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La Farmer's Market Cookbook

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La Farmer's Market Cookbook Cover

 

Synopses & Reviews

Publisher Comments:

From its humble beginnings in 1934, L.A.'s Original Farmers Market has become one of the leading destinations in Southern California. And this comprehensive cookbook celebrates the food, people, and history of this Los Angeles landmark. Mexican, Brazilian, Middle Eastern, and old-fashioned American diner fare are all here, among many others. Readers can re-create more than 75 stand-in-line classics like Chilaquiles Verdes from Lotera! Grill, Falafel Sandwiches from Moishe's, and finish up with decadent Chocolate Fudge from Littlejohn's English Toffee House. Vivid photographs and rare archival images bring the market to life as it celebrates its 75th anniversary.

Review:

"At the L.A. Farmers Market, shoppers can select from the best farm-fresh goods representative of Southern California's bounty, but the market, a favorite among tourists and locals almost since its 1934 founding, also hosts dozens of small restaurants, bakeries and stalls selling prepared food. In time for the market's 75th anniversary Cianciulli, a food writer and Food Network producer, collects recipes from 48 of these eateries, some that have been around since the market's beginning or close to it, others more recent and reflective of L.A.'s diverse, ever-changing population. Cianciulli divides the book into four categories (breakfast, sandwiches and light bites, main meals and desserts), with such dishes as La Korea's Korean-style short ribs, a Middle Eastern falafel sandwich at Moishe's and Breadworks' toothsome Hungarian cinnamon loaf. Cianciulli prefaces recipes from each place with a brief history, an introduction to the lively owners and an evocative description of the atmosphere it generates, so reading feels like a walk down the bustling market aisles. Though most of the recipes use ingredients available from the farm stands, the farmers and the ideal of sourcing food locally are not the book's focal point, which may disappoint some readers. Most, however, will be thrilled to have access to such a wide array of favorite recipes and to help celebrate the long life of this vibrant institution." Publishers Weekly (Copyright Reed Business Information, Inc.)

About the Author

JoAnn Cianciulli is a well-known food writer and culinary producer who has been enjoying the Farmers Market for over a decade.

Karl Petzke is a San Francisco-based photographer.

Product Details

ISBN:
9780811855686
Author:
Cianciulli, Joann
Publisher:
Chronicle Books
Photographer:
Petzke, Karl
Author:
Petzke, Karl
Author:
Chronicle Books
Subject:
Cookery
Subject:
Cookery, International
Subject:
General
Subject:
Regional & Ethnic - American - General
Subject:
Specific Ingredients - Natural Foods
Subject:
Cooking and Food-US General
Subject:
Non-Classifiable
Publication Date:
20090325
Binding:
Paperback
Grade Level:
from 8 up to 17
Language:
English
Illustrations:
Y
Pages:
258
Dimensions:
9.25 x 7.125 x 1 in 1.9 lb
Age Level:
from 13 up to 99

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Related Subjects

» Cooking and Food » Diet and Nutrition » Healthy Cooking
» Cooking and Food » Diet and Nutrition » Natural Healing
» Cooking and Food » Regional and Ethnic » United States » California
» Cooking and Food » Regional and Ethnic » United States » Ethnic
» Cooking and Food » Regional and Ethnic » United States » General
» Cooking and Food » Regional and Ethnic » United States » Western
» Cooking and Food » Sustainable Cooking

La Farmer's Market Cookbook New Trade Paper
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Product details 258 pages Chronicle Books - English 9780811855686 Reviews:
"Publishers Weekly Review" by , "At the L.A. Farmers Market, shoppers can select from the best farm-fresh goods representative of Southern California's bounty, but the market, a favorite among tourists and locals almost since its 1934 founding, also hosts dozens of small restaurants, bakeries and stalls selling prepared food. In time for the market's 75th anniversary Cianciulli, a food writer and Food Network producer, collects recipes from 48 of these eateries, some that have been around since the market's beginning or close to it, others more recent and reflective of L.A.'s diverse, ever-changing population. Cianciulli divides the book into four categories (breakfast, sandwiches and light bites, main meals and desserts), with such dishes as La Korea's Korean-style short ribs, a Middle Eastern falafel sandwich at Moishe's and Breadworks' toothsome Hungarian cinnamon loaf. Cianciulli prefaces recipes from each place with a brief history, an introduction to the lively owners and an evocative description of the atmosphere it generates, so reading feels like a walk down the bustling market aisles. Though most of the recipes use ingredients available from the farm stands, the farmers and the ideal of sourcing food locally are not the book's focal point, which may disappoint some readers. Most, however, will be thrilled to have access to such a wide array of favorite recipes and to help celebrate the long life of this vibrant institution." Publishers Weekly (Copyright Reed Business Information, Inc.)
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