Slow Food advocates and accomplished chefs Jeff Crump and Bettina Schormann, effortlessly turn the bounty of the seasons into a stunning collection of approachable everyday recipes. Winner of the 2018 Alcuin Society Awards for Excellence in Book Design - Reference Earth to Table Every Day is all about seeking out good ingredients for a delicious, seasonal approach to cooking. For chefs Jeff Crump and Bettina Schormann, nothing is more satisfying than creating comforting meals that change with the seasons. Here is a collection of 140 simple, everyday recipes, full of familiar ingredients and vibrant flavours--peppered throughout with inspiring stories and gorgeous photography--including Curried Lentil Soup with Coconut Yogurt, Arugula and Fennel Salad, Mushroom Tarts with Taleggio Cheese, Creamy Hummus with Fried Chickpeas, Buttermilk Fried Chicken, Piri Piri Baby Back Ribs, Apple Bacon Pizza, Rhubarb Upside Down Cake, Chocolate Brownies, and Raspberry Swirl Cheesecake. One of Good Life Vancouver ’s “Best Cookbooks of 2018” Winner of the 2018 Alcuin Society Awards for Excellence in Book Design – Reference "The delicate and important relationship between a chef and the land is the story of  Earth to Table Every Day . Crump and Schormann’s uncompromising sustainable vision is revealed through beautiful images and enchanting stories demonstrating how each ingredient should be celebrated simply and seasonally." —Alice Waters, bestselling author, executive chef, founder, and owner of Chez Panisse Restaurant "Jeff and Bettina share their passion for seasonal cooking by showcasing incredible local ingredients. Their stunning cookbook celebrates the harvest in the most delicious and perfect way." —Lynn Crawford, bestselling author of Farm to Chef: Cooking Through the Seasons “If the food at Bread Bar (love the name!) is even half as beautiful as the food depicted in Earth to Table Every Day , those who eat there are some lucky customers. The emphasis on community is as important as theses very appealing recipes--this is a book that connects us to one another as we cook in our kitchens.” —Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone “Jeff and Bettina kindly give delicious recipes for the food that I want to eat!  Focused through a seasonal lens, the results are both soulful and sustainable.” —Paul Kahan, James Beard Award-winning chef and author of Cheers to the Publican, Repast and Present “Cook from your heart, follow the seasons, cherish simple ingredients and make it delicious. This book spoke to me and I cannot wait to cook all of it and feed my family around our table.” —Ned Bell, bestselling author of Lure: Sustainable Seafood Recipes from the West Coast “ Earth to Table Every Day is authentic, thoughtful and a pleasure to read and reminds us of why we love cooking. And eating!” —Michael Schwartz, James Beard Award-winning chef and author of Michael’s Genuine Food: Down-to-Earth Cooking for People Who Love to Eat JEFF CRUMP is a Canadian Slow Food pioneer and co-author of the bestseller  Earth to Table . He has worked at a number of the world's top restaurants, including Chez Panisse and The Fat Duck. He is the chef and co-owner of Earth to Table: Bread Bar restaurants and Earth to Table Farm.   Jeff is an executive member of Pearle Hospitality. BETTINA SCHORMANN is co-author of the bestseller Earth to Table and co-founder of the Earth to Table: Bread Bar restaurants. She has been baking professionally for over a decade and was the recipient of the 2006 OHI Pastry Chef of the Year. Our Story The steel town of Hamilton, Ontario, was where we became friends and colleagues, and where we found the creative space and support to fashion an earth-to-table experience that set us apart and started us on our inevitable course towards building our first restaurant, Earth to Table: Bread Bar. (We refer to it, in this cookbook as in life, simply as Bread Bar.) In 2005, as the executive chef and the pastry chef at a local establishment called the Ancaster Mill, we started hunting for farmers to buy local food from. Soon after, Chris Krucker of ManoRun Organic Farm approached us about ordering his produce for our kitchen. Chris appeared at a moment of synchronicity—we had long wanted to pro­vide a dining experience that would illustrate the journey of food from farm to restaurant. ManoRun would supply our kitchen with delicious locally grown, seasonal produce, and we and our staff would have the opportunity to dig in the dirt by working at the farm. What followed was a deep lesson in the differences between restaurants and farms, and farmers and chefs, and it was the inspiration for our first book, Earth to Table: Seasonal Recipes from an Organic Farm .   Earth to Table followed a year-long journey of food from Chris’s farm to our restaurant tables at Ancaster Mill, and celebrated the glorious benefits of eating seasonally. For us it was