The Farm to Table Cookbook: The Art of Eating Locally [Hardcover]

Ivy Manning (Author)

Book Description

Publication Date: February 24, 2004

The farm-to-table movement is flourishing. Farmers markets and greenmarkets are popping up in cities and neighborhoods across the country. Shoppers are no longer restricted to the same 30 items in the produce section of the Kroger or Safeway. This cookbook invites you try Escarole Caesar Salad, a Dandelion Greens-Italian Sausage-Fontina Cheese Pizza, and Kohlrabi Salad with Pea Shoots. Farmers markets also introduce cooks to artisan cheesemakers, and the recipe for End of Summer Quiche plays up the tangy character of locally made goat cheese. Ivy Manning, cooking teacher, chef, and writer—has gathered many of the recipes in her book from leading restaurants in Portland and Seattle that are notable practitioners of fresh local ingredients. Organized by seasons. each section also has an illustrated produce primer that introduces and explains the culinary qualities of spring greens, heirloom tomatoes (summer); pears and (fall), and winter squash.

Editorial Reviews

Review

"We love Ivy Manning’s first book. Not only is it an important book for people striving to eat locally, but—just like its author—it’s warm, sincere, intelligent." —Jeffrey Alford & Naomi Duguid, authors of Hot Sour Salty Sweet "I can’t think of a bet

About the Author

Ivy Manning has written about food, cooking, eating, and drinking for The Oregonian, Food and Wine, and Willamette Week. She lives in Portland, OR.

Product Details

• Hardcover: 256 pages
• Publisher: Sasquatch Books (February 24, 2004)
• Language: English
• ISBN-10: 1570615292
• ISBN-13: 978-1570615290
• Product Dimensions: 9.2 x 7.6 x 1 inches
• Shipping Weight: 1.9 pounds (View shipping rates and policies)
• Average Customer Review: 3.7 out of 5 stars  See all reviews (7 customer reviews)
• Amazon Best Sellers Rank: #452,878 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

8 of 11 people found the following review helpful:

3.0 out of 5 stars Locally Grown as a slight disappointment, November 23, 2008

By 

Jen Smith - See all my reviews

This review is from: The Farm to Table Cookbook: The Art of Eating Locally (Hardcover)

As someone who is committed to eating seasonally and locally, I was thrilled to come across this cookbook. I thought this was the culinary answer to my farmers market finds. I loved the descriptions and drooled over the photos, until I realized that none of the recipes were practical to make for dinner. Each is extremely labor intensive, requiring a minimum of one hour prep time. I'll keep this book around in case I find time in the kitchen but for the time being it will sit on my counter.

1 of 1 people found the following review helpful:

5.0 out of 5 stars Wonderful, Pacific NW-based Recipes, November 3, 2010

By 

nichole-lily (Beautiful Portland, Oregon) - See all my reviews

This review is from: The Farm to Table Cookbook: The Art of Eating Locally (Paperback)

This is a wonderful cookbook (and several recipes too) based on NW foods often available at local farmers markets. The recipes are elegant yet easy and utterly delicious. Some of the ingredients are expensive (for instance walnut oil), but the food is amazing. If you are from the Pacific NW you will love the use of local ingredients, like Rogue River Blue Cheese wrapped in brandied grape leaves, Oregon hazelnuts, local plump cherries, garlicy wild ramps, local tangy chevre, golden beets that are the color of a sunset, a variety of heirloom tomatoes, nice cuts of lamb and beef, the romantically named Cinderella squash (for a risotto recipe) and extravagant truffles. In addition, the book reads well, with a little info about the local ingredients and some of the recipes from the author and local chefs. The hand cut angel hair pasta with truffles is so sublime. The black cod in clear tomato water is delicate yet flavorful. Cherry almond muffins. Soooo good. Chocolate raspberry truffle cake. Decadent, intense and silky. There are a few Asian based recipes too, which makes sense for this area. The book is set up seasonally, which works well. Another plus, there are a lot of recipes and I would estimate that 98% of them are ones I wanted to make and turned out fantastic. The other 2% I just was not interested in.

I wish there were photos for each recipe (a pet peeve of mine) and use of some more local ingredients, like golden raspberries, squash blossoms and local pate along with more use of veal stock rather than chicken or beef given it's ability to add more depth of flavor. Other than that, this book is utterly wonderful to read and sublime to cook and bake from year round.

5 of 7 people found the following review helpful:

5.0 out of 5 stars Wonderful recipes and great local showcase!, August 12, 2008

By 

M. Zoglman (Hillsboro, OR United States) - See all my reviews
(REAL NAME)   

This review is from: The Farm to Table Cookbook: The Art of Eating Locally (Hardcover)

This is such a wonderful book! My husband and I have attended some of Chef Ivy's cooking classes in the past and her recipes always turn out so well. The book really expresses that same style she has in her classes, with great tips and beautiful recipes. She also does a great job showcasing other local chefs and demystifying ingredients you might find in a farmer's market that you might not have known how to prepare. Love the grilled vegetable gallete and the shortcake recipes, easy and delicious.