From pomegranates and persimmons to meats and mushrooms, discover the best of California’s local food scene. If you like strawberries, almonds, or tomatoes, you can thank California—the Golden State produces nearly half of United States–grown fruits, nuts, and vegetables. Featuring innovative newcomers on the farm-to-table scene alongside family farms that have operated for generations, The California Farm Table Cookbook celebrates all the culinary contributions the state has to offer. Local author and photographer Lori Rice invites you to be a part of the independent farm community through dishes and stories that take you from salty waters and sandy beaches to rolling fields and rustic mountains. Each chapter is devoted to one of the state’s bountiful ingredients and the growers who cultivate them, with enticing recipes that highlight the region’s agricultural diversity. Complete with charming farm profiles, menus for seasonal get-togethers, and stunning, full-color photography, The California Farm Table Cookbook brings the sunny spirit and farm-fresh flavors of the Golden State right to your kitchen.

Regional recipes include appetizers, salsas, soups, breads, egg dishes, meat, seafood, desserts, and beverages.

In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to "flavor first." Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a surprising number of chefs and artisanal food producers who lacked formal training. The new cuisine challenged the conventional kitchen hierarchy and French dominance in fine dining, leading to a more egalitarian and informal food scene. In weaving Goldstein’s views on California food culture with profiles of those who played a part in its development—from Alice Waters to Bill Niman to Wolfgang Puck—Inside the California Food Revolution demonstrates that, while fresh produce and locally sourced ingredients are iconic in California, what transforms these elements into a unique cuisine is a distinctly Western culture of openness, creativity, and collaboration. Engagingly written and full of captivating anecdotes, this book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world.

Seasonally inspired food, with more than 130 recipes from the chef, farmer, and star of The Biggest Little Farm. More than ten years ago, chef Molly Chester and her filmmaker husband left their urban L.A. life to purchase a neglected piece of land northwest of the city in the hopes of creating a more delicious and purposeful life. With a passion for regenerative, biodynamic farming, but a big learning curve to overcome, they threw themselves into the daunting task of revitalizing the land, which had been decimated by drought and pesticides. Today, they steward 234 thriving acres of gardens, animal pastures, habitat corridors, and orchards, including their abundant “Fruit Basket”—a lush tapestry of landscape that provides seventy-five different varieties of fruit trees. Chester and her husband’s gentle, slow, and unconventional approach has inspired other farmers, and was the subject of the 2019 award-winning documentary The Biggest Little Farm. This debut cookbook brings the bounty of the farm to readers’ kitchens. As a chef who has long understood that flavor and healthy food go hand in hand, Chester is passionate about farm-fresh ingredients, and her cooking celebrates the tree-ripened fruits, seasonal vegetables, pastured eggs, and grass-fed meats for which the farm is known. With sections divided by season, and insider tips for sourcing the best produce, this a must-have cookbook for home cooks looking for inspiration for their farmers’ market hauls, and anyone looking to create a closer connection to their food. With enticing, preserved end-of-summer larder treasures like Tomato Raisins or a Dried Summer Stone Fruit Medley, comforting dinners like Slow-Roasted Pastured Chicken with Lemon-Fennel Crust or Spring Frittata with Fresh Peas, Arugula, Artichokes, Chevre, and Pesto, and bright, luscious salads like Avocado and Cara Cara Orange Salad with Jalapeño and Sesame-Miso Dressing, these nourishing recipes are a delicious guide to eating in connection with the land.

This book is a collection of Home School Brews bestselling social science series. It covers grades 1 to 6. Each book may also be purchased separately.

"The Occidental Arts and Ecology Center Cookbook is a beautifully illustrated collection of 200 unique and delicious vegetarian recipes from the renowned California-based farm, educational retreat center, and eco-thinktank"--

The world's most comprehensive, well documented, and well illustrated book on this subject. With Extensive subject and geographical index. 76 photographs and illustrations - mostly color. Free of charge in digital PDF format.

The world's most comprehensive, well documented, and well illustrated book on soy in Korea. With extensive index and 80 photographs and illustration. Free of charge in digital format on Google Books

Instant National Bestseller! House & Home's Cookbook of the Month! Feast on this delicious collection of farm- and family-favourite recipes from the beloved Krause Berry Farms, which has been a Fraser Valley destination for 50 years thanks to its incredible berries, vegetables, pies, waffles, and more. In the decades since its beginnings as a single acre of strawberries, Krause Berry Farms has flourished under the care and passion of the Krause family. With their unwavering commitment to ethical and sustainable agriculture, the Krauses have grown their Fraser Valley estate into 200 acres devoted to mixed produce, four kitchens, a market, a bakery, a waffle bar, an ice-cream shop, and an award-winning winery. Year after year, close to half a million visitors make their way to Krause Berry Farms to revel in a day of family fun and feast on tasty home cooking, leaving with baskets of berries and lifelong memories. Now, some of their most beloved recipes are available for all in The Krause Berry Farms Cookbook. Inside this book you’ll find recipes for every meal, snack, and celebration that a cook or baker of any skill level could tackle, including: Breakfast and Brunch: Wake up with Krause Berry Farms’ Sensational Cinnamon Buns, Auntie Dona’s Overnight Brunch Eggs, or their famous Waffles. Soups: Enjoy a hearty Apple, Cheese, and Cider Soup, Roasted Corn Chowder, or French Onion Soup. Main Meals: Feast on wonderful spreads with loved ones such as Corn on the Cob, Six Ways, Cheesy Chicken Enchiladas, Farmers Eat Quiche, or have a pizza party with their popular Roasted Corn Pizza. Breads and Muffins: Munch on Hearty Multigrain Bread or Blueberry Muffins. Cookies and Bars: Satisfy your sweet tooth with Berry Farm Cookies, Gingerbread People, Gluten-Friendly Almond Crescents, or Colourful Nanaimo Bars Cakes and Desserts: Celebrate a special occasion with Berry Merry Christmas Fruitcake or Peach Cobbler. Pies and Tarts: Bring a piece of the farm to your table with Krause Berry Farms’ famous Strawberry Custard Pie, Apple Pie, and Pecan Butter Tarts. Drinks and Snacks: Serve up an Old-Fashioned Berry Milkshake, Sangria, or Hot Berry Mulled Wine and snack on Fresh-Cut Strawberry Salsa or Roasted Casa Corn Dip. With something for everyone (even your four-legged friends), this book celebrates fresh-off-the-farm goodness and will inspire you to create with your own local, seasonal produce. Paired with gorgeous photography and charming farm and family tales, The Krause Berry Farms Cookbook transports the warm and fun-loving spirit of Krause Berry Farms right to your kitchen.