The San Luis Obispo Farmers' Market Cookbook PDF Download

Author: Kendra Aronson
Publisher:
ISBN: 9780692563175
Category :
Languages : en
Pages : 196

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Book Description
The San Luis Obispo Farmers' Market Cookbook: Simple Seasonal Recipes & Short Stories from the Central Coast of California features 196 pages of 60 seasonal recipes and 40 short stories. The recipes are organized by seasons (15 recipes per season) and are sub-divided into five categories: breakfast, light bites, lunch, dinner, and dessert (3 recipes per category). The latter part of the cookbook features short stories, interviews, and profiles of farmers, food artisans, and farm-to-table chefs. In the spirit of a creating a collaborative community-driven cookbook, the majority of the recipes are provided by the food growers and chefs themselves to showcase the true taste of the Central Coast of California. Learn more at slofarmersmarketcookbook.com and share your experience with the hashtag #slofarmersmarketcookbook!

Author:
Publisher: Doubleday Books
ISBN:
Category : Business & Economics
Languages : en
Pages : 328

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Book Description
Judith Olney's Farm Market Book is a complete sourcebook on a subject that must be of primary interest to anyone concerned with the survival of our land, our food supply, and our rural heritage. Includes growing hints and cooking tips from the farmers themselves, over 125 recipes, a listing of mail order sources for market items, and a geographical index to markets across the country. 16 pages of full-color photographs.

Author: Julia Shanks
Publisher: New Society Publisher
ISBN: 1550926152
Category : Cooking
Languages : en
Pages : 322

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Book Description
“Clear and instructive, its recipes [are] delicious . . . Along with all those wonderful fruits and vegetables, this book belongs in your market tote.”—Adam Rapoport, Editor in Chief, Bon Appétit 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 two hundred 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. “[Shanks and Grohsgal’s] collective wisdom on culinary techniques and fresh produce has helped to create a highly targeted guide with dozens of seasonal recipes that maximize freshness and flavor.”—T. W. Barritt, author of Long Island Food: A History from Family Farms & Oysters to Craft Spirits “In this handy guide/cookbook, Shanks and Grohsgal offer practical tips on how to store and prepare your farmers market and CSA veggies.”—Boston Herald

Author: Amelia Saltsman
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 228

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Book Description
"A regional market with national presence, the Santa Monica Farmers' Market has long inspired both renowned chefs and home cooks. One of the oldest and largest markets in the state (with 20,000 customers weekly), it stands at the forefront of a national trend toward cooking with local and seasonal ingredients. For more than twenty years, Amelia Saltsman has shopped its stands, talked with its farmers, and cooked its magnificent produce for family and friends. The result is The Santa Monica Farmers' Market Cookbook, a celebration of the market's excellence and its hardworking farmers. What's the difference between white and green zucchini? What are amaranth, sapote, and ramps? With Amelia as your guide, you'll learn the answers to these questions and more. In these pages, you'll find advice on how to select and store produce, stories about farmers and their crops, chef and farmer cooking tips, and more than 100 of Amelia's simple, tempting recipes"--Publisher description

Author: Mira Advani Honeycutt
Publisher: Chronicle Books
ISBN: 9780811851671
Category : Cooking
Languages : en
Pages : 128

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Book Description
"The winemaking region encompassed by Santa Barbara and San Luis Obispo Counties is hot among those in the know -- and with good reason. A huge variety of the finest wines are only a pour away, and the setting is as dazzling as what's in the glass. Yet, despite its recent surge in popular appeal, the coast retains the down-home feel and roll-up-your-sleeves attitude that made it famous. The wineries of the Central Coast offer the perfect mix of elegant hospitality and warm accessibility -- as often as not, the people who pour your wine in the tasting rooms are not only the winemakers, but the winery owners as well, and they are happy to spend time chatting about their passion. Mira Advani Honeycutt's affectionately detailed text is a perfect introduction to this exciting expanse of vineyards. She reveals how the many microclimates of the Santa Ynez, Santa Maria, Arroyo Grande, and Edna Valleys, as well as the area around Paso Robles, have led to the production of an amazing diversity of varietals by an equally varied collection of wineries. Whether you're looking for a lush picnic spot and a glass of bubbly or panoramic views accompanied by a tasting flight of robust Rhône blends, her helpful tips lead the way. In addition, she reveals the distinctive art and architecture that abound in the wineries, while fine cuisine, fresh produce, and eclectic historical sites are never far away."--

Author: Elisa Callow
Publisher:
ISBN: 9781945551420
Category : Cooking
Languages : en
Pages : 224

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Book Description
The Urban Forager showcases one of California’s richest and most rapidly expanding culinary cultures: the eastside of Los Angeles. Food makers representing the eastside’s diverse traditions share beloved personal recipes, ingredients, innovations, and neighborhood resources. A hands-on, stunningly photographed collection of inspiring recipes, profiles, and references for novice and adventurous home cooks and the culinarily curious, it includes conversations with Sumi Chang (Europane) and Minh Phan (Porridge and Puffs), as well as such acclaimed home cooks as Mario Rodriguez, Rumi Mahmood, and Jack Aghoian. Part cookbook, part guide to foraging the best LA has to offer, The Urban Forager is a compelling bridge to the unfamiliar, inspiring readers to enrich their culinary repertoire with delicious new discoveries.

