Author Richard Ruben has shopped in farmer's markets all over the world. As a chef and food consultant, his corporate clients have included Food and Wine, Oxygen Media, and Bloomingdale's, among others.
Description
Spring Spring's Bounty Herbs Starters Main Courses On the Side Desserts Vinegars and Oils Spring Notes Summer Summer's Bounty Chili Peppers Putting Up Vinegars and Oils Starters Main Courses On the Side Desserts Beverages Vinegars and Oils Summer Notes Autumn Autumn's Bounty Winter Squash and Pumpkins Starters Main Courses On the Side Desserts Beverages Vinegars and Oils Autumn Notes
Reviews
"It is wonderful to see how easy and delicious food can be when prepared with fresh produce purchased from organic farmers, right in the market--seasonal, local, ripe and pure. These are essential ingredients of cuisine."--Alice Waters, chef and owner of Chez Panisse Cafe & Restaurant "Richard Ruben has triumphed with a timely cookbook chock-full of great recipes, personal stories, and excellent information. Reading through the delicious recipes, I am most impressed with the focus on seasonality, something so near and dear to my own heart. This wonderful book just makes me want to pick up a basket and head straight to the farmer's market." --Joanne Weir, author, teacher, and host of PBS's Weir Cooking in the Wine Country