{"product_id":"9780061825941","title":"Earth to Table: Seasonal Recipes from an Organic Farm","description":"\u003cp\u003e“A beautiful book in every way.” \u003c?xml \u0026#58;namespace prefix = o ns = \"urn\u0026#58;schemas-microsoft-com\u0026#58;office\u0026#58;office\" \/\u003e\u003co\u003e\u003c\/o\u003e\u003c\/p\u003e\u003cp\u003e—Michael Pollan\u003co\u003e\u003c\/o\u003e\u003c\/p\u003e\u003cp\u003e\u003co\u003e \u003c\/o\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4 style=\"BACKGROUND: white; MARGIN: 0in 0in 0pt\"\u003e\n\u003cem\u003eEarth to Table \u003c\/em\u003eby Jeff Crump and Bettina Schormann is an extraordinary, gorgeously illustrated collection of reflections and recipes in the tradition of Michael Pollan’s \u003cem\u003eThe Omnivore’s Dilemma \u003c\/em\u003eand \u003cem\u003eFood Matters. \u003c\/em\u003e\u003cem\u003eSubtitled “Seasonal Recipes from an Organic Farm,” Earth to Table \u003c\/em\u003e\u003cem\u003esumptuously illuminates how good food is grown and how it comes to us—following \u003c\/em\u003eover the course of one year, the journey from farm to restaurant of delicious organic produce. Featuring thoughts and recipes from some of the world’s most renowned and innovative “slow food” chefs—including Dan Barber (Blue Hill), Thomas Keller (The French Laundry), Matthew Dillon (Sitka and Spruce), and Heston Blumenthal (The Fat Duck)—here is a glorious celebration of the best things on earth, from \u003cem\u003eEarth to Table.\u003co\u003e\u003c\/o\u003e\u003c\/em\u003e\n\u003c\/h4\u003e","brand":"HarperCollins Publishers","offers":[{"title":"Default Title","offer_id":47010006073584,"sku":"9780061825941","price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9780061825941_p0.jpg?v=1763772859","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9780061825941","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}