Kerry Leatherman Dunnington will bring her book Planet Kitchen Table – Recipes for a Sustainable Future in Food, to The News Center, in Easton’s Talbottown Center, on March 8, 2014, 11a.m.-1p.m. Designed for both gourmet chefs and family cooks interested in sustaining our future in food and eating meals that are seasonal and locally sourced, Planet Kitchen Table offers much more than the typical “appetizers-to-desserts” cookbooks that line bookstore shelves and are available online.
In the book’s opening, Dunnington poses six food-related challenges that result in a healthier home menu as well as encourage food sustainability. There also is an entire chapter for pescatarians (those who only eat fish, fruit, grains and vegetables). Many of the recipes in Planet Kitchen Table feature unusual ingredient combinations – for example, parsnip baby cakes with ginger icing, curried purslane soup, kohlrabi coleslaw and rhubarb. Dunnington’s menus are diverse enough to satisfy chefs who lean toward healthy, seasonal and vegan and also those want to serve up more traditional meals featuring meat, bread, cheese or chocolate.
Planet Kitchen Table offers a wealth of guidance on taking the season-to-season and local food sourcing approach in everyday meal preparation as well as in entertaining. The book also provides practical, in-depth information about food selection and purchasing with a view to health and nutritition, as well as excellent recipes.
Dunnington has been a caterer, food columnist, recipe judge, cookbook author, and entertaining/event consultant for more than three decades. She has written for several publications, including The Examiner newspapers, Smart Woman, baltimore eats, and Urbanite. Planet Kitchen Table is her second cookbook. Her popular first cookbook, This Book Cooks, is now in its second edition.