Santa Monica Farmer's Market Cookbook

Santa Monica Farmer's Market Cookbook

by Amelia Saltsman
     
 

No matter where you live, The Santa Monica Farmers' Market Cookbook will inspire you to head out to your own farmers' market and discover its treasures!

As summer farmers' markets swing into high gear, people everywhere are hungry for information about buying and cooking seasonally, locally, and sustainably. The answers are found in the award-winning THE SANTA

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Overview

No matter where you live, The Santa Monica Farmers' Market Cookbook will inspire you to head out to your own farmers' market and discover its treasures!

As summer farmers' markets swing into high gear, people everywhere are hungry for information about buying and cooking seasonally, locally, and sustainably. The answers are found in the award-winning THE SANTA MONICA FARMERS' MARKET COOKBOOK: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm by Amelia Saltsman. This universal resource shows readers how to select the tastiest ingredients at their local markets and how to prepare them simply and deliciously in creative, no-fuss recipes sure to please family and friends

A regional market with national presence, the Santa Monica Farmers' Market has long inspired both renowned chefs and home cooks. 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 (Blenheim Press, August 1, 2007), 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 over 100 of Amelia's simple, tempting recipes.

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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:
880,666
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

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