As more and more farmers' markets open in cities and towns alike, cooks are rediscovering the pleasures of preparing meals featuring produce at its peak of flavor. This books features kitchen-tested recipes for starters; soups, salads and sandwiches; main courses; and desserts; all featuring peak-of-the-season produce and other ingrdients that can easily be found in your local farmers' market. Each recipe includes tips for cooking and serving, a nutritional analysis, and a beautiful full-page, full-color photograph.
A lively, informative introduction focuses on the season-by-season offerings of farmers' markets. Included are tips for selecting the finest produce and other signature ingredients and guidlines for cooking them.
Lovely book. Recipes are not exactly what mom would cook--at least not *my* mom. More what you would find in a trendy, upscale restaurant in Sonoma. Gorgeous photos. (Example of recipe names: Roasted Fig with Rosemary, Goat Cheese, and Pancetta; Salt-Roasted Mussels with Pimiento Dipping Sauce; Roasted Root Vegetables in Filo Packets; Stir-Fried Eggplant and Tofu with Garlic and Chiles; Pork and Nopales Stew with Purslane and Cilantro; Penne with Sauteed Radicchio, Fennel, and Prosciutto. My copy is like-new.