My history with Mott’s Clamato goes back a while. Either because of some trend forces working their unseen magic or just from the luck of the draw, the Bloody Caesar was the most popular cocktail among my university friends. Everyone had preferred variations and personalised tweaks to the recipe.
Earth to Table: Seasonal Recipes from an Organic Farm by Jeff Crump and Bettina Schormann (Random House Canada, 2009).
On recent trips to Chapters I have found my attention drawn repeatedly to the displays of this cookbook and its evocative cover picture of an heirloom tomato salad. Some in-store scanning convinced me that this was a book I needed to check out and luckily the people at Random House were good enough to send me a copy of Earth to Table to review.
Earth to Table is co-authored by Jeff Crump and Bettina Schormann the Executive and Pastry Chef, respectively, at the Ancaster Old Mill. By combining their views on philosophy of Slow Food, anecdotes about growing and preparing food, profiles of other chefs who are at the leading edge of the farm-to-fork movement, along with the recipes this book manages to be more than just a straight cookbook.