In Season

In Season

More Than 150 Fresh and Simple Recipes From New York Magazine Inspired by Farmers' Market Ingredients

Book - 2012
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Penguin Putnam
Based on the popular column by New York Magazine food editors Rob Patronite and Robin Raisfeld, In Season collects more than 150 recipes from the country’s finest chefs and restaurants, using fresh farmers’ market ingredients—with essays and recipes by Mario Batali, David Chang, Michael Anthony, Anita Lo, Wylie Dufresne, April Bloomfield, Momofuku Noodle Bar, and more.
How popular has local and seasonal eating become? As chefs and home cooks have been discovering—or rediscovering—anticipating and celebrating ingredients at their seasonal peak is one of life’s culinary pleasures. Farmers’ markets throughout the country have become mesmerizing places to browse, but what should you actually do with all those fiddlehead ferns, parsnips, and Satsuma mandarins? In this beautifully illustrated and user-friendly cookbook, editors Rob Patronite and Robin Raisfeld have collected fresh, unique recipes from celebrated chefs for a vast array of ingredients, all easily adapted to casual at-home cooking. With well-rounded offerings for plentiful meals and holiday menus, In Season is a perennial source of inspiration for experienced and novice cooks alike.
As the holidays approach, enjoy festive and delicious recipes from the country’s finest chefs and restaurants such as: Zak Pelaccio’s Oyster OmeletteFrançois Payard’s Brown Butter Roasted PearsBalthazar Bakery’s Ginger Citrus TeaJonathan Waxman’s Pan-Roasted Cauliflower with AnchovyFrankies Sputino’s Orechiette with Horseradish and ParmesanKurt Gutenbrunner’s Roast Christmas GooseBobby Flay’s Hoppin’ John Risotto


Random House, Inc.

Based on the popular column by New York Magazine food editors Rob Patronite and Robin Raisfeld,In Season collects more than 150 recipes from the country’s finest chefs and restaurants, using fresh farmers’ market ingredients—with essays and recipes by Mario Batali, David Chang, Michael Anthony, Anita Lo, Wylie Dufresne, April Bloomfield, Momofuku Noodle Bar, and more.

How popular has local and seasonal eating become? As chefs and home cooks have been discovering—or rediscovering—anticipating and celebrating ingredients at their seasonal peak is one of life’s culinary pleasures. Farmers’ markets throughout the country have become mesmerizing places to browse, but what should you actually do with all those fiddlehead ferns, parsnips, and Satsuma mandarins? In this beautifully illustrated and user-friendly cookbook, editors Rob Patronite and Robin Raisfeld have collected fresh, unique recipes from celebrated chefs for a vast array of ingredients, all easily adapted to casual at-home cooking. With well-rounded offerings for plentiful meals and holiday menus,In Season is a perennial source of inspiration for experienced and novice cooks alike.

As the holidays approach, enjoy festive and delicious recipes from the country’s finest chefs and restaurants such as:Zak Pelaccio’s Oyster OmeletteFrançois Payard’s Brown Butter Roasted PearsBalthazar Bakery’s Ginger Citrus TeaJonathan Waxman’s Pan-Roasted Cauliflower with AnchovyFrankies Sputino’s Orechiette with Horseradish and ParmesanKurt Gutenbrunner’s Roast Christmas GooseBobby Flay’s Hoppin’ John Risotto



Baker & Taylor
A first cookbook by two New York magazine food editors draws on their popular column in a volume of 140 recipes by leading chefs and restaurants that explores myriad uses of fresh farmer's-market ingredients. 50,000 first printing.

Baker
& Taylor

Collects over one hundred fifty recipes by leading chefs and restaurants that explores the myriad uses for fresh farmer's-market ingredients.

Publisher: New York : Blue Rider Press, [2012]
Copyright Date: ©2012
ISBN: 9780399161100
0399161104
Branch Call Number: 641.564 Patronite 2012
Characteristics: 220 pages : illustrations (some color) ; 27 cm
Additional Contributors: Raisfeld, Robin
Alternative Title: New York

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