The Farm to Table Cookbook: The Art of Eating Locally by Ivy Manning

    • Categories: Sauces for fish; Appetizers / starters; Canapés / hors d'oeuvre; Spring
    • Ingredients: salmon; dill; red onions; sour cream; rye bread; horseradish root
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Notes about Recipes in this book

  • Twice-baked Irish potatoes with stout onions and kale

    • Barb_N on January 03, 2026

      I have made this a few times. Tonight I used hard cider rather than stout, which I don’t like. It is a warming winter meal that is low effort. Just plan ahead to bake the potatoes the first time. I did not have success with baking the potatoes a day ahead, probably b/c the innards were cold and didn’t mix well.

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  • ISBN 10 1299655920
  • ISBN 13 9781299655928
  • Published Aug 13 2013
  • Format eBook
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Sasquatch Books
  • Imprint Sasquatch Books

Publishers Text

Across the country, it is common knowledge that farmer's markets provide the community with outstanding, locally grown produce, artisanal breads, pastries and cheeses, and the knowledge that all items have come directly from farm to stand. These markets have grown increasingly important to chefs of every stripe, from those at home to those in commercial kitchens. Organized by season, this book contains recipes from leading chefs whose philosophy embraces the use of fresh, local ingredients, showing readers new ways to incorporate farm-fresh produce into their daily menu.

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