Cover image for Earth to table every day : cooking with good ingredients through the seasons / Jeff Crump and Bettina Schormann.
Title:
Earth to table every day : cooking with good ingredients through the seasons / Jeff Crump and Bettina Schormann.
Author:
ISBN:
9780735233485
Publication Information:
Toronto : Penguin Canada, 2018.

©2018
Physical Description:
276 pages : colour illustrations ; 27 cm
General Note:
Includes index.
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641.564 CRU Book Adult General Collection
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Summary

Summary

Earth to Table Every Day is all about seeking out good ingredients for a delicious, seasonal approach to cooking. For chefs Jeff Crump and Bettina Schormann, nothing is more satisfying than creating comforting meals that change with the seasons. Here is a collection of 140 simple, everyday recipes, full of familiar ingredients and vibrant flavours - peppered throughout with inspiring stories and gorgeous photography - including Creamy Hummus with Fried Chickpeas, Buttermilk Fried Chicken, Piri Piri Baby Back Ribs, Apple Bacon Pizza, Chocolate Brownies, and Raspberry Swirl Cheesecake.


Author Notes

JEFF CRUMP is a Canadian Slow Food pioneer and co-author of the bestseller Earth to Table . He has worked at a number of the world's top restaurants, including Chez Panisse and The Fat Duck. Heis the chef and co-owner of Earth to Table- Bread Bar restaurantsand Earth to Table Farm. Jeff is an executive member of Pearle Hospitality. BETTINA SCHORMANN is co-author of the bestseller Earth to Table and co-founder of the Earth to Table- Bread Bar restaurants. She has been baking professionally for over a decade and was the recipient of the 2006 OHI Pastry Chef of the Year.


Reviews 1

Library Journal Review

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.-Emily Patti, Fox Lake Dist. Lib., IL © Copyright 2019. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.