The Farmers Market Cookbook PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The Farmers Market Cookbook PDF full book. Access full book title The Farmers Market Cookbook by Julia Shanks. Download full books in PDF and EPUB format.
Author: Julia Shanks
Publisher: New Society Publisher
ISBN: 1550926152
Category : Cooking
Languages : en
Pages : 322
Get Book Here
Book Description
“Clear and instructive, its recipes [are] delicious . . . Along with all those wonderful fruits and vegetables, this book belongs in your market tote.”—Adam Rapoport, Editor in Chief, Bon Appétit Farmers’ markets and CSAs are among the best places to find high-quality, diverse, and exciting vegetables and fruits. But the rich array of unusual varieties can be confusing and overwhelming. From detailed produce descriptions to storage tips, preparation techniques, and over two hundred flavorful recipes, The Farmers’ Market Cookbook has the answer to every prospective locavore’s perennial question, “What do I do with this?” Featuring a range of traditional favorites alongside innovative creations showcasing the stunning flavors of heirloom fruits and vegetables, this guide to seasonal eating will help you engage your powers of creativity, learning, and experimentation. Recipes include: Garlic scape vichyssoise Potato fennel “risotto” Beef roulade with cilantro mojo Cantaloupe salsa Eating locally cultivates appreciation for those who grow our food. Full of practical insights from field to fork, The Farmers’ Market Cookbook celebrates the small farmer’s labor of love with recipes that showcase every crop at its best—essential reading for anyone who wants to appreciate fresh food at its best. “[Shanks and Grohsgal’s] collective wisdom on culinary techniques and fresh produce has helped to create a highly targeted guide with dozens of seasonal recipes that maximize freshness and flavor.”—T. W. Barritt, author of Long Island Food: A History from Family Farms & Oysters to Craft Spirits “In this handy guide/cookbook, Shanks and Grohsgal offer practical tips on how to store and prepare your farmers market and CSA veggies.”—Boston Herald
Author: Julia Shanks
Publisher: New Society Publisher
ISBN: 1550926152
Category : Cooking
Languages : en
Pages : 322
Get Book Here
Book Description
“Clear and instructive, its recipes [are] delicious . . . Along with all those wonderful fruits and vegetables, this book belongs in your market tote.”—Adam Rapoport, Editor in Chief, Bon Appétit Farmers’ markets and CSAs are among the best places to find high-quality, diverse, and exciting vegetables and fruits. But the rich array of unusual varieties can be confusing and overwhelming. From detailed produce descriptions to storage tips, preparation techniques, and over two hundred flavorful recipes, The Farmers’ Market Cookbook has the answer to every prospective locavore’s perennial question, “What do I do with this?” Featuring a range of traditional favorites alongside innovative creations showcasing the stunning flavors of heirloom fruits and vegetables, this guide to seasonal eating will help you engage your powers of creativity, learning, and experimentation. Recipes include: Garlic scape vichyssoise Potato fennel “risotto” Beef roulade with cilantro mojo Cantaloupe salsa Eating locally cultivates appreciation for those who grow our food. Full of practical insights from field to fork, The Farmers’ Market Cookbook celebrates the small farmer’s labor of love with recipes that showcase every crop at its best—essential reading for anyone who wants to appreciate fresh food at its best. “[Shanks and Grohsgal’s] collective wisdom on culinary techniques and fresh produce has helped to create a highly targeted guide with dozens of seasonal recipes that maximize freshness and flavor.”—T. W. Barritt, author of Long Island Food: A History from Family Farms & Oysters to Craft Spirits “In this handy guide/cookbook, Shanks and Grohsgal offer practical tips on how to store and prepare your farmers market and CSA veggies.”—Boston Herald
Author: Amelia Saltsman
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 228
Get Book Here
Book Description
"A regional market with national presence, the Santa Monica Farmers' Market has long inspired both renowned chefs and home cooks. One of the oldest and largest markets in the state (with 20,000 customers weekly), it stands at the forefront of a national trend toward cooking with local and seasonal ingredients. For more than twenty years, Amelia Saltsman has shopped its stands, talked with its farmers, and cooked its magnificent produce for family and friends. The result is The Santa Monica Farmers' Market Cookbook, a celebration of the market's excellence and its hardworking farmers. What's the difference between white and green zucchini? What are amaranth, sapote, and ramps? With Amelia as your guide, you'll learn the answers to these questions and more. In these pages, you'll find advice on how to select and store produce, stories about farmers and their crops, chef and farmer cooking tips, and more than 100 of Amelia's simple, tempting recipes"--Publisher description
Author: Christopher Hirsheimer
Publisher: Chronicle Books
ISBN: 9780811844628
Category : Cooking
Languages : en
Pages : 304
Get Book Here
Book Description
Internationally known as one of the most magnificent farmers' markets in the world, the San Francisco Ferry Plaza Farmers' Market has inspired this gorgeous illustrated market companion with more than 100 fresh, remarkably easy-to-assemble recipes. Full-color photos.
