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The Greenmarket Cookbook: Recipes, Tips and Lore from the World Famous Urban Farmers' Market
"The book is a charming blend of delightful anecdotes, useful facts, delicious recipes, and Greenmarket lore. It is, in the true spirit of the market, a collection of the work of many lands, lovingly assembled by Joel, curator of the Greenmarket treasures."
228 pages, Paperback
Published January 1, 2000
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Displaying 1 - 1 of 1 review
February 28, 2019
This book collects recipes from the Union Square greenmarket in NYC with recipe contributions from chefs who come to the market and customers of the market.
The book starts with a pretty long intro to the green market and its purveyors then a few basic recipes like roasted peppers. It is then divided by season. Within each season is a list of seasonal fruits and veg and flowers one might expect at the market and then sketches of people at the market. The book also includes in depth looks at some fo the products like a chart on tomato types, tastes and how to use them. I only wish they had pictures of the fruits and veg included on the charts so they would be easier to identify.
The recipes are what you might expect in a simple, farmer’s market cookbook. They aren’t complicated and rely on simple preparations in general that build on lots of market veggies and fruits.
These are solid recipes for which most farmer’s markets will have the ingredients you need. The book feels a bit dated with lots of goat cheese and pasta, but in some ways this is good because you won’t encounter anything that has just started turning up in the market.
The book starts with a pretty long intro to the green market and its purveyors then a few basic recipes like roasted peppers. It is then divided by season. Within each season is a list of seasonal fruits and veg and flowers one might expect at the market and then sketches of people at the market. The book also includes in depth looks at some fo the products like a chart on tomato types, tastes and how to use them. I only wish they had pictures of the fruits and veg included on the charts so they would be easier to identify.
The recipes are what you might expect in a simple, farmer’s market cookbook. They aren’t complicated and rely on simple preparations in general that build on lots of market veggies and fruits.
These are solid recipes for which most farmer’s markets will have the ingredients you need. The book feels a bit dated with lots of goat cheese and pasta, but in some ways this is good because you won’t encounter anything that has just started turning up in the market.
Displaying 1 - 1 of 1 review