The New Greenmarket Cookbook: Recipes and Tips from Today's Finest Chefs & the Stories Behind the Farms That Inspire Them by Gabrielle Langholtz

  • Anchovy butter on turnips

    from The New Greenmarket Cookbook: Recipes and Tips from Today's Finest Chefs & the Stories Behind the Farms That Inspire Them The New Greenmarket Cookbook by Gabrielle Langholtz

    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Cooking ahead; Spring
    • Ingredients: butter; anchovies; scallions; dill; black peppercorns; limes; baby turnips
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  • ISBN 10 0738216909
  • ISBN 13 9780738216904
  • Published May 27 2014
  • Format eBook
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher The Perseus Books Group
  • Imprint Da Capo Lifelong

Publishers Text

Founded in 1976 with 12 farmers in a parking lot, New York's famed Greenmarket has now grown to become the largest and most diverse network of outdoor urban farmers' markets in the country, with 54 markets and more than 230 participating family farms, bakeries, and fishermen. Celebrated chefs have long touted the produce available at these markets, sourcing ingredients for some of their best dishes. Now,The New Greenmarket Cookbook brings to life the variety, flavor, and personal connections that have made the Greenmarket a culinary destination known the world over. Following the natural cycle of a year at the market, with chapters organized by season, the book offers easy, delicious restaurant recipes from the top chefs who frequent the stands for ingredients and inspiration. With full-color photos to illustrate the simple-yet-spectacular dishes--think sugar snap peas with mint, pavlova with strawberries, basil cider-braised pork shoulder, dandelion greens salad, cantaloupe and hyssop popsicles, and lemon thyme panna cotta--The New Greenmarket Cookbook is a gorgeous, flavorful journey through a bountiful year at the Greenmarket.

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