Author: Jodi Liano
Publisher: Weldon Owen
ISBN: 9781616283841
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
The oft-heard mantra, “Eat Seasonally, Locally, and Organically” need not be daunting. Nor should eating more fresh fruits and vegetables. Williams-Sonoma Cooking from the Farmers' Market makes both notions easily achievable for today’s busy home cook. Williams-Sonoma Cooking from the Farmers’ Market will show you how easy and satisfying it is to practice “farm-to-table cooking” in your own home. Recipes span all courses of a meal from mouthwatering appetizers such as crisp bruschetta with spicy broccoli rabe; starters such as lemony mixed bean salad or creamy cauliflower soup; main dishes like decadent tomato and mozzarella tart or juicy pork tenderloin topped with tangy rhubarb chutney; and to end the meal, tender cornmeal shortcake piled with fragrant strawberries or luscious sour cherry pie. This essential guide to produce illuminates how to identify, select, and prepare over 100 types of fruits and vegetables fresh from the market, with more than 245 recipes, including one for each ingredient. Enjoying a farmers’ market meal is only three steps away: shop for what’s fresh; cook with inspiration from these pages; and eat the delicious results.
Author: Beth Dooley
Publisher:
ISBN: 9780816673155
Category : COOKING
Languages : en
Pages : 0
Get Book Here
Book Description
Minnesota's Bounty is a user's guide to shopping and cooking from your local farmers market, and it applies a practical, easy approach to creating a truly seasonal kitchen. Beth Dooley has suggestions and recipes that inspire simple, modern, and healthy meals following an ingredients-first philosophy, helping readers to be more confident and spontaneous both at the market and in the kitchen.
Author: Editors of Southern Living Magazine
Publisher: Oxmoor House
ISBN: 9780848733070
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Celebrate the seasons with fresh-from-the-farm recipes that will make you feel healthy and happy about the dishes you prepare for your family and friends. Southern Living Farmers Market Cookbook offers recipes-arranged according to season-that make the most of the bounty of fresh ingredients found at local markets, U-Picks, and farm stands. Whether you have your own backyard vegetable patch or pick your produce from the local market, you'll find an abundance of garden-fresh Southern Living recipes that will bring vibrant flavor to the dining table. Four chapters-Spring Recipes, Summer's Bounty, Autumn Harvest, and Winter Storehouse-are filled with a wide variety of dishes ranging from appetizers and beverages to entr?es, breads, and desserts. Lime Raspberry Bites, Fresh Corn Cakes, Skillet Grits With Seasoned Vegetables, Black-eyed Pea Cakes, and Sweet Potato Galette are just a sample of the many ways to prepare seasonal produce at the height of freshness. This book is so much more than recipes. A complete chapter walks you through the farmers market experience. You'll almost taste the sweet strawberries of spring, summer's juicy vine-ripened tomatoes, and the pumpkins, potatoes, and apples of fall and winter. A Fresh Produce & Herb Primer provides all the tips you need for selecting the best produce: how to choose the freshest beans and peas, what to look for when buying onions and peppers, and how to pick melons that are at the peak of perfection. You'll also find out how to store and prepare fresh produce. And to explore farmers markets firsthand, don't miss the Farmers Market Finds section. It's an extensive guide to some of the best markets and food festivals across the South.