Author: Jennifer Kirn
Publisher:
ISBN: 9781939502360
Category :
Languages : en
Pages :

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Book Description

Author: Deb Perelman
Publisher: Knopf
ISBN: 1101874821
Category : Cooking
Languages : en
Pages : 626

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Book Description
NEW YORK TIMES BEST SELLER • From the best-selling author of The Smitten Kitchen Cookbook—this everyday cookbook is “filled with fun and easy ... recipes that will have you actually looking forward to hitting the kitchen at the end of a long work day” (Bustle). A happy discovery in the kitchen has the ability to completely change the course of your day. Whether we’re cooking for ourselves, for a date night in, for a Sunday supper with friends, or for family on a busy weeknight, we all want recipes that are unfussy to make with triumphant results. Deb Perelman, award-winning blogger, thinks that cooking should be an escape from drudgery. Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites presents more than one hundred impossible-to-resist recipes—almost all of them brand-new, plus a few favorites from her website—that will make you want to stop what you’re doing right now and cook. These are real recipes for real people—people with busy lives who don’t want to sacrifice flavor or quality to eat meals they’re really excited about. You’ll want to put these recipes in your Forever Files: Sticky Toffee Waffles (sticky toffee pudding you can eat for breakfast), Everything Drop Biscuits with Cream Cheese, and Magical Two-Ingredient Oat Brittle (a happy accident). There’s a (hopelessly, unapologetically inauthentic) Kale Caesar with Broken Eggs and Crushed Croutons, a Mango Apple Ceviche with Sunflower Seeds, and a Grandma-Style Chicken Noodle Soup that fixes everything. You can make Leek, Feta, and Greens Spiral Pie, crunchy Brussels and Three Cheese Pasta Bake that tastes better with brussels sprouts than without, Beefsteak Skirt Steak Salad, and Bacony Baked Pintos with the Works (as in, giant bowls of beans that you can dip into like nachos). And, of course, no meal is complete without cake (and cookies and pies and puddings): Chocolate Peanut Butter Icebox Cake (the icebox cake to end all icebox cakes), Pretzel Linzers with Salted Caramel, Strawberry Cloud Cookies, Bake Sale Winning-est Gooey Oat Bars, as well as the ultimate Party Cake Builder—four one-bowl cakes for all occasions with mix-and-match frostings (bonus: less time spent doing dishes means everybody wins). Written with Deb’s trademark humor and gorgeously illustrated with her own photographs, Smitten Kitchen Every Day is filled with what are sure to be your new favorite things to cook. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!

Author: Sara Forte
Publisher: Ten Speed Press
ISBN: 1607746565
Category : Cooking
Languages : en
Pages : 258

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Book Description
In this follow-up to her successful first book, The Sprouted Kitchen, blogger and author Sara Forte turns her attention to bowl food, which combines vegetables, whole grains, and lean proteins in one vessel to make a simple, complete, and nutritious meal. The bowl is a perfect vessel in which to create simple, delicious, and healthy meals. When gathered together in a single dish, lean proteins, greens, vegetables, and whole grains nestle against each other in a unique marriage of flavor and texture. This is how Sara Forte, beloved food blogger and author of the James Beard Award–nominated book The Sprouted Kitchen, cooks every day—creating sumptuous recipes colorful enough to serve guests, simple enough to eat with a spoon while sitting on the couch, and in amounts plentiful enough to have easy leftovers for lunch the next day. In this visually stunning collection that reflects a new and healthier approach to quick and easy cooking, Sara offers delicious, produce-forward recipes for every meal, such as Golden Quinoa and Butternut Breakfast Bowl; Spring Noodles with Artichokes, Pecorino, and Charred Lemons; Turkey Meatballs in Tomato Sauce; and Cocoa Nib Pavlovas with Mixed Berries.

Author: Sara Forte
Publisher: Ten Speed Press
ISBN: 1607741156
Category : Cooking
Languages : en
Pages : 254

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Book Description
Sprouted Kitchen food blogger Sara Forte showcases 100 tempting recipes that take advantage of fresh produce, whole grains, lean proteins, and natural sweeteners—with vivid flavors and seasonal simplicity at the forefront. Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes—plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, “meaty” vegetarian meals like Beer Bean– and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables.