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Paperback, 326 pages.
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 let nature write the menu. Tender, green things in spring. Ripe, juicy dishes in summer. The bounty of the harvest in autumn. Rich braises and tart preserves in winter. The result is a year of discovery of new ingredients and dishes, and rediscovery of classics that suddenly taste the way they were meant to.
Earth to Table brings together stories of the seasons on the farm, how-to sections and stunning photography - and of course, creative and delectable recipes that will leave anyone wondering why they ever considered eating a tomato in February.