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From Amazon
The book offers chapters deftly arranged by fruit and vegetable families as they appear in the markets, such as "The Vegetable Fruits of Summer: Eggplants, Tomatoes, and Peppers" and "A Cool Weather Miscellany," which includes recipes such as Sautéed Artichokes with Potatoes and Garlic Chives and a marvelous "essence-of" soup, Elixir of Fresh Peas. Madison also treats unfamiliar fruits and vegetables, presenting the likes of lamb quarters in a soup made with Sonoma Teleme cheese, and sugar loaf chicory simply grilled and dressed with olive oil and balsamic vinegar. Recipes for delightful salads like Melon Salad with Thai Basil also appear, as do a selection of pastas and risotto, such as Winter Squash Risotto with Seared Radicchio, and sweets like White Peaches in Lemon Verbena Syrup and Date, Dried Cherry, and Chocolate Nut Torte. With sidebars like Atlanta's All-Organic Market: Late October and color photos throughout of vendors, produce, and many of the dishes, the book offers the perfect match of Madison and the markets. --Arthur Boehm --This text refers to an out of print or unavailable edition of this title.
From Publishers Weekly
Copyright 2002 Cahners Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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Most helpful customer reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars
Wonderful cookbook focusing on FRESH ingredients,
By
This review is from: Local Flavors: Cooking and Eating from America's Farmers' Markets (Hardcover)
Deborah Madison's "Local Flavors" hews to her longtime trajectory along the path of encouraging her readers to make use of what's fresh. Of course what's fresh is always better than what's been shipped in, and Madison focuses on this edict with this cookbook chock-full of recipes making use of fresh, fresh, fresh produce from the farmer's market.The cookbook is handsomely done, with easy recipes and numbered directions (so helpful when you look away and then need to find your place again). While readers on the coasts or in big cities will have no problem finding the ingredients they need, those in smaller or rural areas will have some difficulty. Ingredients that are regularly called for here include palm sugar, blood oranges, lemon verbena, pineapple sage, chantarelles, orange flower water, and more. Still, the recipes are imaginative, the photography sumptuous, and Madison's enthusiasm for her subject positively contagious.
5.0 out of 5 stars
Deborah hits a home run again!,
By "juliebleu" (Annapolis, Maryland United States) - See all my reviews
This review is from: Local Flavors: Cooking and Eating from America's Farmers' Markets (Hardcover)
I just purchased this new cookbook by Deborah and I am not disappointed. Deborah Madison comes across as a teasured friend in all of her cookbooks. You can't help but trust all of her tips and recipes because she is so passionate about fresh, healthy food. In Local Flavors, she packs the book with so much information about shopping and enjoying farmers markets. Buying and using fruits & vegetables in season is not only practical, but ensures you are getting the most delicious produce. This book is for all who believe in "eating by the seasons" and for those who support locally grown foods!
4.0 out of 5 stars
Well written and engaging,
By fair_deal_guy "BB" (Prior Lake, MN USA) - See all my reviews
This review is from: Local Flavors: Cooking and Eating from America's Farmers' Markets (Hardcover)
Unlike a lot of cookbooks, this was a delight to read. I find Deborah Madison to be a good observer, and the subject matter benefits from her keen eye--and ear. She certainly finds creative ways to exploit the typical farmer's market fare. The only significant flaw with this book is that Ms. Madison simply tries to cover too much ground--literally and figuratively. Many of the ingredients are obviously regional in nature and availability, and are therefore beyond the reach of many readers. Still, this is a finely crafted volume and the author should be commended for elevating the subject matter to a very high level. Well done!
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