Greenmarket: The Complete Guide to New York City's Farmers Markets with 55 Recipes

Product Details

The heart of this hardworking book is an encyclopedia of over 150 vegetables, fruits, flowers, and prepared foods sold at the New York farmers' markets. Each detailed entry is illustrated with a color photograph and includes information for selecting, storing, preserving, preparing, and serving each item. More than 100 easy-to-prepare recipes are featured, including several from award-winning New York chefs such as Michael Romano of Union Square Cafi, Jean-Georges Vongerichten of Vong, and Tom Colicchio of Gramercy Tavern.

The book also tells the story of Greenmarket, New York City's system of 24 farmers' markets, which was founded in 1976 to preserve farmland in the metropolitan area. The experiment was a huge success with the markets providing utterly fresh foods to New Yorkers and reinvigorating local farms.

The farmers themselves are a wonderful part of the story, and Greenmarket includes mini-biographies of two dozen farmers, along with interesting anecdotes and advice from the growers.

For the millions of people who shop the farmers' markets, here is a practical and thorough consumer-oriented guide.

Customer Reviews ::

Also great if you are part of any CSA in or near NYC - Threemoons - Astoria, NY United States
I had picked this book up at a fundraiser for community gardens years ago and had forgotten about it--that is, until I finally got a spot in my local CSA (Community Supported Agriculture) collective. I found my copy and was reminded as to just what a great guide to NYC Greenmarket produce this is. It's well-illustrated and has a guide to many of the items that you'll find, and how to use them.

The Complete Book of Raw Food, Second Edition: Healthy, Delicious Vegetarian Cuisine Made with Living Foods (The Complete Book of Raw Food Series)

Product Details

This masterful collection of over 400 raw food recipes is a "must-have" for anyone who enjoys vegetarian cuisine.

Whether you are curious about adding raw foods to your diet, or have been eating raw for years, The Complete Book of Raw Food, Second Edition contains over 400 mouth-watering-recipes produced by more than 50 of the world’s top raw food chefs, and is your essential resource on choosing ingredients, eating right and creating delicious dishes to satisfy any palate.

From soups and salads to main dishes and desserts, The Complete Book of Raw Food, Second Edition is the largest published collection of raw food recipes. This new edition features more than 50 new recipes from up-and-coming chefs. Among these inspired raw dishes are unexpected delights such as Lasagna, Easy Pad Thai, Zucchini Bread, and Granola--all delicious--all made with live ingredients.

The Complete Book of Raw Food, Second Edition also includes advice on choosing ingredients, resources to buy the tools you need to create raw dishes, and a comprehensive Raw Food Glossary. The second edition is expanded to include prep times for all recipes an all-new color insert, and contains updated information on kitchen equipment, techniques, and raw food festivals.

The Complete Book of Raw Food, Second Edition includes a detailed preparation for all categories of dishes including Salad Dressings, Entrees, and Delicious Desserts. Here are just a few examples of the delicious recipes available in The Complete Book of Raw Food, Second Edition:

■ Spinach Pesto

■ Raw Ravioli

■ Walnut Stuffed Peppers

■ Tomato Wild Rice Soup

■ Chocolate Smoothie

■ Watermelon Mountains

Whether you're a raw food devotee, a seasoned vegetarian, or just want to prepare delicious, healthy recipes in your own home, The Complete Book of Raw Food, Second Edition is a kitchen essential.

• ISBN13: 9781578263530
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Customer Reviews ::

Disappointed - Anonymous -
We have a lot of raw recipe books with lots of tasty food. But, we've been very disappointed with the flavor of the recipes we've tried out of this book. I didn't know you could a fresh vegetable taste so gross. But, there are tons of recipes in the book. Maybe we've just tried all the wrong ones.

To be healthy! Use a digital meat thermometer

One might think that is all wrong the food we use to determine our health, but there are. Through the food you find the right kind of food we eat every day, which is not too fat, too fat or too sweet. But the big question is, is how the nature of the food is cooked. There is no doubt that we need a balanced diet, our body healthy. That means a type of diet with five categories of food and there is no doubtHowever, we know there are times when we think we're doing the right thing but, in contrast, is just outside or just a misunderstanding of things.

Besides food, per se, the right kind of cooking questions well when it comes to strict diet and maintain good health. Mothers have the right to be aware of all this kind of cooking are also interested in the freshness of food and healthy. In a worst case scenario, an error by the method of cookingSometimes the disease causes in the family. Overcook the vegetables, for example, can no longer nutrient in vegetables, because vegetables should be only half cooked or eaten raw, for a complete record of its nutrients. But with vegetables, not overcooking is a simple thing, but not meat. You must be careful when cooking meat, cook well, not because it could lead to digestive problems and hot on it, especially when roasted, can cause cancer.

TechnicallyThe kitchen is not only defined the taste of food or its presentation is more important, but if the food already reached the safety temperature of the body to use nutrients. When cooking meat, a meat thermometer is important to monitor the temperature of the meat and whether the meat is already cooked or not. The digital meat thermometer internal controlsTemperature of the meat or any other type of food, and is easy to operate that way. There is no need for any calculation or analysis, because you have to do is fix the screen and control the temperature. The correct temperature of each food is already found in the recipe so you do not need a crazy time.

Digital meat thermometer is very useful because there are countless cooking makes the comfort and health benefits of this isand very useful. This device was collected in popularity in the market these days because of the usefulness of it for every family. There are many shops that sell meat to the digital thermometer, and there are lots of online stores to choose from. But before buying, make sure you view the properties of the product to ensure that you buy the ones that really need it.

American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses

Product Details

This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation, and transport— all of which still contribute to the uniqueness of farm cheeses today.

Discover the composition of milk (and its seasonal variations), starter cultures, and the chemistry of cheese. The book includes:
• A fully illustrated guide to basic cheesemaking
• Discussions on the effects of calcium, pH, salt, and moisture on the process
•Ways to ensure safety and quality through sampling and risk reduction
• Methods for analyzing the resulting composition
You will meet artisan cheesemaker Peter Dixon, who will remind you of the creative spirit of nature as he shares his own process for cheesemaking. Alison Hooper, cofounder of Vermont Butter & Cheese Company, shares her experience—both the mistakes and the successes—to guide you in your own business adventure with cheese. David and Cindy Major, owners of Vermont Shepherd, a sheep dairy and cheese business, tell the story of their farm and business from rocky beginning to successful end.

Customer Reviews ::

No recipes - R. Griffin -
This is an informative book about the history of cheese, how cheese is made at a molecular level, and starting a cheese company. What it doesn't give you is basic cheese recipies for the novice. I bit more involved than I wanted. Interesting reading, but now I STILL need another book to take me through a BASIC recipe and a list of equipment I can use that can be found in the regular home kitchen. I am making a couple of pounds of mozerella, not a large vat of Brie!