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Read online Local Flavors: Cooking and Eating from America's Farmers' Markets.pdf PDF, EPUB, MOBI, TXT, DOC Local Flavors: Cooking and Eating from America's Farmers' Markets No description available by Deborah Madison, Laurie Smith, Patrick McFarlin

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Local Flavors: Cooking and Eating from America's Farmers' Markets
Title:Local Flavors: Cooking and Eating from America's Farmers' Markets
Format Type:eBook PDF / e-Pub
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ISBN:0767903498
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Category:Cookbooks, Food, Cooking, Non fiction, Gardening
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Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, This Can't Be Tofu!: 75 Recipes to Cook Something You Never Thought You Would--and Love Every Bite, Vegetable Soups from Deborah Madison's Kitchen, Local Flavors: Cooking and Eating from America's Farmers' Markets, Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Drying, Cold Storage, and Lactic Fermentation, Seasonal Fruit Desserts: From Orchard, Farm, and Market, Vegetarian Cooking for Everyone, What We Eat When We Eat Alone: Stories and 100 Recipes, The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant, Vegetarian Suppers from Deborah Madison's Kitchen
Typical books about preserving garden produce nearly always assume that modern kitchen gardeners will boil or freeze their vegetables and fruits Yet here is a book that goes back to the future celebrating traditional but little known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition Translated into English and with a new foreword by Deborah Madison this book deliberately ignores freezing and high temperature canning in favor of methods that are superior because they are less costly and more energy efficient As Eliot Coleman says in his foreword to the first edition Food preservation techniques can be divided into two categories the modern scientific methods that remove the life from food and the natural poetic methods that maintain or enhance the life in food The poetic techniques produce foods that have been celebrated for centuries and are considered gourmet delights today Preserving Food Without Freezing or Canning offers more than easy and enjoyable recipes featuring locally grown and minimally refined ingredients It is an essential guide for those who seek healthy food for a healthy world, b In her latest cookbook Deborah Madison America s leading authority on vegetarian cooking and author of i Vegetarian Cooking for Everyone i reveals the surprising relationships between vegetables edible flowers and herbs within the same botanical families and how understanding these connections can help home cooks see everyday vegetables in new light br br b For over three decades Deborah Madison has been at the vanguard of the vegetarian cooking movement authoring classic books on the subject and emboldening millions of readers to cook simple elegant plant based food br br This groundbreaking new cookbook is Madison s crowning achievement a celebration of the diversity of the plant kingdom and an exploration of the fascinating relationships between vegetables edible flowers herbs and familiar wild plants within the same botanical families br br Destined to become the new standard reference for cooking vegetables i Vegetable Literacy i shows cooks that because of their shared characteristics vegetables within the same family can be used interchangeably in cooking It presents an entirely new way of looking at vegetables drawing on Madison s deep knowledge of cooking gardening and botany For example knowing that dill chervil cumin parsley coriander anise lovage and caraway come from the umbellifer family makes it clear why they re such good matches for carrots also a member of that family With more than classic and exquisitely simple recipes Madison brings this wealth of information together in dishes that highlight a world of complementary flavors Griddled Artichokes with Tarragon Mayonnaise Tomato Soup and Cilantro with Black Quinoa Tuscan Kale Salad with Slivered Brussels Sprouts and Sesame Dressing Kohlrabi Slaw with Frizzy Mustard Greens and Fresh Peas with Sage on Baked Ricotta showcase combinations that are simultaneously familiar and revelatory br br Inspiring improvisation in the kitchen and curiosity in the garden i Vegetable Literacy i an unparalleled look at culinary vegetables and plants will forever change the way we eat and cook, Deborah Madison author of the bestselling i Vegetarian Cooking for Everyone i has enlightened millions of Americans about the joys of vegetarian cuisine Now after six books for the savory palate she s finally introducing us to her spectacular fruit desserts more than easy recipes that are as delicious as they are healthful br br Have you ever bitten into a ripe fragrant strawberry Or a luscious peach its juice dripping down your chin Or a pear that explodes with flavor Sometimes fruit all by itself just seems like the perfect end to a meal Now In i Seasonal Fruit Desserts From Orchard Farm and Market i Deborah Madison manages to improve on perfection turning all of your favorite seasonal fruits into a cornucopia of decadent tarts pies puddings and cakes br br Most of us find it difficult to incorporate enough fruit into our diets but with more than recipes in this book you ll find plenty of new healthy and totally pleasurable ideas Dessert doesn t need to be a complicated and time consuming task after you have prepared a whole meal These simple and flavorful recipes are easy to master and will delight your family and guests br br As an expert on local produce Madison shows us the best fruit pairings for any season and where to find them all over the country Did you know that the season for mangoes and strawberries overlap in Southern California making them a natural pair Or that between November and April there are plenty of citrus varieties like Dancy mandarins Fairchilds Clementines or honey tangerines that find their way to shelves and markets With recipes like Wild Blueberry Tart in a Brown Sugar Crust Strawberries in Red Wine Syrup Winter Squash Cake with Dates Hazelnut Stuffed Peaches and Apricot Fold Over Pie and even simple and beautiful combinations of fruits with the right cheeses you will be introduced to many varieties of fruit from the exotic to the heirloom and dessert will be your new favorite meal of the day, One taste and you ll say This can t be tofu But it is br br Nutritionists doctors and food authorities everywhere are telling us to eat more tofu It s an excellent source of high quality protein and calcium It contains no cholesterol and is very low in calories and saturated fat So why don t we eat more tofu Because for too long tofu has been used as a substitute for other ingredients Why turn tofu into a beef substitute in a burger or pass it off as cheese in lasagna when it is delicious on its own br br Now in b This Can t Be Tofu b award winning and bestselling author of b Vegetarian Cooking for Everyone b Deborah Madison shows how to make tofu taste great and be the star attraction in stir fries saut s and other dishes Pan Seared Tofu with Garlic Ginger and Chives Vietnamese Spring Rolls Curried Tofu Triangles with Peas and Pineapple and Tofu Fried Rice are just some of the innovative recipes in this inspired collection