Santa Monica Farmer's Market Cookbook

Santa Monica Farmer's Market Cookbook

by Amelia Saltsman
     
 
For more than thirty years, the Santa Monica Farmers’ Market has inspired both renowned chefs and home cooks, making it a regional market with national presence. For most of those years, Amelia Saltsman has shopped its stands, talked with its farmers, and cooked its magnificent produce for family and friends. The result is Amelia’s award-winning first

Overview

For more than thirty years, the Santa Monica Farmers’ Market has inspired both renowned chefs and home cooks, making it a regional market with national presence. For most of those years, Amelia Saltsman has shopped its stands, talked with its farmers, and cooked its magnificent produce for family and friends. The result is Amelia’s award-winning first cookbook, The Santa Monica Farmers’ Market Cookbook, a celebration of the market’s excellence and its hardworking farmers. Now in its sixth printing, this nationally acclaimed classic was named by Cooking Light as one of the Top 100 Cookbooks of the Last 25 Years and is the recipient of multiple honors, including the SMPL Green Prize for Sustainable Literature, National Indie Excellence Book Award (finalist), PubWest Book Design Award, and the Writers’ Digest Grand Prize for Self-Published Books. The SMFM Cookbook has been translated into Braille and was a featured KCRW Cookbook Club selection. Contains more than 100 of Amelia’s signature simple, intuitive recipes, including: Fava Bean and Pea Shoot Salad; Classic Tomato Soup with a Goat Cheese Swirl; Black Cod with Green Tomatoes; Roast Leg of Lamb with Oil-Cured Black Olives and Herbs; Seared White Nectarines with Burnt Honey; and Meyer Lemon Sundaes with Cara Cara Oranges and Tangelos. With a foreword by acclaimed cookbook author Deborah Madison, design by Ph.D, and photography by Hill Street Studios and Anne Fishbein.

Editorial Reviews

From the Publisher
Amelia's book is really three volumes in one: gleanings from the culture of farming; a guide to produce, meats, and cheeses found at this extraordinary market; and a great cookbook.

-From the Foreword by Deborah Madison

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

...for anyone who has ever stood in the produce aisle of the supermarket, wishing for something more; for anyone who has wandered past the rows of beautiful produce at a farmers' market gazing longingly but unsure where to start.

-Suzanne Goin, chef-owner of Lucques and AOC restaurants

Library Journal

The original Santa Monica Farmers' Market, founded in 1981, is one of the oldest and largest markets in California. Saltsman, a cooking teacher and writer, provides information on choosing and storing seasonal produce and other ingredients, simple but sophisticated recipes based on them, and brief introductions to many of the farmers who come to the market every week. Most of the recipes include "Cook's Tips," "Chef's Tips," or "Farmer's Tips," and there are boxes on various ingredients, along with lists of crops and recipes by season. With the growing interest in-and reliance on-farmers' markets and community-supported agricultural programs, this is recommended for most collections.


—Judith Sutton

Product Details

ISBN-13:
9780979042904
Publisher:
Blenheim Press
Publication date:
08/15/2007
Pages:
224
Sales rank:
1,128,647
Product dimensions:
8.64(w) x 10.76(h) x 0.64(d)

Read an Excerpt

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 over 100 of Amelia's simple, tempting recipes including:

• Fava Bean and Pea Shoot Salad

* Classic Tomato Soup with a Goat Cheese Swirl

* Black Cod with Green Tomatoes

* Roast Leg of Lamb with Oil-Cured Black Olives and Herbs

* Seared White Nectarines with Burnt Honey

* Meyer Lemon Sundaes with Cara Cara Oranges and Tangelos

Meet the Author

Amelia Saltsman is the award-winning author of The Seasonal Jewish Kitchen; The Santa Monica Farmers’ Market Cookbook; and The Santa Monica Farmers' Market Cookbook Summer Entertaining Ebook. She is a frequent contributor to KCRW’s Good Food with Evan Kleiman,” and her work appears in such publications as Bon Appétit, Cooking Light, and Food52. A long-time champion of local family farms, fair food, and farmers' markets, Amelia streamlines today's desire for healthier, sustainable foods; the need to get dinner on the table; and the longing for rich holiday traditions into one seamless whole.

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