Bibliograph

To eat, a country life, Joe Eck and Wayne Winterrowd ; illustrations by Bobbi Angell ; with recipes by Beatrice Tosti di Valminuta

Type

Label

To eat, a country life, Joe Eck and Wayne Winterrowd ; illustrations by Bobbi Angell ; with recipes by Beatrice Tosti di Valminuta

Language

eng

Bibliography note

Includes bibliographical references and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

To eat

Nature of contents

bibliography

Oclc number

812068755

Responsibility statement

Joe Eck and Wayne Winterrowd ; illustrations by Bobbi Angell ; with recipes by Beatrice Tosti di Valminuta

Sub title

a country life

Summary

A celebration of the authors' shared horticultural and culinary lives in their southern Vermont garden explores their views about living in harmony with nature while tracing a year of enjoying home-grown seasonal ediblesA celebration of life together, a tribute to an utterly unique garden, a wonderfully idiosyncratic guide for cooks and gardeners interested in exploring the possibilities of farm-to-table living--To Eat is all these things and more. In 1974, Joe Eck and Wayne Winterrowd moved from Boston to southern Vermont, where they became the proprietors of a 28-acre patch of wilderness. The land was forested, overgrown, and wild, complete with a stream. Today, North Hill's seven carefully cultivated acres--open to visitors during the warmer months--are an internationally renowned garden. In the intervening years, both the garden and the gardening books (A Year at North Hill, Living Seasonally, Our Life in Gardens) Eck and Winterrowd created together have been acclaimed in many forums, including in the pages of The New York Times. They were at work on To Eat--which also includes recipes from the renowned chef and restaurateur Beatrice Tosti di Valminuta and beautiful illustrations from their long-time collaborator Bobbi Angell--when Winterrowd passed away, in 2010. Informative, funny, and moving, the delights within--a runaway bull; a recipe for crisp, fatty chicharrones; a personal history of the Egyptian onion; a hymn to the magic of lettuce--are sure to make To Eat a book readers return to again and again.--From dust jacket

Table Of Contents

Apples -- Brussels sprouts -- Cabbage -- Chard -- Chicory -- Onions -- Pigs -- Beets -- Belgian endive -- Carrots -- Celeriac -- Citrus -- Cows -- Leeks -- Potatoes -- Winter herbs -- Asparagus -- Egyptian onions -- Green garlic -- Growing lettuce -- Old hens -- Radishes -- Rhubarb -- Strawberries -- Veal calf -- Wild salads -- Beans -- Blueberries -- Corn -- Cucumbers -- Peas -- Peppers -- Tomatoes

Contributor