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Rezepte von Amerikas kleinen Farmen: Frische Ideen für das Kopfgeld der Saison: A...
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Standort: Aurora, Illinois, USA
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eBay-Artikelnr.:145682475436
Artikelmerkmale
- Artikelzustand
- Akzeptabel
- Hinweise des Verkäufers
- Binding
- Paperback
- Weight
- 1 lbs
- Product Group
- Book
- IsTextBook
- No
- ISBN
- 0812967755
- Book Title
- Recipes from America's Small Farms : Fresh Ideas for the Season's Bounty: a Cookbook
- Item Length
- 8in
- Publisher
- Random House Publishing Group
- Publication Year
- 2003
- Format
- Trade Paperback
- Language
- English
- Item Height
- 0.6in
- Genre
- Cooking, Health & Fitness
- Topic
- Specific Ingredients / Natural Foods, Reference, Regional & Ethnic / American / General, Diet & Nutrition / General
- Item Width
- 8in
- Item Weight
- 11.4 Oz
- Number of Pages
- 304 Pages
Über dieses Produkt
Product Information
Recipes from America's Small Farms gathers the most exciting, original, and authentic recipes--using the freshest ingredients--from those who know best how to set a table anytime of the year. Favorite recipes from farmers across the country and members of Community Supported Agriculture--a national organization that facilitates direct farmer-to-consumer sales of produce--will inspire home cooks everywhere. Also included are recipes from high-profile chefs such as Rick Bayless (Frontera Grill), Peter Hoffman (Savoy), Roxanne Klein (Roxanne's), and Kevin von Klause (White Dog Caf ). Readers will find it easy to locate recipes, organized by food family, that call for the vegetables and fruits that are in season, readily available, and simple to use. Recipes like Creamy Turnip Soup; Heirloom Tomatoes with Fresh Herbs, Toasted Pine Nuts, and Tapenade Toast Points; Greek Zucchini Cakes; and Hiroko's Fusion Choy with Tahini-Soy Dip give common produce exotic appeal. The book includes a chapter on meat, poultry, eggs, and seafood, and there are vegan recipes throughout. Each chapter provides details about the history, characteristics, and nutritional qualities of specific fruits and vegetables. Cooking techniques, useful sidebars, and a glossary make this book an indispensable resource.
Product Identifiers
Publisher
Random House Publishing Group
ISBN-10
0812967755
ISBN-13
9780812967753
eBay Product ID (ePID)
2311148
Product Key Features
Book Title
Recipes from America's Small Farms : Fresh Ideas for the Season's Bounty: a Cookbook
Format
Trade Paperback
Language
English
Topic
Specific Ingredients / Natural Foods, Reference, Regional & Ethnic / American / General, Diet & Nutrition / General
Publication Year
2003
Genre
Cooking, Health & Fitness
Number of Pages
304 Pages
Dimensions
Item Length
8in
Item Height
0.6in
Item Width
8in
Item Weight
11.4 Oz
Additional Product Features
Lc Classification Number
Tx715.R31213 2003
Reviews
"From Bachelor's Buttons to Odorless Brassica cooking, Fusion Choy, Chremslach and why they all say E.I.E.I.O down at the Grindstone Farm in Pulaski, N.Y., this fun little book is chock full of colorful personalities, anecdotes and very useful information! As a founding member of the Chef's Collaborative, I am thrilled to see the current growth and development of Community Supported Agriculture. What better accompaniments to the rich harvest of fresh, local and seasonal produce than these simple, homey and delicious recipes." -Michael Romano, Executive Chef/Partner at The Union Square Café, and co-author of The Union Square Café Cookbook and Second Helpings from Union Square Café "The authors have done an excellent job of providing the reader with ways to experience unusual vegetables. They provide a wonderful recipe for busy people to connect with seasonal eating. It's an opportunity to bring your local farmer into your kitchen." -Joel Patraker, co-author of The Greenmarket Cookbook "Start with the fact that this is not just, as its title suggests, a book of recipes from America's small farms, but a collection of facts, farmers, recipes, and resources that begins with 'Basic Techniques' and 'Basic Recipes,' and ends with thierty-nine pages designed to help any reader find sources of local foods. In between are the specific instructions--classified surprisingly by plant parts--including enough variations to eliminate produce overwhelm. The page-sized sidebars introduce farmers, along with 'heirlooms,' 'that