{"product_id":"local-flavors-isbn-9780767929493","title":"Local Flavors","description":"First published in hardcover in 2002, \u003ci\u003eLocal Flavors\u003c\/i\u003e was a book ahead of its time. Now, imported food scares and a countrywide infatuation with fresh, local, organic produce has caught up with this groundbreaking cookbook, available for the first time in paperback.\u003cbr\u003e\u003cbr\u003eDeborah Madison celebrates the glories of the farmers’ markets of America in a richly illustrated collection of seasonal recipes for a profusion of produce grown coast to coast. As more and more people shun industrially produced foods and instead choose to go local and organic, this is the ideal cookbook to capitalize on a major and growing trend.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eLocal Flavors\u003c\/b\u003e emphasizes seasonal, regional ingredients found in farmers’ markets and roadside farm stands and awakens the reader to the real joy of making a direct connection with the food we eat and the person who grows it. Deborah Madison’s 350 full-flavored recipes and accompanying menus include dishes as diverse as Pea and Spinach Soup with Coconut Milk; Rustic Onion Tart with Walnuts; Risotto with Sorrel; Mustard Greens Braised with Ginger, Cilantro, and Rice; Poached Chicken with Leeks and Salsa Verde; Soy Glazed Sweet Potatoes; Cherry Apricot Crisp; and Plum Kuchen with Crushed Walnut Topping.\u003cbr\u003e\u003cbr\u003eCovering markets around the country from Vermont to Hawaii, Deborah Madison reveals the astonishing range of produce and other foods available and the sheer pleasure of shopping for them. A celebration of farmers and their bounty, \u003cb\u003eLocal Flavors\u003c\/b\u003e is a must-have cookbook for anyone who loves fresh, seasonal food simply and imaginatively prepared.Her books have sold more than 700,000 copies.PRAISE FOR \u003ci\u003eLOCAL FLAVORS\u003c\/i\u003e“For anyone trying to eat locally and seasonally, \u003ci\u003eLocal Flavors\u003c\/i\u003e is indispensable.” —Michael Pollan, author of \u003ci\u003eThe Omnivore’s Dilemma\u003c\/i\u003eDeborah Madison, founding chef of Greens Restaurant in San Francisco, is the award-winning author of nine cookbooks, including \u003ci\u003eThe Greens Cookbook \u003c\/i\u003e(her first\u003ci\u003e), Vegetarian Cooking for Everyone,\u003c\/i\u003e and her latest, \u003ci\u003eVegetable Soups from Deborah Madison’s Kitchen.\u003c\/i\u003e She has received the M.F.K. Fisher Award, the International Association of Culinary Professional’s Julia Child Cookbook of the Year award, and three James Beard awards.\u003cbr\u003e\u003cbr\u003eIn addition to writing on food and farming for such magazines as \u003ci\u003eGourmet, Saveur, Orion,\u003c\/i\u003e and the blog Culinate.com, she has long been active in Slow Food (www.slowfoodusa.org) and other groups involved in local food issues. Before writing \u003ci\u003eLocal Flavors,\u003c\/i\u003e she was a manager of her local farmers’ market in Santa Fe and served as a board member of the same market for twelve years. Although she now grows vegetables at her home in Galisteo, New Mexico, she is still an avid farmers’ market shopper and never goes anywhere without bringing home a big bag of the local bounty.\u003cb\u003eGreens Wild and Domestic\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIt's spring, and farmers' markets across the country are beginning to open.  Greens are the vegetables that many will start out with.  They're what you can count on finding early in the season.  And depending on where you live, greens may flourish throughout the duration of the market, or they may disappear as soon as some real heat comes on.  Greens like it cool, and some even like it cold.  Salad greens are a huge challenge in Phoenix past March, which is just when they're looking great in Santa Monica.  They might be diminishing in Sacramento by about June, but in Santa Fe or Londonderry, Vermont, they're with us from start to finish.\u003cbr\u003e\u003cbr\u003eA key sign that it's spring isn't only that greens are available but that they have an irrepressible quality.  They practically glow.  I've picked up bunches of kale that squeak with vitality, spinach and chard that bounce with life.  The arugula is nutty, not bitter; chicories have a sweet edge from the last frost of the season.  Green potherbs, like sorrel, nettes, and wild spinach, are tender and delicate, and the deep reds of the red lettuces, like Merlot, haven't lost their luster as long as there are those nightly temperature dips.  This is also when you might find miner's lettuce, chickweed, and other edible weeds, which, if you haven't tried them, make exciting additions to salads. \u003cbr\u003e\u003cbr\u003eThis green glory will fade as the season progresses into labored production, when hot days and nights keep plants churning and growing overtime. But for now, everything is leafy at its very best.  This, in fact, is one of the prime times for big green salads, now and the fall.  Come midsummer, sliced tomatoes and cucumbers will better fill that role.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eThe Simplest Tender Greens  \u003c\/b\u003eserves 2 to 4\u003cbr\u003e\u003cbr\u003eIf your greens are tender and not too voluminous for your pan, simply wilt them in a skillet with the water that clings to their leaves after washing, or steam them.  Although boiling is usually considered a less nutritious way of cooking vegetables, the more quickly they cook, the fewer nutrients they lose, and tender greens will spend only the briefest time in a big pot of boiling water.\u003cbr\u003e\u003cbr\u003eThese methods are especially well suited to those quick-cooking greens, such as spinach, young chard, and wild spinach, although tougher greens, like kale, can also be treated this way if simply cooked a bit longer.  (For the more assertive greens, like mustard, see the next recipe.)  In general, 2 or 3 people can easily consume a pound of greens, for they shrink to nearly nothing.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e1 to 2 pounds greens, coarse stems removed\u003cbr\u003esea salt and freshly ground pepper\u003cbr\u003eolive oil or butter\u003cbr\u003elemon wedges or vinegar\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e1.  Bring a large pot of water to a boil.  While it's heating, wash the greens.\u003cbr\u003e2.  Add salt to taste to the water, then plunge the greens in all at once. \u003cbr\u003eCook just until they're tender, then scoop them into a colander. Leave them \u003cbr\u003eto drain from 2 to 5.\u003cbr\u003e3.  Toss the greens with olive oil or butter to taste and season with salt and \u003cbr\u003epepper.  Put them in a bowl or on a platter and serve with lemon wedges or \u003cbr\u003evinegar.  A bit of acid always benefits greens.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eCooking Greens In the Pan:\u003c\/b\u003e  Put greens that have been washed and not dried\u003cbr\u003ein a wide skillet and sprinkle with salt.  Cook over high heat until tender from\u003cbr\u003e3 to 5 minutes turning them occasionally with tongs.  Lift them out of the pan,\u003cbr\u003eleaving any liquid behind.  Toss with butter or oil, taste for salt, season with \u003cbr\u003epepper, and serve.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46303968297189,"sku":"NP9780767929493","price":26.0,"currency_code":"USD","in_stock":false}],"url":"https:\/\/k12savings.com\/products\/local-flavors-isbn-9780767929493","provider":"K12savings","version":"1.0","type":"link"}