I’m pleased to announce that Mitch’s name (firstname.lastname@example.org) was pulled from the virtual hat this morning as the winner of the $50 gift certificate from Greenling Organic Delivery!
Mitch, please email me with your address information and I’ll send you the card right away.
Thank you all for participating, and please be sure to check back soon for another giveaway!
This contest is now closed.
read on for a chance to win a $50 gift certificate..
With three major, year-around farmers’ markets offering a dizzying array of fresh fruits and vegetables, pastured meats, eggs, dairy, artisan cheeses, baked goods (and much, much more), there’s just no tastier place than Austin for the conscientious eater.
But what if you just can’t get to the market? Enter the organic delivery service.. from Austin, North to Georgetown and South to San Antonio, “if it’s available locally and is organically produced or sustainably raised”, chances are that Greenling Organic Delivery has you covered.
Started in 2005, Greenling offers goods from more than 100 farmers, producers and artisans to thousands of customers (including me!) every week. A member of Texas Organic Farmers & Gardeners Association and the Organic Trade Association, Greenling is a major contributor to the success of the sustainable food movement.
Here’s what Skip Connett of nearby Green Gate Farms has to say..
In appreciation, I’m giving away one $50 Gift Certificate, valid anywhere Greenling delivers. To enter your name in the drawing, simply verify your zipcode at Greenling’s website, then come back here and leave a brief comment about what good food means to you. Contest is open to Texas residents, 18 years old or over, with a mailing address in Greenling’s delivery area. I’ll draw one winner at random from the eligible entries one week from now.
THANK YOU all very much for reaching out and helping those in need.. lots of people are in a better place today thanks to your generosity!
The contest is now closed. The winner of a hardcover copy of Larousse Gastronomique is..
Tim from insockmonkeyslippers. Tim, please email me with your shipping info- I’ll get the book out to you right away!
Regardless of how much or how little experience you have in the kitchen, this awesome tome will become your go-to guide for years to come. Read on for the details of my 1st giveaway for 2010..
Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf. In fact, Julia Child once wrote, “If I were allowed only one reference book in my library, Larousse Gastronomique would be it, without question.”
The culinary landscape has changed dramatically in the last decade, prompting a complete revision of this classic work. Larousse Gastronomique has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And for the first time, Larousse features more than 400 reportage photos–candid images of upscale restaurants from around the world–that give behind-the-scenes access into the kitchens where the finest food is created. Dozens of new biographies of people who have made significant contributions to the food world debut in this revision, including such luminaries as Ferran Adrià, Daniel Boulud, Alice Waters, Gaston Lenôtre, Thomas Keller, James Beard, and Julia Child.
With entries arranged in encyclopedic fashion, Larousse Gastronomique is not only incredibly user-friendly, but it is also a fantastic read for anyone who loves food. Skip from Roasting to Robert (a classic French sauce), and then to Robiola (the Italian cheese); or go from Sake to Salad–with dozens of recipes–and on to Salamander, a type of oven used in professional kitchens for caramelizing (and named after the legendary fire-resistant animal). An index at the end of the book of all 3,800 recipes for cuisines from around the world makes it easy to find a myriad of preparations for any ingredient (eggs or chicken, for example) or type of dish (such as cakes or sauces).
The unparalleled depth and breadth of information–from the traditional to the cutting-edge–make this newest edition of Larousse Gastronomique indispensable for every cook.
OK, so here’s the deal..
While the contest is open to anyone, the book can only be shipped within the US. If you’re in Canada, say, you might have the book sent to a friend or relative in the states. Or..
To enter, simply make a monetary donation (of any amount) to any non-political, non-profit organization whose primary purposes include providing food to people in need. Local churches, regional food banks and large relief agencies are all great choices.
Observing the honor system, record the fact of your donation in the comment section below, but please do NOT include the dollar amount. Past donations don’t count; please make a separate donation just for this purpose.
