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

Pam Brandon, Katie Farmand, and Heather McPherson

Hardcover: $28.00
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"We're putting Field to Feast on our shelf alongside Marjorie Kinnan Rawlings Cross Creek Cookery and Jeanne Voltz's The Florida Cookbook because it's destined to become a classic. Moreover, it's exactly the book we’ve been looking for: a thorough, up-to-the-minute work that tells the diverse, wide-ranging story of food in Florida (a state without equal for its sheer number of distinct culinary regions) from the perspective of the people who know it best, the small farmers and chefs who’ve made it such an exciting place to cook and dine today."-- Matt Lee and Ted Lee, authors of The Lee Bros. Simple Fresh Southern

"Go roaming the back roads, as these three writers did, and you'll be astonished by how much there is to discover. Brandon, Farmand, and McPherson have written a wonderful guide to the farmers, artisans, and kitchen magicians whose collective wares will broaden and elevate your vision of what grows in the Sunshine State--and how accessible it is to us all."--John Egerton, author of Southern Food: At Home, On the Road, In History

"These three authors have shown the world a Florida that boasts a rich tapestry of local foods and traditions and respect for place and land. This is a gorgeous book, and a good one to cook from, too."--Deborah Madison, author of Seasonal Fruit Desserts from Orchard, Farm, and Market

Florida offers more to savor than merely seafood and citrus. Name an ingredient and you're likely to find it here. To research Field to Feast, authors Pam Brandon, Katie Farmand, and Heather McPherson travelled thousands of miles, tasting some of the freshest ingredients along the way. They found world-famous chefs who eagerly shared their best recipes to highlight those flavors. The result is a cookbook like no other; a delicious celebration of Florida food and cooking that’ll lead you from the kitchen to the farmers' market and home again.

Pam Brandon is a food and travel writer and managing editor of Edible Orlando magazine. She is the author of numerous books, including Culinary Confessions of the PTA Divas. Katie Farmand is a food stylist and Orlando-based recipe developer. She is editor of Edible Orlando Magazine, has served as the food editor for Victoria and Teatime magazines, and is the author of the blog The Thin Chef. Heather McPherson, past president of the Association of Food Journalists, is a food editor and restaurant critic for the Orlando Sentinel, where she writes four weekly columns on food and dining trends.

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Gourmand Cookbook Award - 2012
Best of Orlando 2013, "Best Locavore Love" category -

"Shows that the eat-local movement and artisan food products are as strong in Florida as in other parts of the country."
--Moose Musings

"Serves up quite a banquet of scenes and recipes."
--Palm Beach Post

"A lot of miles, a lot of crops and a lot of heart went into the book."
--The Miami Herald

"Reflects how traditional Florida farming coalesces with modern thinking about food production, including organic and small-producing farms. The stories drip with dedication, from the people who grow datil peppers in St. Augustine to panhandle dairy farmers to a forward-thinking neo-grower who's turned an industrial space near Miami International Airport into fields of herbs."
--Tampa Bay Times

"A hugely impressive endeavor."
--Orlando Weekly

"If you crave a diversion from Mickey Mouse or a coastline, consider an agricultural excursion in the Sunshine State. You'll find a wealth of ideas in Field to Feast. . . . The lavishly illustrated book…serves not only as a cookbook but also a go-to guide."
--Boston Globe

"A sumptuous anthology of recipes that take advantage of the freshest farm products Florida has to offer! Blends the beauty of a coffee table book and the mouth-watering goodness of a tried-and-tested recipe book into a wonderful whole, and is an excellent pick for gourmets and aspiring chefs of all skill and experience levels."
--The Midwest Book Review

"Along with recipes for . . . old-time ingredients, Field to Feast contains plenty of information about a new generation of Florida culinary pioneers and chefs."
--Orlando Sentinel

"The ultimate foodie guidebook."
--WiinterPark Observer

"You won’t find a single picture of a sandy beach or mouse ears in this book, but you will be overwhelmed by the lushness of the greens and produce that fill in the outline of this vacation land."
--A Traveler's Library (blog)

"Contemplate the how and why and where of eating locally…From starters to desserts this collection features recipes from Florida farmers, chefs and artisans."
--The Florida Times-Union

"Showcase[s] a collection of in-depth profiles of Florida-based farms."
--Orlando Weekly

"The authors take you to the farms and into the fields of the people growing all the wonderful Florida produce that you’re eating in the area’s best restaurants.”
--Scott Joseph's restaurant guide

"The photographs in this book are beyond gorgeous.”
--Book Addiction (blog)

"A foodie handbook to the Sunshine State.”
--Sun Sentinel

"Captures the personalities and passions of those who have embraced the Sunshine State’s meteorological diversity to create its culinary profile."
--Chicago Tribune

"Filled with stories and interviews, this farm-to-table cookbook offers much more than popular favorites like Key Lime Pie."
--Library Journal

“A beautiful book of Florida’s bounty that feels like a drive through the coastal woodlands and country roads of the Sunshine State. Full of portraits of the people who grow and cook the plethora of foodstuffs Florida offers, Field to Feast is at once a travel companion, coffee-table book, and useful cookbook… it’s a delicious and unique portrayal of a thriving culinary landscape.”
--The Local Palate

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