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Recipes from America's Small Farms: Fresh Ideas for the Season's Bounty

by

Recipes from America's Small Farms: Fresh Ideas for the Season's Bounty Cover

 

Synopses & Reviews

Publisher Comments:

Recipes from America’s Small Farms gathers the most exciting, original, and authentic recipes—using the freshest ingredients—from those who know best how to set a table anytime of the year. Favorite recipes from farmers across the country and members of Community Supported Agriculture—a national organization that facilitates direct farmer-to-consumer sales of produce—will inspire home cooks everywhere. Also included are recipes from high-profile chefs such as Rick Bayless (Frontera Grill), Peter Hoffman (Savoy), Roxanne Klein (Roxanne’s), and Kevin von Klause (White Dog Café).

Readers will find it easy to locate recipes, organized by food family, that call for the vegetables and fruits that are in season, readily available, and simple to use. Recipes like Creamy Turnip Soup; Heirloom Tomatoes with Fresh Herbs, Toasted Pine Nuts, and Tapenade Toast Points; Greek Zucchini Cakes; and Hiroko’s Fusion Choy with Tahini-Soy Dip give common produce exotic appeal.

The book includes a chapter on meat, poultry, eggs, and seafood, and there are vegan recipes throughout. Each chapter provides details about the history, characteristics, and nutritional qualities of specific fruits and vegetables. Cooking techniques, useful sidebars, and a glossary make this book an indispensable resource.

Synopsis:

Recipes from Americas Small Farms gathers the most exciting, original, and authentic recipes—using the freshest ingredients—from those who know best how to set a table anytime of the year. Favorite recipes from farmers across the country and members of Community Supported Agriculture—a national organization that facilitates direct farmer-to-consumer sales of produce—will inspire home cooks everywhere. Also included are recipes from high-profile chefs such as Rick Bayless (Frontera Grill), Peter Hoffman (Savoy), Roxanne Klein (Roxannes), and Kevin von Klause (White Dog Café).

Readers will find it easy to locate recipes, organized by food family, that call for the vegetables and fruits that are in season, readily available, and simple to use. Recipes like Creamy Turnip Soup; Heirloom Tomatoes with Fresh Herbs, Toasted Pine Nuts, and Tapenade Toast Points; Greek Zucchini Cakes; and Hirokos Fusion Choy with Tahini-Soy Dip give common produce exotic appeal.

The book includes a chapter on meat, poultry, eggs, and seafood, and there are vegan recipes throughout. Each chapter provides details about the history, characteristics, and nutritional qualities of specific fruits and vegetables. Cooking techniques, useful sidebars, and a glossary make this book an indispensable resource.

About the Author

Joanne Lamb Hayes has developed, tested, and written recipes for thirty-seven years. She is the author of Grandmas Wartime Kitchen, the co-author of six other cookbooks, and the former food editor of Country Living magazine. She is a member of the Carnegie Hill/Yorkville CSA in New York City.

Lori Stein is the president of Layla Productions, a book-production company that has completed more than two hundred books, including Good Housekeepings Recipe Collection and The American Garden Guides. She is a member of the Carnegie Hill/Yorkville CSA and works with CSA organizations in New York City.

Product Details

ISBN:
9780812967753
With:
Webber, Maura
Revised:
Webber, Maura
With:
Webber, Maura
Author:
Hayes, Joanne
Author:
Stein, Lori
Author:
Webber, Maura
Author:
Hayes, Joanne Lamb
Author:
Joanne Lamb Hayes and Lori Stein with Maura Webber
Publisher:
Villard Books
Location:
New York
Subject:
Cookery, american
Subject:
Regional & Ethnic - American - General
Subject:
Specific Ingredients - Natural Foods
Subject:
Natural Foods
Subject:
Cooking and Food-Natural Healing
Copyright:
Edition Number:
1st ed.
Edition Description:
Villard Books trade paperback original
Series Volume:
1
Publication Date:
20030731
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
2-COLOR THROUGHOUT
Pages:
304
Dimensions:
8 x 7.8 x 0.8 in 1.25 lb

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Related Subjects

Cooking and Food » Diet and Nutrition » Natural Healing
Cooking and Food » Regional and Ethnic » Americana
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General

Recipes from America's Small Farms: Fresh Ideas for the Season's Bounty Used Trade Paper
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$3.95 In Stock
Product details 304 pages Villard Books - English 9780812967753 Reviews:
"Synopsis" by , Recipes from Americas Small Farms gathers the most exciting, original, and authentic recipes—using the freshest ingredients—from those who know best how to set a table anytime of the year. Favorite recipes from farmers across the country and members of Community Supported Agriculture—a national organization that facilitates direct farmer-to-consumer sales of produce—will inspire home cooks everywhere. Also included are recipes from high-profile chefs such as Rick Bayless (Frontera Grill), Peter Hoffman (Savoy), Roxanne Klein (Roxannes), and Kevin von Klause (White Dog Café).

Readers will find it easy to locate recipes, organized by food family, that call for the vegetables and fruits that are in season, readily available, and simple to use. Recipes like Creamy Turnip Soup; Heirloom Tomatoes with Fresh Herbs, Toasted Pine Nuts, and Tapenade Toast Points; Greek Zucchini Cakes; and Hirokos Fusion Choy with Tahini-Soy Dip give common produce exotic appeal.

The book includes a chapter on meat, poultry, eggs, and seafood, and there are vegan recipes throughout. Each chapter provides details about the history, characteristics, and nutritional qualities of specific fruits and vegetables. Cooking techniques, useful sidebars, and a glossary make this book an indispensable resource.

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