New Cookbook Features Recipes From Southern California Organic Farms

FROM TERRA'S TABLE: New American Food, Fresh From Southern California's Organic Farms (Jacketed hardcover, full color, 208 pages; $32.95; Nov. 2010; Chefs Press publishers)
by San Diego chef Jeff Rossman, owner of Terra Restaurant in San Diego.

FROM TERRA'S TABLE focuses on cooking seasonally with the incredible agricultural bounty - the many wonderful fruits, vegetables, herbs, and other produce - that thrives in Southern California. The book also profiles some of the area's best organic farms, including Be Wise Ranch, Suzie's, Sun Grown, Sage Mountain, Blue Heron, Tierra Miguel, Stehly, and Cunningham Organic Farm. Every recipe features both wine and beer pairings (created in collaboration with Karl Strauss Brewery) and some great regional wineries, including Fallbrook, Milagro, Hart, Orfila, and South Coast Winery.

Jeff has long been dedicated to the idea that chefs not only have a responsibility to support local farmers, but that the relationship also benefits his restaurant and customers. "It's all about supporting the local farmer, winery, artisan and fisherman. Choosing to buy locally not only supports the economy, but also enables us to have a lighter carbon footprint on the earth and get fresher, tastier products," Jeff says.

As part of his passion for sustainable food systems, Jeff has joined forces with San Diego area school garden projects. He has worked for a number of years teaching cooking classes, and conducting school assemblies on nutrition and sustainability. FROM TERRA'S TABLE includes information and profiles of the work Jeff does with private groups and government agencies, such as the San Diego County Childhood Obesity Initiative, to foster the prevention and reduction of childhood obesity. "It all starts with the children and their food choices. It's a proven fact that when kids grow things or make things they are more interested in them and they make better choices."

FROM TERRA'S TABLE features 140 delicious and creative dishes, with beautiful full color photos accompanying each recipe. Here's a taste of what you'll find:

- Grilled cheese "toast" with mushrooms and roasted shallots
- Spring onion raviolis
- Avocado, crab, and corn fritters
- Roasted beet and watermelon soup
- Pumpkin bisque
- Roasted duck with cranberry goat cheese bread pudding
- Pork belly with fava bean ragout
- Butternut squash gnocchi
- Cunningham Farm-Citrus Seared Ahi with Avocado-Mango Salsa
- Chipotle skirt steak with fire roasted tomato sauce
- Karl Strauss amber lager braised short ribs

For dessert:
- Terra's signature chocolate cigar
- Red wine caramel apple strudel
- Pumpkin creme brulee

To drink:
- Avocado daiquiri
- Buddha's hand lemon basil martini
- Blueberry mojito


ADVANCE PRAISE FOR "FROM TERRA'S TABLE" COOKBOOK
BY CHEF JEFF ROSSMAN

"From Terra's Table is not just another California cookbook. Jeff's hard- earned advice and "start from the bottom-up approach" offers a refreshing and down-to-earth story of San Diego's "farm to table" culinary scene. Jeff is planting the seeds with our youth and keeping our garden growing, giving purpose to preparing food fresh from the garden and market, and helping us to practice healthy meals. San Diego's community is so fortunate that Jeff is a dedicated chef, parent, and teacher who can clearly tell his chronicle of why San Diego's culinary scene makes a real difference."
- Ingrid Croce
Owner/Restaurateur, Croce's Restaurant and Jazz Bar, San Diego


"From Terra's Table pays homage to San Diego's bountiful farming community and cultural roots. Jeff's passion for sustainability and his vision are gifts to future generations, embracing his philosophy of