The Bay Area Homegrown Cookbook

Seasonal. Sustainable. Farm fresh. Restaurants all over the Bay Area of San Francisco try to boast at least one of these adjectives, but to the farmers and chefs profiled here, these are more than just buzzwords. They are a way of life.

In The Bay Area Homegrown Cookbook, you'll find the stories behind some of the San Francisco Bay Area's most buzz-worthy chefs, including Michael Tusk of Quince, Amaryll Schwertner of Boulette's Larder, Laurence Jossel of Nopa, Peter Chastain of Prima Ristorante, and Phil West of Range. The chefs featured here work with area farmers to bring the freshest locally grown, sustainable foods to their menus. With more than 65 outstanding recipes from these dedicated chefs and farmers, we hope you'll enjoy bringing a little homegrown food into your own kitchen.