Farmer's Market Cookbook: More Than 100 Recipes Using the Freshest Ingredients

Overview

Cooking seasonally means having a keen eye and a sensitive nose as you traverse the aisles of nature’s store. The harbingers of each season are color-coded—spring’s plate is drenched with verdant tender stalks and gentle herbs; summer is resplendent with myriad bold reds, oranges, and yellows; autumn is rich with umber root vegetables and a second hooray of green leaves. Understanding this spectrum is an essential starting point to setting a menu. The Farmer’s Market Cookbook will guide the home cook through the ...

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Overview

Cooking seasonally means having a keen eye and a sensitive nose as you traverse the aisles of nature’s store. The harbingers of each season are color-coded—spring’s plate is drenched with verdant tender stalks and gentle herbs; summer is resplendent with myriad bold reds, oranges, and yellows; autumn is rich with umber root vegetables and a second hooray of green leaves. Understanding this spectrum is an essential starting point to setting a menu. The Farmer’s Market Cookbook will guide the home cook through the ripening seasons with dozens of simple, elegant recipes that celebrate the gifts of nature’s cycle and serve as a road map for navigating any local market—be it farm stand or grocer’s aisle.

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Editorial Reviews

From the Publisher
"It is wonderful to see how easy and delicious food can be when prepared with fresh produce purchased from organic farmers, right in the market—seasonal, local, ripe and pure. These are essential ingredients of cuisine."—Alice Waters, chef and owner of Chez Panisse Café & Restaurant

"Richard Ruben has triumphed with a timely cookbook chock-full of great recipes, personal stories, and excellent information. Reading through the delicious recipes, I am most impressed with the focus on seasonality, something so near and dear to my own heart. This wonderful book just makes me want to pick up a basket and head straight to the farmer's market." —Joanne Weir, author, teacher, and host of PBS's Weir Cooking in the Wine Country

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Product Details

  • ISBN-13: 9781592289608
  • Publisher: Rowman & Littlefield Publishers, Inc.
  • Publication date: 7/1/2006
  • Edition description: 1ST
  • Pages: 200
  • Sales rank: 1,134,453
  • Product dimensions: 8.00 (w) x 8.00 (h) x 0.38 (d)

Meet the Author

Author Richard Ruben has shopped in farmer’s markets all over the world. As a chef and food consultant, his corporate clients have included Food and Wine, Oxygen Media, and Bloomingdale’s, among others.

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Read an Excerpt

"There is no longer a sense of seasonal foods in this world. Meats come to grocers shrink-wrapped, vegetables arrive frozen from multinational manufacturers, and fruits are flown in from far-off countries. This disenfranchises us from nature's cycle and timing. As a chef, I am totally dependent on the earth and the cornucopia it offers; I have found that cooking is always simpler and more visually vibrant when I choose foods at the peak of their season and flavor." Excerpt from The Farmer's Market Cookbook

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Table of Contents

Spring
  Spring's Bounty
  Herbs
  Starters
  Main Courses
  On the Side
  Desserts
  Vinegars and Oils
  Spring Notes
 
Summer
  Summer's Bounty
  Chili Peppers
  Putting Up Vinegars and Oils
  Starters
  Main Courses
  On the Side
  Desserts
  Beverages
  Vinegars and Oils
  Summer Notes
 
Autumn
  Autumn's Bounty
  Winter Squash and Pumpkins
  Starters
  Main Courses
  On the Side
  Desserts
  Beverages
  Vinegars and Oils
  Autumn Notes
 

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