In this new book he celebrates American farmers: their high quality products and their culture defined by hard work, integrity, and pride. Batali asks his chef friends from Nashville to San Francisco to tell him who their favorite farmers were, and those farmers graciously shared their personal stories along with their top-of-the-line produce and products.
In Seattle, Chef Matt Dillon introduces readers to farmer Pierre Monnat, who produces fava beans and lamb. Batali then features those ingredients in such mouthwatering recipes as Lamb Shank Sloppy Joes and Fava Bean Guacamole. In Washington, DC, Chef Jose Andres from Jaleo introduces us to farmer Jim Crawford, who grows corn, broccoli, and strawberries. Batali’s accompanying dishes include Chilled Sweet Corn Soup and Salmon with Strawberry Salsa. Other stops along the way include: Tampa; Austin; Nashville; Las Vegas; Los Angeles; New York; San Francisco; Portland, Maine; Chicago, Cleveland; Suttons Bay, Michigan; and Vail, Colorado (see the attached for a complete list of the chefs and farmers featured in each city). With more than a hundred superb recipes, this is the book every home cook will want to have on hand upon returning from the farmer’s market or grocers.
Purchase your copy of AMERICA Farm to Table at any of these retailers: