Hay Day Country Market Cookbook PDF Download
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Author: Kim Rizk
Publisher:
ISBN: 9780761100256
Category : Business & Economics
Languages : en
Pages : 304
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Book Description
Since 1978, when the first of its country markets opened in Westport, Connecticut, Hay Day has been a celebrated purveyor of the finest farmstand produce, breads, pastries, cheeses, comestibles, provisions, and take-out fare. Twenty years later, after having helped shape America's culinary revolution, Hay Day presents 250 of the recipes that keep its customers coming back again and again. Reflecting its passion for quality, freshness, inventiveness, and character, The Hay Day Country Market Cookbook mirrors the way the country cooks and eats today. It's not about trends or gimmicks, but about ingredients and a love for sound, deep, palate-pleasing flavor. About the delicious simplicity of Veal Chops in Mustard Sauce, the tangy surprise of Lemon Chevre Chicken, the perfection of the perfect Maryland Crab Cake. It's about the sophisticated--Wilted Radicchio with Gorgonzola and Walnuts--and the down-to-earth--Chunky Tomato and Bacon Soup. And it's about the integrity of cooking in concert with the seasons--New Potatoes and Fiddlehead Ferns in spring, Grilled Duck with Citrus Cherry Relish in summer, Wild Rice and Cranberries in fall, Rosy Root Vegetable Chili for the dead of winter. Now even without a Hay Day in town, you can still get the best market-based, seasonal dishes around.
Author: Kim Rizk
Publisher:
ISBN: 9780761100256
Category : Business & Economics
Languages : en
Pages : 304
Get Book Here
Book Description
Since 1978, when the first of its country markets opened in Westport, Connecticut, Hay Day has been a celebrated purveyor of the finest farmstand produce, breads, pastries, cheeses, comestibles, provisions, and take-out fare. Twenty years later, after having helped shape America's culinary revolution, Hay Day presents 250 of the recipes that keep its customers coming back again and again. Reflecting its passion for quality, freshness, inventiveness, and character, The Hay Day Country Market Cookbook mirrors the way the country cooks and eats today. It's not about trends or gimmicks, but about ingredients and a love for sound, deep, palate-pleasing flavor. About the delicious simplicity of Veal Chops in Mustard Sauce, the tangy surprise of Lemon Chevre Chicken, the perfection of the perfect Maryland Crab Cake. It's about the sophisticated--Wilted Radicchio with Gorgonzola and Walnuts--and the down-to-earth--Chunky Tomato and Bacon Soup. And it's about the integrity of cooking in concert with the seasons--New Potatoes and Fiddlehead Ferns in spring, Grilled Duck with Citrus Cherry Relish in summer, Wild Rice and Cranberries in fall, Rosy Root Vegetable Chili for the dead of winter. Now even without a Hay Day in town, you can still get the best market-based, seasonal dishes around.
Author: Maggie Stearns
Publisher: Atheneum
ISBN: 9780689708152
Category : Cooking
Languages : en
Pages : 432
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Book Description
Shares seasonal recipes for soups, appetizers, salads, fish, chicken, meat, vegetables, breads, and desserts, and gives advice on herbs, menus, and fruit and vegetable selection
Author: Nina Planck
Publisher: Diversion Publishing Corp.
ISBN: 1938120701
Category : Cooking
Languages : en
Pages : 239
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Book Description
“A celebration of [fruit] and vegetable treasures . . . packed with clear, concise recipes, written in a no–nonsense style” (Farmers Weekly). No one knows fresh vegetables like Nina Planck. She grew up in Virginia, picking tomatoes, corn, beans, melons, and more on the family farm, and selling it all at nascent farmers’ markets. From the age of nine, she’s answered every question urban—and country—eaters have about produce. In 1999, Nina found herself living in London and, homesick for local food, she started London’s first farmers’ market. In The Farmers’ Market Cookbook, Nina explains what the farmer knows about every vegetable from asparagus to zucchini—and what the cook needs to know. In more than thirty chapters, each dedicated to cooking with the freshest fruits and vegetables, Nina offers simple and delicious recipes for beef, pork, chicken, and fish, as well as a passel of ideas for perfect side dishes, soups, and desserts—all with produce in the lead role. Try Roast Pork Chops with Apple & Horseradish Stuffing, Blueberry & Almond Crisp, and Risotto with Oyster Mushrooms. Nina also offers tips only farmers would know, kitchen strategies, options for a surplus, advice on what to buy at the market and when, what to look for in an eggplant or a blueberry, and how to keep it all fresh. As informative as it is beautiful, The Farmers’ Market Cookbook is perfect for any cook who has stared helplessly at fresh produce, praying for inspiration. Foreword by Nigel Slater, English food writer, journalist, and broadcaster.
Author: Maggie Stearns
Publisher: Atheneum Books
ISBN: 9780689115820
Category : Cooking
Languages : en
Pages : 452
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Book Description
Author: Michael Phillips
Publisher: Abrams
ISBN: 1613125410
Category : Travel
Languages : en
Pages : 955
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Book Description
This celebration of Manhattan’s culinary landmark features “recipes as diverse as its various denizens, and a history of its origins” (The New York Times). In New York City’s landmark National Biscuit Company building, Chelsea Market has inspired countless tourists and locals alike with its vegetable, meat, and seafood shops, top-notch restaurants, kitchen supply stores, and everything food-related in between. In celebration of its fifteen-year milestone, The Chelsea Market Cookbook collects the most interesting and famous recipes from the market’s eclectic vendors and celebrity food personalities. Archival images, gorgeous food photography, and cooking and entertaining tips and anecdotes accompany the 100 recipes, ranging from Buddakan’s Hoisin Glazed Pork Belly, to Sarabeth’s Velvety Cream of Tomato Soup, to Ruthy’s Rugelach. Finally, you can bring the fun and tastes of this immensely popular food emporium to your home kitchen.
Author: Emma Summer
Publisher: Southwater
ISBN: 9781843097471
Category : Cooking
Languages : en
Pages : 0
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Book Description
Country recipes that make use of fresh, locally grown and seasonal produce, all photographed throughout.
Author:
Publisher: Doubleday Books
ISBN:
Category : Cooking, American
Languages : en
Pages : 328
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Book Description
Judith Olney's Farm Market Book is a complete sourcebook on a subject that must be of primary interest to anyone concerned with the survival of our land, our food supply, and our rural heritage. Includes growing hints and cooking tips from the farmers themselves, over 125 recipes, a listing of mail order sources for market items, and a geographical index to markets across the country. 16 pages of full-color photographs.
Author: Judith Olney
Publisher: Galahad Books
ISBN: 9780883658659
Category : Business & Economics
Languages : en
Pages : 296
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Book Description
Offers over 125 earthy recipes, a listing of mail-order sources for market items, and a geographical index to markets
Author: Susan F. Carlman
Publisher:
ISBN: 9781556520297
Category : Cooking
Languages : en
Pages : 210
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Book Description
Provides seasonal recipes for appetizers, soups, sauces, salads, quiches, breads, muffins, side dishes, and desserts, and tells how to select and store fruits and vegetables
Author: Fran Jurga Garvan
Publisher:
ISBN: 9780916782306
Category : Cooking
Languages : en
Pages : 180
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Book Description
Offers advice on shopping or selling at a farmers market and recipes for seasonal vegetable and meat dishes, and desserts.
