The Lyons Press; 1st edition (October 1, 2000)

The Farmer's Market Cookbook: Seasonal Dishes Made from Nature's Freshest Ingredients

Author: Richard Ruben

Cooking seasonally means having a keen eye and a sensitive nose as you traverse the aisles of nature's store. The harbingers of each season are color-coded - spring's plate is drenched with verdant tender stalks and gentle herbs; summer is resplendent with myriad bold reds, oranges, and yellows; autumn is rich with umber root vegetables and a second hooray of green leaves. Understanding this spectrum is an essential starting point to setting a menu. The Farmer's Market Cookbook will guide the home cook through the ripening seasons and serve as a road map allowing him or her to navigate any local market - be it farm stand or grocer's aisle. Chef Richard Ruben offers dozens of simple, elegant recipes that celebrate the gifts of nature's cycle from spring (fiddlehead fern risotto; fried green tomatoes; lamb marinated in tropical juice; rhubarb and almond crisp) to summer (strawberry tomato salsa; chilled cucumber/mint soup; grilled chicken breast with summer squash; lemon verbena sorbet) to autumn (ginger butternut soup; curried brussels sprouts; venison sausage stew; crisp apple towers). Ruben also provides additional information on the origin and proper selection of produce, hints for putting up flavored vinegars and oils, and historical facts about food. The Farmer's Market Cookbook presents an original approach to modern cuisine that hearkens back to a simple time when the land around us provided our meals, while also helping to fulfill our eclectic current cravings. (81/4 X 81/4, 202 pages)


Hardcover: 187 pages

Publication Date: October 1, 2000

Publisher: The Lyons Press

Author: Richard Ruben

ISBN-13: 978-1585741311

Genres: Children's Books, Geography & Cultures