Cooking from the Farmers' Market (Williams-Sonoma)
  • Cooking from the Farmers' Market (Williams-Sonoma)
  • Cooking from the Farmers' Market (Williams-Sonoma)
  • Cooking from the Farmers' Market (Williams-Sonoma)
  • Cooking from the Farmers' Market (Williams-Sonoma)
  • Cooking from the Farmers' Market (Williams-Sonoma)
  • Cooking from the Farmers' Market (Williams-Sonoma)
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Cooking from the Farmers' Market (Williams-Sonoma)

4.3 6
by Jodi Liano, Tasha DeSerio, Jennifer Maiser
     
 

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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.

From small towns to big cities, people all over the world love shopping at the

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Overview

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.

From small towns to big cities, people all over the world love shopping at the farmers’ market. The first tender asparagus of spring, the juicy peaches of summer, the sweet butternut squash of autumn, bright winter citrus fruits: local farmstands invariably have the best-tasting produce available each season.

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.

The book opens with an information-packed section that includes tips for shopping and seasonal produce buying charts. Complete descriptions of over 100 vegetables and fruits—from beans and peas to leafy greens to berries and stone fruits—provide information on the peak season for each, as well as how to select, store, and work with all your favorites.

Three simple recipes follow the description of a vegetable or fruit, with each carefully crafted recipe using only a handful of other ingredients in order to showcase the produce at its best. With this book as a guide, you’ll know exactly how to put delicious, seasonal meals on your table throughout the year. Filled with lavish photographs and more than 245 inspiring recipes written by seasoned experts, this book drives home the notion that, when you choose the best quality ingredients, little effort is needed in the kitchen to help them shine.

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.

- Features over 100 types of fruits and vegetables
- More than 245 recipes for every course showcasing seasonal flavors
- Tips for shopping at the farmers’ market
- Guide to selecting and storing fresh produce

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Product Details

ISBN-13:
9781616283841
Publisher:
Weldon Owen
Publication date:
06/12/2012
Edition description:
Original
Pages:
272
Sales rank:
329,119
Product dimensions:
8.50(w) x 9.90(h) x 0.90(d)

Meet the Author

Tasha DeSerio is a Northern California-based cooking teacher and food writer, and the co-owner of Olive Green Catering. Her writing has appeared in magazines such as Food & Wine and Fine Cooking, and she has contributed to cookbooks such as Chez Panisse Fruit, Chez Panisse Cafe Cookbook, The Pleasures of Slow Food, and Fields of Plenty.

Jodi Liano (spokesperson) is an author, recipe developer, and cooking instructor at Tante Marie's Cooking School in San Francisco. She managed the development of Tante Marie's Cooking School Cookbook and is the author of Williams-Sonoma New Flavors for Vegetables. She has also worked as a television food stylist, including a stint with the Food Network.

Jennifer Maiser is a San Francisco-based food advocate and writer. She is the editor of the website EatLocalChallenge.com, which encourages readers to support local farmers and producers. Her writing has also appeared in magazines such as Edible San Francisco and Fine Cooking.

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Cooking from the Farmer's Market 4.3 out of 5 based on 0 ratings. 6 reviews.
cebach More than 1 year ago
This is a beautifully photographed book, though not every recipe has a photo, but what sets it apart is it's unique format. About everything and anything you can find at a farmer's market is included in this book. A few dishes incorporate chicken, meat or fish, but many of the recipes are vegetarian dishes. A food is listed, say, eggplant, and among the beautiful photographs is a discussion of the food, it's history, it's uses, and/or the varieties. It's interesting and informative. The next two pages list three recipes that use the food in tasty and interesting ways. The foods are tabbed in the upper left hand corner and grouped in a way that makes sense, the recipes are interesting but not too exotic, and I like that I can buy whatever is fresh at the market, even if it's something I've never tried before, and there will be a delicious recipe for it. I've been expanding my horizons and exploring vegetables I would normally shy away from, and still enjoy the basics like the butter lettuce salad with a simple but yummy mustard vinigerette dressing. It's my new go-to cookbook!
Anonymous More than 1 year ago
this cookbook is wonderful. I could second everything that was written by 'cebach' but it would be a duplication of effort. The one thing that I regret is that there aren't' more recipes but I resolved that issue by going to the W-S site and pulling up the recipe section. As I shop at farmer's markets, this is a wonderful help for those odd veggies like kale that I might not cook with but find all the time. If you cook fresh and want something geared towards that, this is a MUST HAVE.
Anonymous More than 1 year ago
JMCH More than 1 year ago
I bought this book as a Christmas gift. It was a big hit with everyone present. (We all go to Farmers' Markets) I will be buying another one, but this time I will be keeping it myself! The pictures were wonderful and the recipes sound great.
Anonymous More than 1 year ago
Anonymous More than 1 year ago