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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978-0-307-36280-3 (9780307362803)
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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.
