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In Season: More Than 150 Fresh And Simple Recipes From New York Magazine Inspired By Farmer S' Market Ingredients
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Based On The Popular Column By New York Magazine Food Editors Rob Patronite And Robin Raisfeld, In Season Collects More Than 150 Recipes From The Countrys Finest Chefs And Restaurants, Using Fresh Farmers Market Ingredientswith Essays And Recipes By Mario Batali, David Chang, Michael Anthony, Anita Lo, Wylie Dufresne, April Bloomfield, Momofuku Noodle Bar, And More.How Popular Has Local And Seasonal Eating Become? As Chefs And Home Cooks Have Been Discoveringor Rediscoveringanticipating And Celebrating Ingredients At Their Seasonal Peak Is One Of Lifes Culinary Pleasures. Farmers Markets Throughout The Country Have Become Mesmerizing Places To Browse, But What Should You Actually Do With All Those Fiddlehead Ferns, Parsnips, And Satsuma Mandarins? In This Beautifully Illustrated And Userfriendly Cookbook, Editors Rob Patronite And Robin Raisfeld Have Collected Fresh, Unique Recipes From Celebrated Chefs For A Vast Array Of Ingredients, All Easily Adapted To Casual Athome Cooking. With Wellrounded Offerings For Plentiful Meals And Holiday Menus, In Season Is A Perennial Source Of Inspiration For Experienced And Novice Cooks Alike.As The Holidays Approach, Enjoy Festive And Delicious Recipes From The Countrys Finest Chefs And Restaurants Such As: Zak Pelaccios Oyster Omelette Franois Payards Brown Butter Roasted Pears Balthazar Bakerys Ginger Citrus Tea Jonathan Waxmans Panroasted Cauliflower With Anchovy Frankies Sputinos Orechiette With Horseradish And Parmesan Kurt Gutenbrunners Roast Christmas Goose Bobby Flays Hoppin John Risotto
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- Q: What type of recipes can I find in 'In Season'? A: 'In Season' includes over 150 recipes crafted by renowned chefs and restaurants, focusing on seasonal ingredients sourced from farmers' markets.
- Q: Is this cookbook suitable for beginners? A: Yes, 'In Season' is user-friendly and offers well-rounded recipes that cater to both novice and experienced cooks, making it accessible for anyone looking to explore seasonal cooking.
- Q: How many pages does 'In Season' have? A: 'In Season' contains a total of 240 pages filled with recipes, essays, and beautiful illustrations.
- Q: What is the binding type of this book? A: 'In Season' is available in hardcover binding, which provides durability and a premium feel for your cookbook collection.
- Q: Who are the authors of 'In Season'? A: 'In Season' is authored by Rob Patronite and Robin Raisfeld, both of whom are food editors at New York Magazine.
- Q: When was 'In Season' published? A: 'In Season' was published on October 25, 2012.
- Q: What are some featured recipes in the book? A: Featured recipes include Zak Pelaccio’s Oyster Omelette, François Payard’s Brown Butter Roasted Pears, and Bobby Flay’s Hoppin’ John Risotto, among many others.
- Q: Is the book in new or used condition? A: 'In Season' is listed as a new book, ensuring that you receive a pristine copy for your cooking needs.
- Q: What category does 'In Season' fall under? A: 'In Season' is categorized under Natural Foods, emphasizing its focus on fresh, seasonal ingredients.
- Q: Are there essays included in 'In Season'? A: Yes, the book features essays alongside recipes, providing context and insights into seasonal cooking and the importance of local ingredients.