Farm to Chef

Author: Lynn Crawford
Publisher: Penguin
ISBN: 0143193619
Format: PDF, ePub, Mobi
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Bestselling author and acclaimed chef Lynn Crawford celebrates the bounty of the seasons with over 140 recipes featuring farm-fresh produce for every occasion There's nothing more satisfying than going to a farmer's market, picking out the freshest produce and creating vibrant recipes to showcase those ingredients. Farm to Chef comes to life with Lynn Crawford's passion for seasonal cooking and takes readers on a year-long journey with 140 original recipes, organized by season. You'll discover how easy it is to prepare fresh market ingredients, with a range of the chef's favourite fruits and vegetables: peas and rhubarb in the spring, summer berries and corn, leeks and pears in the fall, and parsnips and squash in the winter months. Whether you're braising, roasting, baking or preserving an abundance of produce, these recipes will offer immediate inspiration. Lynn shares her go-to favourites, like Harvest Apple Pie, Primavera Pizza with Ramp Pesto and Zucchini Bread with Walnut-Honey Butter, and new takes on the classics, including Butter Chicken with Rutabaga, Morel Mushroom Panzanella Salad, and Fennel Gratin with Feta and Dill. In the autumn, curl up with a warm bowl of Carrot Lemongrass Soup with Ginger Pork Dumplings, but when the weather heats up, enjoy Grilled Flank Steak with Charred Beefsteak Tomatoes and Blue Cheese. With something for everyone and beautiful photography throughout, Farm to Chef celebrates the bounty of the seasons and will become a mainstay in your kitchen.

From Farm to Canal Street

Author: Valerie Imbruce
Publisher: Cornell University Press
ISBN: 1501701223
Format: PDF, ePub
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On the sidewalks of Manhattan's Chinatown, you can find street vendors and greengrocers selling bright red litchis in the summer and mustard greens and bok choy no matter the season. The neighborhood supplies more than two hundred distinct varieties of fruits and vegetables that find their way onto the tables of immigrants and other New Yorkers from many walks of life. Chinatown may seem to be a unique ethnic enclave, but it is by no means isolated. It has been shaped by free trade and by American immigration policies that characterize global economic integration. In From Farm to Canal Street, Valerie Imbruce tells the story of how Chinatown's food network operates amid—and against the grain of—the global trend to consolidate food production and distribution. Manhattan’s Chinatown demonstrates how a local market can influence agricultural practices, food distribution, and consumer decisions on a very broad scale. Imbruce recounts the development of Chinatown’s food network to include farmers from multimillion-dollar farms near the Everglades Agricultural Area and tropical "homegardens" south of Miami in Florida and small farms in Honduras. Although hunger and nutrition are key drivers of food politics, so are jobs, culture, neighborhood quality, and the environment. Imbruce focuses on these four dimensions and proposes policy prescriptions for the decentralization of food distribution, the support of ethnic food clusters, the encouragement of crop diversity in agriculture, and the cultivation of equity and diversity among agents in food supply chains. Imbruce features farmers and brokers whose life histories illuminate the desires and practices of people working in a niche of the global marketplace.

Growing a Feast The Chronicle of a Farm to Table Meal

Author: Kurt Timmermeister
Publisher: W. W. Norton & Company
ISBN: 0393088898
Format: PDF, ePub, Docs
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A restaurateur details the hard work involved with starting a dairy farm and describes a feast that was two years in the making, using only vegetables he harvested and animals he raised to supply the meal.

The Farm to Table French Phrasebook

Author: Victoria Mas
Publisher: Ulysses Press
ISBN: 1612433553
Format: PDF, Docs
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FRENCH CULINARY PHRASES, FOODIE TERMS, AND CULTURAL TIPS COME TOGETHER IN THE ULTIMATE FOOD-LOVER’S GUIDE PAYS DES DÉLICES Whether you’re spending a semester in Paris, vacationing in the Riviera, dining at a local bistro or mastering the French culinary art in your own kitchen, The Farm to Table French Phrasebook opens a bountiful world of food that you won’t find in any textbook or classroom: •Navigate produce markets, charcuteries and patisseries •Prepare meals the French way with delicious, authentic recipes •Speak the lingo of Paris’s top restaurants and bistros •Pair regional wines with delightful cheeses •Master the proper table etiquette for dining at a friend’s house

Linking Urban and Rural Tourism

Author: Susan L Slocum
Publisher: CABI
ISBN: 1786390140
Format: PDF, Kindle
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Destinations rely on regional strategies to support and enhance the tourism product through regional partnerships and integration. Integrated tourism is defined as tourism that is explicitly linked to the economic, social, cultural, natural and human structures of the region in which it occurs. Integrated tourism has evolved to include numerous meanings and definitions, but generally includes a vertical business or industry approach. The first of its kind, this book applies a more inclusive approach to integration by providing insight into inclusive regional development strategies that support both the needs of urban and rural areas whilst enhancing the tourist experience, supporting the positive impacts of tourism and mitigating the negative. Regional studies tend to portray either an urban or rural focus without acknowledging that often these spaces constitute joint governance structures, similar historical and cultural roots, and economic dependencies. Sustainable tourism promotes sourcing locally, such as using rural agricultural products in urban tourism experiences. Furthermore, innovative rural marketing strategies linking tourism heritage, attractions, food and drink trails, and artisans with urban visitors are emerging. Including theoretical and applied research and international case studies, this will be a valuable resource to academics, students and practitioners working in tourism development and regional policy.

