Organic Marin

Recipes from Land to Table
by Tim Porter and Farina Wong Kingsley, produced by Marin Magazine, photographs by Tim Porter

Would you like to tour some of the most productive organic farms in California’s Marin County, then eat in the San Francisco Bay Area’s most popular organic restaurants? You can satisfy your craving right now by getting hold of a copy of Organic Marin, which combines the charms of a travel book with the tempting allure of a great cookbook

Filled with exceptionally beautiful color photographs, Organic Marin introduces readers—and gardeners—to the owners of some of America's most esteemed organic farms, who share their stories and philosophies. Accompanying their accounts are mouthwatering organic recipes, contributed by Bay Area organic chefs. Organized by season, these recipes include such delicious dishes as lamb and apricot stew, panna cotta with fresh berries, seared ahi tuna with Asian slaw, chicken fra diavolo with fennel and dandelion salad, roasted butternut squash soup, and double-chocolate bread pudding.

“This beautiful book, full of recipes for delicious, seasonal meals, is a tribute to the Marin County farmers, artisans and cooks.” –Alice Waters, Chez Panisse Restaurant

"Organic Marin gives you a taste of what has become one of America's most vibrant local food scenes; indeed, this beautiful book is the next best thing to eating there." —Michael Pollan, author of In Defense of Food

See Details