A cookbook based on pairing chefs and farmers (or artisanal food producers) is a high-concept idea that sounds good but can fall flat on the page, like a book report. Not so here: The authors—a photography/recipe developer duo—make a convincing case for the importance of the farm-to-table connection in the evolution of recipes. Braised Short Ribs with Red Wine is worth the afternoon simmer, and the story about Ridge Shinn's grass-fed cows adds to the savor.
GIVE THIS TO: Gardeners and locavores. —S.F.