Eat Your Way Through The Riviera Maya

Author: Kay Walten
Publisher: Loco Gringo
ISBN:
Format: PDF, Mobi
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Loco Gringo has created a series of travel guides written by locals who live in the Riviera Maya and Yucatan. These travel guides give you many options to explore local cultural sites, historical towns and regional foods. Eat Your Way Through the Riviera Maya is a recipe book and food travel guide all in one. Explore the regional foods of the Caribbean coast of Mexico, while exploring the cities and little towns that make up the Rivera Maya. Know where to eat and what to eat when visiting the Riviera Maya. This unique format will have you cooking and traveling your way through the Riviera Maya, one city at a time.

Farm to Table

Author: Darryl Benjamin
Publisher: Chelsea Green Publishing
ISBN: 1603586725
Format: PDF, Mobi
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With information on purchasing, marketing, and employing farm-to-table principles in restaurants, schools, hospitals, and other institutions Nearly a century ago, the idea of “local food” would have seemed perplexing, since virtually all food was local. Food for daily consumption—fruits, vegetables, grains, meat, and dairy products—was grown at home or sourced from local farms. Today, most of the food consumed in the United States and, increasingly, around the globe, is sourced from industrial farms and concentrated animal feeding operations (CAFOs), which power a food system rife with environmental, economic, and health-related problems. The tide, however, is slowly but steadily turning back in what has been broadly termed the “farm-to-table” movement. In Farm to Table, Darryl Benjamin and Chef Lyndon Virkler explore how the farm-to-table philosophy is pushing back modern, industrialized food production and moving beyond isolated “locavore” movements into a broad and far-reaching coalition of farmers, chefs, consumers, policy advocates, teachers, institutional buyers, and many more all working to restore healthful, sustainable, and affordable food for everyone. Divided into two distinct but complementary halves, “Farm” and “Table,” Farm to Table first examines the roots of our contemporary industrial food system, from the technological advances that presaged the “Green Revolution” to U.S. Secretary of Agriculture Earl Butz’s infamous dictum to farmers to “Get big or get out” in the 1970s. Readers will explore the many threats to ecology and human health that our corporatized food system poses, but also the many alternatives—from permaculture to rotation-intensive grazing—that small farmers are now adopting to meet growing consumer demand. The second half of the book is dedicated to illuminating best practices and strategies for schools, restaurants, healthcare facilities, and other business and institutions to partner with local farmers and food producers, from purchasing to marketing. No longer restricted to the elite segments of society, the farm-to-table movement now reaches a wide spectrum of Americans from all economic strata and in a number of settings, from hospital and office cafeterias, to elementary schools and fast-casual restaurants. Farm to Table is a one-of-a-kind resource on how to integrate sustainable principles into each of these settings and facilitate intelligent, healthful food choices at every juncture as our food system evolves. While borrowing from the best ideas of the past, the lessons herein are designed to help contribute to a healthier, more sustainable, and more equitable tomorrow.

Locally Grown

Author: Anna Blessing
Publisher: Agate Publishing
ISBN: 1572847034
Format: PDF, Kindle
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This beautiful new book by 30-year-old writer and photographer Anna H. Blessing introduces readers to the story of the modern heartland farm. The book explores how sustainable practices--and close ties to high-profile chefs and restauranteurs--have propelled the "locally grown" culinary movement into a central feature of life in major cities like Chicago. Blessing lays out the rich histories of 25 midwestern farms through beautiful photography, fascinating anecdotes from farmers and chefs, and up-close looks at what makes each farm so unique. Interest in sustainable farming has been growing rapidly across the country and around the world, emphasizing locally produced and grown foods in place of the mass-marketed offerings from corporate consortia. When inhabitants of major cities choose to purchase food raised in nearby farms, they not only support vital satellite economies, but also improve the social and ecological quality of life along with the environmental sustainability of the world around them. Now there are also innumerable top-tier dining establishments, led by esteemed chefs like Charlie Trotter and Paul Kahan, who scour farmers markets for natural ingredients and develop personal business relationships with small-time farmers to supply their restaurants with the best and most sustainable foods. Locally Grown shows how both long-standing and newly founded farms, along with urban farms and metropolitan nonprofit organizations like Growing Power and City Provisions, are boosting the sustainable food movement throughout Chicago and its neighborhoods. Each chapter profiles a different farm, outlining locale, scale, production, and inner workings while also revealing the captivating backgrounds of each farmer. Blessing shows how each farm and farmer are making efforts to improve sustainability, and describes the behind-the-scenes practices that have made locally grown food an increasingly important part of America's food culture. Contributions from each farmer, and from chefs they work with, are included in every chapter, lending an intimate feel to Locally Grown--recipes, how-to's and Q&As that together create a riveting account of the rapidly changing world of modern farming. Beyond profiling these Midwest farms, Locally Grown points out the best places to find, buy, and eat sustainably grown foods, as well as details on visiting the farms.

Clinton St Baking Company Cookbook

Author: DeDe Lahman
Publisher: Hachette UK
ISBN: 0316123153
Format: PDF
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The Clinton St. Baking Company is one of the hottest brunch spots in a city obsessed with brunch. A tiny thirty-two-seat eatery on Manhattan's trendy Lower East Side, the restaurant draws long lines of customers who come from far and wide to sample fresh-baked goods, hearty omelets, sugar-cured bacon, and light-as-air pancakes with maple butter. In the Clinton St. Baking Company Cookbook, owners DeDe Lahman and Neil Kleinberg share more than 100 treasured recipes that have made their restaurant a sensation. Learn the secret to their house-made buttermilk biscuits and tomato jam, irresistible muffins and scones, delicious soups and sandwiches, and their decadent, eye-catching desserts. Helpful techniques, like Neil's patented omelet "flip and tuck," and gorgeous color photographs throughout will have readers cooking like pros in no time, and sharing the delicious results.