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The Farm to Table Cookbook

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About the Author

Ivy Manning developed the cooking classes at the Whole Foods in Portland. She has written about food, cooking, eating, and drinking for The Oregonian, Food and Wine, and Willamette Week. She and Gregor Torrence both live in Portland.


Manning, a food journalist and chef, writes with a message--buy locally. In the introduction, she describes "community supported agriculture" and gives tips on how to shop in a farmers' market. The recipes contain seasonal produce, and each chapter has a double-page spread with photographs of a fruit or vegetable (e.g., spring greens, heirloom tomatoes, pears, and squash) and an accompanying description of varieties of each. Some of the recipes may be for eclectic tastes--Warm Asparagus with Morels and Poached Duck Egg or Petrale Sole with Smoked Mussels Hash and Horseradish Vinaigrette. This is a book for the adventurous cook who has access to a farmers' market, farm share program, or another avenue for local produce. Recommended for large cookery collections and any library in the Northwest.--Christine Bulson, SUNY at Oneonta Lib. Copyright 2008 Reed Business Information.

"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." --Seattle Post-Intelligencer "Wherever your market is found, declare your alle-

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