Cook your “greenest” meal: Earth to Table inspires local and sustainable eating in every mouth-watering recipe.

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 remind us of the relationship between local eating and taste, and demonstrate how you can reduce your carbon footprint without diminishing your enjoyment of food. Bringing together stories of the passage of seasons on the farm; how-to sections; stunning photographs; and, of course, creative and delectable recipes that will leave anyone wondering why they ever considered eating a tomato in February.

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“You will not find a clearer or more compelling expression of the values of slow food than Earth to Table’s four-season testament to the importance — not to mention delight — of food that has been grown with care and cooked with conviction.”
— Michael Pollan, author of In Defense of Food and The Omnivore’s Dilemma

“Here are chefs who seem to understand the farm as well as the kitchen. You can tell by the recipes that Earth to Table reflects the best possible world of garden and kitchen.”
— Deborah Madison, author of Local Flavors

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Visit the authors' website

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Introduction

 

PROFILE: Chef Heston Blumenthal, The Fat Duck

 

 

Spring

WHEAT STORY

HOW-TO: Foraging

SPOTLIGHT: Compost

PROFILE: Chef Matthew Dillon, Sitka and Spruce

SPRING RECIPES

 

 

Summer

WHEAT STORY

HOW-TO: Canning and Preserving

SPOTLIGHT: Seafood

PROFILE: Chef Michael Schwartz, Michael's Genuine Food & Drink

SUMMER RECIPES

 

Fall

WHEAT STORY

HOW-TO: Farmers' Markets

SPOTLIGHT: Dairy

PROFILE: Chef Dan Barber, Blue Hill at Stone Barns

FALL RECIPES

 

 

Winter

WHEAT STORY

HOW-TO: Planning a Herb Garden

SPOTLIGHT: Meat

PROFILE: Chef Thomas Keller, The French Laundry

WINTER RECIPES

 

 

Conclusion



BASIC RECIPES

APPENDIX

ACKNOWLEDGEMENTS

INDEX

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Jeff Crump worked at a number of the world’s top restaurants, including Lumière, Chez Panisse and The Fat Duck. He is a Canadian Slow Food pioneer and the executive chef at the Ancaster Old Mill. Bettina Schormann has won numerous awards including the Lindt Chocolate Competition and the OHI Professional Pastry Chef Award. She is the pastry chef at the Ancaster Old Mill.

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