3 of 3 people found the following review helpful
To market - to a nearby market,
This review is from: The Locavore's Kitchen: A Cook's Guide to Seasonal Eating and Preserving (Paperback)
This is a book that wants to help increase the use of local food. It has advice, explanations and recipes. I do wonder how well the book will hold together in the long run. If you bend it back to keep a page open for the recipes, you can see a split starting near the binding.
Marilou Suszko explains what a locavore is, and does a good job on giving ideas where to shop. She gives information about each ingredient and some tips for use in the kitchen; such as; how do you know if the oil is hot enough and how to sterilize jars. How to choose the best, how to store and prepare for cooking is included.
There are no pictures of the recipes and none of the different varieties of greens or squash, which would really help in identification when you go shopping. The index gives ingredients and the dish name. Resources of books and web sites for canning and some state extension services and sites to help find local food are included.
The book is divided into spring, summer, falll and winter. It includes information for individual foods such as; asparagus, rhubarb, spinach, radishes, milk, whole wheat bread, green beans, cucumbers, salad greens, berries, mushrooms, green tomatoes, pumpkins and squash, among others. The winter section has appetizers, soups, breads, baked goods, main dishes and desserts. Freezing and Canning are also explained.
Recipes that have been a hit with our family are; grilled eggplant rollups with goat cheese, stuffed patty pans, and yogurt bread.
The recipes are not that difficult or complicated and will add different dishes for most cook's repertoire.