Farm to Table Cookbook

Farmer's markets are multiplying across the country, and their stalls are bursting with locally grown produce, artisanal breads and cheeses and naturally raised meats. As America's desire for local, natural ingredients continues to grow, Ivy Manning offers this spectacular collection of recipes, including special dishes from some of the most touted Northwest chefs and restaurants - Tilth, Wildwood, and Crush, among others - that have made their marks using the freshest local ingredients. Organized by season, this cookbook invites the home cook to sample and explore to prepare such dishes as Fresh Pea and Pancetta Risotto, Seared Scallops with Creamed Ramps and Black Truffle, and Blackberry Hazelnut Crisp. Wherever your market is found, declare your allegiance to the localtarian movement! With full-color photographs and more than 100 recipes, think globally but eat locally with this attractive, sophisticated, and satisfying cookbook.

• Now available from Sasquatch Books.
• 240 hardcover pages
• Over 100 recipes, including 30 by the Pacific Northwest's hottest chefs
• Vegetable primers
• Plentiful tips and essays
• Many color photographs
• Available in book stores everywhere.
• Available online from Amazon.com

“Makes readers hungry for fresh, locally grown foods with her recipes and guides on selecting the best fruits and vegetables and cooking them in the most delicious ways.”

— Rebekah Denn, Seattle Post Intelligencer, December 2008

“This is a practical and beautiful guide to farmers' markets with inventive, delicious recipes like Dandelion Greens, Italian Sausage and Fontina Cheese Pizza, which we tested and loved.”

— Roz Kooker, EatingWell July/August 2008

“My favorite cookbook since Sally Schneider's A New Way to Cook. Ivy Manning has a similar style to Sally in that she not only provides great recipes, she also teaches you how to cook — and how to use the produce you find throughout the year.”

— Staff pick, Powells.com

“I was heartened to find a variety of recipes well-suited for novice cooks such as myself.”

— Adrienne Webb, Northwest Palate Magazine, May 2008

“Manning's recipes are well-crafted, often adding new bursts of flavor to old stand-by's...”

— Santa Fe New Mexican, July 2008

“We love Ivy Manning's first book. Not only is it an important book for people striving to eat locally, but – just like its author – it's warm, sincere, intelligent.”

— Jeffrey Alford & Naomi Duguid, Authors of Hot Sour Salty Sweet

“I can't think of a better guide to the world of cooking fresh, seasonal produce than Ivy Manning. Her food is delicious and her recipes are smart and efficient”

— Martha Holmberg, Food Editor, The Oregonian