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Local Flavors: Cooking and Eating from America's Farmers' Markets
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List Price: $39.95
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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 with other 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.
PRODUCT DESCRIPTIONS:
Binding: Hardcover
Format: Bargain Price
Number Of Items: 1
Number Of Pages: 432
Publication Date: 2002-06-11
SIMILAR ITEMS:
• Vegetarian Suppers from Deborah Madison's Kitchen
• Fresh from the Farmers' Market (Reissue): Year-Round Recipes for the Pick of the Crop
• Vegetarian Cooking for Everyone
• Vegetable Soups from Deborah Madison's Kitchen
• Recipes from America's Small Farms: Fresh Ideas for the Season's Bounty
CUSTOMER REVIEWS:
A feast for the Eyes -
Madison had the enviable job of traveling the country, visiting local farmers markets and writing short pieces on a sampling of them as well as producing recipes for the produce found there. Beautifully photographed, the book will inspire would-be "locavore" cooks to explore their nearest markets and get cooking.
Since I don't generally follow recipes to the letter - rather, I use them as guidelines and springboards - I can't verify whether most recipes are easy to follow or turn out well. However, I liked the book's organization (by produce families).
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Excellent niche book by Deborah Madison - 
The impeccable Deborah Madison turns out a book that makes the best of your local farmers market - you will find her recipes to be spot on, as are the wine recommendations.
However, the recipe instructions can be a bit "Posh Nosh" at times - and some of them assume that you are not a novice. If you ARE a novice, get thee a copy of her Vegetarian Cooking for Everyone and start there or you might find yourself lost in some of the more advanced recipes.
I enjoyed the book because I do trek out to my nearby farmers markets every week and it gives me inspiration so I don't make the same old same old every time.
Eating Locally -
I have bought other cookbooks using local produce. This one was not as good as some but not as bad as others. I think for one thing a chef has access to ingredients that the everyday person does not. Plus take in to consideration where she is from, we don't get a lot of local stuff that California grows here in the Midwest. Over all not a bad cookbook but not my favorite.
Beautiful and Practical -
This is a cookbook I tend to read from cover to cover at the start of each CSA season. Madison's recipes provide lots of inspiration when I'm dealing with box after box of greens early in the season, and plenty of delicious ideas once we get into the many varieties of tomatoes, eggplants, and squash later on. Madison is a wonderful chef and an entertaining writer, which is a plus for food geeks like me who enjoy reading cookbooks almost as much as cooking from them. The photos are beautiful, and there there are lots of interesting descriptions of small farms and markets around the country. This book gets a lot of mileage in my kitchen from the opening day of our local market in May to the last CSA box in December. A great book for anyone who wants to eat locally and well.
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Great recipes but could use a little more variety -
The recipes are great and the information about farmers' markets and types of vegetables was really useful. I do wish it included more recipes for some of the less common veggies (celeriac, winter squash, etc.), but I've used several of the recipes and they're really good.
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