Local Flavors: Cooking and Eating from America's Farmers' Markets
by Deborah Madison
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Book Summary Information
Author: Deborah MadisonEdition: Paperback
Published: 2008-05-13
ISBN: 0767929497
Number of pages: 432
Publisher: Broadway
Book Reviews of Local Flavors: Cooking and Eating from America's Farmers' Markets
Book Review: Much More Useful Than I Thought It Would Be
Summary: 5 Stars
I am on box #3 for my CSA, and have to say this book is the book I use the most. Three great spring recipes so far, all very easy to prepare and two for ingredients that few of my other cookbooks cared to mention even in passing (nettles and sorrel). I live in Minnesota, and I was concerned buying a California based book, but the utility has been outstanding. The Greens chapter is particularly useful, as we have a CSA (Harmony Valley Farms) that loves to pile on the greens.
I agree with the other Minneapolis reviewer - this combined with "Asparagus to Zucchini" decodes many an interesting CSA box. Add in "Vegetable Love" and you are really set.
Summary of Local Flavors: Cooking and Eating from America's Farmers' Markets
In her previous cookbooks Vegetarian Cooking for Everyone and the classic Greens Cookbook, among others, Deborah Madison scored with savory yet sophisticated fare--the kind of food even meat lovers relish. Local Flavors: Cooking and Eating from America's Farmers' Markets finds Madison shopping those havens of quality, taste, and diversity, and devising recipes based on their seasonally available bounty. Among the 350 recipes--not all vegetarian--fans will immediately recognize the Madison hand in dishes like Soft Tacos with Roasted Green Chiles, Spinach and Green Garlic Souffl?, and Winter Squash "Pancake" with Mozzarella and Sage. There's more to the book, however: "Many people still think that the farmers' market is the place you go to for cheap food," says Madison. More to the point, they're a source for "truly local and therefore truly seasonal [food], quite likely raised by sound sustainable methods and by someone who might become your friend." It's a message most readers will embrace.The book offers chapters deftly arranged by fruit and vegetable families as they appear in the markets, such as "The Vegetable Fruits of Summer: Eggplants, Tomatoes, and Peppers" and "A Cool Weather Miscellany," which includes recipes such as Saut?ed Artichokes with Potatoes and Garlic Chives and a marvelous "essence-of" soup, Elixir of Fresh Peas. Madison also treats unfamiliar fruits and vegetables, presenting the likes of lamb quarters in a soup made with Sonoma Teleme cheese, and sugar loaf chicory simply grilled and dressed with olive oil and balsamic vinegar. Recipes for delightful salads like Melon Salad with Thai Basil also appear, as do a selection of pastas and risotto, such as Winter Squash Risotto with Seared Radicchio, and sweets like White Peaches in Lemon Verbena Syrup and Date, Dried Cherry, and Chocolate Nut Torte. With sidebars like Atlanta's All-Organic Market: Late October and color photos throughout of vendors, produce, and many of the dishes, the book offers the perfect match of Madison and the markets. --Arthur Boehm
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.
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