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The New Greenmarket Cookbook: Recipes and Tips from Todays Finest Chefsand the Stories behind the Farms That Inspire Them Paperback – May 27, 2014
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Bookviews, June 2014
The New Greenmarket Cookbook combines healthy eating with good health as it offers recipes by New York's top chefs to take advantage of the produce available from farmers markets. It's one thing to have access to freshly picked vegetables and fruits, and another to know how to take advantage of them with delicious salads and other delightful dishes that include fish, lamb, and other delectables.”
From spring to summer to fall to winter, the variety of recipes and interweaving stories make this a fascinating, fabulous and flavorful find.”
The recipes will be quite appealing to people already predisposed to favor New York City's brand of elegant eating. And the stories of the small farms from which the ingredients come have resonance beyond the recipes: they are short, often involving portraits of people whose passion is to grow plants and raise animals in better way.”
Bookpage, August 2014
Take[s] you on a seasonal splurge from spring to winter, apples to zucchini, Melissa Clark's Anchovy Butter on Turnips to Karen DeMasco's pink-tinted Beet Cake.”
San Francisco Book Review, 8/20/14
Recipes that you'll likely cross off your must-try list.”
About the Author
GrowNYC is a hands-on environmental nonprofit that operates Greenmarket Farmers Markets and empowers New Yorkers to make ours the most sustainable city in the world.
Top customer reviews
At the NYC greenmarkets I have learned a lot about how to eat, by seeing and sampling what is in season - whether it is fleeting or in glut. Reading the farmers' stories interspersed between recipes is a huge and unexpected bonus: humbling and motivational and hungry-making, all at the same time.
Even as a seasoned home cook I find inspiration and delight in the pages of The New Greenmarket Cookbook. The cucumber soup from Marlow and Sons calls for an unapologetic amount of herbs and then instructs you to macerate them with the cucumber. A neat trick. Sliced tomatoes with hot, brown butter poured over them? So very simple, yet I'd never thought of it. It raises already good seasonal tomatoes to new heights. There are excellent seasonal cocktails. I love cocktails.
Arranged by season, this is a wonderful companion and resource through the growing and eating year. The recipes are simple and accessible, but with that elusive factor of inspiration.