432 pages, 9.88 × 7.9 × 0.8 in
May 13, 2008
The following ISBNs are associated with this title:
ISBN - 10: 0767929497
ISBN - 13: 9780767929493
About the Book
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.
Read from the Book
Greens Wild and DomesticIt's spring, and farmers' markets across the country are beginning to open. Greens are the vegetables that many will start out with. They're what you can count on finding early in the season. And depending on where you live, greens may flourish throughout the duration of the market, or they may disappear as soon as some real heat comes on. Greens like it cool, and some even like it cold. Salad greens are a huge challenge in Phoenix past March, which is just when they're looking great in Santa Monica. They might be diminishing in Sacramento by about June, but in Santa Fe or Londonderry, Vermont, they're with us from start to finish.A key sign that it's spring isn't only that greens are available but that they have an irrepressible quality. They practically glow. I've picked up bunches of kale that squeak with vitality, spinach and chard that bounce with life. The arugula is nutty, not bitter; chicories have a sweet edge from the last frost of the season. Green potherbs, like sorrel, nettes, and wild spinach, are tender and delicate, and the deep reds of the red lettuces, like Merlot, haven't lost their luster as long as there are those nightly temperature dips. This is also when you might find miner's lettuce, chickweed, and other edible weeds, which, if you haven't tried them, make exciting additions to salads. This green glory will fade as the season progresses into labored production, when hot days and nights keep plants churning and growi
From the Publisher
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.
From the Jacket
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
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.
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