The Santa Monica Farmers' Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm($8.87Value)

Description

One of Cooking Light Magazine's Top 100 Cookbooks of the Last 25 Years! For more than 30 years, the Santa Monica Farmers' Market has inspired both renowned chefs and home cooks, making it a regional market with national presence. One of the largest markets in the state, it stands at the forefront of the national trend toward cooking with local and seasonal ingredients. For more than 25 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. You'll also 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 including: -- Fava Bean and Pea Shoot Salad -- Classic Tomato Soup with a Goat Cheese Swirl -- Black Cod with Green Tomatoes -- Roast Leg of Lamb with Oil-Cured Black Olives and Herbs -- Seared White Nectarines with Burnt Honey -- Meyer Lemon Sundaes with Cara Cara Oranges and Tangelos With a foreword by acclaimed cookbook author Deborah Madison, design by Ph.D, and photos by Hill Street Studios and Anne Fishbein. Now in its sixth printing, The Santa Monica Farmers' Market Cookbook has received numerous accolades. It was named one of the Top 100 Cookbooks of the Last 25 Years by Cooking Light and received the Santa Monica Library Green Prize for Sustainable Literature, the Writers' Digest Grand Prize for Self-Published Books, and a PubWest Book Design Award. It was translated into Braille in the U.S. and Canada. Top 100 Cookbooks of the Last 25 Years : We looked through basketfuls of market-based cookbooks before picking The Santa Monica Farmers' Market Cookbook as best in field. Beginners and confident locavores alike will love every bite. --Tiffany Vickers Davis, Cooking Light Magazine Writer, teacher, and award-winning author of The Seasonal Jewish Kitchen: A Fresh Take on Tradition and The Santa Monica Farmers' Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm , Amelia Saltsman is passionate about helping everyday cooks make the connection between small-farmed foods and real-life meals. In her warm style, Amelia streamlines today's desire for healthier, sustainable foods; the need to get dinner on the table; and the longing for rich holiday traditions in one seamless whole. Amelia has been featured in such diverse outlets as Parade Magazine , Yahoo! Food, Food52, Fit Pregnancy, Vegetarian Times, US Airways, USA Today, Jewish Chronicle of London, The Jerusalem Post , and Los Angeles Magazine . Her work has appeared in Bon Appetit, Los Angeles Times, Washington Post, Boston Globe , Food52, The Kitchn, Cooking Light , Huffington Post, Jewish Journal, National Geographic Traveler, and more. Amelia is a frequent guest on KCRW's Good Food and has appeared on Hallmark's Home & Family and Good Day L.A. Known as an energetic and inspiring teacher, she teaches at such venues as Google's corporate offices and Rancho La Puerta. A longtime champion of local family farms, fair food, and farmers' markets, Amelia is committed ot raising the food literacy rate; knowing how, where, and by whome our food is grown; knowing how to cook a simple, healthy meal; and understanding the historical, local, and global impact our food choices have on our families and communities. She served 10 years on the California Certified Farmers' Market Advisory Committee and Direct Marketing Task Force; contributed to The Sage Encyclopedia of Food Issues; and empowers people to confidently "read" their farmers' market. "Great taste and good farming practices go hand in hand," says Amelia. "When the raw ingredients taste good, it's the most obvious sign that our food has been grown sustainably and locally, and that it's at its freshest and most nutritious."