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Local flavors : cooking and eating from America's farmers' markets

by Madison, Deborah.

Format: Print Book 2002
Availability: Available at 7 Libraries 7 of 7 copies
Available (7)
Location Collection Call #
Andrew Bayne Memorial Library Nonfiction 641.5 Madi
Location  Andrew Bayne Memorial Library
 
Collection  Nonfiction
 
Call Number  641.5 Madi
 
 
Bethel Park Public Library Nonfiction 641.5973 MA
Location  Bethel Park Public Library
 
Collection  Nonfiction
 
Call Number  641.5973 MA
 
 
Carnegie Free Library of Swissvale Non Fiction 641.59 Mad
Location  Carnegie Free Library of Swissvale
 
Collection  Non Fiction
 
Call Number  641.59 Mad
 
 
Carnegie Library of Homestead Non Fiction 641.59 Madi
Location  Carnegie Library of Homestead
 
Collection  Non Fiction
 
Call Number  641.59 Madi
 
 
Dormont Public Library Non-Fiction 641.5973 M26
Location  Dormont Public Library
 
Collection  Non-Fiction
 
Call Number  641.5973 M26
 
 
Moon Township Public Library Non-Fiction COOK 641.5 MADISON
Location  Moon Township Public Library
 
Collection  Non-Fiction
 
Call Number  COOK 641.5 MADISON
 
 
Shaler North Hills Library Non-Fiction 641.5973 M
Location  Shaler North Hills Library
 
Collection  Non-Fiction
 
Call Number  641.5973 M
 
 
Summary
First 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.
Published Reviews
Publisher's Weekly Review: "Madison (Vegetarian Cooking for Everyone) celebrates the seasonality of produce from farmers' markets across the country in this sophisticated cookbook. Sharing a few meat recipes, Madison has organized this collection by category (Corn and Beans, Stone Fruits, etc.) and included recipes mostly using vegetables and fruits. Not just another how-to for arranging tomatoes on a plate, the book presents such year-round recipes as Cabbage and Potato Gratin with Sage, or Corn and Squash Simmered in Coconut Milk with Thai Basil, alongside tributes to highlighted markets. Vegetarians will welcome main courses such as Braised Root Vegetables with Black Lentils and Red Wine Sauce or Asparagus and Wild Mushroom Bread Pudding. Recipes do demand close reading: one calls for a can of coconut milk but uses only part. However, shoppers learn how to use sunchokes (Sunchoke Bisque with Hazelnut Oil), Concord grapes (Concord Grape Tart) and even hickory nuts (Hickory Nut Torte with Espresso Cream). Madison's custom preparations suit farmer's market boutique style: she cuts each type [of squash] in the way that best preserves its form: lengthwise for the zucchini, crosswise for pattypans and round squash. Chefs will love the Herbs and Alliums chapter introducing Marjoram Pesto with Capers and Olives and Herb Dumplings for Soups and Ragouts. Also strong are composed salads, such as Avocado and Grapefruit Salad with Pomegranates and Pistachios, the eggs and cheese chapter and extensive fruits and desserts, such as Blood Orange Jelly and Greg's Huckleberry Pie. This is a book cooks will reach for to enliven repertoires. (June) (c) Copyright PWxyz, LLC. All rights reserved"
(c) Copyright PWxyz, LLC. All rights reserved
Additional Information
Subjects Cooking, American.
Farmers' markets.
Cookbooks.
Publisher New York :Broadway Books,2002
Edition 1st ed.
Language English
Description xxiii, 408 pages : color illustrations ; 26 cm
Bibliography Notes Includes bibliographical references (page 398) and index.
ISBN 9780767929493 (pbk.)
0767903498
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