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Edible: A Celebration of Local Foods

Tracey Ryder & Carole Topalian.
Publisher Wiley  
Format laminated cover
Product Dimensions 10.25 x 8.25 x 1.25 inches
ISBN 9780470371084
Pages/Publication Date 324/2010
Daedalus Item Code 23977
This item is not available.
The co-founders of Edible Communications, publishing a series of some 65 local food magazines, Tracey Ryder and Carole Topalian here collect the best of the various versions of Edible magazine in a beautifully illustrated survey of people across the country who cultivate, market, cook with, and enjoy local foods. The book offers engaging profiles of farmers, artisans, chefs, and organizations promoting delicious, safe, sustainable food in our communities, illustrated with 150 color photos, and provides 80 seasonal recipes.

"Edible tells terrific stories about the making of delicious food, but it's really about American democracy and sustainable community food systems."—Marion Nestle

"Since the blossoming of the Edible magazines, I've been dying to know what's going on in other communities. This book gives us a taste of each place and a chance to meet some of the growers, artisans, cooks, and adventurous eaters around the country. And where else could you find a recipe for Kudzu Quiche?"—Deborah Madison

"An inviting and rewarding collection celebrating local food and sustainable food systems around the U.S. and Canada. With 150 striking color photos, the book is a feast for the eyes, mind, and palate. Divided into geographic regions, it shares success stories and profiles of remarkable individuals and businesses in each, from Boston's Allandale Farm, the last working farm in the area, through Phoenix's gentle giant chef Greg LaPrad, to Seattle's Lummi Island Wild Preserves. We learn about Richmond, Virginia's Belmont Butchery and its Old Fashioned Charcuterie, Missoula, Montana's Le Petit Outre bakery, and southeastern Michigan's Calder Dairy. Each story provides a perfect balance of inspiration, delight, information, and gratitude that such operations and artisans still exist. The authors also include a tasty array of recipes, organized by season, including Aspen Tri-tip Roast; Collard Tops with Parmigiano; and Double Corn Spoon Bread. With the recent growth of the slow food and locavore movements, this well-timed book is a welcome and vital contribution to the ongoing challenge of sustainability."—Publishers Weekly

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