Earth to Table

Earth to Table

Seasonal Recipes From An Organic Farm

Book - 2009
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Cook your "greenest" meal: Earth to Table inspires local and sustainable eating in every mouth-watering recipe.

There is nothing more delicious than a tomato still warm from the sun. Though that is easy to forget when we are surrounded by food shipped to our supermarkets from around the world, the healthiest and most delicious food often comes from farmers and artisans just down the road. In Earth to Table , renowned chefs Jeff Crump and Bettina Schormann remind us of the relationship between local eating and taste, and demonstrate how you can reduce your carbon footprint without diminishing your enjoyment of food. Bringing together stories of the passage of seasons on the farm; how-to sections; stunning photographs; and, of course, creative and delectable recipes that will leave anyone wondering why they ever considered eating a tomato in February.
Publisher: Toronto : Random House Canada, [2009]
Copyright Date: ©2009
ISBN: 9780307356840
Branch Call Number: 641.509713 CRU
Characteristics: 326 pages : color illustrations, portraits ; 24 cm
Additional Contributors: Pond, Edward
Schormann, Bettina

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m
McCaig
May 13, 2010

Although the premise of the book is great and the recipes fairly simple, I found myself not all that excited about them. Good book, worth a look especially if you're not all too sure about the whole local craze just yet, but I found myslef skipping over too many recipes to give this book 5 stars.

a
alhutton
May 01, 2010

Cookbooks -- 36

p.36 "How to Foraging" -- Romantic notions of foraging "No food miles, no pesticides, no exploitation, no middlemen and no markup" -- "it's not just local, it's micro local" -- yes but most of the time for urban readers it is also trespassing (which the book ignores).

Having grown up on a suburban farm I know that foraging by people who don't own the land is trespassing and is often done with no regard to the plant stock or overall environment they are basically stealing from. Also, most wild blueberries these days come from ATV destructive escapades across fragile ecosystems in search of the mother-load of blueberries.

We need to be realistic about what we romanticize.

That being said, I like foraging. I love picking blueberries (sans ATV), finding wild mushrooms (morels, puffballs -- all I know/trust how to identify), wild asparagus and leek hunting, tapping a couple of maple trees and coming across other wild edibles. But it must be done with respect to the natural stock and the environment you are removing the food from.

And that sums up my view of this cookbook -- I really should have liked it. It was praised by Michael Pollen. The premise is sound. The photos are beautiful. But I could not get into it.

Maybe I was reading it during a local food "off season" (early spring) and was not inspired.
Overall, I found it a little over the top for the basic message of: find quality, local in season ingredients and don't do too much with them as they are good as they are.

Even though this book it is North American based and more based on our environment, I find the British Jamie Oliver and the Farmer's Market Cookbook more inspiring to be at least cooking in season.

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