Recipes from land to table
Publication Date: July 1, 2008
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Now more than ever, we need to make decisions about cooking and eating that support the kind of agriculture that takes care of the land we hold in trust for future generations. This beautiful book, full of recipes for delicious, seasonal meals, is a tribute to the Marin County farmers, artisans, and cooks who uphold that stewardship and provid for our future." --Alice Waters, Chez Panisse Restaurant
Organic Marin gives you a taste of what has become one of America's most vibrant local food scenes; indeed, this beautiful book is the next best thing to eating there." --Michael Pollan, author of The Omnivore's Dilemma and In Defense of Food
Every society is a direct reflection of the status of its soil . . . Everything comes from soil. We are nothing without it." --Helge Hellberg, executive director of Marin Organic
Organic Marin is more than a regional cookbook. It also represents an organic movement reverberating around the globe.
The connection between field and farmer, land and table, and food and family translates to the passionate belief that food fosters community. And nowhere is this connection more apparent than in Marin County, California, the birthplace and standard-bearer of American organic farming.
In Organic Marin, 16 of America's most esteemed organic farms share their stories and philosophies alongside 50 mouthwatering organic recipes organized by season and contributed by 25 of the San Francisco Bay Area's most popular organic restaurants.
With recipes for Heirloom Tomato Flat Bread, Seared Ahi Tuna with Asian Slaw, Chicken Fra Diavolo with Fennel and Dandelion Salad, Double Chocolate Bread Pudding, and much more, anyone can create the delicious dishes featured in this beautiful and inspiring organic cookbook.
Proceeds of Organic Marin support Marin Organic's school lunch program, which serves 12,000 lunches a week with food grown in Marin County.
Tim Porter is a photographer and a writer with an extensive background in newspaper and magazine journalism. An editor-at-large for Marin Magazine, his work has also appeared in the New York Times, San Francisco Magazine, the San Francisco Chronicle, and the American Journalism Review. A former assistant managing editor at the San Francisco Examiner, he is the coauthor of News, Improved: How America's Newspapers Are Learning to Change. He lives in Corte Madera, CA, and Oaxaca, Mexico.
Marin Magazine's mission is to create community while celebrating the people, places, and events of Marin County, from uncovering local history, to exploring organic farming, to discovering innovations in health, fashion, and home design. The monthly magazine has a readership of more than 100,000.
Farina Wong Kingsley is a culinary instructor at Tante Marie's Cooking School in San Francisco and a consulting chef for San Francisco's Center for Culinary Development. She is an author of and a contributor to numerous cookbooks, including The Essentials of Asian Cooking, The Aqua Restaurant Cookbook, and Food Made Fast: Asian. She lives in Tiburon, CA.