The Santa Monica Farmers' Market Cookbook
Seasonal Foods, Simple Recipes, and Stories from the Market and Farm
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Santa Monica Farmers' Market Cookbook by Amelia Saltsman
Book DescriptionFor more than thirty years, the Santa Monica Farmers Market has inspired both renowned chefs and home cooks, making it a regional market with national presence. For most of those years, Amelia Saltsman has shopped its stands, talked with its farmers, and cooked its magnificent produce for family and friends. The result is Amelia s award-winning first cookbook, The Santa Monica Farmers Market Cookbook, a celebration of the market s excellence and its hardworking farmers. Now in its sixth printing, this nationally acclaimed classic was named by Cooking Light as one of the Top 100 Cookbooks of the Last 25 Years and is the recipient of multiple honors, including the SMPL Green Prize for Sustainable Literature, National Indie Excellence Book Award (finalist), PubWest Book Design Award, and the Writers Digest Grand Prize for Self-Published Books. The SMFM Cookbook has been translated into Braille and was a featured KCRW Cookbook Club selection. Contains more than 100 of Amelia s signature simple, intuitive recipes, including: Fava Bean and Pea Shoot Salad; Classic Tomato Soup with a Goat Cheese Swirl; Black Cod with Green Tomatoes; Roast Leg of Lamb with Oil-Cured Black Olives and Herbs; Seared White Nectarines with Burnt Honey; and Meyer Lemon Sundaes with Cara Cara Oranges and Tangelos. With a foreword by acclaimed cookbook author Deborah Madison, design by Ph.D, and photography by Hill Street Studios and Anne Fishbein."
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Book DetailsISBN: 9780979042904
(222mm x 203mm x 15mm)
Imprint: Blenheim Press
Publisher: Blenheim Press
Publish Date: 1-Aug-2007
Country of Publication: United States
Books By Author Amelia Saltsman
Seasonal Jewish Kitchen, Hardback (October 2015)» View all books by Amelia Saltsman
Organised according to the Jewish calendar, The Seasonal Jewish Kitchen combines the modern focus on fresh foods with ancient roots and recipes. These dishes are lighter and brighter, reflective of the flavours of the Jewish Diaspora.
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