The Farmer, the Gastronome, and the Chef
The Farmer, the Gastronome, and the Chef

Author: Daniel J. Philippon

Publisher: University of Virginia Press

Published: 2024-08-15

Total Pages: 573

ISBN-13: 0813952026

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The role of food writing in the sustainable food movement At turns heartfelt and witty, accessible and engaging, The Farmer, the Gastronome, and the Chef explores how Wendell Berry, Carlo Petrini, and Alice Waters have changed America’s relationship with food over the past fifty years. Daniel Philippon weighs the legacy of each of these writers and activists while planting and harvesting vegetables in central Wisconsin, speaking with growers and food producers in northern Italy, and visiting with chefs and restaurateurs in southeastern France. Following Berry, Petrini, and Waters in pursuit of his own “ideal meal,” Philippon considers what a sustainable food system might look like and what role writing can play in making it a reality. Warning of the dangers of “agristalgia,” Philippon instead advocates for a diverse set of practices he calls “elemental cooking,” which would define sustainable food from farm to table, while also acknowledging the importance of seeking social justice throughout the food system. A rigorous yet generous appraisal of three central figures in the sustainable food movement, The Farmer, the Gastronome, and the Chef demonstrates how the written word has the power to change our world for the better, one ideal meal at a time.

The Third Plate
The Third Plate

Author: Dan Barber

Publisher: Penguin

Published: 2015-04-07

Total Pages: 498

ISBN-13: 0143127152

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“Not since Michael Pollan has such a powerful storyteller emerged to reform American food.” —The Washington Post Today’s optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times–bestselling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”: a new form of American eating where good farming and good food intersect. Barber’s The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.

Chefs on the Farm
Chefs on the Farm

Author: Shannon Borg

Publisher: Skipstone

Published: 2008

Total Pages: 208

ISBN-13: 1594850801

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* The perfect "treat" for foodies, organic gardeners, cookbook addicts, and sustainable practitioners alike * Sustainability is an accelerating trend in the food world With the rising interest in organic and locally grown food, there is also an increasing interest in connecting the farm to the table. Chefs on the Farm describes the seasonal workings of Quillisascut Goat Cheese Farm, a small, family-run business in northeastern Washington state. There, owners Lora Lea and Rick Misterly started a "Farm School for the Domestic Arts" where every summer, professional chefs, culinary students, food writers, and others live and work on the farm. Cooking only with ingredients they find on the farm, students learn to be connected to the food they work with. Learn more about the Quillisascut Goat Cheese Farm at Quillisascut.com.

The Book of Eating
The Book of Eating

Author: Adam Platt

Publisher: HarperCollins

Published: 2019-11-12

Total Pages: 268

ISBN-13: 0062293567

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A wildly hilarious and irreverent memoir of a globe-trotting life lived meal-to-meal by one of our most influential and respected food critics As the son of a diplomat growing up in places like Hong Kong, Taiwan, and Japan, Adam Platt didn’t have the chance to become a picky eater. Living, traveling, and eating in some of the most far-flung locations around the world, he developed an eclectic palate and a nuanced understanding of cultures and cuisines that led to some revelations which would prove important in his future career as a food critic. In Tokyo, for instance—“a kind of paradise for nose-to-tail cooking”—he learned that “if you’re interested in telling a story, a hair-raisingly bad meal is much better than a good one." From dim sum in Hong Kong to giant platters of Peking duck in Beijing, fresh-baked croissants in Paris and pierogi on the snowy streets of Moscow, Platt takes us around the world, re-tracing the steps of a unique, and lifelong, culinary education. Providing a glimpse into a life that has intertwined food and travel in exciting and unexpected ways, The Book of Eating is a delightful and sumptuous trip that is also the culinary coming-of-age of a voracious eater and his eventual ascension to become, as he puts it, “a professional glutton.”

Harvest to Heat
Harvest to Heat

Author: Darryl Estrine

Publisher: Taunton Press

Published: 2010

Total Pages: 309

ISBN-13: 1600852548

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Celebrating the collaboration between farmer and chef--and the journey from land to table--"Harvest to Heat" explores this dynamic relationship and paints beautiful portraits of these often unheralded people, even while it offers up a bounty of 100 recipes.

