From Publishers Weekly
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
When you cook food that is locally grown and in season, the importance of shopping at farmers' markets becomes crystal clear: that's where you'll find ripe, tasty ingredients. 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, Chez Panisse
When a masterful cook with a strong scholarly bent sets out to create a portrait of her farmers' market, this is what you get--a book far beyond the usual. Amelia Saltsman gifts us with dishes we want to cook and insights into the little known and familiar we are discovering in our own markets. This is the book to keep in the kitchen and then stash on the back seat of the car on Saturday mornings. --Lynn Rossetto Kasper, host of NPR's "The Splendid Table"
The farmers' markets are one of our nation's greatest resources, and knowing how to cook from them can unlock their deep treasures. Amelia Saltsman gives us the key. The recipes are simple and straightforward and reading them makes you want to run right out to your nearest farmers' market and transform the best of America's farming into your family's favorite meals. --Evan Kleiman, host of KCRW's "Good Food"