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The New Greenmarket Cookbook: Recipes and Tips from Today's Finest Chefs--And the Stories Behind the Farms That Inspire Them

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The New Greenmarket Cookbook: Recipes and Tips from Today's Finest Chefs--And the Stories Behind the Farms That Inspire Them Cover

 

Synopses & Reviews

Publisher Comments:

"There's a kind of magic that the Greenmarket holds, that even in this most urbanized of landscapes, we can eat a locally grown Bosc pear whose glorious taste can cause our experience of the world to shift."—From the foreword by Jim Oseland, Saveur

Founded in 1976 with 12 farmers in a parking lot, New York's famed Greenmarket has now grown to become the largest and most diverse network of outdoor urban farmers' markets in the country, with 54 markets and more than 230 participating family farms, bakeries, and fishermen. Celebrated chefs have long touted the produce available at these markets, sourcing ingredients for some of their best dishes.

Now,The New Greenmarket Cookbook brings to life the variety, flavor, and personal connections that have made the Greenmarket a culinary destination known the world over. Following the natural cycle of a year at the market, with chapters organized by season, the book offers easy, delicious restaurant recipes from the top chefs who frequent the stands for ingredients and inspiration.

With full–color photos to illustrate the simple–yet–spectacular dishes—think sugar snap pea and whipped-ricotta tartines, pavlova with strawberries and basil, cider–braised pork shoulder, dandelion green salad with pancetta, cantaloupe and hyssop popsicles, and lemon thyme panna cotta—The New Greenmarket Cookbook is a gorgeous, flavorful journey through a bountiful year at the Greenmarket.

With recipes from: Jose Andres, Michael Anthony, Mark Bittman, April Bloomfield, Daniel Boulud, Melissa Clark, Dana Cowin, Amanda Hesser, Dan Kluger, Anita Lo, Michael Pollan, Eric Ripert, Audrey Saunders, Bill Telepan, Christina Tosi, and many more.

"The Greenmarket provides our restaurant and neighbors with a variety of delicious, nutritious, and beautiful ingredients; the dishes we create are often inspired by walks through the market. It is also a meeting point with the growers, the people who are the most passionate and knowledgeable about that food. It is one of our most precious resources in New York City."—Michael Anthony, Executive Chef, Gramercy Tavern

Synopsis:

A cookbook and “how-to-use-all-that-great-produce” guide from the nationally renowned Greenmarket with 75–100 recipes from the noted chefs who source their produce from the market.

Synopsis:

Founded in 1976 with 12 farmers in a parking lot, New Yorks famed Greenmarket has now grown to become the largest and most diverse network of outdoor urban farmers markets in the country, with 54 markets and more than 230 participating family farms, bakeries, and fishermen. Celebrated chefs have long touted the produce available at these markets, sourcing ingredients for some of their best dishes.

Now,The New Greenmarket Cookbook brings to life the variety, flavor, and personal connections that have made the Greenmarket a culinary destination known the world over. Following the natural cycle of a year at the market, with chapters organized by season, the book offers easy, delicious restaurant recipes from the top chefs who frequent the stands for ingredients and inspiration.

With full–color photos to illustrate the simple– yet– spectacular dishes—think sugar snap peas with mint, pavlova with strawberries, basil cider–braised pork shoulder, dandelion greens salad, cantaloupe and hyssop popsicles, and lemon thyme panna cotta—The New Greenmarket Cookbook is a gorgeous, flavorful journey through a bountiful year at the Greenmarket.

About the Author

GrowNYC is a hands-on non-profit which improves New York City's quality of life through environmental programs that transform communities block by block and empower all New Yorkers to secure a clean and healthy environment for future generations. GrowNYC operates Greenmarket Farmers Markets (the Union Square Greenmarket being the most famous), which has grown to become the largest and most diverse outdoor urban farmers market network in the country. There are now 54 markets, over 230 family farms and fishermen participating, and over 30,000 acres of farmland protected from development. Grownyc.org

Gabrielle Langholtz is an award-winning writer and the editor of Edible Brooklyn magazine (which won a James Beard award in 2009) and Edible Manhattan (which was nominated for one in 2012). For eight years she was the Special Projects Manager for Greenmarket, where responsibilities included working with the media to tell the story of the citys markets, the farmers who sell their homegrown foods there, and the New Yorkers who love them.

Product Details

ISBN:
9780738216898
Author:
Langholtz, Gabrielle
Publisher:
Da Capo Lifelong Books
Author:
GrowNYC
Subject:
Natural Foods
Subject:
Cooking and Food-Natural Healing
Edition Description:
Trade Paper
Publication Date:
20140531
Binding:
TRADE PAPER
Language:
English
Illustrations:
Full-color photographs throughout
Pages:
256
Dimensions:
9.25 x 7.38 in

Related Subjects

Cooking and Food » Diet and Nutrition » Healthy Cooking
Cooking and Food » Diet and Nutrition » Natural Healing
Cooking and Food » General
Home and Garden » Gardening » General

The New Greenmarket Cookbook: Recipes and Tips from Today's Finest Chefs--And the Stories Behind the Farms That Inspire Them New Trade Paper
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Product details 256 pages Da Capo Lifelong Books - English 9780738216898 Reviews:
"Synopsis" by ,
A cookbook and “how-to-use-all-that-great-produce” guide from the nationally renowned Greenmarket with 75–100 recipes from the noted chefs who source their produce from the market.
"Synopsis" by ,
Founded in 1976 with 12 farmers in a parking lot, New Yorks famed Greenmarket has now grown to become the largest and most diverse network of outdoor urban farmers markets in the country, with 54 markets and more than 230 participating family farms, bakeries, and fishermen. Celebrated chefs have long touted the produce available at these markets, sourcing ingredients for some of their best dishes.

Now,The New Greenmarket Cookbook brings to life the variety, flavor, and personal connections that have made the Greenmarket a culinary destination known the world over. Following the natural cycle of a year at the market, with chapters organized by season, the book offers easy, delicious restaurant recipes from the top chefs who frequent the stands for ingredients and inspiration.

With full–color photos to illustrate the simple– yet– spectacular dishes—think sugar snap peas with mint, pavlova with strawberries, basil cider–braised pork shoulder, dandelion greens salad, cantaloupe and hyssop popsicles, and lemon thyme panna cotta—The New Greenmarket Cookbook is a gorgeous, flavorful journey through a bountiful year at the Greenmarket.

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