Formerly of Chez Panisse, food writer Fletcher builds her cookbook around the CSA - community sustainable agriculture - model, in which locals buy shares in a farm, providing income to the farmer and fresh food for themselves. Fletcher profiles 10 farms, from 75 to 1500 members, from Oregon to Massachusetts.
Illustrated with enticing photographs of the produce, people, places and dishes, the book is divided into three sections - Vegetables, Fruits, and Meat, Poultry and Eggs. Vegetables, organized alphabetically, get the bulk of the attention, from Grilled Asparagus with Citrus Oil to Lebanese Pickled Turnips. Fletcher includes classics like dilly beans, braised Romano beans, and pickled okra, and lots of contemporary fare, like Green Garlic Soufflé and Grilled Radicchio with Bagna Cauda and Greek Salad with Heirloom Tomatoes and Grilled Pita Chips.
Fruit dishes include Mixed Citrus Compote with Pomegranate Seeds, Peach and Boysenberry Cobbler, and Baby Greens with Grilled Figs, Blue Cheese and Walnuts. Grilled Five-Spice Chicken, Lamb Burgers with Grilled Red Onions and Feta or Grilled Sausages with Baby Turnips and Turnip Greens round out the meal.
Innovative, mouth watering and fresh, this will furnish plenty of ideas for all that summer produce.
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Lynn Harnett (Lynn_Harnett)
I love to read, always have, and have been writing reviews for more years than I care to say. Early on, i realized there are more books than there is time to read, so I read only books I like and mostly … more
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"Like most Sur La Table books, it's a feast for the eyes: lushly photographed, and somehow both elegant and earthy. Fortunately, Eating Local cooks as good as it looks." --NPR
"This newest collection from Sur La Table (The Art and Soul of Baking; Things Cooks Love) is perfect for Community Supported Agriculture (CSA) subscribers and farmers' market fans looking for ideas on how to use their produce. James Beard Award-winning food writer Fletcher profiles ten American farms with CSA programs. Since the book focuses on fresh, seasonal produce, recipes are organized by primary ingredient rather than course." --Library Journal
"James Beard Award-winning writer Janet Fletcher is garnering considerable buzz for her newest cookbook, "Eating Local: The Cookbook Inspired by America's Farmers", with its glorious photographs and 150 tempting recipes. Stories and images from 10 small family farms are interspersed among recipes" --Mercury News