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(More customer reviews)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.
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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 at Kroger or Safeway. This cookbook invites readers to try Escarole Caesar Salad, a Dandelion Greens-Italian Sausage-Fontina Cheese Pizza, and Kohlrabi Salad with Pea Shoots. This book serves as a primer for eating locally, from sourcing the ingredients to cooking through the recipes. Ivy Manning, a 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. Included are recipes from Jonathan Sundstrom of Lark, Maria Hines of Tilth, and Dustin Clark of Wildwood. Also featured are recipes from restaurants such as Farm Café and Pearl Bakery, known for using seasonal and local ingredients.
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