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Farm to Chef: Cooking Through the Seasons by Lynn Crawford

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Notes about Recipes in this book

  • Kale salad with falafel croutons and sumac vinaigrette

    • Frogcake on January 26, 2019

      Love this salad. It’s a bit of work, but worth it. The sumac vinegrette is definitely a winner. You could simplify the recipe by buying a few falafels and crumpling them to make “croutons”.

  • Twice-baked loaded sweet potatoes

    • Frogcake on March 30, 2018

      These are quite amazing. The only thing I would do differently next time is make more. Highly recommend serving with the chipotle mayo, which comes together quickly. I served this with bbq’d salmon and kale Caesar salad.

  • Steak and onion pie

    • Frogcake on January 04, 2018

      An excellent recipe. I’ve also cooked the beef in the oven, low temperature (325F) for two hours but you have to further reduce the liquid on the stovetop. I have also thrown in additional vegetables to make a more complete meal, such as : mushrooms, garlic, carrots and peas. As well, I added a tbsp of Worcestershire sauce to deepen the flavour. However, as written, it’s a very tasty pie!

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  • ISBN 10 0143193600
  • ISBN 13 9780143193609
  • Published Sep 12 2017
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries Canada
  • Publisher Penguin Canada

Publishers Text

Bestselling author and acclaimed chef Lynn Crawford celebrates the bounty of the seasons with over 140 recipes featuring farm-fresh produce for every occasion

There's nothing more satisfying than going to a farmer's market, picking out the freshest produce and creating vibrant recipes to showcase those ingredients. Farm to Chef comes to life with Lynn Crawford's passion for seasonal cooking and takes readers on a year-long journey with 140 original recipes, organized by season. You'll discover how easy it is to prepare fresh market ingredients, with a range of the chef's favourite fruits and vegetables: peas and rhubarb in the spring, summer berries and corn, leeks and pears in the fall, and parsnips and squash in the winter months.

Whether you're braising, roasting, baking or preserving an abundance of produce, these recipes will offer immediate inspiration. Lynn shares her go-to favourites, like Harvest Apple Pie, Primavera Pizza with Ramp Pesto and Zucchini Bread with Walnut-Honey Butter, and new takes on the classics, including Butter Chicken with Rutabaga, Morel Mushroom Panzanella Salad, and Fennel Gratin with Feta and Dill. In the autumn, curl up with a warm bowl of Carrot Lemongrass Soup with Ginger Pork Dumplings, but when the weather heats up, enjoy Grilled Flank Steak with Charred Beefsteak Tomatoes and Blue Cheese. With something for everyone and beautiful photography throughout, Farm to Chef celebrates the bounty of the seasons and will become a mainstay in your kitchen.

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