The Locavore's Kitchen
The Locavore's Kitchen
A Cook's Guide to Seasonal Eating and Preserving
Ohio University Press, Paperback, 9780821419380, 272pp.
Publication Date: September 15, 2011
More and more Americans are becoming dedicated locavores, people who prefer to eat locally grown or produced foods and who enjoy the distinctive flavors only a local harvest can deliver. "The Locavore's Kitchen" invites readers to savor homegrown foods that come from the garden, the farm stand down the road, or local farmers markets through cooking and preserving the freshest ingredients.
In more than 150 recipes that highlight seasonal flavors, Marilou K. Suszko inspires cooks to keep local flavors in the kitchen year round. From asparagus in the spring to pumpkins in the fall, Suszko helps readers learn what to look for when buying seasonal homegrown or locally grown foods as well as how to store fresh foods, and which cooking methods bring out fresh flavors and colors. Suszko shares tips and techniques for extending seasonal flavors with detailed instructions on canning, freezing, and dehydrating and which methods work best for preserving texture and flavor.
"The Locavore's Kitchen" is an invaluable reference for discovering the delicious world of fresh, local, and seasonal foods.
“Riding the crest of ever-evolving food trends takes some real ingenuity. This carefully configured cookbook manages to chart the course in an unexpectedly old-fashioned way. For those not in the know, locavore is a newly minted word used to loosely describe one who purchases and eats foodstuffs grown, raised and produced exclusively within a 100-mile radius of home. It’s a pretty tall order, one within the expertise of food-savvy Suszko. In her hands, it’s just a palate-pleasing turnaround from making do with supermarket food from anywhere to preparing, eating and preserving unadulterated local fare, season by season, as our ancestors did.” —Kirkus Reviews
“This delightfully unusual cookbook is tailored especially for food-preparers who want to make delicious meals from their own garden produce and from farmers and market gardeners in their neighborhood. It includes excellent information on not just local fruits and vegetables but grains, animal products of all kinds, mushrooms, and wines. The recipes are imaginative and inspired. For example, for that he-man in your family who thinks he doesn’t like asparagus, how about beer-battered asparagus spears? Or when is the last time you enjoyed rustic pear tart in cornmeal pastry? Suszko also includes essential information on preserving local foods for winter.” —Gene Logsdon, author of The Contrary Farmer
“A homey, chatty text seamlessly incorporates more than 200 recipes in this book promoting using the freshest locally available ingredients that are in season and preserving them by freezing and canning for use when they aren’t in season. . . . An even-handed guide to preparing and devouring what’s in season.” —Booklist (Oct. 1, 2011)