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Cooking from the Farmers' Market (Williams-Sonoma) Hardcover – June 15, 2010

4.7 out of 5 stars 50 customer reviews

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Editorial Reviews

About the Author

Tasha DeSerio is a Northern California-based cooking teacher and food writer, and the co-owner of Olive Green Catering. Her writing has appeared in magazines such as Food & Wine and Fine Cooking, and she has contributed to cookbooks such as Chez Panisse Fruit, Chez Panisse Cafe Cookbook, The Pleasures of Slow Food, and Fields of Plenty.

Jodi Liano (spokesperson) is an author, recipe developer, and cooking instructor at Tante Marie's Cooking School in San Francisco. She managed the development of Tante Marie's Cooking School Cookbook and is the author of Williams-Sonoma New Flavors for Vegetables. She has also worked as a television food stylist, including a stint with the Food Network.

Jennifer Maiser is a San Francisco-based food advocate and writer. She is the editor of the website EatLocalChallenge.com, which encourages readers to support local farmers and producers. Her writing has also appeared in magazines such as Edible San Francisco and Fine Cooking.
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Product Details

  • Series: Williams-Sonoma
  • Hardcover: 272 pages
  • Publisher: Weldon Owen (June 15, 2010)
  • Language: English
  • ISBN-10: 1740899792
  • ISBN-13: 978-1740899796
  • Product Dimensions: 8.5 x 1 x 10.2 inches
  • Shipping Weight: 3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (50 customer reviews)
  • Amazon Best Sellers Rank: #232,502 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
We receive a share of produce each week from our local CSA farm. This book is laid out perfectly, I just look up what we have in our box that week (for example fava beans or green beans) and there are 3-4 amazing recipes. So far every recipe I have tried has been easy to make, healthy, and delicious. Now I never have to worry about what I am going to do with the produce I receive. Covers vegetables and fruit and I dare you not to get hungry looking at the gorgeous photos!
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Format: Hardcover
So far every recipe I've tried from this book has turned out well. It's nice to go to a farmers market now and buy things I've never even tried before (watermelon radishes?), because I know when I get home there will be at least one, if not three, recipes I can use. Most of the recipes are elegantly simple, like the butter lettuce salad with mustard vinaigrette, fresh chives, tarragon, and parsley. So delicious. About the only modification I make to many of these recipes is to dial down the garlic. This is not an entirely vegetarian cookbook. Most recipes are vegetarian, but not all, so there are also a few fish and chicken and beef recipes, and they all look good as well. The book stays open when you lay it down on the kitchen counter, which is nice. Beautiful illustrations and beautiful layout.
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Format: Hardcover Verified Purchase
We joined a local CSA with a variety of local grown, organic vegetables coming to our house each week. Instead of cooking the same thing each week, we were looking for new ways to cook vegetables and fruits. This book is educational in so many ways. First, it talks about buying vegetables and fruits in season and lists the "in season" time. Secondly, each section talks about what to look for and how to preserve fruits and vegetables, and thirdly, it provides a variety of recipes to utilize all of your fruits and veggies. We are looking forward to trying all of these recipes this season. It was recommended to me by a friend and am happy to recommend it to you! (Also, again, Amazon delivered this product before the scheduled date. A nice surprise to come home to.)
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Format: Hardcover Verified Purchase
When I received this book I very nearly sent it back because I didn't think it would be one that I'd pick up to use over and over. But, I thought I'd give it a shot by cooking the Sweet Potato Beef Stir fry. I'm so glad I did, because it was really really good. Then, I tried the Beef and Broccoli Stir fry - better than any I've ever ordered at a restaurant! So, I decided to keep the book. I can't wait for our Farmer's Market to start back up in the spring!

I also really like how this book clearly charts what vegetables can be found in which season. Then, sorts recipes by the vegetable. I like when cookbooks have a picture with each recipe, and this book does not. There are 3 recipes per page with a picture of one recipe. But, that is a good indicator that most of these recipes are simple and fairly easy to prepare.
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Format: Hardcover
Beautiful and user-friendly, this is a great resource! Divided by vegetable, each section starts with what to look for when buying the item, brief basic information on what it is and how to use it, and tips on working with it. Three recipes highlighting the ingredient follow, along with a beautiful full-page photo of one of them. Grouped by category (beans & peas, cabbages & crucifers, etc), recipes are easy to find and brief. No extensive preparations or complicated processes here!

I appreciated the variety of vegetables covered and the general appeal of the recipes; there were few I'd have to worry about guests or family not being comfortable with. Definitely a keeper destined to be much appreciated this summer!
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Format: Paperback Verified Purchase
This is one fantastic Farmers Market cookbook. We planted our first garden in 30 years and it is laid out by vegetable. So it is much easier to use. The recipes are great. We haven't found one we didn't think was yummy. And they also explain a bunch of stuff about each type of vegetable that was quite elucidating!
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Format: Paperback
"Cooking from the Farmer's Market" is a very good collection of recipes that focus on using fresh ingredients from local Farmer's Markets, but it is also a good guide for selecting the best in season fare as well. I grew up in an area that had a very good Farmer's Market where we purchased a good amount of the food we didn't grow or raise ourselves and this book would have been very helpful to my parents.

The first chapters are on the author's reasoning for shopping locally, buying organic and seasonal foods, and what to expect at the Farmer's Market. This is good reading before heading out to your first trip to a local market, but it is also worthwhile even if you are experienced. These sections might also be a good reading choice for vegetarians, but a lot of the recipes do include meat and dairy products.

The actual recipe section is focused mainly on Vegetables and Fruits, and includes helpful buying and preparation tips. The recipes tend to be on the simple side, with three or four to a page, and are presented in an almost minimalistic fashion. The pictures are generally good quality but are not really geared to help in the recipe preparation, which is my only real issue with this cookbook.

This is a very worthwhile cookbook for those with access to Farmer's Markets and grower's cooperatives.

Highly Recommended!

CFH
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