Organic Marin: Recipes From Land To Table Now Available

Rooted in the fertile fields of Marin County, CA, the cradle of the organic food movement, is a belief that food fosters community. With beautiful photography and delicious recipes using seasonal ingredients, Organic Marin: Recipes from Land to Table (Andrews McMeel Publishing, $29.99, August 2008) tells the story of that connection between farmer and family, between land and table, between food and community. Organic Marin, by Tim Porter and Farina Wong Kingsley, is now available for purchase at andrewsmcmeel.com.

Learn more about the history and the future of the nation’s organic-farming standard bearer in Organic Marin. Also inside, 16 of America’s most esteemed organic farmers share their stories; 50 mouthwatering recipes, contributed by the Bay Area’s most popular organic restaurants, are organized by season and include Heirloom Tomato Flat Bread, Grilled Pork Tenderloin and Nectarines with Bacon Vinaigrette, and Apple-Brandy Crisp; and co-author Tim Porter shares his breathtaking photos of finished dishes and Marin’s incomparable scenery.

Dig into Organic Marin, and soon you’ll feel the warmth of rich black soil between your fingers, the taste of tender beef and juicy strawberries on your tongue. And like Marin’s growers, you’ll celebrate the belief that feeding good food to a community will make the world a better place.

About the authors

Tim Porter is a photographer and a writer with an extensive background in newspaper and magazine journalism, with work appearing in The New York Times, San Francisco Magazine, the San Francisco Chronicle, and the American Journalism Review. Tim, an editor-at-large for Marin Magazine, is a former assistant managing editor for the San Francisco Examiner and the co-author of News, Improved: How America’s Newspapers Are Learning to Change. He lives in Corte Madera, CA, and Oaxaca, Mexico. timporter.com

Farina Wong Kingsley is a culinary instructor at Tante Marie’s Cooking School in San Francisco and a consulting chef for San Francisco’s Center for Culinary Development. She has written and contributed to numerous cookbooks, including The Essentials of Asian Cooking, The Aqua Restaurant Cookbook, and Food Made Fast: Asian. She lives in Tiburon, CA.