• Local Flavors: Cooking and Eating from America's Farmers' Markets See large image

    Local Flavors: Cooking and Eating from America's Farmers' Markets (Paperback) By (author) Deborah Madison, Illustrated by Patrick McFarlin, By (photographer) Laurie Smith

    $24.59 - Save $14.16 36% off - RRP $38.75 Free delivery worldwide Available
    Dispatched in 2 business days
    When will my order arrive?
    Add to basket | Add to wishlist |

    DescriptionFirst published in hardcover in 2002, "Local Flavors" was a book ahead of its time. Now, imported food scares and a countrywide infatuation with fresh, local, organic produce has caught up with this groundbreaking cookbook, available for the first time in paperback. Deborah Madison celebrates the glories of the farmers' markets of America in a richly illustrated collection of seasonal recipes for a profusion of produce grown coast to coast. As more and more people shun industrially produced foods and instead choose to go local and organic, this is the ideal cookbook to capitalize on a major and growing trend. Local Flavors emphasizes seasonal, regional ingredients found in farmers' markets and roadside farm stands and awakens the reader to the real joy of making a direct connection with the food we eat and the person who grows it. Deborah Madison's 350 full-flavored recipes and accompanying menus include dishes as diverse as Pea and Spinach Soup with Coconut Milk; Rustic Onion Tart with Walnuts; Risotto with Sorrel; Mustard Greens Braised with Ginger, Cilantro, and Rice; Poached Chicken with Leeks and Salsa Verde; Soy Glazed Sweet Potatoes; Cherry Apricot Crisp; and Plum Kuchen with Crushed Walnut Topping. Covering markets around the country from Vermont to Hawaii, Deborah Madison reveals the astonishing range of produce and other foods available and the sheer pleasure of shopping for them. A celebration of farmers and their bounty, Local Flavors is a must-have cookbook for anyone who loves fresh, seasonal food simply and imaginatively prepared.


Other books

Other people who viewed this bought | Other books in this category
Showing items 1 to 10 of 10

 

Reviews | Bibliographic data
  • Full bibliographic data for Local Flavors

    Title
    Local Flavors
    Subtitle
    Cooking and Eating from America's Farmers' Markets
    Authors and contributors
    By (author) Deborah Madison, Illustrated by Patrick McFarlin, By (photographer) Laurie Smith
    Physical properties
    Format: Paperback
    Number of pages: 408
    Width: 198 mm
    Height: 249 mm
    Thickness: 25 mm
    Weight: 1,179 g
    Language
    English
    ISBN
    ISBN 13: 9780767929493
    ISBN 10: 0767929497
    Classifications

