This information-packed book offers up sound nutrition advice on why eating delicious fresh fruits and vegetables will help you live longer, feel better and keep the weight off.
EatingWell’s Test Kitchen delivers more than 100 new recipes that star fresh produce, such as Balsamic & Parmesan Roasted Cauliflower, Pork Roast with Walnut-Pomegranate Filling and Caramelized Pear Bread Pudding (for a sample of fall recipes). Divided up by season, the recipes celebrate the freshest ingredients. The book also includes tips on how to freeze and preserve bumper crops; techniques for roasting peppers, peeling mangoes, and other ways to preserve your farm finds; profiles of local farmers; tips on planting your own kitchen garden, and more. 256Book Description
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About the Author
EatingWell is the leading publisher of the award-winning magazine, whose tagline is “Where Good Taste Meets Good Health,” as well as a series of cookbooks through Countryman, and a vibrant website. EatingWell’s magazine and books have been recognized with numerous awards from the James Beard Foundation, the International Association of Culinary Professionals and Folio: Magazine. EatingWell is recognized by nutritionists, professional chefs and journalists alike as one of the most reliable sources of science-based nutrition information. The company’s headquarters and Test Kitchen are located in Charlotte, Vermont.
Jessie Price grew up in a family full of great cooks and food fanatics. After graduating from Williams College, she cooked in restaurants in California and Colorado, including the Relais and Chateaux Home Ranch near Steamboat Springs. She started out testing and developing recipes for EatingWell and joined the editorial team full-time in 2004 when she moved from San Francisco. Jessie directs the food content for EatingWell Magazine and has worked on several EatingWell books including EatingWell Comfort Foods Made Healthy, EatingWell Healthy in a Hurry, EatingWell Serves Two, EatingWell 500-Calorie Dinners, The EatingWell Diet, EatingWell for a Healthy Heart, EatingWell on a Budget, The Simple Art of EatingWell and EatingWell One-Pot Meals. She lives in Charlotte, Vermont.
Jessie Price grew up in a family full of great cooks and food fanatics. After graduating from Williams College, she cooked in restaurants in California and Colorado, including the Relais and Chateaux Home Ranch near Steamboat Springs. She started out testing and developing recipes for EatingWell and joined the editorial team full-time in 2004 when she moved from San Francisco. Jessie directs the food content for EatingWell Magazine and has worked on several EatingWell books including EatingWell Comfort Foods Made Healthy, EatingWell Healthy in a Hurry, EatingWell Serves Two, EatingWell 500-Calorie Dinners, The EatingWell Diet, EatingWell for a Healthy Heart, EatingWell on a Budget, The Simple Art of EatingWell and EatingWell One-Pot Meals. She lives in Charlotte, Vermont.
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Most Helpful Customer Reviews
31 of 32 people found the following review helpful
By I. Romfh
Format:Hardcover|Amazon Verified Purchase
I feel inclined to write this review because I found this book absolutely fascinating.
The opening of the book does a very good job of explain why you should listen to its advice. The authors give plenty of useful tid bits that have come in very handy not only in the farmers market but also in the produce section in the supermarket.
The included recipes are well sized and appropriately portioned. They are healthy without tasting like health food. The pictures are gorgeous and I have wanted to try every recipe that has one. The recipes are a great way to experience new ingredients that you can only find in a good farmers market.
In my humble opinion this book is worth the purchase price if you only read the first chapters about the benefits (and hype) of local and organic produce. My wife and I purchased the Eating Well for two along with this one and we are considering buying more from this series because we love every dish we have tried so far.
I hope this helps,
Happy Shopping
The opening of the book does a very good job of explain why you should listen to its advice. The authors give plenty of useful tid bits that have come in very handy not only in the farmers market but also in the produce section in the supermarket.
The included recipes are well sized and appropriately portioned. They are healthy without tasting like health food. The pictures are gorgeous and I have wanted to try every recipe that has one. The recipes are a great way to experience new ingredients that you can only find in a good farmers market.
In my humble opinion this book is worth the purchase price if you only read the first chapters about the benefits (and hype) of local and organic produce. My wife and I purchased the Eating Well for two along with this one and we are considering buying more from this series because we love every dish we have tried so far.
I hope this helps,
Happy Shopping
25 of 29 people found the following review helpful
Format:Hardcover
I bought this cookbook because of my past good experiences with Eating Well's other cookbooks. But, this one doesn't come close. The recipes are too long, and treat the beautiful seasonal foods with a complexity that spoils the notion of "don't mess with Mother Nature". Eating Well has had a real knack for presenting fresh, healthy food, in an accessible and innovative way. This newest cookbook has strayed from simplicity, into the upper stratosphere of the chef who wants to impress. Stick with their previous cookbooks - they will not remain on the shelf, like this one is destined to.
4 of 4 people found the following review helpful
By watsonreigns
Format:Hardcover|Amazon Verified Purchase
I would highly recommend this book to anyone who is trying to cut preservatives and eat natural real food. I agree with a previous review that the recipes are not quick and some do require a lot of ingredients but they are worth it. This book goes way beyond a regular cookbook to provide a ton of reference information about fruits and vegetables, when they are in season, how to store them, how to preserve them, etc. Love this book and would recommend!
Most Recent Customer Reviews
5.0 out of 5 stars
the book has a number of recipes that i look forward to making
picked this up at the library and liked it enough to buy to it. the recipes that i have tried thus far have been very good. Read more
Published 20 days ago by g-ut
2.0 out of 5 stars
A book that misses the point of seasonal eating
This book does a great job for the first three sections (spring, summer, and fall) but in winter I found it severely lacking good sense. Read more
Published 12 months ago by unknown
5.0 out of 5 stars
Not Just Another Healthy Cookbook
I recommend this cookbook because in addition to delicious seasonal dishes, it actually gives other useful information in the back to help you, like when you're thinking, "I'd like... Read more
Published 17 months ago by Elisabeth Altieri
5.0 out of 5 stars
Consistently excellent
Every recipe that I have tried from this book has been excellent. The flavors are fresh and simple, yet even with relatively few ingredients every recipe has been a winner. Read more
Published on August 30, 2010 by Laura R. Barraclough
5.0 out of 5 stars
Good Eats, Good Health!
My husband and I spent the summer exercising in our pool with other retired teachers who are health conscious because of our ages, orthopedic problems, etc. Read more
Published on November 28, 2009 by Deborah W. Seigman
5.0 out of 5 stars
Comes from a food editor and a doctor who team up to provide an...
Any who would make the most of farmer's market fresh produce will relish EatingWell in Season: The Farmer's Market Cookbook. Read more
Published on June 16, 2009 by Midwest Book Review
5.0 out of 5 stars
Great Gift!
Got this for a friend who is getting married, and Moving to a farm town in OK.
Published on June 12, 2009 by Brenda
2.0 out of 5 stars
Okay cookbook---not great
Lots of photos, none of which make you want to cook the recipe. Incredibly small type for a cookbook. There also many to many recipes with meat . Read more
Published on May 6, 2009 by Brad W. Little
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