Farmers Dinner Cookbook: A Story in Every Bite
Farmers Dinner Cookbook: A Story in Every Bite

Author: Keith Sarasin

Publisher: Cider Mill Press

Published: 2019-07-30

Total Pages: 304

ISBN-13: 1604338636

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A celebration of seasonality and the farmers and artisans whose products have inspired 150 original recipes. The Farmers Dinner Cookbook: A Story in Every Bite is a celebration of seasonality and the farmers who work tirelessly to bring the best food to market. Since 2012 the Farmers Dinner has sold out 61 consecutive pop up dinners without once repeating a menu item. The 150 original recipes created for this cookbook reflect that same commitment to locally-sourced, seasonal originality and innovation. While chefs Keith Sarasin and Chris Viaud rely on New England for their ingredients, this book will inform readers everywhere how get the most out of each season through techniques like preserving, fermenting, and canning. Along with the recipes, The Farmers Dinner Cookbook tells the stories of the farmers and artisans whose products are used to compose these dishes, highlighting the importance of knowing where your food comes from.

The Farm Table
The Farm Table

Author: Julius Roberts

Publisher: Ten Speed Press

Published: 2024-02-13

Total Pages: 321

ISBN-13: 1984862669

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Enjoy the comforts of the English countryside with 100 seasonal recipes to savor throughout the year and thoughtful essays about living farm-to-table—from British chef-turned-farmer Julius Roberts. “A heartwarming and uplifting book. The recipes are utterly gorgeous.”—Nigel Slater Professionally trained chef Julius Roberts left a busy and frantic London restaurant life to pursue his dream of living sustainably on a small farm in the English countryside. The Farm Table transports us to his farmstead, taking us through a calendar year with diary entries and images grounded in the natural world. We take joy in reading about new goats and sheep being born, learn to grow some vegetables, and forage for simple herbs and flowers, all while discovering Julius's outstanding recipes. Broken into sections based on the season, The Farm Table encourages cooking with seasonality in mind through scrumptious recipes to inspire joy and confidence in the kitchen. Recipes include: • Fall: Braised Pumpkin with Sage and Hazelnuts; Plum and Fig Leaf Jam • Winter: Chicory Tart Tartin with Thyme and Cheese; Slow Cooked Squid with Saffron and Chickpeas • Spring: Spicy Green Salad with Nuts and Pecorino; Barbequed Wild Quail with Garlic Butter and Tahini Sauce • Summer: Squash Blossom Ravioli; Fire Grilled Plums with Brandy, Labneh, and Mint Combining honest tales from farming life, delicious home-cooked recipes, and stunning photography of the Dorset countryside and coast, The Farm Table encourages us to embrace the pace of a slower life, take inspiration and delight from nature, and always gather around the table to enjoy the journey.

The Farm
The Farm

Author: Ian Knauer

Publisher: Houghton Mifflin Harcourt

Published: 2012

Total Pages: 261

ISBN-13: 0547516916

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One hundred and fifty recipes revolving around the author's life on the family farm.

The Farm Cooking School
The Farm Cooking School

Author: Ian Knauer

Publisher: Burgess Lea Press

Published: 2017-12-05

Total Pages: 259

ISBN-13: 0760360820

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When you visit The Farm Cooking School you’ll not only leave with a full stomach, but having learned something new. The Farm Cooking School is packed with many of the same lessons you’d learn in person at the school, taught through more than 100 delicious recipes. You’ll learn how to make the flakiest pie crust for peerless summer pies, use fresh farm eggs for sweet, airy pavlova, and highlight what’s growing now with scratch-made pizzas and pastas. Smoking, salt-roasting, pickling, and preserving are all part of the fun. Yet it’s the way Ian and Shelley employ these techniques that make their classes, and this book, so much fun. Brine nasturtium buds for creative "capers", or try the hot-smoked oysters with a dollop of harissa butter and you’ll agree! The Farm Cooking School is a cookbook for anyone who wants to learn to cook in tune with nature. Celebrate the seasons as you grow comfortable with the practiced techniques of our forebears. Join us at the school!

Farmer and the Cook's Book
Farmer and the Cook's Book

Author: Olivia Chase

Publisher:

Published: 2023-09

Total Pages: 0

ISBN-13:

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Farmer and the Cook's dishes themselves burst with color and equally vibrant flavor. The main cafe menu is Mexican. Other recipes featured here draw on Olivia's Colombian roots and the cuisines of a core crew of tenured immigrant chefs at the heart of the kitchen, almost entirely women. This food has won a cult following that exceeds its base of local regulars. These recipes feel like they should be secret. They are nourishing, gorgeous, and often iconic (a beet chocolate cake twice as big as your head? An omnivore-converting vegan Caesar dressing? The best veggie burger-ever? Lupe's mole recipe?).