Volume 10, Number 3
Earth to Table
by Jeff Crump and Bettina Schormann
Okay, let me give it to you straight. This book is
If you love food, or if you love the earth, or if you're concerned about health, or if you are curious about what makes a restaurant tick, or if you'd like a little glimpse into an organic farm, or if you like good, personable unpretentious writing.....or if you are buying for someone who is any of these things, you cannot go wrong with Earth to Table.
The concept is simple - how to eat in season, locally.
It would be easy enough to describe the philosophy and method of eating seasonally - there are convincing arguments ranging from your health to your tastebuds to your carbon footprint - but these authors have done more than that. They have plumbed the depths of growing your own produce, mixing your own compost, and foraging in ditches for ramps (wild leeks). In the process, reading this book, you feel galvanized by their knowledge and enthusiasm.
They have embraced the local, seasonal concept in their own restaurant (both are members of the Slow Food Movement), and have teamed up with an organic farm on which they actually grow their own wheat (Red Fife, a Canadian heritage strain), for the 70 loaves they bake at the restaurant daily.
I could go on, and on, and on about this beautiful book. But I did promise to make these pre-Christmas reviews shorter, so I'll just say:
- only tried one recipe so far (pizza dough), loved it
- so well-written and nicely photographed
- totally worth the cover price