And you thought it was just dinner!
Preparing and enjoying meals made with fresh seasonal produce from your local grower adds a little magic to your meal times. It's time to treat two of the more important activities of your life, cooking and eating, more seriously.
This cookbook is all about using fresh ingredients with a pinch of flair. Most of the recipes can be prepared with tools most of us have in our kitchens and with ingredients easily found at any local farmer's market or our own backyards. The point of this cookbook is to make eating healthy, fresh food simple so that you will choose it over frozen or processed products.
Inside you'll learn:
- The characteristics of each food.
- Multiple techniques for preparing produce.
- Ways to preserve and extend freshness.
- Why farm-fresh food is a better choice for healthy eating.
- How to connect with local farmers.
|Product dimensions:||8.00(w) x 9.25(h) x 0.68(d)|
About the Author
Randall Smith, Executive Chef in Rockford, IL, writes articles about the benefits of using local produce for Farmer's Markets Today and has been a tireless advocate for farmers markets, CSAs and local sustainable farms in the Midwest.
Most Helpful Customer Reviews
Organized alphabetically by vegetable, this cookbook offers suggestions for tasty ways to prepare things from the garden. The thing that really impresses me about the cookbook is the simplicity of the recipes. While some use more ingredients than others to achieve a desired flavor, none are that difficult to prepare. Another thing that impressed me are recipe variations that are sometimes offered along with the recipes. For example, there are 20 variations to a simple mashed potato recipe that will make it just a little different each time it is prepared. The chef's notes with each vegetable offer tips on working with each vegetable. There is also a section dedicated to things such as vinaigrettes and butter compounds that will be useful for many recipes. There is also a section on cooking techniques that includes preservation methods for foods. My biggest complaint about the cookbook is that there are no photographs. I checked this cookbook out of my public library, but I intend to purchase a copy for myself.