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Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans

. October 2012. 352p. 978-0-81304-228-2. 28.
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In this regional cookbook, Florida-based journalists Brandon, Katie Farmand, and Heather McPherson share recipes that highlight the state’s agricultural diversity (e.g., Spicy Strawberry Margarita, Kale Pesto Pasta, Sugarcane-Skewered Scallops, Mema’s Guava Roll) and sometimes feature unusual ingredients, like hua moa (a banana-plantain hybrid) and tatsoi (an Asian green). The book includes menu suggestions, an index of recipes by course, and a “Where To Find” guide that lists contact information for farms, denoting those that offer public tours.
VERDICT Filled with stories and interviews, this farm-to-table cookbook offers much more than popular favorites like Key Lime Pie. Recommended for regional collections.
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