Earth To Table Every Day: Cooking with Good Ingredients Through the Seasons
By (Author) Jeff Crump
By (author) Bettina Schormann
Prentice Hall Press
Prentice Hall Press
18th October 2018
United States
General
Non Fiction
641.564
Winner of Alcuin Society Awards for Excellence in Book Design Reference 2018
Hardback
288
Width 208mm, Height 262mm
1142g
Slow Food advocates and accomplished chefs Jeff Crump and Bettina Schormann, effortlessly turn the bounty of the seasons into a stunning collection of approachable everyday recipes. Slow Food advocates and accomplished chefs Jeff Crump and Bettina Schormann, effortlessly turn the bounty of the seasons into a stunning collection of approachable everyday recipes. Winner of the 2018 Alcuin Society Awards for Excellence in Book Design - Reference Earth to Table Every Day is all about seeking out good ingredients for a delicious, seasonal approach to cooking. For chefs Jeff Crump and Bettina Schormann, nothing is more satisfying than creating comforting meals that change with the seasons. Here is a collection of 140 simple, everyday recipes, full of familiar ingredients and vibrant flavours--peppered throughout with inspiring stories and gorgeous photography--including Curried Lentil Soup with Coconut Yogurt, Arugula and Fennel Salad, Mushroom Tarts with Taleggio Cheese, Creamy Hummus with Fried Chickpeas, Buttermilk Fried Chicken, Piri Piri Baby Back Ribs, Apple Bacon Pizza, Rhubarb Upside Down Cake, Chocolate Brownies, and Raspberry Swirl Cheesecake.
One of Good Life Vancouvers Best Cookbooks of 2018
Winner of the 2018 Alcuin Society Awards for Excellence in Book Design Reference
"The delicate and important relationship between a chef and the land is the story ofEarth to Table Every Day. Crump and Schormanns uncompromising sustainable vision is revealed through beautiful images and enchanting stories demonstrating how each ingredient should be celebrated simply and seasonally." Alice Waters, bestselling author, executive chef, founder, and owner of Chez Panisse Restaurant
"Jeff and Bettina share their passion for seasonal cooking by showcasing incredible local ingredients. Their stunning cookbook celebrates the harvest in the most delicious and perfect way." Lynn Crawford, bestselling author of Farm to Chef: Cooking Through the Seasons
If the food at Bread Bar (love the name!) is even half as beautiful as the food depicted in Earth to Table Every Day, those who eat there are some lucky customers. The emphasis on community is as important as theses very appealing recipes--this is a book that connects us to one another as we cook in our kitchens. Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone
Jeff and Bettina kindly give delicious recipes for the food that I want to eat! Focused through a seasonal lens, the results are both soulful and sustainable. Paul Kahan, James Beard Award-winning chef and author of Cheers to the Publican, Repast and Present
Cook from your heart, follow the seasons, cherish simple ingredients and make it delicious. This book spoke to me and I cannot wait to cook all of it and feed my family around our table. Ned Bell, bestselling author of Lure: Sustainable Seafood Recipes from the West Coast
Earth to Table Every Day is authentic, thoughtful and a pleasure to read and reminds us of why we love cooking. And eating! Michael Schwartz, James Beard Award-winning chef and author of Michaels Genuine Food:Down-to-Earth Cooking for People Who Love to Eat
JEFF CRUMP is a Canadian Slow Food pioneer and co-author of the bestsellerEarth to Table. He has worked at a number of the world's top restaurants, including Chez Panisse and The Fat Duck. Heis the chef and co-owner of Earth to Table- Bread Bar restaurantsand Earth to Table Farm. Jeff is an executive member of Pearle Hospitality. BETTINA SCHORMANN is co-author of the bestseller Earth to Table and co-founder of the Earth to Table- Bread Bar restaurants. She has been baking professionally for over a decade and was the recipient of the 2006 OHI Pastry Chef of the Year.