How popular has local and seasonal eating become? As chefs and home cooks have been discovering — or rediscovering — anticipating and celebrating ingredients at their seasonal peak is one of life’s culinary pleasures. Farmers’ markets throughout the country have become mesmerizing places to browse, but what should you actually do with all those fiddlehead ferns, parsnips, and satsuma mandarins?
Based on the popular cooking column by New York magazine food editors Rob Patronite and Robin Raisfeld, In Season collects more than 150 recipes from the country’s finest chefs and restaurants, using fresh farmers’-market ingredients. In this beautifully illustrated and user-friendly cookbook, Patronite and Raisfeld have collected fresh, unique recipes from celebrated chefs for a vast array of ingredients, all easily adapted to casual at-home cooking.
With well-rounded offerings for plentiful meals and holiday menus, plus essays and recipes by Mario Batali, David Chang, Michael Anthony, Anita Lo, Wylie Dufresne, April Bloomfield, and more, In Season is a perennial source of inspiration for experienced and novice cooks alike.
Most of the time with cooking and eating, the rules are clear.
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The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything