Today, increasing emphasis is being placed on the integrity of the way the food we eat is grown. We all dream about produce picked on a summer morning, making its way to our plates by noon.
Christian Gaudreault, owner of the Tomato Fresh Food Café in Vancouver, B.C., has spent the last 15 years serving food straight from the farm with delicious results. In their first book, Gaudreault and his wife, Star Spilos, share their best-loved and most sought-after recipes.
At the heart of the book is their simple philosophy: if you learn how to let farmers’ fields and local markets determine your menus, cooking at home can be a fun and uncomplicated experience.
These beautiful recipes feature ingredients that are farm-fresh but widely available in every part of the country. For Gaudreault and Spilos, the heart of meal-making is about acknowledging and knowing where your food comes from; it’s also about the communal aspect of eating.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
The Food Corps co-founder
Flatbreads from around the continent
Beyond a supporting role