In the coming weeks many farmers’ markets, including our own, will have a
bounty of summer produce. The following cookbooks provide a variety of
interesting recipes that can be made using local vegetables.
THE TOMATO FESTIVAL
COOKBOOK, by Lawrence
Davis-Hollander
In addition to the recipes, this volume shares historical tomato lore,
helpful tips, advice on growing tomatoes and regional festivals that celebrate
this garden item. The informative, easy to follow text covers the areas of
planting and the best ways to cook with tomatoes and save their seeds for future
planting. The recipes encompass everything from sauces to desserts.
This book is available at the Main Library and Carnation Mall Branch.
THE BEAN BIBLE, by David Joachim
This comprehensive book highlights the history and characteristics of a
variety of legumes. Under each section are suggested recipes for the type of
beans that can be found in this cookbook. A section on cooking basics provides
advice on which beans need soaked, cooking times for fresh versus dried beans,
and flavorings that can be added. Many meals can be made and enjoyed with the
recipes for salads, soups, side dishes and desserts.
This book is available at the Main Library.
FARMER'S MARKET COOK
BOOK, by Linda Henry
Instead of focusing on just one vegetable, this cookbook gives an overview of
dishes that can be made using a variety of produce that can be found at the
local market. The vegetable section includes favorites such as broccoli, corn,
cabbage and cucumber. There is also an extensive recipe section featuring
different fruits. Color photographs accompany many of the recipes throughout the
book.
This book is available at the Main Library.
THE CLASSIC ZUCCHINI
COOKBOOK, by Nancy C. Ralston,
Marynor Jordan, and Andrea Chesman
There are over 200 recipes in this cookbook that cover many types of squash,
not just zucchini. A section on the different varieties of squash and the
various cooking methods are helpful. Readers will be able to find new and
interesting ways to use this vegetable in everyday foods, such as pizza and
bread.
This book is available at the Main Library and Carnation Mall Branch.
THE HERBAL KITCHEN: COOKING WITH FRAGRANCE AND
FLAVOR,
by Jerry Traunfeld.
Herbs are used in many recipes to enhance the flavor of the other ingredients
being used. Included in this book are tips on growing your own herbs, preparing
them for use and a helpful section on measuring guidelines. One interesting
chapter features recipes and tips on how to make the pairing of vegetables and
herbs a great addition to any meal.
This book is available at the Main Library.