cabbage smell,' 'some stuffings,' and 'corporate tomatoes'--a good read while the garlic roasts." -Joan Dye Gussow, author of This Organic Life: Confessions of a Suburban Homesteader "This book is as close as you can get to the experts at the farmer's market without being there. These delicious recipes for year-round seasonal cooking will not disappoint." -Nell Newman, author of The Newman's Own Organics Guide to a Good Life "At Moosewood Restaurant, we've always appreciated the value of high quality, locally grown produce. The recipes here are delicious examples of how best to feature the fresh, wholesome flavors of produce grown as close to one's own backyard as possible." -David Hirsch, author of The Moosewood Restaurant Kitchen Garden "Hurrah! What fun to have great new recipes from those closest to the earth. These recipes celebrate a renaissance in American cuisine, as more and more of us want fresh, wholesome food that wakes up the palette." -Frances Moore Lappé, Co-author of Hope's Edge: The Next Diet for a Small Planet, "From Bachelor's Buttons to Odorless Brassica cooking, Fusion Choy, Chremslach and why they all say E.I.E.I.O down at the Grindstone Farm in Pulaski, N.Y., this fun little book is chock full of colorful personalities, anecdotes and very useful information! As a founding member of the Chef's Collaborative, I am thrilled to see the current growth and development of Community Supported Agriculture. What better accompaniments to the rich harvest of fresh, local and seasonal produce than these simple, homey and delicious recipes." -Michael Romano, Executive Chef/Partner at The Union Square Café, and co-author ofThe Union Square Café CookbookandSecond Helpings from Union Square Café "The authors have done an excellent job of providing the reader with ways to experience unusual vegetables. They provide a wonderful recipe for busy people to connect with seasonal eating. It's an opportunity to bring your local farmer into your kitchen." -Joel Patraker, co-author ofThe Greenmarket Cookbook "Start with the fact that this is not just, as its title suggests, a book of recipes from America's small farms, but a collection of facts, farmers, recipes, and resources that begins with 'Basic Techniques' and 'Basic Recipes,' and ends with thierty-nine pages designed to help any reader find sources of local foods. In between are the specific instructions--classified surprisingly by plant parts--including enough variations to eliminate produce overwhelm. The page-sized sidebars introduce farmers, along with 'heirlooms,' 'that cabbage smell,' 'some stuffings,' and 'corporate tomatoes'--a good read while the garlic roasts."-JoanDyeGussow, author ofThis Organic Life: Confessions of a Suburban Homesteader "This book is as close as you can get to the experts at the farmer's market without being there. These delicious recipes for year-round seasonal cooking will not disappoint." -NellNewman, author ofThe Newman's Own Organics Guide to a Good Life "At Moosewood Restaurant, we've always appreciated the value of high quality, locally grown produce. The recipes here are delicious examples of how best to feature the fresh, wholesome flavors of produce grown as close to one's own backyard as possible." -David Hirsch, author ofThe Moosewood Restaurant Kitchen Garden "Hurrah! What fun to have great new recipes from those closest to the earth. These recipes celebrate a renaissance in American cuisine, as more and more of us want fresh, wholesome food that wakes up the palette." -Frances Moore Lappé, Co-author ofHope's Edge: The Next Diet for a Small Planet, "From Bachelor's Buttons to Odorless Brassica cooking, Fusion Choy, Chremslach and why they all say E.I.E.I.O down at the Grindstone Farm in Pulaski, N.Y., this fun little book is chock full of colorful personalities, anecdotes and very useful information! As a founding member of the Chef's Collaborative, I am thrilled to see the current growth and development of Community Supported Agriculture. What better accompaniments to the rich harvest of fresh, local and seasonal produce than these simple, homey and delicious recipes." - Michael Romano , Executive Chef/Partner at The Union Square Café, and co-author of The Union Square Café Cookbook and Second Helpings from Union Square Café "The authors have done an excellent job of providing the reader with ways to experience unusual vegetables. They provide a wonderful recipe for busy people to connect with seasonal eating. It's an