Goodman - The earthbound cook : 250 recipes for delicious food and a healthy planet

250 Recipes for Delicious Food and A Healthy Planet

BY MYRA GOODMAN

with PAMELA MCKINSTRY, SARAH LACASSE, AND RONNI SWEET

Recipe photography by Miki Duisterhof and Patrick Tregenza

WORKMAN PUBLISHING NEW YORK

Copyright 2010 by Myra Goodman
Recipe photography copyright Miki Duisterhof and copyright Patrick Tregenza in their individual names (see )
General food photography Earthbound Farm

All rights reserved. No portion of this book may be reproducedmechanically, electronically, or by any other means, including photocopyingwithout written permission of the publisher. Published simultaneously in Canada by Thomas Allen & Son Limited.

Library of Congress Cataloging-in-Publication Data is available.
eISBN 9780761171102

Cover and book design by Janet Vicario
Front cover photograph by Scott Campbell (author) and Greig Cranna (farm)
Back cover photographs by Miki Duisterhof (recipes) and Alli Pura (Farm Stand)
Recipe photographs by Miki Duisterhof and Patrick Tregenza
Additional photography credits on .

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For Jeffrey, Marea, and Drew

And to Laura and Joe, on the occasion of their marriage

This book is the result of a collaboration between me and two wonderful chefs, Pamela McKinstry and Sarah LaCasse, and Ronni Sweet, a gifted and insightful writer. Pam and Sarah each contributed signature recipes they had developed over decades of cooking, and they helped create new dishes with me just for this book. Ronni researched the majority of the eco-facts, and she helped immeasurably in putting my ideas and stories into words. This book wouldnt have been possible without their creativity, dedication, patience, and hard work, and I am extremely grateful for such a wonderful team.

I am incredibly thankful to my wonderful family for their support, good humor, and enthusiasm for this projectI cant imagine having done this without them. My husband, Drew, is gifted with an amazing palate that can detect even the most subtle spices and flavors, and he made countless essential suggestions during months of almost daily trials that helped perfect our recipes. He also supported me tremendously by reading every single word in this book and making dozens of helpful suggestions on everything from recipe directions to eco-sidebars. He has my deep admiration and gratitude. This project would have been overwhelming without our teenage son, Jeffrey, and his athletes appetite, which was much appreciated with so much food around all the time. And our daughter, Marea, a huge food enthusiast, who spent her summer weeks at home from college tasting, testing, and fine-tuning many recipes with me.

Thanks to Suzanne Rafer, my wise and wonderful editor. The chance to work with her again was one of the reasons I wanted to write a second book. And thank you to the brilliant and bold Peter Workman, who honored me, yet again, by having his company publish this book. My appreciation also goes to my agent, Angela Miller, and to the great team at Workman, who put their time and talent into this book: Janet Vicario, art director; Amy Trombat, layout designer; Anne Kerman, photography director; and Danielle Hark in the photography department. I also want to thank Kathie Ness, Carol White, Erin Klabunde, and Barbara Peragine, for their help in getting the book in editorial shape, as well as Selina Meere and Ron Longe, my publicists, and the people in the sales department, who make sure the book gets out into the world.

Thanks to the fabulous photographers who contributed to this book: Miki Duisterhof, Patrick Tregenza, Scott Campbell, Tom ONeal, Greig Cranna, and Alli Pura; and to the gifted food and prop stylists, Jamie Kimm and Sara Abalan, and Diane Gsell and Janna Williams. I need to especially acknowledge Janna and Alli (both Earthbound Farm employees), who spent many months photographing people, food, and our farms throughout the seasons, putting their hearts and time into making this book as wonderful as possible. Thanks to Teresa Basham for always being there for me when I needed my makeup done, and to Hillary Fish and Angelynn Odom for all their assistance.

Thanks to Chad Smith, our very smart and committed eco expert (Earthbound Farms manager of green initiatives) for all his fact-gathering and fact-checking, and to his friends who spent time helping us get our facts right: Forrest Melton from NASA and Steven Davis, Jim Sweeney, and Matt Rothe of the Climate Conservancy. I am grateful to Sheila Bowman from the fabulous Monterey Bay Aquarium, who was so generous with her time and knowledge as we navigated the complicated issues of sustainable seafood; Jonathan Kaplan and the Natural Resources Defense Council (NRDC) for many important facts and figures; Kimberle Herring and Jeff Lindenthal of the Monterey Regional Waste Management District for their help with research about the recycling industry; and April Sheldon, a gifted designer, who helped us create the Green Kitchen Design section. Many thanks to Samantha Cabaluna for her constant assistance fact-finding and editing, and to Darryle Pollack, a brilliant writer and great friend, who so generously helped improve a lot of essential copy.

We were fortunate to have three great local chefs contribute their recipes to this book: Cal Stamenov from Bernardus Lodge, Craig von Foerster from Sierra Mar, and Jon Magnusson from Bistro 211. Thanks to everyone who contributed recipes: Hendrik Bouwens, Pete Johnson, Samantha Cabaluna, Bonnie Sweat, Kathy Goodman, and Jill Goodman (for helping us perfect Nans Tomato Rice Soup and the Goodman Family Meatloaf). I greatly appreciate and treasure all the time my amazing mom, Edith Rubin, spent helping us learn to make (and then to photograph) her wonderful stuffed cabbage, as well as sharing her Hungarian Goulash recipe and her many stories that helped shape me and this book. I feel incredibly blessed to be her daughter.

A lot of work went into getting these recipes just right. I want to thank the many employees at Earthbound Farms Carmel office and Farm Stand who tasted dish after dish, often filling out evaluation surveys between bites. Thanks to Pams husband, David Sullivan, for all his help shopping and tasting, and to Mary Murphy, whom I credit with igniting my passion for cooking with cast-iron.

I want to express my appreciation to all of Earthbound Farms dedicated employees and farmers. I am grateful to our grower partners Otto Kramm, Stan Pura, Mike Hitchcock, John Romans, and the Tanimura and Antle families, who have converted tens of thousands of acres to organic production, and who grow the beautiful and healthy organic produce that inspires my cooking every day. Special thanks to our partner and CEO, Charles Sweat, for his support of this cookbook and all of Earthbound Farms green initiatives, and to our newest partners, Andrew Rosen, John Muse, and the folks in Dallas.

Thanks to my sister, Ruth Rubin, and her husband, Steve Harmer, for tasting many recipes, and also for their help in consuming the tremendous amounts of food we were testing so that almost none went to waste. And thanks to their daughter Nina Harmer for her excitement about a second cookbook. And I thank all my treasured friends for their love and encouragement.