Cookbook
"A beautiful book in every way" Michael Pollan
Cook your “greenest” meal: Earth to Table inspires local and sustainable eating in every mouth-watering recipe.
There is nothing more delicious than a tomato still warm from the sun. Though that is easy to forget when we are surrounded by food shipped to our supermarkets from around the world, the healthiest and most delicious food often comes from farmers and artisans just down the road. In Earth to Table, renowned chefs Jeff Crump and Bettina Schormann remind us of the relationship between local eating and taste, and demonstrate how you can reduce your carbon footprint without diminishing your enjoyment of food. Bringing together stories of the passage of seasons on the farm; how-to sections; stunning photographs; and, of course, creative and delectable recipes that will leave anyone wondering why they ever considered eating a tomato in February.
From Publishers Weekly
Starred Review. This engrossing collection of essays and recipes by chefs Crump and Schormann works on two levels: not only does it educate readers regarding the concept of Slow Food and the importance of supporting local farmers, it gives them a wealth of recipes to make the most of their bounty. A Canadian pioneer of Slow Food with sterling credentials (having worked at Heston Blumenthal's Fat Duck and Alice Water's Chez Panisse), Crump and slow food pastry chef Schormann are refreshingly off-the-cuff when it comes to the principles of Slow Food, acknowledging that the seemingly simple concept of eating locally is a complex undertaking, best illustrated in profiles and interviews with chefs like Thomas Keller, Dan Barber, and Blumenthal. Recipes are grouped by season, highlighting ingredients at their peak in concoctions like the bracing summertime Watermelon Agua Fresca, autumn's Pumpkin Seed Brittle, comforting cold-weather Apple Cider Muffins and Rabbit Stew with Herbed Dumplings, and a simple, spring lunch of Dandelion Salad with Poached Eggs. Peppered with tips on planning an herb garden, composting and getting the most out of a visit to the local farmers market, this is a true stand-out among a growing crowd of books for novice locavores.
Other Accolades..
“You will not find a clearer or more compelling expression of the values of slow food than Earth to Table's four-season testament to the importance—not to mention delight—of food that has been grown with care and cooked with conviction.”
Michael Pollan, author of In Defense of Food and The Omnivore’s Dilemma
“Here are chefs that have taken earth-to-table cooking to a new level.”
Deborah Madison, author of Local Flavours and the Greens Cookbook
Earth to Table can be purchased at our restaurants & anywhere good books are sold.
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