    BIC geographical qualifier V2: 1KBB
    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    B&T Modifier: Region of Publication: 01
    Nielsen BookScan Product Class 3: T16.1
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    DC21: 641.5973
    LC subject heading:
    BIC subject category V2: WBN
    B&T Modifier: Geographic Designator: 01
    Ingram Theme: THEO/SECULR
    Warengruppen-Systematik des deutschen Buchhandels: 24540
    LC subject heading:
    BISAC V2.8: CKB002000
    ECPA Christian Book Category: GNRGSECKB
    DC22: 641.5973
    LC subject heading:
    B&T Approval Code: A97406016
    BIC subject category V2: 1KBB
    B&T Approval Code: A70503600
    LC subject heading: ,
    LC classification: TX715 .M1157 2008
    Edition statement
    Reprint
    Illustrations note
    90 4-COLOR PHOTOS THROUGHOUT
    Publisher
    Random House USA Inc
    Imprint name
    Random House USA Inc
    Publication date
    13 May 2008
    Publication City/Country
    New York, NY
    Author Information
    Deborah Madison, founding chef of Greens Restaurant in San Francisco, is the award-winning author of nine cookbooks, including The Greens Cookbook (her first), Vegetarian Cooking for Everyone, and her latest, Vegetable Soups from Deborah Madison’s Kitchen. She has received the M.F.K. Fisher Award, the International Association of Culinary Professional’s Julia Child Cookbook of the Year award, and three James Beard awards. In addition to writing on food and farming for such magazines as Gourmet, Saveur, Orion, and the blog Culinate.com, she has long been active in Slow Food (www.slowfoodusa.org) and other groups involved in local food issues. Before writing Local Flavors, she was a manager of her local farmers’ market in Santa Fe and served as a board member of the same market for twelve years. Although she now grows vegetables at her home in Galisteo, New Mexico, she is still an avid farmers’ market shopper and never goes anywhere without bringing home a big bag of the local bounty.
    Review quote
    Her books have sold more than 700,000 copies.PRAISE FOR "LOCAL FLAVORS""For anyone trying to eat locally and seasonally, "Local Flavors" is indispensable." --Michael Pollan, author of "The Omnivore's Dilemma"
    Flap copy
    In "Local Flavors, bestselling cookbook author Deborah Madison takes readers along as she explores farmers' markets across the country, sharing stories, recipes, and dozens of market-inspired menus. Her portraits of markets from Maine to Hawaii showcase the bounty of America's family farms and reveal the sheer pleasure to be found in shopping for and cooking with local foods. Deborah Madison follows the seasons in her cross-country journey, beginning with the first tender greens of spring and ending with those foods that keep. Recipes such as Chard and Cilantro Soup with Noodle Nests and Lamb's-Quarters with Sonoma Teleme Cheese launch the market season, followed by such dishes as an Elixir of Fresh Peas or a Radish Sandwich. Recipes for Whole Little Cauliflowers with Crispy Breadcrumbs and White Beans with Black Kale and Savoy Cabbage illustrate the range of the robust crucifers, while herbs and alliums provide the inspiration for a lively Herb Salad, tisanes, and Sweet and Sour Onions with Dried Pluots and Rosemary. Deborah Madison challenges the conventional view of what's seasonal. A Young Root Vegetable Braise celebrates that early crop of delicate roots, while Braised Root Vegetables with Black Lentils and Red Wine Sauce offers an elegant centerpiece dish for the heartier roots of winter. Superlative fresh eggs, along with handmade cheese, are featured players at the markets everywhere, and here they appear in such simple dishes as Fried Eggs with Sizzling Vinegar and Warm Ricotta Custard featuring fresh whole-milk ricotta. Because organically raised poultry and meats have an increasingly important presence in our farmers' markets, they are included, too, paired withother market produce that highlights their flavors, as in Roast Chicken with Herbs Under the Skin. Late summer corn and beans inspire Corn Fritters with Aged Cheddar and Arugula and Shelly Beans with Pasta and Sage. When markets are filled with squashes and melons, tomatoes, peppers, and eggplants, Deborah Madison shows us that they're perfect ingredients for simple, vibrant dishes, such as Braised Farmers' Long Eggplant Stuffed with Garlic or Tropical Melon Soup with Coconut Milk. For the happily overwhelmed cook, Platter Salads suggest how to go ahead and use "all of the market's bounty. Fruits, another vital part of farmers' markets, are generously featured. Huckleberries, unusual grapes, and figs; stone fruits like plums and peaches; heirloom apples, persimmons; winter citrus and subtropical fruits are all here. Fig Tart with Orange Flower Custard; Peach Shortcake on Ginger Biscuits; a Rustic Tart of Quinces, Apples, and Pears; and a Passion Fruit and Pineapple Compote are just a few of the luscious desserts. And, because the market features more than fresh foods of the moment, recipes based on dried fruits, oils, vinegars, preserves, and other long-keeping foods help the reader continue eating locally once the market season has ended. By going behind the scenes to speak with the farmers and producers, Deborah Madison connects readers directly with the people who grow their food. Full-color photographs of gorgeous produce, mouthwatering dishes, and evocative scenes from the markets will entice every reader to cook from the farmers' market as often as possible.