Dishing Up the Dirt

Dishing Up the Dirt
Author: Andrea Bemis
Publisher: HarperCollins
Total Pages: 280
Release: 2017-03-14
Genre: Cooking
ISBN: 0062492241


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Some recipes are dreamed up in the kitchen. Others are dished up from the dirt. For Andrea Bemis, who owns and operates an organic vegetable farm with her husband in Parkdale, Oregon, meals are inspired by the day’s harvest. In this stunning cookbook, Andrea shares simple, inventive, and delicious recipes for cooking through the seasons. Welcome to life on Tumbleweed Farm—where the work may be hard, but the stove is always warm.


Local Dirt
Language: en
Pages: 371
Authors: Andrea Bemis
Categories: Cooking
Type: BOOK - Published: 2020-10-13 - Publisher: HarperCollins

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The author of the popular farm-to-table cookbook Dishing Up the Dirt returns with a dazzling collection of inventive recipes using farm-fresh ingredients, inspi
Dishing Up the Dirt
Language: en
Pages: 280
Authors: Andrea Bemis
Categories: Cooking
Type: BOOK - Published: 2017-03-14 - Publisher: HarperCollins

GET EBOOK

Some recipes are dreamed up in the kitchen. Others are dished up from the dirt. For Andrea Bemis, who owns and operates an organic vegetable farm with her husba
Local Dirt
Language: en
Pages: 358
Authors: Andrea Bemis
Categories: Cooking
Type: BOOK - Published: 2020-10-13 - Publisher: HarperCollins

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The author of the popular farm-to-table cookbook Dishing Up the Dirt returns with a dazzling collection of inventive recipes using farm-fresh ingredients, inspi
Dirt
Language: en
Pages: 299
Authors: David R. Montgomery
Categories: Nature
Type: BOOK - Published: 2007-05-14 - Publisher: Univ of California Press

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Dirt, soil, call it what you want—it's everywhere we go. It is the root of our existence, supporting our feet, our farms, our cities. This fascinating yet dis
Dirt
Language: en
Pages: 447
Authors: Bill Buford
Categories: Cooking
Type: BOOK - Published: 2020-05-05 - Publisher: Vintage

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“You can almost taste the food in Bill Buford’s Dirt, an engrossing, beautifully written memoir about his life as a cook in France.” —The Wall Street Jo