Eating Localby Sur La Table, Janet Fletcher
Price: $35.00
ISBN-13: 978-0-7407-9144-4
ISBN-10: 0-7407-9144-3
Format: Hardcover
Size: 8 1/2 x 10 1/2 in.
Page Count: 320 pages
“Eating Local is a superb book that gives its readers a deeper understanding and commitment to local food and a necessary appreciation for the passionate people who make it possible for us to have the best edibles on the table at all times.” ––San Francisco Book Review http://www.sanfranciscobookreview.com/cooking-food-wine/eating-local-150-recipes-from-the-farm-to-your-table/
“Eating Local tells the stories of people whose lives are as vital as the food they produce, and gives recipes that extend that vitality to the consumer. The message within the book is to love the land, eat well, be vital in your own life. It is dedicated to “America’s hardworking farmers who make eating locally possible. … Janet Fletcher, formerly of the celebrated Chez Panisse, has created recipes that allow ingredients to star. There are such wonderful recipes as Sicilian Spring Vegetable Stew; Pickled Yellow Wax Beans with Fresh Dill; Broccoli Rabe and Turnip Greens with Hot Pepper Vinegar; Grilled Eggplant Cannelloni with Ricotta and Prosciutto; Braised Chicken with Apple Cider, Tarragon, and Cream; Grilled Flank Steak with Old-Fashioned Creamed Spinach; Polenta with Chopped Broccoli and Pecorino; Carrot-Zucchini Bread with Candied Ginger; Heirloom Apple Tart with Almond Filling and Calvados Cream; Grilled Nectarines with Mascarpone Ice Cream and Crushed Amaretti.” ––Ukiah Blog http://ukiahcommunityblog.wordpress.com/2010/08/05/cookbook-review-eating-local/
“This book is truly a love letter to the eating local movement.” ––Project Foodie
“The meat of the book is its vegetable chapter. Recipes are of the minimalist kind but with twists — whole okra, grilled and kissed with smoked paprika — that may surprise. Recipes do double-duty. Trim the ribs from floppy leaves of Swiss chard to make packets of mozzarella and anchovies for the grill, but don’t think of tossing those ribs. They star in another dish with yogurt, walnuts and dill.” ––Chicago Sun-Times http://bit.ly/dv2ntx
Who doesn’t love the amazing flavor of a freshly picked peach or the unmatched sweetness of just-harvested
peas? In Eating Local, cookware mecca Sur La Table and seasoned journalist Janet Fletcher show readers how to use more local, fresh ingredients in their kitchens. The 150 recipes focus on incorporating locally grown ingredients from farms engaged in community supported agriculture (CSA) as well as farmers’ markets. This cookbook is organized alphabetically by main ingredient to help readers figure out what to make with the arugula from their CSA box or the abundance of strawberries at peak season from their local farmers’ market. Eating Local also takes readers on an editorial and photographic journey to ten farms across the country. On these noteworthy farms, hard work and a passion for sustainability yield wholesome products for eating and living locally.
Foreword iv
Introduction vii
Vegetables 19
Dancing Roots Farm, Troutdale, Oregon 68
Genesis Growers, St. Anne, Illinois 88
Golden Earthworm Organic Farm, Jamesport, New York 94
Red Fire Farm, Granby, Massachusetts 124
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From Eating Local: The Cookbook Inspired by America’s Farmers by Sur La Table, Janet Fletcher
The big green gate is open at Skip Connett and Erin Flynn’s Austin farm, although perhaps you can’t see it. Until Erin finds time to build it, welding the scrap metal she has been slowly amassing, the gate remains just a vision, like so many of the ambitious plans the couple have for Green Gate Farms. “Skip and I talk about our dreams for the farm so often that sometimes we see things that aren’t there yet,” Erin admits.
In the meantime, the farm’s name helps convey their intentions—to operate a sustainable, open-door venture that embraces the community, involving anyone who cares to participate in farm life. Local artists will come here to sketch, Erin imagines. Children will come to study the bugs or learn about seed saving. Austin’s high-tech engineers, who spend their workdays in cubicles, will come to decompress in a rural setting only eight miles east of downtown.
The five acres that the couple leases are remnants of a once-thriving agricultural corridor—a “green gateway” from rural growers to city markets. Their petite farm nourishes about seventy-five local families who participate in its CSA, and many more people who shop at its weekend farm stand.
On a morning in early June, plumes of amaranth, like burgundy feather dusters, dance in the breeze near rows of lemon basil, Hungarian hot wax peppers, and Honey Bear acorn squash. On bushy okra plants, mature pods stand stiffly upright like rockets ready to launch. Eaten raw, they are nutty and sweet, like young green beans, their blossoms enchanting yellow cups with maroon hearts.
