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

Overview

To be successful at cooking seasonally means having a keen eye and a sensitive nose. Bursting with great recipes, The Farmer’s Market Cookbook guides the home cook through the changing seasons and also serves as a road map to navigating any local market— be it farm stand or grocer’s aisle.

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Overview

To be successful at cooking seasonally means having a keen eye and a sensitive nose. Bursting with great recipes, The Farmer’s Market Cookbook guides the home cook through the changing seasons and also serves as a road map to navigating any local market— be it farm stand or grocer’s aisle.

Read More Show Less

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
  • 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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