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Local Flavors: Cooking and Eating from America's Farmers' Markets Paperback – 13 May 2008


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Product details

  • Paperback: 408 pages
  • Publisher: Random House USA Inc; Reprint edition (13 May 2008)
  • Language: English
  • ISBN-10: 0767929497
  • ISBN-13: 978-0767929493
  • Product Dimensions: 20.1 x 2 x 25.1 cm
  • Amazon Bestsellers Rank: 1,565,952 in Books (See Top 100 in Books)

Product Description

Review

"Deborah Madison is a wonder. Just when you imagine that you have more than enough cookbooks, she comes along with another you can't do without. This one is more than a cookbook, though--it's a passionate celebration of the joys of buying and cooking fresh, seasonal food from the farmers' markets she has visited across the country. She makes following the seasons irresistible. If you've thought about eating seasonally but don't know how, run out and get this book. You need it."
--Joan Dye Gussow, author of "This Organic Life
""This book is important on several levels. First, for the brilliance of consumate cook and recipe writer, Deborah Madison. Her food is superb. Second, it is a guide to getting to the heart of America and our foods, visit our farmers' markets. Third, it is a book to believe in. If pressed to select a single thing that could save our food supply from a hellish destruction by international corporate interests, I would have to say it is our farmers' markets. Deborah Madison brings them to life for all of us. Bless her for this gift."
-Lynne Rossetto Kasper, Host of Public Radio's national food show, The Splendid Table(TM)

"Deborah Madison reconnects us with the most unique foods still found inthe farmers markets of North America. As if that is not enough of a gift, she offers us wonderful stories from the field and kitchen, and gloriousrecipes to boot. This is food writing taken to its highest calling.To walk through a farmers market with Deborah Madison is my idea ofheaven.To taste what she does -- and now, what we can do -- with thediverse produce found there is to truly taste the Spirit in the Flesh. LocalFlavors is no less than aluscious miracle."
--Gary Nabhan, PhD., author of "Coming Home to Eat"

"Deborah Madison is a wizard at combining ingredients in new ways that feelhonest and traditional. She is one of very few people responsible forreinventing and furthering the cause of American home cooking, and LocalFlavors should be as well received as her classic "Vegetarian Cooking forEveryone.""
--Mark Bittman, author of "The Minimalist Cooks Dinner"

"From the Hardcover edition."

"Deborah Madison is a wonder. Just when you imagine that you have more than enough cookbooks, she comes along with another you can't do without. This one is more than a cookbook, though--it's a passionate celebration of the joys of buying and cooking fresh, seasonal food from the farmers' markets she has visited across the country. She makes following the seasons irresistible. If you've thought about eating seasonally but don't know how, run out and get this book. You need it."
--Joan Dye Gussow, author of "This Organic Life
""This book is important on several levels. First, for the brilliance of consumate cook and recipe writer, Deborah Madison. Her food is superb. Second, it is a guide to getting to the heart of America and our foods, visit our farmers' markets. Third, it is a book to believe in. If pressed to select a single thing that could save our food supply from a hellish destruction by international corporate interests, I would have to say it is our farmers' markets. Deborah Madison brings them to life for all of us. Bless her for this gift."
-Lynne Rossetto Kasper, Host of Public Radio's national food show, The Splendid Table(TM)

"Deborah Madison reconnects us with the most unique foods still found inthe farmers markets of North America. As if that is not enough of a gift, she offers us wonderful stories from the field and kitchen, and gloriousrecipes to boot. This is food writing taken to its highest calling.To walk through a farmers market with Deborah Madison is my idea ofheaven. To taste what she does -- and now, what we can do -- with thediverse produce found there is to truly taste the Spirit in the Flesh. LocalFlavors is no less than alusciousmiracle."
--Gary Nabhan, PhD., author of "Coming Home to Eat"

"Deborah Madison is a wizard at combining ingredients in new ways that feelhonest and traditional. She is one of very few people responsible forreinventing and furthering the cause of American home cooking, and LocalFlavors should be as well received as her classic "Vegetarian Cooking forEveryone.""
--Mark Bittman, author of "The Minimalist Cooks Dinner"

"From the Hardcover edition."

Her books have sold more than 700,000 copies.
PRAISE FOR "LOCAL FLAVORS"
"For anyone trying to eat locally and seasonally, "Local Flavors" is indispensable." --Michael Pollan, author of "The Omnivore's Dilemma"

Her books have sold more than 700,000 copies.PRAISE FOR "LOCAL FLAVORS""For anyone trying to eat locally and seasonally, "Local Flavors" is indispensable." --Michael Pollan, author of "The Omnivore's Dilemma"

From the Inside Flap

In "Local Flavors, bestselling cookbook author Deborah Madison takes readers along as she explores farmers' markets across the country, sharing stories, recipes, and dozens of market-inspired menus. Her portraits of markets from Maine to Hawaii showcase the bounty of America's family farms and reveal the sheer pleasure to be found in shopping for and cooking with local foods.
Deborah Madison follows the seasons in her cross-country journey, beginning with the first tender greens of spring and ending with those foods that keep. Recipes such as Chard and Cilantro Soup with Noodle Nests and Lamb's-Quarters with Sonoma Teleme Cheese launch the market season, followed by such dishes as an Elixir of Fresh Peas or a Radish Sandwich. Recipes for Whole Little Cauliflowers with Crispy Breadcrumbs and White Beans with Black Kale and Savoy Cabbage illustrate the range of the robust crucifers, while herbs and alliums provide the inspiration for a lively Herb Salad, tisanes, and Sweet and Sour Onions with Dried Pluots and Rosemary.
Deborah Madison challenges the conventional view of what's seasonal. A Young Root Vegetable Braise celebrates that early crop of delicate roots, while Braised Root Vegetables with Black Lentils and Red Wine Sauce offers an elegant centerpiece dish for the heartier roots of winter.
Superlative fresh eggs, along with handmade cheese, are featured players at the markets everywhere, and here they appear in such simple dishes as Fried Eggs with Sizzling Vinegar and Warm Ricotta Custard featuring fresh whole-milk ricotta. Because organically raised poultry and meats have an increasingly important presence in our farmers' markets, they are included, too, paired withother market produce that highlights their flavors, as in Roast Chicken with Herbs Under the Skin.
Late summer corn and beans inspire Corn Fritters with Aged Cheddar and Arugula and Shelly Beans with Pasta and Sage. When markets are filled with squashes and melons, tomatoes, peppers, and eggplants, Deborah Madison shows us that they're perfect ingredients for simple, vibrant dishes, such as Braised Farmers' Long Eggplant Stuffed with Garlic or Tropical Melon Soup with Coconut Milk. For the happily overwhelmed cook, Platter Salads suggest how to go ahead and use "all of the market's bounty.
Fruits, another vital part of farmers' markets, are generously featured. Huckleberries, unusual grapes, and figs; stone fruits like plums and peaches; heirloom apples, persimmons; winter citrus and subtropical fruits are all here. Fig Tart with Orange Flower Custard; Peach Shortcake on Ginger Biscuits; a Rustic Tart of Quinces, Apples, and Pears; and a Passion Fruit and Pineapple Compote are just a few of the luscious desserts. And, because the market features more than fresh foods of the moment, recipes based on dried fruits, oils, vinegars, preserves, and other long-keeping foods help the reader continue eating locally once the market season has ended.
By going behind the scenes to speak with the farmers and producers, Deborah Madison connects readers directly with the people who grow their food. Full-color photographs of gorgeous produce, mouthwatering dishes, and evocative scenes from the markets will entice every reader to cook from the farmers' market as often as possible.

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