Dunn. The Farm to Table Cookbook The Art of Eating Locally by Amy H. Dunn is a comprehensive guide to eating locally grown and produced foods. The book explores the benefits of local food systems, including fresher and more flavorful produce, supporting local farmers and the economy, and reducing carbon footprint. It also provides practical tips for home cooks and chefs on how to source, prepare, and serve locally grown ingredients. From farm-to-table recipes to seasonal menus, this book offers a wealth of information on how to make the most of locally sourced ingredients. The book begins with an introduction to the concept of farm-to-table dining and the importance of supporting local food systems. This section covers the history of food production and distribution, the impact of industrial agriculture on the environment and public health, and the rise of the local food movement. The author then delves into the benefits of eating locally grown and produced foods, including fresher and more flavorful produce, supporting local farmers and the economy, and reducing carbon footprint. The next section of the book focuses on the practical aspects of preparing and serving locally grown ingredients. The author provides tips on how to source ingredients from local farmers markets, community supported agriculture programs, and other local food sources. She also offers advice on how to store and preserve locally grown produce, as well as how to incorporate it into a variety of dishes, from soups to salads to entrees. The heart of the book is the collection of farm-to-table recipes that showcase the diversity and richness of locally grown ingredients. These recipes range from simple salads and sides to more complex dishes like roasted vegetables and braised meats.

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