These 12 cookbooks, many from local authors feature great recipes and preserving techniques that help you make the most out of seasonal produce found in Seattle farmers markets. All books are available from Elliott Bay Book Company in Seattle.
Earth to Table: Seasonal Recipes from an Organic Farm by Jeff Crump and Bettina Schormann is an engrossing collection of essays and recipes by the Canadian pioneer of Slow Food, better suited to Pacific Northwest kitchens than books from the east coast or southern U.S.
Eating Local: The Cookbook Inspired by America’s Farmers by Sur La Table and Janet Fletcher. This recent book from Sur La Table is a useful reference for CSA subscribers and fans of farmer’s markets looking for ideas on how to use seasonal produce.
Farmers’ Market Desserts by Jennie Schacht is a collection of recipes featuring classics desserts reinterpreted with new flavorful combinations showcasing seasonal fruits.
Food in Jars: Preserving in Small Batches Year-Round by Marisa McClellan who grew up in Oregon, canning local berries and apples with her mom. She doesn’t always fit the mold of a traditional canner—today she lives on the 20th floor of a high rise apartment building in Center City Philadelphia.
In the Green Kitchen: Techniques to Learn by Heart by Alice Waters is recommended as the “Betty Crocker book” for those who wish to focus on clean, green eating.
Japanese Farm Food By Nancy Singleton Hachisu offers a unique look into life on a Japanese farm through 135 simple, clear-flavored recipes along with personal stories and over 100 stunning photographs. It is a book about love, community, and life in rural Japan. Nancy moved from California to Japan in 1988 and still lives there today with her husband and three sons on an 80-year-old traditional organic farm. She has been a Slow Food convivium leader for more than a decade.
Roots: The Definitive Compendium by Diane Morgan is a comprehensive guide and collection of recipes using root vegetables. Discover the fascinating history and lore of 29 major roots, their nutritional content, how to buy and store them, and much more. Diane is an award-winning teacher, cookbook author, and freelance food writer. She lives in Portland, Oregon.
TENDER: farmers, cooks, eaters by local chef Tamara Murphy of Brasa restaurant is a beautiful 264-page hardbound book that will inspire home cooks while it celebrates farmers, cooks, and eaters.
The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat by Tal Ronnen, a former steak lover turned vegan who is widely regarded as an expert in the field of non-meat proteins, shares delicious, satisfying, meatless recipes fit for “foodies”.
The Home Preserving Bible by Carole Cancler is a comprehensive guide to food preservation methods with over 300 delicious recipes. Included are detailed instructions for eight methods for preserving foods–using many different techniques and tools both ancient and modern.
The Northwest Vegetarian Cookbook by Debra Daniels-Zeller features 200 recipes that celebrate the flavors of our region and profiles twelve growers and beekeepers of Oregon and Washington through thoughtful essays.
Urban Pantry: Tips and Recipes for a Thrifty, Sustainable and Seasonal Kitchen by Seattle personal chef Amy Pennington is a practical guide for those who want to make better use of their time comes with plenty of tips for shopping, food storage, and canning, along with creative recipes.