From Eating Local: The Cookbook Inspired by America’s Farmers by Sur La Table, Janet Fletcher
When summer delivers too many zucchini, many people reach for a zucchini bread recipe. Here’s one with a difference: wisps of grated carrot for color, and nuggets of moist candied ginger for spice. The idea comes from Annie Baker, a respected pastry chef in California’s Napa Valley. Makes two 8-inch loaves
Ingredients
3 cups all-purpose flour
1 1⁄2 teaspoons ground ginger
1 1⁄2 teaspoons cinnamon
1 teaspoon baking soda
1⁄4 teaspoon baking powder
1 teaspoon kosher or sea salt
1⁄2 cup minced candied ginger
3 large eggs
1 cup canola oil
1 3⁄4 cups sugar
2 teaspoons vanilla extract
1 cup coarsely grated carrots
1 cup coarsely grated zucchini
1 Preheat the oven to 325˚F. Coat two 8-inch loaf pans with nonstick cooking spray.
From Eating Local: The Cookbook Inspired by America’s Farmers by Sur La Table, Janet Fletcher
Grilling intensifies the flavor of peaches by caramelizing their natural sugars. Baste the peaches with butter, honey, and bourbon as they grill to give them a sheen. Serve them with juicy pork chops that have been brined to season them all the way through. Serves 4
Ingredients
BRINE
1 1⁄2 quarts water
6 tablespoons kosher or sea salt
1 teaspoon coarsely cracked black pepper
Handful of fresh thyme sprigs
2 cloves garlic, peeled and smashed
4 bone-in pork loin chops, about 3⁄4 inch thick
2 tablespoons unsalted butter
2 tablespoons bourbon
2 teaspoons honey
2 large freestone peaches, such as O’Henry or Elberta, halved and pitted
1 Make the brine: In a medium saucepan, combine the water, salt, pepper, thyme, and garlic. Bring to a boil over high heat, stirring to dissolve the salt. Set aside until completely cool.
Janet Fletcher trained at the Culinary Institute of America and at the celebrated Chez Panisse restaurant in Berkeley, California. Her food writing for the San Francisco Chronicle has received three James Beard Awards. Janet has also written on wine and food topics for national magazines, including Saveur, Food & Wine, Metropolitan Home, Fine Cooking, and Bon Appétit. She is the author or coauthor of twenty cookbooks, including Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying; The Cheese Course; and Fresh from the Farmers’ Market. A collaboration with Michael Chiarello, Michael Chiarello’s Casual Cooking, won an International Association of Culinary Professionals cookbook award. She is also collaborating with Rosetta Costantino on a book about the cooking of Calabria that will be published in 2010. A certified master gardener who maintains a large edible and perennial garden, Janet lives in Napa Valley with her winemaker husband.
Sur La Table is the trusted authority when it comes to all things cooking related. Sur La Table entices aficionados and curious beginners alike with its amazing selection of cookware, bakeware, tools, cookbooks, and cooking school programs designed to make any cook’s life easier. It is the coauthor of six books, including The Art and Soul of Baking, which received the 2009 IACP Cookbook Award for Baking, was chosen by Gourmet magazine as a book club selection, and was nominated for 2009 baking book of the year by the James Beard Foundation. The original store and headquarters are in Seattle, Washington, and Sur La Table operates more than 80 stores nationwide as well as a Web site and catalog.
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[89] => stdClass Object
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[91] => stdClass Object
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[92] => stdClass Object
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[95] => stdClass Object
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[97] => stdClass Object
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[99] => stdClass Object
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[100] => stdClass Object
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[101] => stdClass Object
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[102] => stdClass Object
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[103] => stdClass Object
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[104] => stdClass Object
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[105] => stdClass Object
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[106] => stdClass Object
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[111] => stdClass Object
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[112] => stdClass Object
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[113] => stdClass Object
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[114] => stdClass Object
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[115] => stdClass Object
(
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[116] => stdClass Object
(
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[117] => stdClass Object
(
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[118] => stdClass Object
(
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[taxonomy] => category
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[119] => stdClass Object
(
[term_id] => 94
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[taxonomy] => category
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[120] => stdClass Object
(
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[121] => stdClass Object
(
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[name] => The Foodista Best of Food Blogs Coobook
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[122] => stdClass Object
(
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[123] => stdClass Object
(
[term_id] => 128
[name] => The Kansas City Barbeque Society Cookbook
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[taxonomy] => category
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[124] => stdClass Object
(
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[125] => stdClass Object
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[126] => stdClass Object
(
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[127] => stdClass Object
(
[term_id] => 41
[name] => The Texas Cowboy Kitchen
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[taxonomy] => category
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[128] => stdClass Object
(
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[129] => stdClass Object
(
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[130] => stdClass Object
(
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[131] => stdClass Object
(
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[132] => stdClass Object
(
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[taxonomy] => category
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)
[133] => stdClass Object
(
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)
[134] => stdClass Object
(
[term_id] => 101
[name] => Venezia
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[taxonomy] => category
[description] =>
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[count] => 6
)
[135] => stdClass Object
(
[term_id] => 90
[name] => Victoria Moore
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[taxonomy] => category
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[136] => stdClass Object
(
[term_id] => 7
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)
)
POST QUERY:
POST QUERY RESULTS
