting to faux meat, fake cheese, or obscure ingredients, the recipes focus on fresh, local, minimally processed ingredients that sustain farmers, animals, and the entire food chain. Instead of a rigid set of recipes to be replicated, it offers tips for improvisation, creative thinking in the kitchen, practical suggestions for cooking on a budget, and quick and delicious vegan and vegetarian meal options for anyone who wants to eat fast, tasty, nutritious food every day.
Download or read book Plenty written by Alisa Smith and published by Clarkson Potter. This book was released on 2008-04-22 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: The remarkable, amusing and inspiring adventures of a Canadian couple who make a year-long attempt to eat foods grown and produced within a 100-mile radius of their apartment. When Alisa Smith and James MacKinnon learned that the average ingredient in a North American meal travels 1,500 miles from farm to plate, they decided to launch a simple experiment to reconnect with the people and places that produced what they ate. For one year, they would only consume food that came from within a 100-mile radius of their Vancouver apartment. The 100-Mile Diet was born. The couple’s discoveries sometimes shook their resolve. It would be a year without sugar, Cheerios, olive oil, rice, Pizza Pops, beer, and much, much more. Yet local eating has turned out to be a life lesson in pleasures that are always close at hand. They met the revolutionary farmers and modern-day hunter-gatherers who are changing the way we think about food. They got personal with issues ranging from global economics to biodiversity. They called on the wisdom of grandmothers, and immersed themselves in the seasons. They discovered a host of new flavours, from gooseberry wine to sunchokes to turnip sandwiches, foods that they never would have guessed were on their doorstep. The 100-Mile Diet struck a deeper chord than anyone could have predicted, attracting media and grassroots interest that spanned the globe. The 100-Mile Diet: A Year of Local Eating tells the full story, from the insights to the kitchen disasters, as the authors transform from megamart shoppers to self-sufficient urban pioneers. The 100-Mile Diet is a pathway home for anybody, anywhere. Call me naive, but I never knew that flour would be struck from our 100-Mile Diet. Wheat products are just so ubiquitous, “the staff of life,” that I had hazily imagined the stuff must be grown everywhere. But of course: I had never seen a field of wheat anywhere close to Vancouver, and my mental images of late-afternoon light falling on golden fields of grain were all from my childhood on the Canadian prairies. What I was able to find was Anita’s Organic Grain & Flour Mill, about 60 miles up the Fraser River valley. I called, and learned that Anita’s nearest grain suppliers were at least 800 miles away by road. She sounded sorry for me. Would it be a year until I tasted a pie? —From The 100-Mile Diet
Download or read book Local Dirt written by Andrea Bemis and published by HarperCollins. This book was released on 2020-10-13 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: The author of the popular farm-to-table cookbook Dishing Up the Dirt returns with a dazzling collection of inventive recipes using farm-fresh ingredients, inspired by her commitment to supporting the local food movement. For Andrea Bemis, eating locally is a way of life. After all, her and her husband own and operate an organic vegetable farm in the Pacific Northwest, and the produce they grow—from kale and kohlrabi to beets and butternut squash—is at the heart of the meals they serve and eat at their dinner table. They supplement their harvest with food produced by their neighbors, including the ranchers who supply their meat, and the orchardists who provide their fruit. Andrea has always identified as a sustainable eater—until one day, when she opened a can of coconut milk and realized she had no idea where it came from. This propelled her to look more closely at her pantry, taking stock of the other ingredients that may have traveled some distance. Considering the energy used to transport the avocados, olive oil, and lemons to her Northern Oregon kitchen, she came up with an idea—a 30-day challenge to cook and eat only local food grown from local dirt, using ingredients produced within 200 miles of her home. In Local Dirt, Andrea shares her journey through stories, photographs, and more than 80 recipes, re-creating a not-so-distant world when the ingredients cooked and eaten were produced within local communities. Organized by season, the delicious and creative dishes in this truly sustainable cookbook includes Fennel Gratin, Kohlrabi Yogurt Salad with Smoked Salmon, Winter Squash Toast with Honey & Hazelnuts, and Zucchini Swiss Chard & Chickpea Stew. Best of all, the recipes can be adapted to utilize any local fare. Ultimately, Andrea found that the “challenge” she set out for herself wasn’t a challenge at all, but an opportunity to go back to basics, slow down, and connect even more deeply with her community. In Local Dirt, she offers the inspiration, instruction, and advice we need to eat deliciously and sustainably.
Book Synopsis The Farm to Table Cookbook by : Ivy Manning
Download or read book The Farm to Table Cookbook written by Ivy Manning and published by . This book was released on 2010-01-05 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 Cafe and Pearl Bakery, known for using seasonal and local ingredients.
Book Synopsis Eating Local in the Fraser Valley by : Angie Quaale
Download or read book Eating Local in the Fraser Valley written by Angie Quaale and published by Appetite by Random House. This book was released on 2018-05-15 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discover the culinary richness of British Columbia's Fraser Valley, guided by the farmers, producers, and chefs who live there. Featuring more than 70 locally-inspired recipes, this combination cookbook/guidebook is the perfect companion to one of Canada's most celebrated food and wine regions. Located just east of Vancouver and just north of the United States, the Fraser Valley is a food-lovers' paradise. The region wholeheartedly embraces eating local, celebrating the bounty grown in its own backyard, and supporting the people behind it. Author Angie Quaale is a Fraser Valley local and the owner of gourmet food store Well Seasoned, one of the region's best-known culinary havens. Open this book and take a road trip with her, from Langley to Abbotsford to Chilliwack, with stops at Surrey, Pitt Meadows, Maple Ridge, and Mission in between. Angie will guide you through the Fraser Valley sharing stories and anecdotes along the way, and help you really get to know the people behind the region's food and drink. Not sure where to start? With hand-drawn maps, itineraries for day trips, and a guide to the Fraser Valley's seasons, Eating Local in the Fraser Valley gives you a taste of everything the region has to offer, and much, much more. Even without planning a visit, you can celebrate eating local with the recipes featured in this book--many contributed by the producers themselves. There are more than 70 delicious recipes to choose from--from Slow-Braised Beef Short Ribs, Summer Niçoise Salad, Cheesy Beer Quick Bread, Lobster Mac and Cheese, and Leftover Turkey Tortilla Soup, to Strawberry Shortcake, Bird's Nest Cookies, Truffle-Stuffed Molten Chocolate Cakes, and Bumbleberry Pie--all made with fresh, Fraser Valley ingredients. Fall in love with the farmers, families and foods of the Fraser Valley, and let them put you in touch with your love for local--wherever your local may be.
Book Synopsis The Hamptons and Long Island Homegrown Cookbook by : Leeann Lavin
Download or read book The Hamptons and Long Island Homegrown Cookbook written by Leeann Lavin and published by Voyageur Press. This book was released on 2012-06-04 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt: As the movement to eat what is grown locally gains momentum, there is an increasing awareness of how best to incorporate this philosophy into our everyday lives. We can grow our own food and buy food grown locally at food cooperatives and markets, but what happens when we eat out? There are a number of chefs around the country dedicated to using only the freshest, locally grown ingredients in all the dishes they prepare and serve. This book takes the reader on a private tour of outstanding chefs of the Long Island area and their gardens. Each profile reflects the chef's personal style, cultural background, desire for healthy, just-picked ingredients, and gardening philosophy. Recipes, plant lists, garden layouts, and color photos are included.
