Santa Monica Farmer's Market Cookbook

Santa Monica Farmer's Market Cookbook

Paperback

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Product Details

ISBN-13: 9780979042904
Publisher: Blenheim Press
Publication date: 08/01/2007
Pages: 224
Sales rank: 866,634
Product dimensions: 8.64(w) x 10.76(h) x 0.64(d)

About the Author

Writer, teacher, and award-winning author of "The Seasonal Jewish Kitchen: A Fresh Take on Tradition" and "The Santa Monica Farmers’ Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm," Amelia Saltsman is passionate about helping everyday cooks make the connection between small-farmed foods and real-life meals. In her warm style, 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.

Amelia’s name is synonymous with intuitive, seasonal cooking, and as the Los Angeles-born daughter of a Romanian mother and Iraqi father who were raised in Israel, her food reflects the bold, diverse flavors of her eclectic background. Amelia’s books have made numerous “best” lists, including The Washington Post, Cooking Light, and KCRW’s Good Food, and she has been featured in such diverse outlets as Parade Magazine, Yahoo! Food, Food52, Fit Pregnancy, Vegetarian Times, US Airways, USA Today, Jewish Chronicle of London, The Jerusalem Post, and Los Angeles magazine. Her work has appeared in Bon Appétit, Los Angeles Times, Washington Post, Boston Globe, Food52, The Kitchn, Cooking Light, Huffington Post, Jewish Journal, National Geographic Traveler, and more. Amelia is a frequent guest on KCRW’s Good Food and has appeared on Hallmark's Home & Family and Good Day L.A. Known as an energetic and inspiring teacher, she teaches at such venues as Google’s corporate offices and Rancho La Puerta.

A long-time champion of local family farms, fair food, and farmers’ markets, Amelia is committed to raising the food literacy rate: knowing how, where, and by whom our food is grown; knowing how to cook a simple, healthy meal; and understanding the historical, local, and global impact our food choices have on our families and communities. Amelia served ten years on the California Certified Farmers’ Markets Advisory Committee and Direct Marketing Task Force; contributed to The Sage Encyclopedia of Food Issues; and empowers people to confidently “read” their farmers’ markets.

“Great taste and good farming practices go hand in hand," says Amelia. "When the raw ingredients taste good, it’s the most obvious sign that our food has been grown sustainably and locally, and that it’s at its freshest and most nutritious.”

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

Table of Contents


Foreword     1
Introduction     3
A History of the Market     8
A Day in the Life of the Market Manager     18
How to Use This Book     20
How to Shop     21
Useful Plant Terms     23
Basic Kitchen Techniques     24
Handy Pantry Items     27
Helpful Kitchen Tools     29
Starters     30
Soups     50
Salads     74
Sides     100
Mains     130
Sweets     162
Recipes by Season     194
Crops by Season     197
The Santa Monica Farmers' Market Locations, Days, and Hours     199
The Santa Monica Farmers' Market Farmers     200
Selected Bibliography     205
Acknowledgments     207
Index     209

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