Product Description

This information-packed book offers up sound nutrition advice on why eating delicious fresh fruits and vegetables will help you live longer, feel better and keep the weight off. EatingWell’s Test Kitchen delivers more than 100 new recipes that star fresh produce, such as Balsamic & Parmesan Roasted Cauliflower, Pork Roast with Walnut-Pomegranate Filling and Caramelized Pear Bread Pudding (for a sample of fall recipes). Divided up by season, the recipes celebrate the freshest ingredients. The book also includes tips on how to freeze and preserve bumper crops; techniques for roasting peppers, peeling mangoes, and other ways to preserve your farm finds; profiles of local farmers; tips on planting your own kitchen garden, and more.

Product Details

• Amazon Sales Rank: #20877 in Books
• Published on: 2009-04-20
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 256 pages

Features

• ISBN13: 9780881508567
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

About the Author
EatingWell is the leading publisher of the award-winning magazine, whose tagline is “Where Good Taste Meets Good Health,” as well as a series of cookbooks through Countryman, and a vibrant website. EatingWell’s magazine and books have been recognized with numerous awards from the James Beard Foundation, the International Association of Culinary Professionals and Folio: Magazine. EatingWell is recognized by nutritionists, professional chefs and journalists alike as one of the most reliable sources of science-based nutrition information. The company’s headquarters and Test Kitchen are located in Charlotte, Vermont.

Author Jessie Price grew up in a family full of great cooks and food fanatics. After graduating from Williams College, she cooked in restaurants in California and Colorado, including the Relais and Chateaux Home Ranch near Steamboat Springs. She started out testing and developing recipes for EatingWell and joined the editorial team full-time in 2004 when she moved from San Francisco. Jessie directs the food content for EatingWell Magazine and has worked on several EatingWell books including EatingWell Comfort Foods Made Healthy, EatingWell Healthy in a Hurry, EatingWell Serves Two, EatingWell 500-Calorie Dinners, The EatingWell Diet, EatingWell for a Healthy Heart and EatingWell on a Budget. She lives in Charlotte, Vermont.

Customer Reviews

The book for people who want a little more local in their life
I feel inclined to write this review because I found this book absolutely fascinating.

The opening of the book does a very good job of explain why you should listen to its advice. The authors give plenty of useful tid bits that have come in very handy not only in the farmers market but also in the produce section in the supermarket.

The included recipes are well sized and appropriately portioned. They are healthy without tasting like health food. The pictures are gorgeous and I have wanted to try every recipe that has one. The recipes are a great way to experience new ingredients that you can only find in a good farmers market.

In my humble opinion this book is worth the purchase price if you only read the first chapters about the benefits (and hype) of local and organic produce. My wife and I purchased the Eating Well for two along with this one and we are considering buying more from this series because we love every dish we have tried so far.

I hope this helps,
Happy Shopping

disappointing!
I bought this cookbook because of my past good experiences with Eating Well's other cookbooks. But, this one doesn't come close. The recipes are too long, and treat the beautiful seasonal foods with a complexity that spoils the notion of "don't mess with Mother Nature". Eating Well has had a real knack for presenting fresh, healthy food, in an accessible and innovative way. This newest cookbook has strayed from simplicity, into the upper stratosphere of the chef who wants to impress. Stick with their previous cookbooks - they will not remain on the shelf, like this one is destined to.

Comes from a food editor and a doctor who team up to provide an emphasis on seasonal, fresh ingredients and menus
Any who would make the most of farmer's market fresh produce will relish EatingWell in Season: The Farmer's Market Cookbook. It comes from a food editor and a doctor who team up to provide an emphasis on seasonal, fresh ingredients and menus. Chapters are organized by produce type, not season, making it especially quick and easy to locate recipes such as Pecan-Crusted Turkey Tenderloin with Grilled Peach Salsa under 'Peaches', or 'Fennel & Orange Salad with Roasted Pistachios' under 'Fennel'. A 'must' for any general lending library.