With 150 tempting recipes for those lush, vine-ripened, sun-warmed, fat, juicy, and ready-to-burst heirloom tomatoes, The Tomato Festival Cookbook is the landmark cookbook for America's favorite garden vegetable. Author Lawrence Davis-Hollander presents an exhaustive collection of everything about the tomato--from tomato lore, gardening how-to, expert advice on seed saving and preservation to selecting the right heirlooms for your garden and your kitchen. With definitive recipes for such classics as Tomato Basil Quiche and marinara sauce to show-stoppers from chefs Alice Waters, Deborah Madison, Daniel Boulud, Rick Bayless, and Melissa Kelly, to name a few.
Whether you grow your own rainbow selection of heirlooms or are thinking of adding them to your garden, Davis-Hollander has the best advice on heirloom growing. As the founder and director of the Eastern Native Seed Conservancy, an organization dedicated to promoting our knowledge of useful plants, especially heirloom food plants, Davis-Hollanderhas handpicked the recipes and the chefs to contribute to this preeminent tomato bible. Along with an impressive background in botany and farming, Lawrence is committed to food preservation, sustainable farming, and the rebirth of the American Farmer's Market. For the tomato lover who does not have a garden full of plump, red heirlooms, this book offers a guide to the local Farmer's Market with a knowledgeable eye and an appetite for Green Zebras, Cherokee Chocolates, Box Car Willies, Omar's Lebanese, and Earl of Edgecombs. With recipes for everything from salsas, risottos, and Chicken Nicoise to tomato tarts and sorbet, The Tomato Festival Cookbook takes the tomato to new culinary heights. For anyone who loves eating, growing, preserving or just admiring tomatoes, The Tomato Festival Cookbook is as essential to the kitchen as the tomato itself.
|Product dimensions:||7.98(w) x 9.10(h) x 0.75(d)|
About the Author
Lawrence Davis-Hollander founded the Eastern Native Seed Conservancy to promote and preserve native plants. His work with heirloom tomatoes led to his interest in using them in every kind of recipe.