Chef Jeff Crump, executive chef at the Ancaster Old Mill in Ontario, discusses the lavish cookbook he has co-written with Bettina Schormann, Earth to Table: Seasonal Recipes from an Organic Farm (Random House, 2009), with Joseph Planta.

Earth to Table: Seasonal Recipes from an Organic Farm by Jeff Crump and Bettina Schormann. (Random House, 2009) Click to buy this book from Amazon.ca: Earth to Table

Text of introduction by Joseph Planta:

I am Planta: On the Line. This is THECOMMENTARY.CA.

A new book, Earth to Table: Seasonal Recipes from an Organic Farm is lavishly photographed book reminding us of the importance of eating locally. Slow food, as opposed to fast food, is in vogue, as well as 100-mile diets and the sort. This book takes us through the four seasons and shows us that there is much local eating possible throughout the country. With anecdotes from top chefs around the world, the book’s authors Jeff Crump and Bettina Schormann share their farming lessons learned. Growing your own food is not as hard as you might think. Mr. Crump is the executive chef at the Ancaster Old Mill, and Ms. Schormann, the pastry chef there, have written a useful and handsome book. Its photographs were taken by the commercial photographer Edward Pond. Jeff Crump who joins me now from here in Vancouver has trained at some of the world’s top restaurants including Chez Panisse in Berkley, California, the Fat Duck in England, as well as Lumiere and the Fish House here in Vancouver. The book is published by Random House. The website for more is www.earthtotable.ca. Please welcome to the Planta: On the Line program, Jeff Crump; Good morning, Chef Crump.

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