The Farmers' Market Cookbook
ruj 2013. · Diversion Publishing Corp.
E-knjiga
224
str.
family_home
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O ovoj e-knjizi
“A celebration of [fruit] and vegetable treasures . . . packed with clear, concise recipes, written in a no–nonsense style” (Farmers Weekly).
No one knows fresh vegetables like Nina Planck. She grew up in Virginia, picking tomatoes, corn, beans, melons, and more on the family farm, and selling it all at nascent farmers’ markets. From the age of nine, she’s answered every question urban—and country—eaters have about produce. In 1999, Nina found herself living in London and, homesick for local food, she started London’s first farmers’ market.
In The Farmers’ Market Cookbook, Nina explains what the farmer knows about every vegetable from asparagus to zucchini—and what the cook needs to know. In more than thirty chapters, each dedicated to cooking with the freshest fruits and vegetables, Nina offers simple and delicious recipes for beef, pork, chicken, and fish, as well as a passel of ideas for perfect side dishes, soups, and desserts—all with produce in the lead role. Try Roast Pork Chops with Apple & Horseradish Stuffing, Blueberry & Almond Crisp, and Risotto with Oyster Mushrooms. Nina also offers tips only farmers would know, kitchen strategies, options for a surplus, advice on what to buy at the market and when, what to look for in an eggplant or a blueberry, and how to keep it all fresh.
As informative as it is beautiful, The Farmers’ Market Cookbook is perfect for any cook who has stared helplessly at fresh produce, praying for inspiration.
Foreword by Nigel Slater, English food writer, journalist, and broadcaster.
No one knows fresh vegetables like Nina Planck. She grew up in Virginia, picking tomatoes, corn, beans, melons, and more on the family farm, and selling it all at nascent farmers’ markets. From the age of nine, she’s answered every question urban—and country—eaters have about produce. In 1999, Nina found herself living in London and, homesick for local food, she started London’s first farmers’ market.
In The Farmers’ Market Cookbook, Nina explains what the farmer knows about every vegetable from asparagus to zucchini—and what the cook needs to know. In more than thirty chapters, each dedicated to cooking with the freshest fruits and vegetables, Nina offers simple and delicious recipes for beef, pork, chicken, and fish, as well as a passel of ideas for perfect side dishes, soups, and desserts—all with produce in the lead role. Try Roast Pork Chops with Apple & Horseradish Stuffing, Blueberry & Almond Crisp, and Risotto with Oyster Mushrooms. Nina also offers tips only farmers would know, kitchen strategies, options for a surplus, advice on what to buy at the market and when, what to look for in an eggplant or a blueberry, and how to keep it all fresh.
As informative as it is beautiful, The Farmers’ Market Cookbook is perfect for any cook who has stared helplessly at fresh produce, praying for inspiration.
Foreword by Nigel Slater, English food writer, journalist, and broadcaster.
O autoru
Born in Buffalo in 1971, Nina Planck was raised on her family’s farm in Virginia and grew up eating simple, real food. At age nine, she sold produce at roadside stands until the first proper farmers’ market opened nearby in 1980, neatly turning a money-losing farm into a profitable one. In 1999, Nina opened the first farmers’ markets in London and today her company runs two-dozen popular year-round markets. Chef Loyd Grossman called her market in Marylebone one of the World’s Best. In New York City, Planck was director of the famous Greenmarkets. In Washington, DC, she founded and sold the Mount Pleasant Farmers’ Market. Planck is the author of Real Food: What to Eat and Why and Real Food for Mother and Baby. She lives in New York City and Stockton, New Jersey, with her husband Rob Kaufelt, a cheese monger, and their three children.
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