Example: I donated to the Downtown Alliance of Churches
To help as many people as possible, please consider sharing this link http://wp.me/pjS8J-1uP with friends and family and/or post it to your social network by clicking one of the buttons at the bottom of this post. Thanks!
One winner will be selected at random from a list of all qualified entries. That’s all there is to it!
“The history of food has never had a better biographer. Required reading for anyone who eats.” —Dan Barber
“Young chefs, famous chefs, home cooks, and everyone who loves food and cooking–we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.” —Daniel Boulud
“You can’t go into the chef’s office of any serious kitchen and not see a copy of Larousse. A must-have for professional and home cooks alike.” —David Chang
“Larousse is an invaluable tool for any cook. I’ve used this great resource all throughout my cooking career, and of course I look forward to the new edition. New information and knowledge are always welcome.” —Thomas Keller
“Larousse Gastronomique is a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this would have to be it.” —Mario Batali
Wow, what a lot great recipes for home-cooked dishes! This has surely one of our best giveaways yet – thank you all so much for participating!
I’m pleased to announce that the winner of the Thomas Keller book is Elya (elfimka). Congratulations, Elya! Please email me with with shipping information and I’ll get the book out to right away.
Be sure to stop back now and again for news about the next giveaway 🙂
I have a copy of this book in front of me right now, and let me tell you- it rocks!
“In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust’s madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare.
In Ad Hoc at Home—a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics— here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller’s previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.”
OK, so here’s the deal. Submit a recipe (use the comment area below) for a favorite home-cooked dish (preferably featuring fresh, local ingredients) and I’ll put your name in the hat for the drawing. Pretty easy! Submit 2 recipes and I’ll put your name in twice. Blog, Stumble or Twitter about the giveaway and I’ll put your name in once more!
The recipe(s) that you submit don’t have to be fancy and can be just about anything, so long as its yours or one that has been handed down in your family. The winner will be drawn at random from all qualifying entries. I can only ship the book to a US address (sorry), but everyone is welcome to participate!
Short URL: http://wp.me/pjS8J-1kp
Congratulations, Sonya @ hemmingshalfdozen.com! Please send your shipping info to “ren AT ediblearia DOT com” and UPS should be ringing your doorbell in a few days.
Thank you all for participating, and be sure to check back soon for details on the next giveaway!
ps I’d love to hear any ideas you might have for the next giveaway. Thanks, everyone!
How You Can Start a Farm in Heart of the City
By Kelly Coyne and Erik Knutzen, Process Media
The Urban Homestead is the essential handbook for a fast-growing new movement: urbanites are becoming gardeners and farmers. By growing their own food and harnessing natural energy, they are planting seeds for the future of our cities.
If you would like to harvest your own vegetables, make homemade jam or bread, raise chickens or convert to solar energy, this practical, hands-on book is full of step-by-step projects that will get you started homesteading immediately, whether you live in an apartment or a house. It is also a guidebook to the larger movement and will point you to the best books and Internet resources on self-sufficiency topics.
Written by city dwellers for city dwellers, this illustrated, smartly designed, two-color instruction book proposes a paradigm shift that will enrich our lives, strengthen our communities, and helps save our planet.
• How to start seeds
• How to compost with worms
• How to grow food on a patio or balcony
• How to preserve food
• How to divert your grey water to your garden
• How to clean your house without toxins
OK, here’s the deal. I really like this book, and I’m pretty sure you will too. So much so, in fact, that I’m going to send one of you an autographed copy. But first, you have to go on a little scavenger hunt. Nothing too involved, just enough to let me know that your interest is sincere (not if you’re only here for the freebie). Cool?
To participate, go spend some quality time looking around at www.homegrownrevolution.org, then come back here and tell me (using the comment section below) about a project that you think this book might help you get started with.
I’ll choose one eligible entry at random, and ship the book to the winner at any U.S. (only, sorry) address. Contest ends in 1 week.