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Marilou K. Suszko

The Locavore’s Kitchen: A Cook’s Guide to Seasonal Eating and Preserving Paperback – August 7, 2011

by Marilou K. Suszko (Author)

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More and more Americans are becoming dedicated locavores, people who prefer to eat locally grown or produced foods and who enjoy the distinctive flavors only a local harvest can deliver. The Locavore’s Kitchen invites readers to savor homegrown foods that come from the garden, the farm stand down the road, or local farmers’ markets through cooking and preserving the freshest ingredients.

In more than 150 recipes that highlight seasonal flavors, Marilou K. Suszko inspires cooks to keep local flavors in the kitchen year round. From asparagus in the spring to pumpkins in the fall, Suszko helps readers learn what to look for when buying seasonal homegrown or locally grown foods as well as how to store fresh foods, and which cooking methods bring out fresh flavors and colors. Suszko shares tips and techniques for extending seasonal flavors with detailed instructions on canning, freezing, and dehydrating and which methods work best for preserving texture and flavor.

The Locavore’s Kitchen is an invaluable reference for discovering the delicious world of fresh, local, and seasonal foods.

Print length

272 pages
Language

English
Publisher

Ohio University Press
Publication date

August 7, 2011
Dimensions

7 x 0.7 x 10 inches
ISBN-10

0821419382
ISBN-13

978-0821419380
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Editorial Reviews

Review

“A homey, chatty text seamlessly incorporates more than 200 recipes in this book promoting using the freshest locally available ingredients that are in season and preserving them by freezing and canning for use when they aren’t in season.… An even-handed guide to preparing and devouring what’s in season.”—Booklist

“I can’t think of a better recommendation for a cookbook.”—Cleveland Magazine

“Riding the crest of ever-evolving food trends takes some real ingenuity. This carefully configured cookbook manages to chart the course in an unexpectedly old-fashioned way. For those not in the know, locavore is a newly minted word used to loosely describe one who purchases and eats foodstuffs grown, raised and produced exclusively within a 100-mile radius of home. It’s a pretty tall order, one within the expertise of food-savvy Suszko. In her hands, it’s just a palate-pleasing turnaround from making do with supermarket food from anywhere to preparing, eating and preserving unadulterated local fare, season by season, as our ancestors did.”—Kirkus Reviews

“Suszko’s words will inspire readers to realize the possibilities not only in their yards and markets, but in their kitchens…. Before you know it, the reader’s purchasing habits and kitchen creations will mirror the availability and abundance of the growing season.”—Ohioana Quarterly

“On the 40th anniversary of Chez Panisse, Alice Waters’ landmark restaurant in Berkeley, Calif., and epitome of the local foods movement, comes this thoughtfully organized and user-friendly new kitchen resource. I say ‘resource’ because it is much more than a cookbook. Along with many, many approachable recipes, there is a bounty of beautifully presented information.”—Ohio Today

“On the 40th anniversary of Chez Panisse, Alice Waters’ landmark restaurant in Berkeley, Calif., and epitome of the local foods movement, comes this thoughtfully organized and user-friendly new kitchen resource. I say ‘resource’ because it is much more than a cookbook. Along with many, many approachable recipes, there is a bounty of beautifully presented information.”
― Ohio Today

“A delightfully inspiring primer for anyone who may be curious about the local foods movement.”
― Ohio Magazine

“With the increasing access to local food, consumers need ideas for selecting, storing and cooking the fare…. To the rescue: Marilou K. Suszko, a cookbook author and cooking instructor considered a guru of eating locally.”
― The Columbus Dispatch

About the Author

Marilou K. Suszko is the author of Farms & Foods of Ohio: From Garden Gate to Dinner Plate. She is a food writer and local foods advocate whose work appears in numerous newspapers and magazines. She hosts From My Ohio Kitchen to Yours, which airs on all Ohio PBS stations.

Product details

Publisher ‏ : ‎ Ohio University Press; 1st edition (August 7, 2011)
Language ‏ : ‎ English
Paperback ‏ : ‎ 272 pages
ISBN-10 ‏ : ‎ 0821419382
ISBN-13 ‏ : ‎ 978-0821419380
Item Weight ‏ : ‎ 1.71 pounds
Dimensions ‏ : ‎ 7 x 0.7 x 10 inches

Best Sellers Rank: #3,444,143 in Books (See Top 100 in Books)
- #2,499 in Seasonal Cooking (Books)
- #3,338 in Natural Food Cooking
- #4,328 in Food Science (Books)

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4 ratings

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Marilou K. Suszko

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I’m a journalist, foodwriter, culinary educator and an author with three books behind me, each a labor of love and proud representations of where I live or how I live my life. FARMS AND FOODS OF OHIO: FROM GARDEN GATE TO DINNER PLATE (Hippocrene 2007) represents a year spent in the company of Ohio's farmers. The book retells their stories about farming and providing food for their communities, and what it takes to do it well, sustainability and responsibly. THE LOCAVORE’S KITCHEN (Swallow Press 2011) is a guide for anyone who is determined to eat with the season and enjoy locally grown and seasonal food to the fullest, including ideas and instruction for preserving the best flavors of the season through canning. CLEVELAND'S WEST SIDE MARKET: 100 YEARS & STILL COOKING (University of Akron Press, 2012) pays special tribute to a place that has provided sustenance to the Northeast Ohio community for the past century. But it's so much more than that. It's a notable landmark, an architectural treasure, a foodies paradise and a rare place where the community comes together to find wonderful food, from the choices made for our daily meals, to special ingredients central to our traditions and celebrations to foods that define the ethnicities and cultures of those who call Cleveland home. You’ll also find my work published in numerous regional and national publications. A visit to my website will tell you all you need to know about my books and writing: www.mariloususzko.com.

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Anita F. Gaiero

Filled with lots of information old and new.

Reviewed in the United States 🇺🇸 on August 29, 2013

Verified Purchase

Well written. Beautifully presented. Purchased to give as a gift...but, it did arrive in poor condition...cover bent...tried unsuccessfully to get this resolved and failed. Could never reach anyone. However, have a splendid book to add to my own library and have referred to it frequently.

Reviewed in the United States 🇺🇸 on February 20, 2014

Verified Purchase

I don't find myself using it as a go to book yet, but I love reading through it and absorbing the pictures.

Reviewed in the United States 🇺🇸 on December 30, 2012

Verified Purchase

Anyone who enjoys buying locally grown food, growing your own food or eating seasonally will love this book. The recipes are great.

Helpful

To market - to a nearby market

Reviewed in the United States 🇺🇸 on October 18, 2011

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.

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The Locavore’s Kitchen: A Cook’s Guide to Seasonal Eating and Preserving Paperback – August 7, 2011

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Marilou K. Suszko

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