The New Greenmarket Cookbook  -     By: Gabrielle Langholtz
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The New Greenmarket Cookbook

Da Capo Press / Paperback

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Retail: $24.99
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Product Description

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.

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. Full-color photos.

Product Information

Format: Paperback
Vendor: Da Capo Press
ISBN: 0738216895
ISBN-13: 9780738216898

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Author Bio

Gabrielle Langholtz was Greenmarket's Special Projects Manager for eight years and is now editor of the James Beard Award-winning Edible Manhattan magazine. Her favorite vegetable is the Kentucky Wonder bean.

GrowNYC is a hands-on environmental nonprofit that operates Greenmarket Farmers Markets and empowers New Yorkers to make ours the most sustainable city in the world.

Editorial Reviews


Bookviews, June 2014
The New Greenmarket Cookbook combines healthy eating with good health as it offers recipes by New York's top chefs to take advantage of the produce available from farmers markets. It's one thing to have access to freshly picked vegetables and fruits, and another to know how to take advantage of them with delicious salads and other delightful dishes that include fish, lamb, and other delectables.”

Examiner.com, 6/8/14
“From spring to summer to fall to winter, the variety of recipes and interweaving stories make this a fascinating, fabulous and flavorful find.”

InfoDad.com, 6/19/14
“The recipes will be quite appealing to people already predisposed to favor New York City's brand of elegant eating. And the stories of the small farms from which the ingredients come have resonance beyond the recipes: they are short, often involving portraits of people whose passion is to grow plants and raise animals in better way.”

Bookpage, August 2014
“Take[s] you on a seasonal splurge from spring to winter, apples to zucchini, Melissa Clark's Anchovy Butter on Turnips to Karen DeMasco's pink-tinted Beet Cake.”

San Francisco Book Review, 8/20/14
“Recipes that you'll likely cross off your must-try list.”

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