Williams-Sonoma Cooks from the Farmers Market

      Posted On: July 12, 2010

In a hardcover worthy of even the most distinguished coffee table, Cooking from the Farmers Market (by Jodi Liano, Tasha DeSerio, and Jennifer Maiser) is a collection of more than 245 recipes for appetizers, main dishes, and desserts, including ones such as Roasted Parsnips with Pears and Hazelnuts, Blueberry-Vanilla Panna Cotta, and Romano Beans with Bacon and Bread Crumbs. It also includes complete descriptions of more than 100 vegetables and fruits, seasonal produce buying charts, and practical tips for selecting, storing and preparing fruits and vegetables at home.  The book is extremely user-friendly, divided into two basic sections – Vegetables and Fruits – then subdivided by types, such as Stalks, Shoots & Bulbs, Stone Fruits, Citrus and Leafy Greens. Recipes are easy enough for aspiring home chefs to master, yet creative for enough for night after night of inspired meals – most only using a handful of ingredients that highlight peak season flavor.

Editor’s note: For a recent potluck, FMC’s Executive Director recently made the recipe ‘Carrot Salad with Cumin, Coriander, and Cilantro’: literally nothing more than carrot peelings with some herbs and spices.  It was an instant hit and disappeared long before the burgers, hummus, chips, and dip.

Learn more about the book at http://www.williams-sonoma.com/products/cooking-from-the-farmers-market-cookbook/, and contact Andrea Brunett (650-207-0917) for special bulk ordering.