From vintage apples to country hams and from blue crabs to Hayman potatoes, the Mid-Altantic region is home to some of the country's richest farmland and most flavorful foods. Now, Eating Fresh Publications puts together the farmers, the chefs, the recipes, and the experts so you'll be Cooking Fresh from the Mid-Altantic every day. Whether you live in the Mid-Altantic, or just plan to visit, this complete cookbook and guide will connect you to the taste, heritage, and diversity of the region and change forever the way you shop, cook, and eat.
Cooking Fresh from the Mid-Atlantic brings you…

• More than 130 recipes from 27 of the Mid-Atlantic's best chefs, handpicked for their commitment to the quality an dflavor that small-scale, local farms have to offer
• Persuasive essays by recognized experts on the culinar, social, economic, and environmental benefits of small-scale, local agriculture
• An essential guide to what's in season and how best ot store and preserve fresh produce
Learn why chefs care about sustainable agriculture… the connection between great flavor and great farming... and how supporting your local farmers means better food, healthier families, and stronger communities.

Get a glimpse of Cooking Fresh from the Mid-Atlantic

• Preface
• Foreword, by James Howard Kunstler
• Table of Contents
• Farm Life in Winter, by Barbara Huyett
• What's in season in the Mid-Atlantic right now!
• Start cooking! Hayman Sweet Potato Soup with Surry Ham
• Chef list

Order your Eating Fresh book today!

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