Author: Nina Planck
Publisher: Diversion Publishing Corp.
ISBN: 1938120701
Category : Cooking
Languages : en
Pages : 239
Get Book Here
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: Fran Jurga Garvan
Publisher:
ISBN: 9780916782306
Category : Cooking
Languages : en
Pages : 180
Get Book Here
Book Description
Offers advice on shopping or selling at a farmers market and recipes for seasonal vegetable and meat dishes, and desserts.
Author: Holly Herrick
Publisher: Gibbs Smith
ISBN: 1423607988
Category : Cooking
Languages : en
Pages : 161
Get Book Here
Book Description
Learn how to shop better at local farmers markets and how to transform what you buy into a tasty, refreshing, and healthy meal. The time to eat healthy and buy locally has arrived. Buying at farmers markets means getting better, fresh-picked produce that leads to amazing home-cooked meals. Southern Farmers Market Cookbook teaches how to enjoy shopping at local markets and gives instruction on what to look for and what’s to be expected to make the experience more fulfilling and fun. More than 75 seasonal recipes show how to take these delicious fresh foods from market to table in mouthwatering ways. Try the crisp Butter Bean and Grape Tomato Bruschetta, the sweet Wild Honey-Glazed Carrots with Mint and Green Onions, the savory Wine-Poached Salmon with Cucumber Crudité Sauce, and the luscious Warm Wild Cherry Carolina Gold Rice Pudding. While Southern Farmers Market Cookbook features produce grown in South Carolina, North Carolina, Georgia, Alabama, Mississippi, Florida, Kentucky, and Tennessee, many of the same foods can be purchased locally in most areas of the country. This book also includes state-by-state seasonal produce charts and state-by-state farmers market listings.
Author: Amelia Saltsman
Publisher: SCB Distributors
ISBN: 0979042917
Category : Cooking
Languages : en
Pages : 88
Get Book Here
Book Description
The ultimate guide to easy, local, sustainable entertaining in season. Now in e-book form, it’s easier than ever to access Amelia Saltsman’s tricks and techniques to simple, delicious cooking from local farmers’ markets. This seasonal “bite-size package” offers three menu chapters, each with recipes, entertaining tips, wine suggestions, shopping lists, and a countdown plan. There are also sections on how to shop at a farmers’ market, suggestions for useful kitchen tools and pantry items, and basic cooking techniques, as well as the Roasted Seasonal Vegetable Primer, an indispensable master recipe tool for every home cook. Illustrated with food photography by Staci Valentine, the book showcases the best of summer foods. Whether readers want an elegant supper or casual barbeque, or to know what to serve on a night perfect for sipping rosé, they will find out here. Each menu includes an appetizer, first course, main dish, accompaniments, and dessert that complement each other in flavor and preparation time. Cooks can prepare all the recipes for an extravagant lunch or dinner, or use just two or three for a simpler meal. Having entertained “market-style” for years, Amelia offers her strategies for balancing it all while producing a special meal: plan, shop, work, cook, visit with guests, and embrace the “carpe diem” philosophy of seasonal ingredients. Using one market as a lens, Amelia gave us the tools to shop and cook in season in her first, best-selling book. Now she shows us how to bring that knowledge to stress-free entertaining. Delicious ingredients give us the confidence to entertain. When we start with foods that were raised for how they were grown, all that is needed is a bit of technique to bring out their best. Wherever readers live, they will enjoy serving such simple showstoppers as: • Roast Halibut Loin with Black Olives and Summer Herbs • Cherry and Almond Salad • Green Zebra Tomato Gazpacho • Easy Peach Pavlova Words of praise for The Santa Monica Farmers’ Market Cookbook: Amelia’s book is an amazing resource to have with you, a complete season-by-season handbook to guide you through the bounty of the market. –Alice Waters, owner of Chez Panisse Restaurant In her first book, Saltsman proves that minimal effort, coupled with high-quality food can produce extraordinary results. –Publishers Weekly
