The Santa Monica Farmers' Market Cookbook

"When you cook food that is locally grown and in season, the importance of shopping at farmers' markets becomes crystal clear: that's where you'll find ripe, tasty ingredients. Amelia's book is an amazing resource to have with you, a complete season-by-season handbook to guide you through the bounty of the market."
Alice Waters, Owner - Chez Panisse Restaurant

FOR MORE INFORMATION CONTACT:
Trina Kaye
310-915-0970
TrinaKaye@tkopr.com

A mere decade ago at markets in much of the country, you were lucky to find anything more than green beans, mushrooms, broccoli, and iceberg lettuce. How times have changed! Open-air farmers' markets are now everywhere, offering shoppers a cornucopia of locally harvested fresh fruits and vegetables. But with all these markets come a lot of questions. What is the difference between white and green zucchini? What are amaranth, sapote, and ramps? How do you know when a fruit or vegetable is fully ripe?

The answers to these and countless other questions can be found in THE SANTA MONICA FARMERS' MARKET COOKBOOK: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm by Amelia Saltsman (Blenheim Press; August 2007; $22.95/soft cover; ISBN-13: 978-0-9790429-0-4). Using one market as a lens, THE SANTA MONICA FARMERS' MARKET COOKBOOK tells the story of farmers' markets everywhere and provides more than 100 recipes, so home cooks around the country can create flavorful, uncomplicated dishes using ingredients found at their local markets.

In the Los Angeles-adjacent beachside city of Santa Monica, the Santa Monica Farmers' Market has long inspired renowned chefs and home cooks with its abundant array of year-round produce. And no one knows this market better than Santa Monica-based writer and cooking instructor Amelia Saltsman. Having shopped the market's stands, talked with its farmers, and cooked its magnificent wares for more than 20 years, Amelia now brings her vast knowledge and experience together in THE SANTA MONICA FARMERS' MARKET COOKBOOK.

"There are now more than 3,000 certified farmers' markets across the country. This remarkable increase reflects our growing desire for local ingredients," says Amelia. "And as a result, the focus is shifting from recipe-driven dishes to meals where hours-old seasonal ingredients are the stars, both at home and in restaurants. In essence, farmers' markets have changed the way farmers grow and the way chefs and home cooks think about food, shop, cook, and eat."

The recipes in the book are organized into traditional sections-Starters, Soups, Salads, Sides, Mains, and Desserts- and clearly labeled with the seasons in which you are most likely to find their ingredients. In the back of the book, readers will find a cross-referenced index that categorizes the recipes by season, making it easy to find the perfect dish for any time of the year. Looking to remove the intimidation factor created by the often overwhelming variety of produce offered by local markets, Amelia offers a seasonal guide to fruits and vegetables and countless tips on how to shop, select, and store the freshest items. Readers will also find pages on Useful Plant Terms, Basic Kitchen Techniques, Handy Pantry Items, and Helpful Kitchen Tools.

Some of the tempting recipes found in THE SANTA MONICA FARMERS' MARKET COOKBOOK include:

- Marinated Grill-Roasted Lipstick Peppers
- Summery Zucchini-Lemon Soup
- Cantaloupe Soup with Moscato d'Asti and Mint
- Roasted Beet and Blood Orange Salad with Arugula
- Grilled Fig and Market Ham Salad
- Spring Vegetables and Fish Ragout
- Blackberry-and-Balsamic Grilled Game Hens
- Grilled Albacore Skewers with Bay Laurel and Bacon
- Slow-Baked Quince with Honey and Cognac
- Seared Peach Open-faced Rustic Tart

"The dishes I have provided in my c