SCIENCES

Earth to Table Every Day: Cooking with Good Ingredients Through the Seasons

Penguin Canada. Oct. 2018. 288p. photos. index. ISBN 9780735233485. $26.99; ebk. ISBN 9780735233492. COOKING
COPY ISBN
In this solid follow-up to 2009's well-received Earth to Table: Seasonal Recipes from an Organic Farm, chefs Crump and Schormann, founders of Earth to Table: Bread Bar, a champion of good food and local ingredients with locations in Ontario, Canada, continue their quest to help readers create the best food possible with the best ingredients available, sharing 140 of their most popular recipes. Intermediate chefs should be right at home with recipes for relatively simple breads, baked goods, robust salads, filling soups, easy sandwiches, and shared appetizers. For the most part, the main dishes, which include braised chicken thighs with green olives and pappardelle and roasted lamb shoulder with polenta, are great for gatherings and can be served family style. Crump and Schormann also highlight a versatile selection of staples, such as salad dressings, mayonnaise variations, spice blends, sauces, brines, and garnishes that can be used to improve favorite recipes.
VERDICT An attractive and well-executed work. Recommended for medium and large collections where farm-to-table cookbooks are in demand.

Be the first reader to comment.

Comment Policy:
  • Be respectful, and do not attack the author, people mentioned in the article, or other commenters. Take on the idea, not the messenger.
  • Don't use obscene, profane, or vulgar language.
  • Stay on point. Comments that stray from the topic at hand may be deleted.
  • Comments may be republished in print, online, or other forms of media.
  • If you see something objectionable, please let us know. Once a comment has been flagged, a staff member will investigate.


RELATED 

ALREADY A SUBSCRIBER?

We are currently offering this content for free. Sign up now to activate your personal profile, where you can save articles for future viewing

ALREADY A SUBSCRIBER?