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Fresh from the Farmers' Market (Reissue): Year-Round Recipes for the Pick of the Crop Paperback – August 6, 2008
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In Fresh From the Farmer's Market, Year-Round Recipes for the Pick of the Crop, by Janet Fletcher (Chronicle Books; $19.95), you'll find a wealth of inspired creations. Selection and storage tips are included, along with color photographs. Among the 75 tempting dishes are Fingerling Potato Salad With Fennel, White Peaches in Raspberry Wine Sauce, Apple and Dried Cherry Crisp, Radicchio With Raisins and Pine Nuts, and Penne With Broccoli Sauce.
About the Author
Victoria Pearson is a Los Angeles-based photographer.
Alice Waters is the owner of Chez Panisse restaurant.
Top Customer Reviews
Everything I've made from here has been very good; I have a pot of the yellow split-pea soup with squash and kale in the refrigerator right now. I also really like the turnip and turnip greens soup, which lets you use both good things together. And then there's roasted asparagus, which I must make at least once a month throughout asparagus season.
The only reason I haven't given this book five stars is because there are too many things here I would not make. Fletcher's recipes can be a little too "restauranty" -- too elaborated, too many strongly flavored ingredients canceling each other out. Still, for magnificent food photography and good eating, plus nice tips on how to choose the best of the market, this book is hard to beat. A good addition to any cook's shelf -- and if it inspires you to patronize your local farmer's market, so much the better!
So no not my favorite.
Fletcher has a distinctive way of choosing and combining foods to create the biggest bang of flavor from the fewest number of ingredients. That's pretty much the way I prefer to cook and eat. The Fennel and Prosciutto Gratin is sooo good. Her pastas are always a hit (the Penne with Green Cauliflower, Anchovies and Bread Crumbs is delicious and very typical of Fletcher's style), as are her soups. The Asparagus with Scramble Eggs has suggestions for several other ways to serve these two surprisingly harmonious foods which are not often combined in the US. The Persimmon "Ice Cream" is a persimmon-lover's dream.
The book is arranged by season, and each chapter starts with descriptions of the best foods of the season as well as how to select and store them. Of course these recipes are best when using ingredients at their seasonal primes, but I would happily make these recipes at any time of the year.
Most Recent Customer Reviews
......it is a review of the publisher's practice of providing such a poor representation of what the book contains in the "look inside" feature. Read morePublished 12 months ago by nocalgal
Just alright as far as recipes and information for my cooking needs and teaching needs. A bit more variety paired with animal foods.Published on March 8, 2014 by Judy Chambers
I really like this book. I have a good sized garden and I am always looking for new recipes to use the produce.Published on December 24, 2012 by Patricia Currier
I loved this book. It inspired me to try to go to our local farmer's markets (although they aren't the best in UT) find and try new fruits and vegetables.Published on September 12, 2009 by LMV78