Growing a Feast: The Chronicle of a Farm-to-Table Meal

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9780393350630: Growing a Feast: The Chronicle of a Farm-to-Table Meal

The story of a feast two years in the making, from the farmer who harvested the vegetables, raised the animals, and prepared the meal.

In Growing a Farmer, Kurt Timmermeister recounted the toil and joy of wrestling an empty plot of land on Vashon Island, Washington, into a dairy farm. Now he tells the story of a feast made from only what the farm provides. But the story of the meal begins two years earlier with the birth of a calf, Alice. When she is grown, Alice will produce the cream to be churned into butter, made into sauce Béarnaise, and served alongside poached eggs and kale gathered the morning of the feast. Along the way we meet Leda, who trades onion seedlings for Kurt’s cheese; Michiko, who forages the white chanterelles for the antipasti course; and Bill, whose large, thin-skinned tomatoes will form the basis of the tomato upside-down cake. Rich in detail, resonant in story, Growing a Feast depicts the effort behind every meal, the farm that comes before every table.

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About the Author:

Kurt Timmermeister was a successful restaurateur in Seattle before buying farmland on Vashon Island in 1991. Originally four acres, Kurtwood Farms is now a thirteen-acre dairy farm specializing in farmstead cheese.

Review:

“I hung on every word. . . . Timmermeister has the knack of helping the reader imagine the tastes of the produce coming out of the earth and the smells of the dinner being made in the cookhouse.”
- Kent Black, Boston Globe

“The book shines...Timmermeister does not shrink from the honest truth.”
- Publishers Weekly

““Delicious. . . . takes a realistic look at a world we’ve come to fetishize and glamorize.”
- Nancy Leson, Seattle Times

“Distinguished itself from the multitude of farm memoirs... with its scope and vantage point.”
- Penelope Green, The New York Times

“A former chef in the Seattle food scene turned small-scale dairy farmer, Kurt Timmermeister is in a better place than most to set the record straight about where our food comes from.”
- Lindsay Abrams, Salon

“We hear the phrase ‘farm to table’ often, but to understand what this truly means, read Growing a Feast.”
- Shelf Awareness

“Timmermeister’s narrative is an antidote to food cynicism.”
- Chris Walters, Acres

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Book Description WW Norton Co, United States, 2015. Paperback. Book Condition: New. Reprint. Language: English . Brand New Book. In Growing a Farmer, Kurt Timmermeister recounted the toil and joy of wrestling an empty plot of land on Vashon Island, Washington, into a dairy farm. Now he tells the story of a feast made from only what the farm provides. But the story of the meal begins two years earlier with the birth of a calf, Alice. When she is grown, Alice will produce the cream to be churned into butter, made into sauce Bearnaise, and served alongside poached eggs and kale gathered the morning of the feast. Along the way we meet Leda, who trades onion seedlings for Kurt s cheese; Michiko, who forages the white chanterelles for the antipasti course; and Bill, whose large, thin-skinned tomatoes will form the basis of the tomato upside-down cake. Rich in detail, resonant in story, Growing a Feast depicts the effort behind every meal, the farm that comes before every table. Bookseller Inventory # AAC9780393350630

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Book Description WW Norton Co, United States, 2015. Paperback. Book Condition: New. Reprint. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. In Growing a Farmer, Kurt Timmermeister recounted the toil and joy of wrestling an empty plot of land on Vashon Island, Washington, into a dairy farm. Now he tells the story of a feast made from only what the farm provides. But the story of the meal begins two years earlier with the birth of a calf, Alice. When she is grown, Alice will produce the cream to be churned into butter, made into sauce Bearnaise, and served alongside poached eggs and kale gathered the morning of the feast. Along the way we meet Leda, who trades onion seedlings for Kurt s cheese; Michiko, who forages the white chanterelles for the antipasti course; and Bill, whose large, thin-skinned tomatoes will form the basis of the tomato upside-down cake. Rich in detail, resonant in story, Growing a Feast depicts the effort behind every meal, the farm that comes before every table. Bookseller Inventory # BTE9780393350630

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Book Description WW Norton Co, United States, 2015. Paperback. Book Condition: New. Reprint. Language: English . Brand New Book. In Growing a Farmer, Kurt Timmermeister recounted the toil and joy of wrestling an empty plot of land on Vashon Island, Washington, into a dairy farm. Now he tells the story of a feast made from only what the farm provides. But the story of the meal begins two years earlier with the birth of a calf, Alice. When she is grown, Alice will produce the cream to be churned into butter, made into sauce Bearnaise, and served alongside poached eggs and kale gathered the morning of the feast. Along the way we meet Leda, who trades onion seedlings for Kurt s cheese; Michiko, who forages the white chanterelles for the antipasti course; and Bill, whose large, thin-skinned tomatoes will form the basis of the tomato upside-down cake. Rich in detail, resonant in story, Growing a Feast depicts the effort behind every meal, the farm that comes before every table. Bookseller Inventory # AAC9780393350630

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