Synopses & Reviews
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.
Review
"For anyone trying to eat locally and seasonally, Local Flavors is indispensable." Michael Pollan, author of The Omnivore's Dilemma
Review
"... the recipes are quite wonderful and the emphasis on healthier and fresher meals is laudable." - Epicurious.com and#160; " "Fresh" from Better Homes and Gardens, is a winner, with far more creative ways to handle the embarrassment of summer" vegetables. - The Star Ledger
Synopsis
Local Flavors celebrates the glories of the farmers' markets of America in a richly illustrated collection of recipes for a profusion of produce grown coast-to-coast.
Synopsis
In her first book since the bestselling Vegetarian Cooking for Everyone, Madison takes readers along as she visits farmers' markets across the country, and shares recipes and menus using the superlative ingredients she finds there. 350 recipes. Color photos throughout.
Synopsis
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 Madisons 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.
Synopsis
Drawing on the popularity of the farm-to-table movement and the sustained popular interest in fresh and healthy eating, this book is positioned as a cornerstone title for Better Homes and Gardens. It serves as an all-purpose cookbook with 300 recipes, plus tips, menus and a produce guide; visually driven, yet full of hard-working information. The book reflects Betterand#160;Homes andand#160;Gardens' interest in and support of using fresh, seasonal produce in an approachable and affordable manner.and#160;The content and design were fully vetted and approved by the Editor of Betterand#160;Homes andand#160;Gardens and follows the new look and feel of the magazine, where the book will receive strong support. Better Homes andand#160;Gardens sees Fresh as a standard bearer for their brand.
Synopsis
The best of fresh, seasonal cooking from Better Homes and GardensAs the farm-to-table movement grows, more people every day are choosing to cook healthier meals using fresh local foods. Better Homes and Gardens Fresh Cookbook presents 300 easy and creative recipes for getting the most out of your area's seasonal produce. No matter where you live, this book shows you how to prepare simple, delicious meals using the very best fresh ingredients available to you.
You'll find recipes for snacks and appetizers, breakfast, salads, soups, casseroles, main dishes, meatless meals, sides, and desserts. Plus, you'll find super-simple one-pan recipes, as well as a detailed, illustrated produce guide to help you pick the freshest and most delicious fruits and vegetables in your area.
- Features 300 fresh, flavorful recipes that are simple to prepare and impossible not to enjoy
- Illustrated with gorgeous full-color photographs of prepared dishes and produce
- Includes a section of menus to help you craft a wide variety of complete meals
From coast to coast, millions of people are discovering just how delicious and rewarding it is to cook and eat local foods. With Better Homes and Gardens Fresh Cookbook, you'll find a wealth of recipes and resources to help you eat fresh, delicious meals every day.
About the Author
Deborah Madison, founding chef of Greens Restaurant in San Francisco, is the award-winning author of nine cookbooks, including
The Greens Cookbook (her first
), Vegetarian Cooking for Everyone, and her latest,
Vegetable Soups from Deborah Madison's Kitchen. She has received the M.F.K. Fisher Award, the International Association of Culinary Professional's Julia Child Cookbook of the Year award, and three James Beard awards.
In addition to writing on food and farming for such magazines as Gourmet, Saveur, Orion, and the blog Culinate.com, she has long been active in Slow Food (www.slowfoodusa.org) and other groups involved in local food issues. Before writing Local Flavors, she was a manager of her local farmers’ market in Santa Fe and served as a board member of the same market for twelve years. Although she now grows vegetables at her home in Galisteo, New Mexico, she is still an avid farmers' market shopper and never goes anywhere without bringing home a big bag of the local bounty.
Exclusive Essay
Read an exclusive essay by Deborah Madison