http://www.eatingwell.com/taxonomy/term/927/all en http://www.eatingwell.com/food_news_origins/green_sustainable/read_local <p><strong>Cooking with Shelburne Farms: Food and Stories from Vermont</strong><br /> By Melissa Pasanen with Rick Gencarelli (Viking Studio, 2007 • $34.95)<br /> Melissa Pasanen tells the story of a Vermont farm-turned-education-center and the people and food behind it. Chapters are organized according to featured Vermont products, with mouthwatering recipes like Maple-Chipotle Scallops and Hot Milk Sponge Cake.</p> <p><strong>The Farm to Table Cookbook: The Art of Eating Locally</strong><br /> By Ivy Manning (Sasquatch Books, 2008 • $29.95)</p> <div class="field field-type-content-taxonomy field-field-author"> <div class="field-items"> <div class="field-item odd"> Roz Kooker </div> </div> </div> <div class="field field-type-text field-field-subtitle"> <div class="field-items"> <div class="field-item odd"> 4 favorite new cookbooks inspire us to cook fresh, seasonal, local food. </div> </div> </div> <div class="field field-type-text field-field-body"> <div class="field-items"> <div class="field-item odd"> <p><strong>Cooking with Shelburne Farms: Food and Stories from Vermont</strong><br /> By Melissa Pasanen with Rick Gencarelli (Viking Studio, 2007 • $34.95)<br /> Melissa Pasanen tells the story of a Vermont farm-turned-education-center and the people and food behind it. Chapters are organized according to featured Vermont products, with mouthwatering recipes like Maple-Chipotle Scallops and Hot Milk Sponge Cake.</p> <p><strong>The Farm to Table Cookbook: The Art of Eating Locally</strong><br /> By Ivy Manning (Sasquatch Books, 2008 • $29.95)<br /> This is a practical and beautiful guide to farmers’ markets with inventive, delicious recipes like Dandelion Greens, Italian Sausage &amp; Fontina Cheese Pizza, which we tested and loved. “How to Choose” tips for picking unfamiliar produce and “Tips for Happy Market Going” are helpful.</p> <p><strong>Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden</strong><br /> By Jeanne Kelley (Running Press, 2008 • $35.00)<br /> Stunning enough for the coffee table, but with easy recipes like Coriander-Roasted Salmon with Cilantro-Dill Yogurt Sauce, this book won’t leave your kitchen. Kelley takes eating locally a step further with a guide to starting a backyard garden, including tips on keeping chickens.</p> <p><strong>Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients</strong><br /> By Jesse Ziff Cool (Chronicle Books, 2008 • $24.95)<br /> Author Jesse Ziff Cool is serious about seasonality, dividing her recipes into not four but eight seasons. Try Lamb Chops with Strawberry-Rhubarb Sauce for the first of spring and Cream Cheese-Glazed Sponge Cake in midsummer. Originally published in 2000, this book has been reissued and it’s worth checking out.</p> </div> </div> </div> http://www.eatingwell.com/food_news_origins/green_sustainable/read_local#comments Roz Kooker Food News & Origins - Green & Sustainable Wed, 12 Aug 2009 19:48:22 +0000 Sarah Hoff 9433 at http://www.eatingwell.com