Fresh from the Farmers' Market

Year-Round Recipes for the Pick of the Crop By Janet Fletcher
Photographs by Victoria Pearson
Introduction by Alice Waters

8-1/4 x 9 in; 208 pp ; 60 full-color photographs
Paperback
Published in April, 1997
ISBN 0811813932
ISBN13 9780811813938

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$19.95

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Country Accents

Organic Gardening

If you took the summer off from cooking, you're probably ready now to return to the kitchen and stir up some great dishes from the bounty you find at your local farmers' market. This book will certainly get you cooking—after first seeking out the best of the fall crop—and yes, there are recipes for the other seasons, as well. The author, who trained at the Culinary Institute of America and at Chez Panisse restaurant, convinces anyone who values quality and freshness to shop at farmers' markets; guides you in selection and storage of vegetables and fruits; then provides a wealth of recipes for every season. How about Yellow Split Pea Soup with Autumn Squash and Kale? Or Sweet Potato and Chestnut Soup? Or Pear Sorbet with Pear Eau-de-Vie?

Did you know that really fresh green beans will stick to your clothes? Or that perfect artichokes squeak when they're squeezed? You'll find plenty of other expert tips on selecting and storing field-fresh produce in Janet Fletcher's Fresh From the Farmer's Market. Included also are dozens of simple yet intriguing recipes like Braised Red Cabbage and Pears and Warm Apricot Tart. Sensuously photographed by Victoria Pearson, and organized by the season, this lovely book will delight all gardeners and cooks.

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