Product details
- ISBN 9781958417980
- Weight: 1102g
- Dimensions: 190 x 240mm
- Publication Date: 19 Mar 2026
- Publisher: Hardie Grant US
- Publication City/Country: US
- Product Form: Hardback
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100 easy, seasonal recipes from the beloved, third generation organic family farm located in the verdant Capay Valley in California.
Full Belly's recipes follow seasonal rhythms, highlighting fresh, organic ingredients. Dishes like Corn and Summer Squash Pizza and Vibrant Little Gem Salad embody the warmth and simplicity of California cooking. Learn to minimize food waste with recipes for Late Season Tomato Jam and Peach Leaf Creme Brûlée. Founded in 1985, Full Belly Farm is one of the oldest sustainable farms in California and supplies to beloved restaurants like Chez Panisse and Zuni Cafe.
Seasonal recipes: Cook seasonally with recipes from Full Belly’s farm kitchen
Farm life: Learn about life on one of California’s oldest sustainable farms – from animal husbandry to the rhythms of planting, growing, and harvesting four seasons of produce.
How-to: Find practical advice on choosing the best produce, the difference between varieties, and how to garden with sustainable farming practices.
CSA subscribers: CSA box subscribers will find it easy to cook along with Full Belly’s 100 seasonal recipes.
Amon and Jenna Muller are among the second-generation owners of Full Belly Farm, in Capay Valley, California. Amon Muller trained at star restaurants like Chez Panisse, Quince, and Coi, and co-runs the farm kitchen at Full Belly Farm. Jenna Muller organizes events at the farm and mediates in the agricultural community. Together, Amon and Jenna founded the Full Belly Farm Kitchen in 2011.
Molly DeCoudreaux is a food and lifestyle photographer based in San Francisco, California. Her work has appeared in the New York Times, Refinery29, and Culture, as well as books such as Italy by Ingredient, Feed Your People, and Designing with Dried Flowers.
