Cooking Fresh from the Mid-Atlantic: Tantalizing Recipes, Famous Chefs, and Conversations [Paperback]

Fran Mcmanus (Author), Wendy Rickard (Author)

Book Description

Publication Date: July 1, 2002

More than 130 recipes from the region¬?s 27 best chefs, handpicked for their commitment to the quality and flavor that small-scale, local farms have to offer.

Editorial Reviews

About the Author

As partner and cofounder of Eating Fresh Publications, Fran McManus brings 20 years' experience in graphic design and marketing for natural- and organic-food enterprises. She served as marketing representative for a Princeton-based nonprofit natural foods store, where she spearheaded a number of consumer-education and outreach programs on subjects ranging from organic agriculture to bovine growth hormone to genetic diversity in food crops to organic gardening. She is also editor of "Eating Fresh from the Organic Garden State" (NOFA-NJ, 1998).

Wendy Rickard, Eating Fresh Publications partner and cofounder, brings more than 20 years' experience in marketing, publishing, and communications. She is president of The Rickard Group, Inc., a marketing and communications firm with national accounts in the areas of technology, higher education, and holistic health. In 1994, Wendy was recognized by BusinessWeek magazine as "a pioneer on the digital frontier" for her work in electronic media. She is editor of the award-winning OntheInternet magazine for the Internet Society and its electronic counterpart, e-OTI.

Product Details

• Paperback: 250 pages
• Publisher: Eating Fresh Publications (July 1, 2002)
• Language: English
• ISBN-10: 0967367018
• ISBN-13: 978-0967367019
• Product Dimensions: 9.2 x 7.4 x 0.7 inches
• Shipping Weight: 1.1 pounds
• Average Customer Review: 4.2 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #2,375,138 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

2 of 3 people found the following review helpful:

5.0 out of 5 stars Try the Duck Confit, Gumbo Style!, August 6, 2003

By A Customer

This review is from: Cooking Fresh from the Mid-Atlantic: Tantalizing Recipes, Famous Chefs, and Conversations (Paperback)

This is just one of the many "out of this world" recipes in this cook book. The fresh ingredients are key, which is why is certainly helps to follow the seasonal recommendations, but for food lovers, and those interested in where our food comes from, this book is magic!

5 of 8 people found the following review helpful:

2.0 out of 5 stars Don't Bother: Cooking Fresh is not as good as you'd hope., July 14, 2003

By A Customer

This review is from: Cooking Fresh from the Mid-Atlantic: Tantalizing Recipes, Famous Chefs, and Conversations (Paperback)

I was excited when I saw this book in the Washington Post's Food Section and ordered it immediately but its not very good. Spend your money elsewhere.

Problems include:

1) It's way too preachy. There are many, many, essays that basically have the same themes: eat local produce and meats; small farms are good--large farms are evil; eat organic. Great, BUT if I bought a book about using local products then I probably buy into that already. I need more information less preaching.

2) The real information provided is too little and too disorganized. There are basically 6 pages with what's in season. One page each for Spring,Summer,Fall, and Winter, plus two pages in the back with the seasonal availability of some produce and meats. Very little information on how to get the most out of each season or what to look for when shopping for the best produce or meats.

3) The recipes. Mangos, Coconuts, and Vidalia Onions are not from the mid-atlantic but you'll find recipes in this book that feature these ingredients. Likewise, there may be a regional source for local prosciutto and Gorgonzola, but I think I'll keep buying mine from Italy.

0 of 2 people found the following review helpful:

5.0 out of 5 stars Cooking Fresh, Yes!, October 13, 2003

By A Customer

This review is from: Cooking Fresh from the Mid-Atlantic: Tantalizing Recipes, Famous Chefs, and Conversations (Paperback)

Cooking Fresh from the Mid-Atlantic continues the fine tradition
of Cooking Fresh from the Bay Area: fabulous recipes from fine restaurants and lots of info on where to find fresh ingredients.
Fresh food has become so rare, most of us have forgotten what it tastes like--until we are wowed by the genuine article.

I will use the Mid-Atlantic book to find restaurants on my upcoming trip to Washington, D.C.