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Earth to Table: Seasonal Recipes from an Organic Farm Hardcover – September 22, 2009

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Earth to Table: Seasonal Recipes from an Organic Farm + The Farm: Rustic Recipes for a Year of Incredible Food + Farm to Table Cookbook
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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.
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Product Details

  • Hardcover: 336 pages
  • Publisher: Ecco (September 22, 2009)
  • Language: English
  • ISBN-10: 0061825948
  • ISBN-13: 978-0061825941
  • Product Dimensions: 1.2 x 7.2 x 9.5 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (22 customer reviews)
  • Amazon Best Sellers Rank: #441,185 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

41 of 41 people found the following review helpful By Katie on November 17, 2009
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.
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14 of 15 people found the following review helpful By T. Stewart on June 12, 2010
Format: Hardcover 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.
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3 of 3 people found the following review helpful By Kelly on January 22, 2011
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.
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1 of 1 people found the following review helpful By Jen U on October 18, 2013
Format: Hardcover
I got the International Edition (teal front with colourful tomatoes on display) from my local library. After only a precursory read through it, I immediately put it at the top of my Christmas wish list. A stunning book with such beautifully explained food philosophy. This is not just a cookbook!

I'm not sure where the breaks are on the spectrum of proficiency in cooking, but I'm likely on the lower end (lots more to learn, but adventurous and not intimidated by what I don't know). So to those who say this one isn't for beginners, I wouldn't entirely agree (if those beginners are like me). This gorgeous and compelling book has so much more to it than just straight recipes. Stunning photographs that elicit an emotional response, explanation of seasonal work on a farm and in the kitchen, and how they fit together, etc.

As for the recipes, I loved how they did not feel extravagant or over the top the way some do when professional chefs are writing the cookbook. Perhaps some offered a challenge, but I didn't encounter one that would put me off from enjoying the rest of the book, or maybe even attempting to prepare it!
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1 of 1 people found the following review helpful By jshowe on October 20, 2012
Format: Hardcover Verified Purchase
I've had this cookbook for over a year now, it was gift from a friend who also shares a love of cooking.

The essays are entertaining and the photography is beautiful, but what makes this book so great is the quality and simplicity of the recipes. The food is not overly complicated, making this a very cookable cook book instead of just foodie literature.

The book is organized according to season and the recipes selected are spot on compliments to the changes in produce available in the pacific northwest (where I am). I've had so much success with this book, I was inspired to try even the more complex recipes such as rabbit stew with herbed dumplings and gnudi with ramps & fiddleheads -- both of which turned out beautifully.

I loved the book so much, I bought another copy to give to my friend so she could enjoy it too. My only complaint: the book could benefit from some sturdier gloss on the pages. Unlike most fancy cookbooks that never actually spend time in the kitchen -- this one spends a lot of time there -- as a result it has suffered sprays of duck fat, pumpkin puree etc.
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1 of 1 people found the following review helpful By J. Paschal on November 4, 2011
Format: Hardcover Verified Purchase
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 several Chief profiles.

A sample of the recipes inside:

Scrambled Eggs with Chives and Caviar
Pesto
Saffron Rice
Rhubarb Fool
Maple Shoofly Pie
New Potatoes Salad with Green Beans and Shallots
Grilled Corn on the Cob with Chilies and Cheese
French Vanilla Ice Cream...

This securely bound, hardcover cookbook is just the thing for cooks who are very selective and prefer to use organic foods; it is also a very functional cookbook for those of us who are non-organic cooks and food consumers. Each of the seasonal recipe sections is prefaced with an introduction that talks about the foods available during that particular season; the flavorful and imaginative recipes are easy to understand and easy to follow with a clear layout that makes this a great cookbook for beginners, right on up to experienced cooks.
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