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Books for Everybody Fall 2016 - BC Edition

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The Farmers Market Cookbook
The Ultimate Guide to Enjoying Fresh, Local, Seasonal Produce
By (author): Julia Shanks By (author): Brett Grohsgal
9780865718227 Paperback, Trade English General Trade COOKING / Seasonal May 01, 2016
$29.95 CAD
Active 8 x 9 x 0.67 in 336 pages 100% recycled content FSC certified – mixed sources SW-COC-001271 New Society Publishers

Farmers markets and CSAs are among the best places to find high-quality, diverse, and exciting vegetables and fruits. But the rich array of unusual varieties can be confusing and overwhelming. From detailed produce descriptions to storage tips, preparation techniques, and over 200 flavorful recipes, The Farmers Market Cookbook has the answer to every prospective locavore's perennial question, "What do I do with this?"

Featuring a range of traditional favorites alongside innovative creations showcasing the stunning flavors of heirloom fruits and vegetables, this guide to seasonal eating will help you engage your powers of creativity, learning, and experimentation. Recipes include:

  • Garlic scape vichyssoise
  • Potato fennel "risotto"
  • Beef roulade with cilantro mojo
  • Cantaloupe salsa

Eating locally cultivates appreciation for those who grow our food. Full of practical insights from field to fork, The Farmers Market Cookbook celebrates the small farmer's labor of love with recipes that showcase every crop at its best—essential reading for anyone who wants to appreciate fresh food at its best.

Julia Shanks is a chef, serial entrepreneur and pilot whose passion for food preparation began when she was 12 years old and determined to bake, sauté and steam her way through the complete set of Time-Life Cookbooks. After college, she honed her culinary talents working in restaurants around the country, developing a taste for fresh, local and seasonal foods and "farm-to-table" cuisine. Today, Julia consults with restaurants, farms and food producers helping them maximize profits. She lectures on sustainable food systems and farm accounting, sits on the advisory board of Future Chefs, and is the regional leader of Slow Money Boston.

Brett Grohsgal has dedicated himself to delighting taste buds from New England to California, working as everything from line cook to executive chef, while developing and sharing his appreciation for artisanal, seasonal foods. As his passion for cooking evolved he began growing his own produce, and in 1996 he and his wife established Even' Star Organic Farm. Even' Star focuses on harvesting crops year-round for restaurants, grocery stores, farmers markets, and hundreds of CSA members, while adhering to the highest standards of responsible environmental stewardship. "Life is too short, and farm life too arduous, to ever grow or eat boring foods."

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