CCC Cover-smWe released The Chefs Collaborative Cookbook in March – and four months later, we continue to be amazed with the results and reactions across the country. The Cookbook, written by Ellen Jackson, combines the efforts of more than 100 chefs and food professionals across the country.

It was our hope that the Cookbook could help commemorate 20 years of dedication to sustainable practices in restaurants nationwide, and extend our member chefs’ extensive knowledge of sustainable food practices to the home cook.

The book is divided into four sections: vegetables, fruits, and other edible plants; meat and poultry; fish and seafood; dairy and eggs. There are more than 115 recipes, as well as in-depth information on the complicated landscape of sustainable eating. Farmers, artisan producers, breeders, environmentalists, and activists break down key information about the ingredients in each section, giving any cook the tools to make their home kitchens more seasonal.

GrilledNewYorkSteakwithAspargusSpringOnionsandPorciniPg.140-smWith its vibrant photos (all by Gentl and Hyers) and delicious response to the necessity for sustainable cooking, we’re thrilled that our unique cookbook has gained attention nationwide.

Just this week, Florence Fabricant of The New York Times highlighted the “The Chefs Collaborative Cookbook” for its pages of valuable information, and called the project “more than a collection of recipes.”

As we chronicle the Cookbook’s release so far, we want to take a minute to share some of the media highlights with you!

Along with features in The Oregonian, VIV Mag, Clean Eating, Book Page, Slow Food USA, Palm Springs Life, Culinate, Food Network’s FN Dish, The Institute of Culinary Education, Boston Magazine, Portland Press Herald, Publisher’s Weekly, and Eater, “The Chefs Collaborative Cookbook” was listed in Endless Summer’s “7 Cookbooks to Look Forward to.”

Plus, just last month, chef Mary Sue Milliken was featured on CBS This Morning Saturday’s THE DISH! She shared a few of her favorite recipes – including Alaska black cod verracruzano, Heirloom Bean and Bacon Tostada, and Vegetable Pie with Potato Crust.

In her review of the book on Zester Daily, Lynne Curry praised the project for its personal and revolutionary insights on a wide variety of topics: “Without great fanfare, these tastemakers — the contributors and chefs in the Chefs Collaborative — are notable for leading the way to a more sustainable and exemplary way of eating.”

Rhubarb Ice Cream Shortcake with Strawberry-Rhubarb Compote-Regina Mehallick & Erin KimYou can purchase the books at a variety of stores nationwide:
Taunton Press
Powell’s Books
Barnes & Noble

Help us talk up this fantastic Cookbook and its amazing contributing chefs by sharing the Cookbook with your restaurant newsletters, on your social media feeds, and by word of mouth! On Twitter, mention us @chefscollab and use the hashtag #chefsbook.

If you’d like to purchase 10 or more books for resale in your place of business, contact the Taunton Trade Customer Service Dept. directly at or at 866.452.5179 for details on bulk discount pricing.