Organic Marin: Recipes from Land to Table
Tim Porter · Farina Wong Kindsley
May 2022 · Andrews McMeel Publishing
Ebook
192
Pages
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About this ebook
"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, New York Times bestselling author of The Omnivore's Dilemma and In Defense of Food)
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, sixteen of America's most esteemed organic farms share their stories and philosophies alongside fifty mouthwatering organic recipes organized by season and contributed by twenty-five 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.
"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 provide for our future." —Alice Waters, chef and founder, Chez Panisse Restaurant
"This appealing cookbook is the next best thing to a visit to America's heart of organic farming." — The Christian Science Monitor
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, sixteen of America's most esteemed organic farms share their stories and philosophies alongside fifty mouthwatering organic recipes organized by season and contributed by twenty-five 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.
"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 provide for our future." —Alice Waters, chef and founder, Chez Panisse Restaurant
"This appealing cookbook is the next best thing to a visit to America's heart of organic farming." — The Christian Science Monitor
About the author
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. www.marinorganic.org "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. www.marinorganic.org 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. www.marinorganic.org
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