Title

  • The Farmer’s Market Cookbook

Author

Publisher

The Farmer’s Market Cookbook

More Than 100 Recipes Using The Freshest Ingredients

Overview

From the publisher

Cooking seasonally means having a keen eye and a sensitive nose as you traverse the aisles of nature’s store. The harbingers of each season are color-coded: spring’s plate is covered with verdant tender stalks and gentle herbs; summer is resplendent with myriad bold reds, oranges, and yellows; autumn is rich with umber root vegetables and a second hooray of green leaves. Understanding this spectrum is an essential starting point to setting a menu.

The Farmer’s Market Cookbook will guide the home cook through the ripening seasons with dozens of simple, elegant recipes that celebrate the gifts of nature’s cycle and serve as a road map for navigating any local market, be it farm stand or grocer’s aisle.

Read a review of this book

Summer’s lease

Selected contents

Subscribe
Comments
There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


All Books

Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice