From farms to five-stars

Fresh ingredients constitute the hallmark of great cuisine, and top-ranked professional chefs take them very seriously, going to great lengths to procure the best for their culinary creations. Howard discusses the teaming up of market growers and chefs to serve fresh, local fare in restaurants acros...

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Bibliographic Details
Published in:The Mother earth news 2003-10 (200), p.62
Main Authors: Howard, Doreen G, Bayless, Rick, Higgins, Greg
Format: Magazinearticle
Language:English
Subjects:
Agricultural commodities
Chefs
Farmers
Natural & organic foods
Online Access:Get full text
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Summary:Fresh ingredients constitute the hallmark of great cuisine, and top-ranked professional chefs take them very seriously, going to great lengths to procure the best for their culinary creations. Howard discusses the teaming up of market growers and chefs to serve fresh, local fare in restaurants across the country.
ISSN:0027-1535