"This is a cookbook for people who are standing in the farmer's market wondering what to do with all this beautiful produce," writes Jennifer Loustau in the introduction to her collection of recipes and farm fresh ingredients.The opening section of the book is an alphabetical guide to herbs and vegetables commonly available in North American farmers markets, from amaranth to zucchini, with brief descriptions and suggested preparation methods. An index to recipes for each plant follows its description.
The recipes follow a short chapter on Cooking Methods, from carmelizing and braising to steaming and boiling. Each recipe is pretty basic, with few ingredients and simple instructions. Most are complemented with color photographs.
With Identification Guide and Recipes
by Jennifer Loustau
Schiffer Publishing, 2012
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