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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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Published:
ISBN:0767903498
ISBN 13:
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Category:cookbooks, food, cooking, non-fiction, gardening
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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, This Can't Be Tofu!: 75 Recipes to Cook Something You Never Thought You Would--and Love Every Bite, The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant, What We Eat When We Eat Alone: Stories and 100 Recipes, Vegetarian Cooking for Everyone, Vegetarian Suppers from Deborah Madison's Kitchen, Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, Seasonal Fruit Desserts: From Orchard, Farm, and Market, Vegetable Soups from Deborah Madison's Kitchen
p b The tenth anniversary edition of this landmark cookbook with more than copies in print includes a new introduction from Deborah Madison America s leading authority on vegetarian cooking br br b What Julia Child is to French cooking Deborah Madison is to vegetarian cooking a demystifier and definitive guide to the subject After her many years as a teacher and writer she realized that there was no comprehensive primer for vegetarian cooking no single book that taught vegetarians basic cooking techniques how to combine ingredients and how to present vegetarian dishes with style i Vegetarian Cooking for Everyone i teaches readers how to build flavor into vegetable dishes how to develop vegetable stocks and how to choose care for and cook the many vegetables available to cooks today i Vegetarian Cooking for Everyone i is in every way Deborah Madison s magnum opus featuring recipes suitable for committed vegetarians vegans in most cases and everyone else who loves good food For nonvegetarians the recipes can be served alongside meat fish or fowl and incorporated into a truly contemporary style of eating that emphasizes vegetables and fruits for health and well being br br i Vegetarian Cooking for Everyone i is the most comprehensive vegetarian cookbook ever published The recipes which range from appetizers to desserts are colorful and imaginative as well as familiar and comforting Madison introduces readers to innovative main course salads warm and cold soups vegetable braises and cobblers golden crusted gratins Italian favorites like pasta polenta pizza and risotto savory tarts and galettes grilled sandwiches and quesadillas and creative dishes using grains and heirloom beans At the heart of the book is the A to Z vegetable chapter which describes the unique personalities of readily available vegetables the sauces and seasonings that best complement them and the simplest ways to prepare them Becoming a Cook teaches cooking basics from holding a knife to planning a menu and Foundations of Flavor discusses how to use sauces herbs spices oils and vinegars to add flavor and character to meatless dishes In each chapter the recipes range from those suitable for everyday dining to dishes for special occasions And through it all Madison presents a philosophy of cooking that is both practical and inspiring br br Despite its focus on meatless cooking i Vegetarian Cooking for Everyone i is not just for vegetarians it s for everyone interested in learning how to cook vegetables creatively healthfully and passionately The recipes are remarkably straightforward using easy to find ingredients in inspiring combinations Some are simple others more complex but all are written with an eye toward the seasonality of produce Madison s joyful and free spirited approach to cooking will send you into the kitchen with confidence and enthusiasm Whether you are a kitchen novice or an experienced cook this wonderful cookbook has something for everyone p, Renowned vegetarian cookbook auhor Deborah Madison set out to learn what people chew on when there isn t anyone else around The responses are surprising and we aren t just talking take out or leftovers This is food gone wild in its most elemental form br br In a conversational tone What We Eat When We Eat Alone explores the joys and sorrows of eating solo and gives a glimpse into the lives of everyday people and their relationships with food br br The book is illustrated with the delightful art of Patrick McFarlin and each chapter ends with recipes for those who dine alone, 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, 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