opportunity to bring your local farmer into your kitchen." - Joel Patraker , co-author of The Greenmarket Cookbook "Start with the fact that this is not just, as its title suggests, a book of recipes from America's small farms, but a collection of facts, farmers, recipes, and resources that begins with 'Basic Techniques' and 'Basic Recipes,' and ends with thierty-nine pages designed to help any reader find sources of local foods. In between are the specific instructions--classified surprisingly by plant parts--including enough variations to eliminate produce overwhelm. The page-sized sidebars introduce farmers, along with 'heirlooms,' 'that cabbage smell,' 'some stuffings,' and 'corporate tomatoes'--a good read while the garlic roasts." -Joan Dye Gussow , author of This Organic Life: Confessions of a Suburban Homesteader "This book is as close as you can get to the experts at the farmer's market without being there. These delicious recipes for year-round seasonal cooking will not disappoint." - Nell Newman , author of The Newman's Own Organics Guide to a Good Life "At Moosewood Restaurant, we've always appreciated the value of high quality, locally grown produce. The recipes here are delicious examples of how best to feature the fresh, wholesome flavors of produce grown as close to one's own backyard as possible." - David Hirsch , author of The Moosewood Restaurant Kitchen Garden "Hurrah! What fun to have great new recipes from those closest to the earth. These recipes celebrate a renaissance in American cuisine, as more and more of us want fresh, wholesome food that wakes up the palette." - Frances Moore Lappé , Co-author of Hope's Edge: The Next Diet for a Small Planet, "From Bachelor's Buttons to Odorless Brassica cooking, Fusion Choy, Chremslach and why they all say E.I.E.I.O down at the Grindstone Farm in Pulaski, N.Y., this fun little book is chock full of colorful personalities, anecdotes and very useful information! As a founding member of the Chef's Collaborative, I am thrilled to see the current growth and development of Community Supported Agriculture. What better accompaniments to the rich harvest of fresh, local and seasonal produce than these simple, homey and delicious recipes." - Michael Romano , Executive Chef/Partner at The Union Square Caf, and co-author of The Union Square Caf Cookbook and Second Helpings from Union Square Caf "The authors have done an excellent job of providing the reader with ways to experience unusual vegetables. They provide a wonderful recipe for busy people to connect with seasonal eating. It's an opportunity to bring your local farmer into your kitchen." - Joel Patraker , co-author of The Greenmarket Cookbook "Start with the fact that this is not just, as its title suggests, a book of recipes from America's small farms, but a collection of facts, farmers, recipes, and resources that begins with 'Basic Techniques' and 'Basic Recipes,' and ends with thierty-nine pages designed to help any reader find sources of local foods. In between are the specific instructions--classified surprisingly by plant parts--including enough variations to eliminate produce overwhelm. The page-sized sidebars introduce farmers, along with 'heirlooms,' 'that cabbage smell,' 'some stuffings,' and 'corporate tomatoes'--a good read while the garlic roasts." -Joan Dye Gussow , author of This Organic Life: Confessions of a Suburban Homesteader "This book is as close as you can get to the experts at the farmer's market without being there. These delicious recipes for year-round seasonal cooking will not disappoint." - Nell Newman , author of The Newman's Own Organics Guide to a Good Life "At Moosewood Restaurant, we've always appreciated the value of high quality, locally grown produce. The recipes here are delicious examples of how best to feature the fresh, wholesome flavors of produce grown as close to one's own backyard as possible." - David Hirsch , author of The Moosewood Restaurant Kitchen Garden "Hurrah! What fun to have great new recipes from those closest to the earth. These recipes celebrate a renaissance in American cuisine, as more and more of us want fresh, wholesome food that wakes up the palette." - Frances Moore Lapp , Co-author of Hope's Edge: The Next Diet for a Small Planet
Copyright Date
2003
Target Audience
Trade
Lccn
2002-191052
Illustrated
Yes
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eBay-Artikelnr.:145682475436
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