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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.
""Full Belly Farm has been a perennial favorite of mine for the past 19 years. When we opened Nopa in early 2006, our kitchen committed to a daily changing menu based on the most pristine organic produce I could get my hands on. Every Tuesday in Berkeley, and Thursday in San Rafael, Full Belly Farm has helped make my wish a delicious reality. With an infectious ethos, obvious reverence for the land, multi-generational farming experience and really, really hard work, Full Belly has set the bar for regenerative organic farms. Nopa loves Full Belly Farms!"" - Laurence Jossel, Chef/Owner Nopa and Nopa Fish ""Fully Belly Farm has inspired the chefs at Chez Panisse for decades! This fabulous book celebrates the cycles of growing, harvesting, cooking, and gathering with delicious recipes that honor and revere the rhythms of the land and the seasons."" - Alice Waters, Founder of Chez Panisse and the Edible Schoolyard Project ""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 ""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 ""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
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