Farm-to-Table Recipes

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WholeFoods Magazine Staff
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Jennifer McGruther’s The Nourished Kitchen ($27.99, 320pp) has over 160 traditional foods recipes for the cook looking to go farm-to-table. The book is broken down into categories like From The Garden, From The Range, and From The Orchard. Recipes include Oysters and Potato Stew, Pan-Fried Savoy Cabbage with Bacon, and Maple Roasted Pears.

Ten Speed Press, 6001 Shellmound St, Emeryville, CA, 94608, www.tenspeed.com

Published By WholeFoods Magazine Online, 5/9/14