The Harvest Eating Cookbook by Keith Snow
More than 200 Recipes for Cooking with Seasonal Local Ingredients

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“Harvest Eating” is a lifestyle of cooking and eating using methods that have been practiced for centuries all over the globe. Chef Keith Snow has introduced thousands to the idea of getting back to the source by eating locally grown and raised foods with his wildly popular website and PBS show Harvest Eating with Chef Snow. The website is a social community based on sustainable—local, seasonal, and organic—foods and includes videos of Chef Snow preparing recipes that utilize these fresh ingredients. The PBS cooking show highlights the lifestyle by visiting nearby farms and encouraging shopping locally.

The Harvest Eating Cookbook is the manual for “Harvest Eating,” and encourages the reader to use foods that are fresh and in-season, and to prepare them using whole, natural ingredients. The more than 200 easy, delicious recipes are identified by season to emphasize the importance of buying fresh ingredients. It includes a do-it-yourself chapter, called “Cookenomics,” that provides the reader with easy-to-follow instructions for making some staples at home (such as sausage, ground beef, mayonnaise, pickles, yogurt, ice cream, and canned vegetables) in order to avoid the processed foods that fill our supermarkets today. Includes a climactic zone chart that tells when certain foods are available in each region.


About Keith Snow

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Chef Keith Snow is a nationally respected authority on local, seasonal, and organic foods, host of the PBS show Harvest Eating with Chef Snow, and an avid proponent of saving family farms and home cooking for families. He grew up visiting his uncles’ farms in upstate New York and eastern Pennsylvania, and he worked in various culinary positions, including executive chef at Colorado’s Copper Mountain Resort, before moving back to North Carolina and creating in 2006. Chef Snow is a founding board member of the Slow Food, Greenville, SC, convivium where he now lives with his wife and two daughters. Please visit him at
Published October 6, 2009 by Running Press. 304 pages
Genres: Cooking. Non-fiction

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