Earth to Table: Seasonal Recipes from an Organic Farm Hardcover – Illustrated, 1 October 2009

I have another book by the same authors. I love their focus on local ingredients and seasonal cooking. Can’t wait to dive into this book and get cooking!!

I've had this cookbook for over a year now, it was gift from a friend who also shares a love of cooking.The essays are entertaining and the photography is beautiful, but what makes this book so great is the quality and simplicity of the recipes. The food is not overly complicated, making this a very cookable cook book instead of just foodie literature.The book is organized according to season and the recipes selected are spot on compliments to the changes in produce available in the pacific northwest (where I am). I've had so much success with this book, I was inspired to try even the more complex recipes such as rabbit stew with herbed dumplings and gnudi with ramps & fiddleheads -- both of which turned out beautifully.I loved the book so much, I bought another copy to give to my friend so she could enjoy it too. My only complaint: the book could benefit from some sturdier gloss on the pages. Unlike most fancy cookbooks that never actually spend time in the kitchen -- this one spends a lot of time there -- as a result it has suffered sprays of duck fat, pumpkin puree etc.

Earth to Table is much more than a cookbook; it covers a wide range of organic, "slow food" topics, delicious and unique recipes that use all-organic ingredients and features several Chief profiles.A sample of the recipes inside:Scrambled Eggs with Chives and CaviarPestoSaffron RiceRhubarb FoolMaple Shoofly PieNew Potatoes Salad with Green Beans and ShallotsGrilled Corn on the Cob with Chilies and CheeseFrench Vanilla Ice Cream...This securely bound, hardcover cookbook is just the thing for cooks who are very selective and prefer to use organic foods; it is also a very functional cookbook for those of us who are non-organic cooks and food consumers. Each of the seasonal recipe sections is prefaced with an introduction that talks about the foods available during that particular season; the flavorful and imaginative recipes are easy to understand and easy to follow with a clear layout that makes this a great cookbook for beginners, right on up to experienced cooks.

I am very choosy when buying/shopping for cookbooks and I while Haute Cuisine can be fun and interesting at times, it is nice to keep things simple, wholesome and nutritious. The beauty of the food after that just comes naturally. This book is a great addition to anyone's kitchen who like GOOD food! There are seasonal recipes from spring to summer, fall and winter and the book is organized as such. I love making seasonal fruit tarts and the Pate Sucre recipe has been my go to for a couple years now since I first got this book. I've just bought one to gift to my sister-in-law who has just started to cook seasonally. The pizza recipes are fun as are the salads, fish, baked dishes and pastas and desserts. There is plenty of inspiration to be found in this cookbook!! I love this book and plan on weathering the pages more and more as time passes and I flip though the pages with sticky floured fingers or garlic touched hands as I look for the pasta recipes. Thank you to Jeff Crump for the recipes, for the listing of herbs for the insightful reads on the 'Future of Our Food' and more. Most importantly thank you for sharing!

This book came highly recommended to me, so I was very disappointed when I received it in the mail. There were very few actual recipes, and pages and pages of stories and articles on the author's, the chefs they learned from, and methods for gardening. I would have appreciated it more if I was actually looking for a guide on organic farming. The information on the book was misleading, I thought it had more to do with fresh, seasonal cooking. I like just about every cookbook I come across and love cooking in my kitchen. I had someone ship it back for me and it cost a small fortune, I wouldn't have sent it back if I knew it would cost that much.