"Linda and Fred Griffith, authors of the best-selling The Best of the Midwest, learned from visiting dozens of restaurants and interviewing dozens of restaurateurs that the best meals are those that are prepared with only the freshest and most exceptional ingredients. Furthermore, many restaurateurs and cooks insist that the highest-quality ingredients come from farmers and purveyors who use scrupulously organic or natural methods - no pesticides, antibiotics, hormones, or chemical fertilizers. Intrigued, the Griffiths set out to meet the people who are in the forefront of this trend. What they found was a group of fascinating individuals producing the finest foods in America, all linked by their concern for how food will taste at the table, not how quickly or cheaply it can brought to the table."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved