Get Free Ebook Local Flavors: Cooking and Eating from America's Farmers' Markets, by Deborah Madison
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Local Flavors: Cooking and Eating from America's Farmers' Markets, by Deborah Madison
Get Free Ebook Local Flavors: Cooking and Eating from America's Farmers' Markets, by Deborah Madison
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Review
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
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From the Inside Flap
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 withother 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.
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Product details
Paperback: 432 pages
Publisher: Ten Speed Press; Reprint edition (May 13, 2008)
Language: English
ISBN-10: 0767929497
ISBN-13: 978-0767929493
Product Dimensions:
7.9 x 0.8 x 9.9 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
52 customer reviews
Amazon Best Sellers Rank:
#771,895 in Books (See Top 100 in Books)
Madison's cookbook could be called the, Fresh Food Bible, or Eating to Save Planet Earth. This book is excellent with a lot of great recipes and info on herbs, vegetable, (and much more), that you won't get in a typical cookbook. However, I only gave it 4 stars as there are quite a few confusing instructions or lack of instructions. The depth of the content and unique, healthy recipes are, however well worth a few editing blips.For those who were confused about how to find the recopies because the organization by season and type of produce, (vining fruits, roots & tubers, cool weather, mid-to late season...), but can't because you don't know enough about specific produce, perhaps this is a good time to challenge yourselves and learn more about the amazing bounty available at farmers' markets. Currently our small farming industry has withered on the vine and is desperately trying to make a comeback. If they can't, what we will be left with is 100%, (instead of the current 70%) Monsanto industrial farms polluting our foods, waterways and soils while growing mostly government subsidized garbage crops that are making Americans diabetic, obese and sick from eating mostly processed soy, corn and other low nutritive and highly genetically modified foods. Consider Madison's books as bibles on how to take advantage of all the amazing produce available to us to improve not only your health and your families health, but also the health of our planet, which desperately needs help right now.
First off let me say that the recipes in this book are delicious. Everything I've made so far has been wonderful. I love the concept and some of the laid back, throw-together ideas, like the platter salads. However, I have to agree with one of the 3 star reviewers here... many of the recipes are unclear or incomplete. In fact, I was going to post the EXACT same observation about the tart. It says to make the veggies, make the eggs, and then put the eggs in the tart shell with no mention of where the veggies should come into play. I was able to guess but my point is, when working from a cookbook I shouldn't be left guessing. Unfortunately, omissions like this damage the credibility of the writer and frustrate the readers. It's not an isolated example either; so far I've only made about 4 recipes but 3 of them left things out. On a soup recipe it specifically says not to bother peeling the sunchokes, but doesn't say whether or not to peel the potatoes. Maybe it doesn't matter whether I peel them, but again... I'm left to guess. (I didn't peel them, and I think I should have.) On the tart shell it says to roll it out to a 10" disk, but doesn't indicate how thick to roll it, which I see more often and I think is a more standard way to explain rolling out a crust... also it didn't say whether you needed to flour the surface and the rolling pin. Again, I was able to muddle through because I cook a lot, but a beginner might have difficulty filling in the blanks. The writer obviously has good taste and plenty of skill in the kitchen, but could benefit from getting someone else to review her writing more thoroughly before it's published.
I bring out this cookbook every week after shopping at the farmers market, and it encouraged us to try unfamiliar looking greens and vegetables. Living in California, none of the ingredients are out of reach, and we find most if not all of the ingredients at our local market and grocery stores.Unlike some other cookbooks, Crescent Dragonwagon for one, there are no faulty techniques, if you follow her instructions you get flawless results. And after a couple of tries, you can substitute and experiment. Her recipes do tend to be classic french with plenty of butter and other dairy, so as folks who watch their cholesterol, I have substituted olive oil for the butter and tofu for the eggs in some recipes with no ill effects. I would suggest that if you are a serious cook you would have an extensive herb garden of your own anyway, so that finding ingredients like marjoram, sage, lemon thyme and sorrel do not mean a trip to a specialty grocer.Unlike the Chez Panisse cookbook, this one is suitable for vegetarians to use too, since while it does include recipes for market meats and fish, most veg recipes do not include meat stocks, bacon etc type of flavor enhancers like you find in the Chez Panisse cookbook. As a vegetarian myself, I always hesitate to adapt those wondering whether the results will be bland and missing the oomph when you are rushing to get a meal on the table.
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