|Farm to Table? How about: Garden-to-kitchen-to-table. A more realistic, tastier and achievable approach.|
This past weekend, I've become more than a little obsessed with two books which happened to arrive at the same time from Amazon. The first one, by rock star chef and blogger David Lebovitz, MY PARIS KITCHEN- Recipes and Stories ( not a paid promotion here, I just like it, so I am going to write about it), and the second book - THE THIRD PLATE - Field Notes on the Future of Food by chef Dan Barber. For those foodies out there, you may see the connection here, for those of you who do not…read on (also, I just happened to male Alice Waters' recipe for Rhubarb compote this weekend - everything connects, sometimes).