“A beautiful book in every way.”
—Michael Pollan
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Book Description
Earth to Table by Jeff Crump and Bettina Schormann is an extraordinary, gorgeously illustrated collection of reflections and recipes in the tradition of Michael Pollan’s The Omnivore’s Dilemma and Food Matters. Subtitled “Seasonal Recipes from an Organic Farm,” Earth to Table sumptuously illuminates how good food is grown and how it comes to us—following over the course of one year, the journey from farm to restaurant of delicious organic produce. Featuring thoughts and recipes from some of the world’s most renowned and innovative “slow food” chefs—including Dan Barber (Blue Hill), Thomas Keller (The French Laundry), Matthew Dillon (Sitka and Spruce), and Heston Blumenthal (The Fat Duck)—here is a glorious celebration of the best things on earth, from Earth to Table.
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Editorial Reviews
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.
Review
“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 who seem to understand the farm as well as the kitchen. You can tell by the recipes that Earth to Table reflects the best possible world of garden and kitchen.”
— Deborah Madison, author of Local Flavors --This text refers to an out of print or unavailable edition of this title.
— Michael Pollan, author of In Defense of Food and The Omnivore’s Dilemma
“Here are chefs who seem to understand the farm as well as the kitchen. You can tell by the recipes that Earth to Table reflects the best possible world of garden and kitchen.”
— Deborah Madison, author of Local Flavors --This text refers to an out of print or unavailable edition of this title.
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Customer Reviews
Most Helpful Customer Reviews
35 of 35 people found the following review helpful
By Katie
Format:Hardcover
Oh, just another green, organic blah blah? Not so. This is the seasonal cook book for the rest of us. Refreshingly, it is not out of California with its endless supplies of the best produce, but out of Canada, where there actually is a Winter. For us in Minnesota a not unimportant detail.
It is helpful if you know your way around the kitchen a little bit. This is not a basic cookbook, but it has new recipes that are doable at home and come out delicious. Ingredients are easy to find in the store, the farmer's market or possibly in your own garden. One walks away from the table satisfied and feeling good about the food one just ate. Pizza with squash, pancetta and sage a smash hit! So are the pan roasted mushrooms, a revelation! Enjoy cooking and baking your way through the seasons.
It is helpful if you know your way around the kitchen a little bit. This is not a basic cookbook, but it has new recipes that are doable at home and come out delicious. Ingredients are easy to find in the store, the farmer's market or possibly in your own garden. One walks away from the table satisfied and feeling good about the food one just ate. Pizza with squash, pancetta and sage a smash hit! So are the pan roasted mushrooms, a revelation! Enjoy cooking and baking your way through the seasons.
11 of 11 people found the following review helpful
By T. Stewart
Format:Hardcover|Amazon Verified Purchase
I admit that I'm not one to "read" a cookbook. I'll glance and thumb, and then it goes on the shelf in the cupboard until I need it. This book? Well, I read it, I talked about it, I was encouraged to try a few recipes, and then I read it again. Right now, it is on the counter, right by my organic blueberries from my CSA. (I'm making the blueberry cake again.) Chef Crump took me where I needed to go to solidify my "elitism". I demand good, fresh, whole food, and I pay for it (sometimes dearly), and among my friends, I'm a kook. But I'd rather go without some expensive coffee to pay for better food from my CSA, and I feel great helping farmers who care about the final product. It's all about choices, as Crump so succinctly points out. This cookbook is a keeper. The recipes are seasonal, easy, and delicious. It's earned its place on the counter, not in the cupboard.
3 of 3 people found the following review helpful
By Kelly
Format:Hardcover
Beautiful photos and recipes, but be wary of all the baked recipes. The Milk and Honey bread recipe, as you will see in the discussion thread below, has some errors. The oatmeal bread could also use a few tweaks. This book is not good for beginners.
Most Recent Customer Reviews
3.0 out of 5 stars
Good book, seller caution
This is a very good cookbook full of classic, seasonal dishes with simple, healthy ingredients and lovely photos (and which I have been a while in returning to its rightful owner). Read more
Published 2 months ago by naturegirl
5.0 out of 5 stars
Awesome Book
I purchased this as a gift for my sister. This book is awesome. Easy recipes & great information on every season of food.
Published 4 months ago by Lori Mulliins
5.0 out of 5 stars
Every recipe has been a winner
I've had this cookbook for over a year now, it was gift from a friend who also shares a love of cooking. Read more
Published 7 months ago by jshowe
5.0 out of 5 stars
More Than a Cookbook
Earth to Table is much more than a cookbook; it covers a wide range of organic, "slow food" topics, delicious and unique recipes that use all-organic ingredients and features... Read more
Published 18 months ago by J. Paschal
4.0 out of 5 stars
Suprisingly Good
I love trying new recipes and this cookbook is fun. , well written and the food looks good. My family loved the apple muffins.Has made me an organic food addict
Published 22 months ago by Sandra
3.0 out of 5 stars
Disappointed
This book was just okay for our home... Not as many recipes as we'd anticipated & among those offered, we were only interested in a portion of them.
Published 22 months ago by Jazz
3.0 out of 5 stars
proportions for bread
I am introduced to this book through "Food and Wine". I am on the second round of "Honey and Walnut Bread". I looked at the Honey and Milk bread on the website. Read more
Published on February 24, 2011 by madenson
5.0 out of 5 stars
Earth to Table review
Beautiful, coffee table quality book that has gourmet recipes from an organic back to earth standpoint. This is the second I bought. The first was for me, this is for a gift.
Published on January 4, 2011 by Debra Peterson
5.0 out of 5 stars
Recommend wholeheartedly!
Bought this for my mother for her birthday after seeing the book in anthropologie (being peddled at a much higher cost) and it has been a huge hit! Read more
Published on November 29, 2010 by Anonymous
1.0 out of 5 stars
Gave it away
I am a cookbook junkie and I just didn't like it. The recipes were too involved and sheik for my liking. I gave it away
Published on August 27, 2010 by Mrs. Butler
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