Gibbs Smith Publisher
Southern Farmers Market Cookbook
Product Code: 04747
ISBN: 978-1-4236-0474-7
Other ISBN: 1423604741
Binding Information: Paperback
Size: 7.5" X 9.75" Inches
Availability: In stock
Price: $19.99
Download information sheet for Southern Farmers Market Cookbook
SOUTHERN FARMERS MARKET COOKBOOK
SOUTHERN FARMERS MARKET COOKBOOK features 75 recipes and products grown in South Carolina, North Carolina, Georgia, Alabama, Mississippi, Florida, Kentucky, and Tennessee, but many of the same foods can be purchased locally in most areas of the country.
INCLUDES THESE MOUTHWATERING RECIPES:
Butter Bean and Grape Tomato Bruschetta
Fresh Sweet Onion and Corn Chowder
Wild Honey-Glazed Carrots with Mint and Green Onions
Braised Figs and Shallots in a Honey-Red Wine Sauce
Wine-Poached Salmon with Cucumber Crudité Sauce
Roasted Garlic Fresh Spaghetti with English Peas and Leeks in a Cream Sauce
Warm Wild Cherry Carolina Gold Rice Pudding
Blues-Busting Blueberry Ice Cream
Marketing Highlights Five thousand operating farmers markets are located across the United States (nearly double the number of nationwide farmers markets that existed in 2000).
Online marketing and promotions.
Print and web advertising campaign.
National broadcast and print publicity.
Co-op available.
A long-time restaurant critic and features writer for Charleston's only daily newspaper, the Post and Courier, Holly Herrick has garnered multiple awards for food writing. A graduate of Boston College and recipient of Le Grande Diplome in pastry and cuisine from Le Cordon Bleu in Paris, France, Holly is a certified chef who puts her palate, creativity, and experience to use in manifesting tasty recipes using the freshest produce available throughout the growing season. She lives in Charleston, South Carolina.
SOUTHERN FARMERS MARKET COOKBOOK features 75 recipes and products grown in South Carolina, North Carolina, Georgia, Alabama, Mississippi, Florida, Kentucky, and Tennessee, but many of the same foods can be purchased locally in most areas of the country.
INCLUDES THESE MOUTHWATERING RECIPES:
Butter Bean and Grape Tomato Bruschetta
Fresh Sweet Onion and Corn Chowder
Wild Honey-Glazed Carrots with Mint and Green Onions
Braised Figs and Shallots in a Honey-Red Wine Sauce
Wine-Poached Salmon with Cucumber Crudité Sauce
Roasted Garlic Fresh Spaghetti with English Peas and Leeks in a Cream Sauce
Warm Wild Cherry Carolina Gold Rice Pudding
Blues-Busting Blueberry Ice Cream
Marketing Highlights Five thousand operating farmers markets are located across the United States (nearly double the number of nationwide farmers markets that existed in 2000).
Online marketing and promotions.
Print and web advertising campaign.
National broadcast and print publicity.
Co-op available.
A long-time restaurant critic and features writer for Charleston's only daily newspaper, the Post and Courier, Holly Herrick has garnered multiple awards for food writing. A graduate of Boston College and recipient of Le Grande Diplome in pastry and cuisine from Le Cordon Bleu in Paris, France, Holly is a certified chef who puts her palate, creativity, and experience to use in manifesting tasty recipes using the freshest produce available throughout the growing season. She lives in Charleston, South Carolina.
Reviews
Review Charleston Magazine - June 1, 2009
As fresh as a basket of just-picked produce-and every bit as appealing-Holly Herrick's Southern Farmers Market Cookbook sprouts in bookstores this month. Chock full of colorful recipes, it's the perfect helpmate for at-home cooks looking to make the most of the Lowcountry's bountiful harvest. Reviews
Review The Post and Courier - May 27, 2009
Between farmers and the public, "The link is there, the bond is forged," she says. "I think it's always been in the South, but, like everywhere, I think for a while we got away from it because so much of our food was packaged, which became a convenient way to shop. Because farmers markets are becoming more prevalent and because people are becoming more aware of why it's important to shop local and seasonal, they're kind of feeding upon each other. I think it's really exciting."
Reviews
Review By: Pat Wilens, Southern Living, People & Places - May 1, 2009
"Holly Herrick dedicates her new cookbook to those who 'nurture, cultivate , and bring forth the priceless gems of the seasons. She aptly pays special tribute to small farmers of the South, 'who achieve all of this with the added burden of a scorching summer sun.'...."Local, fresh and organic are trendy buzzwords, but they're really nothing new, Holly points out. "Our ancestors ate whatever they could catch that day or pick from the field."