The Founding Farmers Cookbook: 100 Recipes for True Food & Drink from the Restaurant Owned by American Family Farmers

Founding Farmers · Nevin Martell

10/2013 · Andrews McMeel Publishing

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Take a fresh look at what you put on the table with The Founding Farmers Cookbook: 100 Recipes for True Food & Drink, from one of America’s most popular and sustainable restaurants.
Nestled in the nation’s capital, Founding Farmers offers traditional homegrown fare made with fresh ingredients from family farms, ranches, and fisheries across the country. Now you can indulge in traditional American dishes such as Yankee Pot Roast, Southern Pan-Fried Chicken and Waffles, and 7-Cheese Mac & Cheese at home. Best of all, they’re easy to make using fresh ingredients that are grown right here in the United States and can be found at your local farmers’ market. In addition to 100 accessible farm-to-fork recipes, The Founding Farmers Cookbook takes you straight to the source of the foods you enjoy every day, with profiles of hardworking American purveyors from Virginia and Maryland, to North Dakota and Texas, and beyond.
Keeping in line with the Founding Farmers mission to support local producers, proceeds go to a collective of family farmers, ranchers, and fishermen.

With its focus on people, fresh food, and local communities, this cookbook with a mission is a must-have for anyone who wants to bring true American food and drink to their home table.

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Founding Farmers is one of the country’s leading restaurants to offer farm-inspired American true food and drink in a modern, casual, and eco-friendly setting. A collective of more than 42,000 American family farmers––the North Dakota Farmers Union––owns their two restaurants, which source their fresh products from family farms, ranches, and fisheries from across the United States. Washington D.C.-based writer Nevin Martell contributes regularly to the Washington Post Express, Washingtonian, Capitol File, Washington City Paper, Washington Flyer, Bethesda, Arlington, Cheese Connoisseur, Plate, and Restaurant Management. His online contributions include the Washington Post’s All You Can Eat blog, CityEats’ Plate blog, and Eater DC.