Cover image for America--farm to table : simple, delicious recipes celebrating local farmers
Title:
America--farm to table : simple, delicious recipes celebrating local farmers
Author:
Batali, Mario.
Personal Author:
Publication Information:
New York : Grand Central Life & Style, [2014]
Physical Description:
351 pages : color illustrations ; 27 cm
Summary:
"Bestselling author and world-renown chef Mario Batali pays homage to the American farmer-from Maine to Los Angeles-in stories, photos, and recipes. AMERICA -- FARM TO TABLE: Simple, Delicious Recipes Celebrating Local Farmers Mario Batali, who knows the importance of ingredients to any amazing dish, sees farmers as the rock stars of the food world. In this new book he celebrates American farmers: their high quality products and their culture defined by hard work, integrity, and pride. Batali asked his chef friends from Nashville, Tennessee, to San Francisco, to tell him who their favorite farmers were, and those farmers graciously shared their personal stories along with their top-of-the-line produce and products. In Seattle, Chef Matt Dillon introduces readers to Farmer Pierre Monnat, who produces fava beans and lamb. Batali then features those ingredients in such mouth-watering recipes as: Lamb Shank Sloppy Joes and Fava Bean Guacamole. In Washington, DC, Chef Jose Andres from Jaleo introduces us to Farmer Jim Crawford, who grows corn, broccoli, and strawberries Batali's accompanying dishes include: Chilled Sweet Corn Soup and Grilled Salmon with Strawberry Salsa. Other stops along the way include: Tampa; Austin; Nashville; Las Vegas; Los Angeles; New York, San Francisco; Portland, Maine; Chicago; Cleveland; Suttons Bay, Michigan; and Vail, Colorado. With over 100 superb recipes, this is the book that every home cook will want upon returning from the farmer's market or grocers. "--
General Note:
Includes index.
Language:
English
Genre:
Added Author:
ISBN:
9781455584680
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Item Holds
Searching...
TX715 .B34358 2014 Adult Non-Fiction Non-Fiction Area
Searching...
Searching...
TX715 .B34358 2014 Adult Non-Fiction Open Shelf
Searching...
Searching...
TX715 .B34358 2014 Adult Non-Fiction Open Shelf
Searching...
Searching...
TX715 .B34358 2014 Adult Non-Fiction Open Shelf
Searching...
Searching...
TX715 .B34358 2014 Adult Non-Fiction Cooking
Searching...

On Order

Summary

Summary

Bestselling author and world-renown chef Mario Batali pays homage to the American farmer-from Maine to Los Angeles-in stories, photos, and recipes.

AMERICA -- FARM TO TABLE: Simple, Delicious Recipes Celebrating Local Farmers


Mario Batali, who knows the importance of ingredients to any amazing dish, sees farmers as the rock stars of the food world. In this new book he celebrates American farmers: their high quality products and their culture defined by hard work, integrity, and pride. Batali asked his chef friends from Nashville, Tennessee, to San Francisco, to tell him who their favorite farmers were, and those farmers graciously shared their personal stories along with their top-of-the-line produce and products.

In Seattle, Chef Matt Dillon introduces readers to Farmer Pierre Monnat, who produces fava beans and lamb. Batali then features those ingredients in such mouth-watering recipes as: Lamb Shank Sloppy Joes and Fava Bean Guacamole. In Washington, DC, Chef Jose Andres from Jaleo introduces us to Farmer Jim Crawford, who grows corn, broccoli, and strawberries Batali's accompanying dishes include: Chilled Sweet Corn Soup and Grilled Salmon with Strawberry Salsa. Other stops along the way include: Tampa; Austin; Nashville; Las Vegas; Los Angeles; New York, San Francisco; Portland, Maine; Chicago; Cleveland; Suttons Bay, Michigan; and Vail, Colorado. With over 100 superb recipes, this is the book that every home cook will want upon returning from the farmer's market or grocers.


Author Notes

Mario Batali is a chef and the author of several cookbooks including Molto Italiano: 327 Simple Italian Recipes, which won the James Beard Award, Molto Batali: Simple Family Meals from My Home to Yours, and America--Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers. In 2014, his cookbook entitled Multo Gusto made the New York Times Bestsellers list.

(Bowker Author Biography)


Reviews 2

Booklist Review

It's hard to decide which sections of Batali's latest cookbook (his tenth) are more seductive. Is it the profiles of the dozen-plus farmers or the 115 or so recipes themselves? It really doesn't matter. Just realize what a great opportunity to learn and to cook that this book presents. As told skillfully by journalist and self-styled culinary tourist Webster, the stories are compelling reads about, for instance, what it takes to run a successful Maine oyster farm and the tortuous family succession planning at a Michigan farm. Color photographs expand the tales and personalize the interviews. Dishes reflect an integrated philosophy, mixing classic and contemporary and the flavors of different cuisines, not simply Mediterranean. A familiar prosciutto roll-up is refreshed with goat cheese and green beans; the Mexican oyster cocktail takes its cue from the ceviche of Latin America. Comfort foods, such as chicken cacciatore and classic apple tart tatin nestle well with Roman potato doughnuts and fried okra with gumbo mustard. No particular ingredient is sacred; all ingredients are celebrated in the unique farmer-chef-home-cook collaboration.--Jacobs, Barbara Copyright 2014 Booklist


Publisher's Weekly Review

The beautifully produced work at times has the feel of being two different books sewn together. And that's not a bad thing. On one hand, celebrity master chef Batali comes through again with an inspired collection of appetizers, soups, main dishes, sandwiches, and desserts. Most of his more than 100 recipes, unsurprisingly, have an Italian spin. Standouts include a potato and salami cheesecake, black risotto with oysters and fennel, minestrone Genovese, and Batali's grandmother's fettuccine with sparerib sauce. Complementing Batali's pieces are the sections written by Webster, an editor at the Washington Post and self-described "culinary adventurer." He has traveled to 14 cities across the country, interviewing a chef, and that chef's supplier, in each. The result is a highly entertaining behind-the scenes look at the business of small farming. In Nashville, chef Erik Anderson of the Catbird Seat and chicken farmer Karen Overton colorfully explain the 60-day trip her chicks take from hatchling to entrée, snacking on oyster shells from the restaurant and listening to the radio in their barn (NPR, of course). And in Tampa, Webster meets chef Greg Baker and his pork producer, Rebecca Krassnoski, who coaxes her hogs to their final reward not by wielding an electric prod but by proffering blueberry doughnuts. (Oct.) © Copyright PWxyz, LLC. All rights reserved.