Cooking
Fresh from the Mid-Atlantic
Tantalizing recipes, celebrated chefs, and conversations
on the essential nature of small-scale farming and sustainable
agriculture.
Edited by Fran McManus and Wendy Rickard
From vintage apples to country hams, blue crabs to
Hayman potatoes, the Mid-Atlantic region is home to
some of the country's richest farmland and most flavorful
foods. Now, Eating Fresh Publications puts together
the farmers, chefs, recipes, and the experts so you'll
be Cooking Fresh from the Mid-Atlantic every day. Whether
you live in the Mid-Atlantic, or just plan to visit,
this complete cookbook and guide will connect you to
the taste, heritage, and diversity of the region and
change forever the way you shop, cook, and eat.
Cooking Fresh from the Mid-Atlantic brings you. . .
- More than 130 recipes from
27 of the Mid-Atlantic's best chefs, handpicked for
their commitment to the quality and flavor that small-scale,
local farms have to offer.
- Persuasive essays by recognized
experts on the culinary, social, economic, and environmental
benefits of small-scale, local agriculture.
- An essential guide to what's
in season and how best to store and preserve fresh
produce.
 Learn
why chefs care about sustainable agriculture…
the connection between great flavor and great farming...
and how supporting your local farmers means better food,
healthier families, and stronger communities.
Sample some recipes from Cooking Fresh:
Chilled
Corn Soup with Pesto & Heirloom Tomatoes
Chef/Owner Heidi Morf, Four & Twenty Blackbirds,
Flint Hill, Virginia
I-Can't-Believe-It's-Not-Crab
Cakes
Chef/Owner John Shields, Gertrude's, Baltimore, Maryland
Visit the Eating
Fresh web site for a glimpse into the book, or to
order it directly from the publisher.
And if you would like to see more recipes, visit our
Recipes
section.
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