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Organic Marin
Recipes from Land to Table
by Tim Porter, Marin Magazine, Farina Wong Kingsley
Format: Hardback
Dimensions: 10.100 x 11.200
ISBN: 9780740773143
Publication Date: 7/1/2008
Pages: 192

E-Book $9.99

Now more than ever, we need to make decisions about cooking and eating that support the kind of agriculture that takes care of the land we hold in trust for future generations. This beautiful book, full of recipes for delicious, seasonal meals, is a tribute to the Marin County farmers, artisans, and cooks who uphold that stewardship and provid for our future." --Alice Waters, Chez Panisse Restaurant

Organic Marin gives you a taste of what has become one of America's most vibrant local food scenes; indeed, this beautiful book is the next best thing to eating there." --Michael Pollan, author of The Omnivore's Dilemma and In Defense of Food

Every society is a direct reflection of the status of its soil . . . Everything comes from soil. We are nothing without it." --Helge Hellberg, executive director of Marin Organic

Organic Marin is more than a regional cookbook. It also represents an organic movement reverberating around the globe.

The connection between field and farmer, land and table, and food and family translates to the passionate belief that food fosters community. And nowhere is this connection more apparent than in Marin County, California, the birthplace and standard-bearer of American organic farming.

In Organic Marin, 16 of America's most esteemed organic farms share their stories and philosophies alongside 50 mouthwatering organic recipes organized by season and contributed by 25 of the San Francisco Bay Area's most popular organic restaurants.

With recipes for Heirloom Tomato Flat Bread, Seared Ahi Tuna with Asian Slaw, Chicken Fra Diavolo with Fennel and Dandelion Salad, Double Chocolate Bread Pudding, and much more, anyone can create the delicious dishes featured in this beautiful and inspiring organic cookbook.

Proceeds of Organic Marin support Marin Organic's school lunch program, which serves 12,000 lunches a week with food grown in Marin County.

Author Bio

Tim Porter is a photographer and a writer with an extensive background in newspaper and magazine journalism. An editor-at-large for Marin Magazine, his work has also appeared in the New York Times, San Francisco Magazine, the San Francisco Chronicle, and the American Journalism Review. A former assistant managing editor at the San Francisco Examiner, he is the coauthor of News, Improved: How America's Newspapers Are Learning to Change. He lives in Corte Madera, CA, and Oaxaca, Mexico.

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