Healthy soil and sustainable growing

["Tradingpost" <tradingpost@lobo.net>]

Cooking from the farm
Rachael Daylong December 20, 2009
http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/12/18/FDR519U041.DTL

A new spate of cookbooks encourage readers to buy food from local farmers, 
then use the ingredients to make nourishing seasonal meals.

"Earth to Table," by Jeff Crump and Bettina Schormann (HarperCollins 
Publishers, 336 pages, $34.99) supplements the recipes and photographs with 
profiles of chefs such as Thomas Keller of The French Laundry, Heston 
Blumenthal of the Fat Duck in England and Dan Barber of Blue Hill in New 
York, and the farmers who supply their ingredients.

"Clean Food," by Terry Walters (Sterling Epicure, 290 pages, $30) offers more 
than 200 seasonal, generally vegan recipes aimed at promoting a healthy diet.

"FARMfood," by Daniel Orr (Indiana University Press, 276 pages, $29.95), a 
professional chef, features recipes combining home-style cooking with 
influences gleaned from his global cooking experiences. There are also 
chapters on drinks and on gardening tips.

Read more: 
http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/12/18/FDR519U041.DTL#ixzz0fodzXISm