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.
“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.