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Searching... R.H. Stafford Library (Woodbury) | 641.65 SNO | Searching... Unknown |
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Summary
Summary
"Harvest Eating" is a lifestyle of cooking and eating using methods that have been practiced for centuries all over the globe. Chef Keith Snow has introduced thousands to the idea of getting back to the source by eating locally grown and raised foods with his wildly popular HarvestEating.com website and PBS show 'Harvest Eating with Chef Snow'. The website is a social community based on sustainable--local, seasonal, and organic--foods and includes videos of Chef Snow preparing recipes that utilize these fresh ingredients. The PBS cooking show highlights the lifestyle by visiting nearby farms and encouraging shopping locally. 'The Harvest Eating Cookbook' is the manual for "Harvest Eating," and encourages the reader to use foods that are fresh and in-season, and to prepare them using whole, natural ingredients. The more than 200 easy, delicious recipes are identified by season to emphasize the importance of buying fresh ingredients. It includes a do-it-yourself chapter, called "Cookenomics," that provides the reader with easy-to-follow instructions for making some staples at home (such as sausage, ground beef, mayonnaise, pickles, yogurt, ice cream, and canned vegetables) in order to avoid the processed foods that fill our supermarkets today. Includes a climactic zone chart that tells when certain foods are available in each region.
Author Notes
Chef Keith Snow is a nationally respected authority on local, seasonal, and organic foods, host of the PBS show 'Harvest Eating with Chef Snow', and an avid proponent of saving family farms and home cooking for families. He grew up visiting his uncles' farms in upstate New York and eastern Pennsylvania, and he worked in various culinary positions, including executive chef at Colorado's Copper Mountain Resort, before moving back to North Carolina and creating HarvestEating.com in 2006. Chef Snow is a founding board member of the Slow Food, Greenville, SC, convivium where he now lives with his wife and two daughters.Please visit him at www.harvesteating.com.
Reviews (2)
Booklist Review
Seasonality is the watchword of the moment. Cooks demand fresh ingredients just arrived from farms in full abundance and at the peak of flavor. Snow puts forward a catalog of recipes designed to steer cooks in the direction of menus and meal preparation that take full advantage of such bounty. Although Snow sympathizes with the locavore movement, he is not strict about it, and his recipes call for items such as avocados, which must be trucked from southern climes to less-tropical regions. Snow's recipes are all very simple, applying the least adornment to what are already superior ingredients. Symbols heading each recipe indicate the time of year most appropriate for them. Nevertheless, some of the recipes' confusing instructions may puzzle cooks. Full-color photographs illustrate the book. Snow is about to launch a cooking series on PBS, so libraries may finds unusual demand for this title.--Knoblauch, Mark Copyright 2009 Booklist
Library Journal Review
To promote seasonal cooking, chef Snow, a respected authority on seasonal and local foods, launched a social networking site, www.harvesteating.com, in 2006. Featuring 325 videos and over 800 recipes, the site now attracts over 35,000 monthly visitors. This fall his TV show debuts on PBS. Snow's recipes, simple enough for the beginning cook, note when the ingredients are in season and cooking time. Seasoned cooks will find new versions of old favorites like Harvest Eating Lasagna, which incorporates kale, leeks, sweet potatoes, and GruyEre cheese. Mary Beth Lind's Simply in Season: Recipes That Celebrate Fresh, Local Foods in the Spirit of More-with-Less is another user-friendly cookbook, but its comb binding is less library-friendly. Strongly recommended for home cooks and fans of his web site and cooking show. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
