Bøger af Julia Shanks

The Farmer's Office, Second Edition is the complete guide to starting, managing, and growing an agricultural or farm business. Fully updated and expanded to include tutorials on basic farm financial management, QuickBooks, business planning, navigating uncertainty, business growth, and thinking like an entrepreneur.

Unlock the culinary mysteries of your farmers market and CSA boxThe Farmers Market Cookbook's advice is clear and instructive, its recipes delicious and, most importantly, manageable. Along with all those wonderful fruits and vegetables, this book belongs in your market tote. ¿ ADAM RAPOPORT, editor in chief, Bon Appétit We're increasingly interested in eating locally sourced, seasonal foods, in season, when crops really shine. Farmers markets and community supported agriculture (CSAs) are among the best places to find high-quality, diverse, exciting fruits and vegetables, and eating locally and seasonally cultivates appreciation for those who grow our food. Full of practical insights from field to fork, The Farmers Market Cookbook is a celebration of the small farmer's labor of love, showing off every crop at its best.With detailed produce descriptions, storage tips, and preparation techniques, The Farmers Market Cookbook features over 200 simple and delicious recipes ranging from traditional favorites to innovative creations. The Farmers Market Cookbook will help you engage your powers of creativity, learning, and experimentation ¿ it's the answer to every locavore's perennial question ¿ "What do I do with this ?"A book of imaginative and simple recipes for an abundance of vegetables and fruits. ¿ The Boston GlobeJust leafing through will inspire you to head out to your local farmers market and start cooking. ¿ TARYN PLUMB, Taste of the Seacoast JULIA SHANKS is a chef and serial entrepreneur. As a chef, she worked in restaurants around the country includingRestaurant Nora in Washington, DC and Chez Henri in Cambridge, developing a taste for fresh, local, and seasonal foods. Today, Julia consults with restaurants, farms, and food producers, helping them maximize profits and streamline revenues. In her tiny urban garden in Cambridge, MA, she harvests vegetables seven months out of the year.BRETT GROHSGAL has been the chef in nine establishments and cooked in seven others, from New England to Louisiana to California and at sea, and over a twenty-year period. Today, Brett manages Even' Star Organic Farm for great foods, reliable harvests, and for respectful environmental stewardship. Even' Star remains committed to the ideal that life is too short, and farm life too arduous, to ever grow or eat boring foods.