Edible: A Celebration of Local Foods by Tracey Ryder and Carole Topalian, includes recipes like Asparagus with Morels and Tarragon; Kohlrabi with Bacon; and Poblanos Stuffed with Goat Cheese and Shrimp.
A Celebration of Local Foods
by Tracey Ryder and Carole Topalian
All across the country, Americans are discovering the joys of eating locally—whether shopping at their local farmer's market, joining a community supported agriculture group (CSA), or supporting local artisans. Since 2002, Edible Communities, Inc. has been promoting this way of life through a dynamic and growing network of regional food magazines in the United States and Canada that celebrates placebased foods with compelling stories about and recipes from farmers, fishermen, chefs, and food artisans. With its emphasis on sustainable agriculture, small family farmers, and amazing artisanal food products, Edible is an earth-friendly guide to great eating.
Now, in Edible: A Celebration of Local Foods, Edible cofounders Tracey Ryder and Carole Topalian present some of North America's local food heroes and traditions in one gorgeous package with beautiful full-color photography, inspirational stories from various contributors to the Edible magazines, and 80 unique recipes celebrating the very best of local food movements across the U.S. and Canada.
Edible is divided into two distinct sections. The first, "Edible Stories," profiles local heroes who are making a difference in their communities. Six in-depth portraits of North America's distinct culinary regions are included: Northeast (including Toronto), Southeast, Southwest, California and The West, Pacific Northwest (including Vancouver), and Midwest. From the organic farming guru Scott Chaskey in Amagansett, New York, to the Austin, Texas project Sprouting Healthy Kids, Ryder and Topalian weave together stories of the people, places, and things that keep the local food movement going strong.
The second section, "Edible Recipes" showcases the distinct culinary character of each of the six regions through 80 recipes featuring the best of what each season and region has to offer. The recipes are organized seasonally, of course, making it easier for the home cook to follow. For instance:
- In spring you'll find Wild Oregon Salmon with Fava Bean Puree (Edible Portland)
- Summer brings Lobster Rolls (Edible Cape Cod) and Pineapple Gazpacho (Edible Phoenix)
- Celebrate fall's bounty with Halibut and Pancetta Stew with Amber Ale, Root Vegetables, and Escarole—just add a crusty loaf of artisanal bread (Edible Toronto)
- Keep winter's chill at bay with Slow-Cooked Maple-Cider Brisket (Edible Green Mountains, VT) and Independence Bootlegger Brown Ale Cake with Cocoa Dots for dessert (Edible Austin)
There's also a list at the back of the book where recipes are organized by region, in case readers want to cook according to what's bountiful in their own local communities.
Whether you want to experience the very best food from your region or be inspired by all the success stories in other regions, Edible: A Celebration of Local Foods is the ultimate guide to eating right for yourself, your community, and for the world.
About the Authors
Edible Communities, Inc. is a dynamic network of regional food magazines in the United States and Canada that celebrates place-based foods with compelling stories about and recipes from farmers, fisherman, chefs, and food artisans.
The company's cofounders, Tracey Ryder (author), and Carole Topalian (photographer), started in 2002 with the first publication, Edible Ojai; and now publish in 65 distinct regions in North America, from Vermont to Hawaii, with plans to reach 70 in 2010. With six million copies printed each year and pass-along readership of more than 24 million, ECI is the nation's leading publisher of information about local foods.
The ECI network includes magazines, web sites (including ediblecommunities.com), other online outlets such as Facebook and Twitter, and events. In fall 2009, Edible Radio was launched (edibleradio.com) adding audio podcasts to their lineup.
A Celebration of Local Foods
- by Tracey Ryder and Carole Topalian
- Wiley 2010
- Hardcover; 336 pages; $29.95
- ISBN-10: 0470371080
- ISBN-13: 978-0-470-37108-41
- Information provided by the publisher.
- Cookbook Profile Archive
This page created June 2010