Locally grown. Organic. Fresh ingredients. These are the buzzwords of the back-to-the-earth movement that’s spawned a passion for fresh food and the reason for compiling the best fresh recipes into this handy cookbook.
This fabulous collection of 350 recipes from the pages of Fine Cooking magazine brings you delicious dishes that range from Artichoke Risotto to Zucchini and Goat Cheese Roll-Ups. The recipes focus on using local produce and seasonal foods and you’ll also find a wealth of useful techniques and informative sidebar features.
Now you’ll always know how to cook what’s plentiful at farm stands and your local market: asparagus and rhubarb in spring, tomatoes and corn in summer, eggplant and squash in the fall, and much more.
Most of the time with cooking and eating, the rules are clear.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite