Recipes From Americas Small Farms
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| Author | : Joanne Hayes |
| Publisher | : Villard |
| Total Pages | : 305 |
| Release | : 2009-03-12 |
| Genre | : Cooking |
| ISBN | : 0307543846 |
Recipes from America’s Small Farms gathers the most exciting, original, and authentic recipes—using the freshest ingredients—from those who know best how to set a table anytime of the year. Favorite recipes from farmers across the country and members of Community Supported Agriculture—a national organization that facilitates direct farmer-to-consumer sales of produce—will inspire home cooks everywhere. Also included are recipes from high-profile chefs such as Rick Bayless (Frontera Grill), Peter Hoffman (Savoy), Roxanne Klein (Roxanne’s), and Kevin von Klause (White Dog Café). Readers will find it easy to locate recipes, organized by food family, that call for the vegetables and fruits that are in season, readily available, and simple to use. Recipes like Creamy Turnip Soup; Heirloom Tomatoes with Fresh Herbs, Toasted Pine Nuts, and Tapenade Toast Points; Greek Zucchini Cakes; and Hiroko’s Fusion Choy with Tahini-Soy Dip give common produce exotic appeal. The book includes a chapter on meat, poultry, eggs, and seafood, and there are vegan recipes throughout. Each chapter provides details about the history, characteristics, and nutritional qualities of specific fruits and vegetables. Cooking techniques, useful sidebars, and a glossary make this book an indispensable resource.
| Author | : Patti Johnson-Long |
| Publisher | : Simon and Schuster |
| Total Pages | : 335 |
| Release | : 2021-07-20 |
| Genre | : Cooking |
| ISBN | : 1510764178 |
A regional journey to unearth classic Americana farm fare. Ancestral in nature, we all long to “get back to our roots.” Nostalgia is real for present-day farm pilgrims, one or two generations removed from the farm. It’s a longing we all experience while driving in the countryside or chatting it up at our local farmers’ market. A longing that compels us to want to be a farmer . . . or at the very least cook like one! A time capsule of food, craft, and tradition, The FarmMade Cookbook shares seventy-five multi-generational recipes from farms all over the country. Hailing from New England, the Deep South, the Midwest, Southwest, and Northwest, each authentic farm-made recipe represents its region’s unique farming culture. Recipes are paired with each farm’s unique story of resilience and connection with the land, resulting in a tangible agrarian gift to us all.
| Author | : Sur La Table |
| Publisher | : Andrews McMeel Publishing |
| Total Pages | : 326 |
| Release | : 2010-06 |
| Genre | : Cooking |
| ISBN | : 0740791443 |
Provides tips for storing, preparing, and preserving the fresh, seasonal ingredients available with a Community Supported Agriculture subscription and farmer's markets.
| Author | : Ian Knauer |
| Publisher | : Houghton Mifflin Harcourt |
| Total Pages | : 261 |
| Release | : 2012 |
| Genre | : Cooking |
| ISBN | : 0547516916 |
One hundred and fifty recipes revolving around the author's life on the family farm.
| Author | : Shannon Borg |
| Publisher | : Skipstone |
| Total Pages | : 208 |
| Release | : 2008 |
| Genre | : Cooking |
| ISBN | : 1594850801 |
* 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.
| Author | : Patricia Tanumihardja |
| Publisher | : Tuttle Publishing |
| Total Pages | : 429 |
| Release | : 2017-03-28 |
| Genre | : Cooking |
| ISBN | : 1462919189 |
| Author | : Nancy Singleton Hachisu |
| Publisher | : Andrews McMeel Publishing |
| Total Pages | : 403 |
| Release | : 2012-09-04 |
| Genre | : Cooking |
| ISBN | : 1449418295 |
Presents a collection of Japanese recipes; discusses the ingredients, techniques, and equipment required for home cooking; and relates the author's experiences living on a farm in Japan for the past twenty-three years.
| Author | : Founding Farmers |
| Publisher | : Andrews McMeel Publishing |
| Total Pages | : 383 |
| Release | : 2013-10-29 |
| Genre | : Cooking |
| ISBN | : 1449446167 |
Take a fresh look at what you put on the table with The Founding Farmers Cookbook: 100 Recipes for True Food & Drink, from one of America’s most popular and sustainable restaurants. Nestled in the nation’s capital, Founding Farmers offers traditional homegrown fare made with fresh ingredients from family farms, ranches, and fisheries across the country. Now you can indulge in traditional American dishes such as Yankee Pot Roast, Southern Pan-Fried Chicken and Waffles, and 7-Cheese Mac & Cheese at home. Best of all, they’re easy to make using fresh ingredients that are grown right here in the United States and can be found at your local farmers’ market. In addition to 100 accessible farm-to-fork recipes, The Founding Farmers Cookbook takes you straight to the source of the foods you enjoy every day, with profiles of hardworking American purveyors from Virginia and Maryland, to North Dakota and Texas, and beyond. Keeping in line with the Founding Farmers mission to support local producers, proceeds go to a collective of family farmers, ranchers, and fishermen. With its focus on people, fresh food, and local communities, this cookbook with a mission is a must-have for anyone who wants to bring true American food and drink to their home table.
| Author | : Elise W. Manning |
| Publisher | : Philadelphia : Countryside Press ; Garden City, N.Y. : distributed to the trade by Doubleday |
| Total Pages | : 328 |
| Release | : 1977 |
| Genre | : Cooking |
| ISBN | : |
A profusely illustrated collection of 275 favorite Farm Journal recipes selected from a poll of 250,000 Farm Journal readers.
| Author | : Founding Farmers |
| Publisher | : Andrews McMeel Publishing |
| Total Pages | : 0 |
| Release | : 2013-10-29 |
| Genre | : Cooking |
| ISBN | : 9781449437169 |
Take a fresh look at what you put on the table with The Founding Farmers Cookbook: 100 Recipes for True Food & Drink, from one of America’s most popular restaurants. Take a fresh look at what you put on the table with The Founding Farmers Cookbook: 100 Recipes for True Food & Drink, from one of America’s most popular and sustainable restaurants. Nestled in the nation’s capital, Founding Farmers offers traditional homegrown fare made with fresh ingredients from family farms, ranches, and fisheries across the country. Now you can indulge in traditional American dishes such as Yankee Pot Roast, Southern Pan-Fried Chicken and Waffles, and 7-Cheese Mac & Cheese at home. Best of all, they’re easy to make using fresh ingredients that are grown right here in the United States and can be found at your local farmers’ market. In addition to 100 accessible farm-to-fork recipes, The Founding Farmers Cookbook takes you straight to the source of the foods you enjoy every day, with profiles of hardworking American purveyors from Virginia and Maryland, to North Dakota and Texas, and beyond. Keeping in line with the Founding Farmers mission to support local producers, proceeds go to a collective of family farmers, ranchers, and fishermen. With its focus on people, fresh food, and local communities, this cookbook with a mission is a must-have for anyone who wants to bring true American food and drink to their home table.
