Full Belly: Recipes and Stories from a Family Farm

Review Quotes:
"Eating Jenna and Amon's food is like a California dream. The dishes they make are fresh, delicious, and sing of the season. Everything grown at Full Belly Farms is the best you've ever tasted, it's no wonder their food is so magical." - Sarah Rich, Owner / Chef, Rich Table

Review Quotes:
"Full Belly Farm is a gold standard for what American farms could look like, supporting all the pillars of beneficial agriculture: biodiversity, polyculture, fair treatment of workers, recycling of nutrients ... and production of fantastic food. With this cookbook, Amon and Jenna Muller - representatives of the third generation of Full Belly - demonstrate how their bounty can be best put to work in assembling beautiful meals." - Mark Bittman, author of How to Cook Everything

Review Quotes:
"During my years at Chez Panisse, Full Belly Farm always felt like an extension of our kitchen. It was our pantry, our produce basket, and our oasis when we needed to see what was ripening, get our hands in some dirt, and get ourselves cooled off in the creek that runs through their sunny, fertile fields. Jenna and Amon's cookbook extends that feeling to everyone, bringing the farm to our kitchens and showing us, with generosity, beauty, and sophisticated simplicity, how to make the most of what the season has to offer." - Cal Peternell, chef and author of Twelve Recipes, A Recipe for Cooking, and Almonds, Anchovies, and Pancetta

Biographical Note:

Amon and Jenna Muller are among the second-generation owners of Full Belly Farm, in Capay Valley, California. Amon Muller trained at star restaurants like Chez Panisse, Quince, and Coi, and co-runs the farm kitchen at Full Belly Farm. Jenna Muller organizes events at the farm and mediates in the agricultural community. Together, Amon and Jenna founded the Full Belly Farm Kitchen in 2011.

Molly DeCoudreaux is a food and lifestyle photographer based in San Francisco, California. Her work has appeared in the New York Times, Refinery29, and Culture, as well as books such as Italy by Ingredient, Feed Your People, and Designing with Dried Flowers.

100 easy, seasonal recipes from the beloved, third generation organic family farm located in the verdant Capay Valley in California.

Full Belly Farm's recipes follow seasonal rhythms, highlighting fresh, organic ingredients. Dishes like Corn and Summer Squash Pizza and Vibrant Little Gem Salad embody the warmth and simplicity of California cooking. Learn to minimize food waste with recipes for Late Season Tomato Jam and Peach Leaf Creme Brûlée. The book also includes authoritative essays on regenerative farming, growing up on a family farm, sustainable flower farming, and other important topics, giving readers a deeper sense of connection to the real issues in our food systems.

Founded in 1985, Full Belly Farm is one of California's oldest sustainable farms. With a reputation for growing some of the best organic produce in California for the past 40 years, they supply to restaurants like Chez Panisse and Zuni, and their produce appears in markets like Bi-Rite and Whole Foods. They have a devoted following at farmers' markets across the Bay Area, as well as a popular fruit and vegetable CSA box program that delivers farm-fresh produce directly to households across Northern California.

This gorgeously photographed cookbook teaches seasonal cooking that honors the origins of produce.