Amazon.com Review
Discover the joys of local foods, from the experts at Edible Communities
A gorgeous full-color celebration of America's local food heroes and traditions, Edible is a must-have for anyone interested in the local food movement, environmental issues, or just a great meal. The book profiles local food artisans who are making a difference and provides 80 seasonal specialty recipes that incorporate the very best local foods from every region of the United States.
Edible Communities is a dynamic and growing network of regional food magazines in the United States and Canada that celebrates place-based foods with compelling stories about and recipes from farmers, fishermen, chefs, and food artisans. With its emphasis on sustainable agriculture, small family farmers, and amazing artisanal food products, Edible is an earth-friendly guide to great eating.
- Six in-depth portraits of America's distinct culinary regions are included, highlighting the unique cuisine and local foods of each
- The first section of the book features "Local Hero" essays that explore how people in our own neighborhoods are changing the way Americans eat
- The second section of the book includes recipes from each of the six regions, divided by seasonal availability of ingredients
Whether you want to experience the very best food from your region or be inspired by all the success stories in other regions, Edible is the ultimate guide to eating right for yourself, your community, and for the world.
Recipes and Articles from Edible
From Publishers Weekly
Ryder and Topalian, cofounders of Edible Communities Publications, a network of 65 regional food magazines that honor place-based food, cull the best of the best
Edible articles to create an inviting and rewarding collection celebrating local food and sustainable food systems around the U.S. and Canada. With 150 striking color photos, the book is a feast for the eyes, mind, and palate. Divided into geographic regions, it shares success stories and profiles of remarkable individuals and businesses in each, from Boston's Allandale Farm, the last working farm in the area, through Phoenix's gentle giant chef Greg LaPrad, to Seattle's Lummi Island Wild Preserves. We learn about Richmond, Va.'s Belmont Butchery and its Old Fashioned Charcuterie, Missoula, Mont.'s Le Petit Outre bakery, and southeastern Michigan's Calder Dairy. Each story provides a perfect balance of inspiration, delight, information, and gratitude that such operations and artisans still exist. The authors also include a tasty array of recipes, organized by season, including Aspen tri-tip roast; collard tops with parmigiano; and double corn spoon bread. With the recent growth of the slow food and locavore movements, this well-timed book is a welcome and vital contribution to the ongoing challenge of sustainability.
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