Sure, the farmer's market can provide the freshest food available, but how can you tell? And once you've found the perfect heirloom tomatoes, what do you do with them? Cooking teacher and television host Saltsman provides plenty of answers to those questions in this compilation of recipes that shrugs off complex preparation to focus on using seasonal ingredients to their fullest. Saltsman offers tips on buying (how to pick the best corn and eggs, for instance) as well as which vendors to seek out at her local farmer's market in Santa Monica, should you decide to make the trip. Meat, fowl and fish make appearances, but the star of this book is the produce. Saltsman provides a wealth of variations for familiar favorites like tomatoes, mushrooms and squash, and uses more exotic fare to spike some standard dishes: sapote, for instance, is a citrusy, custard-like South American fruit that makes a great twist on crème brulee. Cooks will get a lot of mileage out of Saltsman's simple yet innovative uses for fresh fruit, like a memorable tart made of seared nectarines and peaches, burnt honey and fresh berries, or a savory-sweet salad made with mixed cherries, toasted almonds, greens and aged goat cheese. In her first book, Saltsman proves that minimal effort, coupled with high-quality food, can produce extraordinary results.
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Top 100 Cookbooks of the Last 25 Years: We looked through basketfuls of market-based cookbooks before picking The Santa Monica Farmers' Market Cookbook as best in field. Beginners and confident locavores alike will love every bite. --Tiffany Vickers Davis, Cooking Light Magazine
Amelia's book is really three volumes in one: gleanings from the culture of farming; a guide to produce, meats, and cheeses found at this extraordinary market; and a great cookbook. -From the Foreword by Deborah Madison
Amelia's book is an amazing resource to have with you, a complete season-by-season handbook to guide you through the bounty of the market. -Alice Waters owner of Chez Panisse Restaurant
...for anyone who has ever stood in the produce aisle of the supermarket, wishing for something more; for anyone who has wandered past the rows of beautiful produce at a farmers' market gazing longingly but unsure where to start. -Suzanne Goin, chef-owner of Lucques and AOC restaurants
Many of the vegetables are hard to find outside of the west coast, even at Whole Foods or smaller farmer's markets (e.g. fiddleheads). There are absolutely no pictures.Published 2 months ago by Zoraya De La Cruz
We love this cookbook. Every single thing we've made -- and at this point I think we've tried almost every recipe -- has been simple, but delicious. Read morePublished 8 months ago by Allison
Have moseyed through this cookbook and picked out some great recipes to try. And since I live in California this book has prompted me to visit this Farmer's Market to pick up some... Read morePublished 13 months ago by C. J. Jordan
I am not a "cook book" cook. I like to improvise and change recipes...but this cook book has recipes that are easy to follow and unfailingly delicious! Read morePublished on August 13, 2011 by DEB
Food Lovers everywhere here is a book for us all and at this price I'll be sending them as Christmas gifts to relatives back East just to prove you don't have to live in Santa... Read morePublished on November 1, 2009 by Sandra L. Melvoin
I bought this on impulse, and it has become well worn in just a couple of seasons. I notice that she assumes some experience and her instructions could appear vague in places if... Read morePublished on January 16, 2009 by Emily
Saltsman does a fabulous job of putting the Santa Monica Farmers' Market in the golden light those of us who have lived with its fruits (and veg and milk and meat and bread and... Read morePublished on November 13, 2008 by Margaret