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About the book
  • Published: 28 May 2019
  • ISBN: 9780767929493
  • Imprint: Ten Speed Press
  • Format: Paperback
  • Pages: 432
  • RRP: $42.99
Categories:

Local Flavors

Cooking and Eating from America's Farmers' Markets


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First published in hardcover in 2002, Local Flavors was a book ahead of its time. Now, imported food scares and a countrywide infatuation with fresh, local, organic produce has caught up with this groundbreaking cookbook, available for the first time in paperback.

Deborah Madison celebrates the glories of the farmers’ markets of America in a richly illustrated collection of seasonal recipes for a profusion of produce grown coast to coast. As more and more people shun industrially produced foods and instead choose to go local and organic, this is the ideal cookbook to capitalize on a major and growing trend.

Local Flavors emphasizes seasonal, regional ingredients found in farmers’ markets and roadside farm stands and awakens the reader to the real joy of making a direct connection with the food we eat and the person who grows it. Deborah Madison’s 350 full-flavored recipes and accompanying menus include dishes as diverse as Pea and Spinach Soup with Coconut Milk; Rustic Onion Tart with Walnuts; Risotto with Sorrel; Mustard Greens Braised with Ginger, Cilantro, and Rice; Poached Chicken with Leeks and Salsa Verde; Soy Glazed Sweet Potatoes; Cherry Apricot Crisp; and Plum Kuchen with Crushed Walnut Topping.

Covering markets around the country from Vermont to Hawaii, Deborah Madison reveals the astonishing range of produce and other foods available and the sheer pleasure of shopping for them. A celebration of farmers and their bounty, Local Flavors is a must-have cookbook for anyone who loves fresh, seasonal food simply and imaginatively prepared.

  • Pub date: 28 May 2019
  • ISBN: 9780767929493
  • Imprint: Ten Speed Press
  • Format: Paperback
  • Pages: 432
  • RRP: $42.99
Categories:

About the Author

Deborah Madison

Deborah Madison was the founding chef of the Greens Restaurant in San Francisco. She has also worked with Alice Waters at Chez Panisse, at the American Academy in Rome and as a contributor to the Time Life Cookbook Series.
Edward Espe Brown learned to cook at Tassajara Zen Mountain Center and is the author of Tassajara Bread Book, Tassajara Cooking and The Tassajara Recipe Book.

Also by Deborah Madison

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Praise for Local Flavors

“Her books have sold more than 700,000 copies.PRAISE FOR LOCAL FLAVORS“For anyone trying to eat locally and seasonally, Local Flavors is indispensable.” —Michael Pollan, author of The Omnivore’s Dilemma”


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