Local Flavors: Cooking And Eating From America's Farmers' Markets

Paperback | May 13, 2008

byDeborah Madison

not yet rated|write a review
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.

Pricing and Purchase Info

$27.30 online
$30.00 list price (save 9%)
In stock online
Ships free on orders over $25

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 p...

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

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 aw...

other books by Deborah Madison

The New Vegetarian Cooking For Everyone
The New Vegetarian Cooking For Everyone

Hardcover|Mar 11 2014

$34.49 online$46.00list price(save 25%)
Vegetable Literacy: Cooking And Gardening With Twelve Families From The Edible Plant Kingdom, With…
Vegetable Literacy: Cooking And Gardening With Twelve F...

Hardcover|Mar 12 2013

$34.81 online$46.00list price(save 24%)
What We Eat When We Eat Alone: Stories and 100 Recipes
What We Eat When We Eat Alone: Stories and 100 Recipes

Hardcover|Aug 11 2015

$5.00 online$29.99list price
see all books by Deborah Madison
Format:PaperbackDimensions:432 pages, 9.88 × 7.9 × 0.8 inPublished:May 13, 2008Publisher:Potter/TenSpeed/HarmonyLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0767929497

ISBN - 13:9780767929493

Look for similar items by category:

Reviews

Extra Content

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 growing overtime. But for now, everything is leafy at its very best. This, in fact, is one of the prime times for big green salads, now and the fall. Come midsummer, sliced tomatoes and cucumbers will better fill that role.The Simplest Tender Greens serves 2 to 4If your greens are tender and not too voluminous for your pan, simply wilt them in a skillet with the water that clings to their leaves after washing, or steam them. Although boiling is usually considered a less nutritious way of cooking vegetables, the more quickly they cook, the fewer nutrients they lose, and tender greens will spend only the briefest time in a big pot of boiling water.These methods are especially well suited to those quick-cooking greens, such as spinach, young chard, and wild spinach, although tougher greens, like kale, can also be treated this way if simply cooked a bit longer. (For the more assertive greens, like mustard, see the next recipe.) In general, 2 or 3 people can easily consume a pound of greens, for they shrink to nearly nothing.1 to 2 pounds greens, coarse stems removedsea salt and freshly ground pepperolive oil or butterlemon wedges or vinegar1. Bring a large pot of water to a boil. While it's heating, wash the greens.2. Add salt to taste to the water, then plunge the greens in all at once. Cook just until they're tender, then scoop them into a colander. Leave them to drain from 2 to 5.3. Toss the greens with olive oil or butter to taste and season with salt and pepper. Put them in a bowl or on a platter and serve with lemon wedges or vinegar. A bit of acid always benefits greens.Cooking Greens In the Pan: Put greens that have been washed and not driedin a wide skillet and sprinkle with salt. Cook over high heat until tender from3 to 5 minutes turning them occasionally with tongs. Lift them out of the pan,leaving any liquid behind. Toss with butter or oil, taste for salt, season with pepper, and serve.From the Hardcover edition.