COOKING FRESH GUIDES bring together farmers, chefs, and small-scale processors to celebrate artisan foods and family farming in the Mid-Atlantic region and San Francisco’s Bay Area. Through essays, recipes, and informative sidebars, we explore the foods and flavors produced by each region’s most progressive farmers and innovative chefs.

 

Each Cooking Fresh Guide is divided into seasons. Each season begins with a list of what is available at that time of year and an essay by a local farmer describing the type of work done during that season. Each section contains essays on the multiple benefits of local, organic farms and seasonal recipes from noted regional chefs.

 

COOKING FRESH FROM THE MID-ATLANTIC: Tantalizing recipes, celebrated chefs, and conversations on the essential nature of small-scale farming

Edited by Fran McManus and Wendy Rickard. Foreword by James Howard Kunstler.

Mid-Atlantic farmers, chefs, processors, and authors who are Cooking Fresh.

 

COOKING FRESH FROM THE BAY AREA: The Bay Area’s best recipes for eating local, organic produce at its seasonal best

Edited by Fran McManus and Wendy Rickard. Foreword by Nell Newman.

Bay Area farmers, chefs, processors, and authors who are Cooking Fresh.

 

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Cooking Fresh from the Mid-AtlanticCooking Fresh from the Bay Area

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