Review As fresh as a basket of just-picked produce-and every bit as appealing-Holly Herrick's Southern Farmers Market Cookbook sprouts in bookstores this month. Chock full of colorful recipes, it's the perfect helpmate for at-home cooks looking to make the most of the Lowcountry's bountiful harvest. (Charleston Magazine 2009-06-01)Between farmers and the public, "The link is there, the bond is forged," she says. "I think it's always been in the South, but, like everywhere, I think for a while we got away from it because so much of our food was packaged, which became a convenient way to shop. Because farmers markets are becoming more prevalent and because people are becoming more aware of why it's important to shop local and seasonal, they're kind of feeding upon each other. I think it's really exciting." (The Post and Courier 2009-05-27)"Holly Herrick dedicates her new cookbook to those who 'nurture, cultivate , and bring forth the priceless gems of the seasons. She aptly pays special tribute to small farmers of the South, 'who achieve all of this with the added burden of a scorching summer sun.'...."Local, fresh and organic are trendy buzzwords, but they're really nothing new, Holly points out. "Our ancestors ate whatever they could catch that day or pick from the field." (Pat Wilens Southern Living, People & Places 2009-05-01)Ever visit your local farmer’s market and find yourself loaded up with an abundance of fresh, yummy, locally grown fruits and veggies, and then find yourself back home looking at it all on your counter top and saying to yourself…”Now what?, now that I have all of this yummy goodness setting here, what can I make with all of it?”. . . This is a book that you’ll find yourself turning to time and time again after your weekend visits to your local farmers market. No more of the “What shall I make with this?” game. Now you’ll have the answer with more than 75 seasonal recipes to help you along the way. As we say in the South…”Ya’ll eat up now!” (Tina Wilson Small Town Living 2010-09-04)What make this book a fantastic choice for newbie locavores is the way Holly opens up the world of seasonal eating and farmers markets. She acts as a guide, explaining the importance and benefits of eating local food, giving you tips on what to bring/what not to bring to a farmers market, and providing suggestions on how to stock a pantry that is ready for seasonal cooking. (Leah Loves Local 2012-05-31) Read more From the Inside Flap The time to eat healthy and buy locally has arrived. Buying at farmers markets means getting better, fresh-picked produce that leads to amazing home-cooked meals. Southern Farmers Market Cookbook teaches how to enjoy shopping at local markets and gives instruction on what to look for and what’s to be expected to make the experience more fulfilling and fun. More than 75 seasonal recipes show how to take these tasty fresh foods from market to table in mouthwatering ways. Try the crisp Butter Bean and Grape Tomato Brushcetta, the sweet Wild Honey–Glazed Carrots with Mint and Green Onions, the savory Wine-Poached Salmon with Cucumber Crudité Sauce, and the luscious Warm Wild Cherry Carolina Gold Rice Pudding. While Southern Farmers Market Cookbook features produce grown in South Carolina, North Carolina, Georgia, Alabama, Mississippi, Florida, Kentucky, and Tennessee, many of the same foods can be purchased locally in most areas of the country. A long-time restaurant critic and features writer for Charleston’s only daily newspaper, the Post and Courier, Holly Herrick has garnered multiple awards for food writing. A graduate of Boston College and recipient of Le Grande Diplomein pastry and cuisine from Le Cordon Bleu in Paris, France, Holly is a certified chef who puts her palate, creativity, and experience to use in manifesting tasty recipes using the freshest produce available throughout the growing season. She lives in Charleston, South Carolina. Read more See all Editorial Reviews
M**L
A fabulous book at very reasonable price.
Holly Herrick is an absolute DREAM to read (from a Foodies perspective). I bought this book for a gift, then had to buy it again for myself!
D**.
Good eats
Lots of great recipes that "normal" people might actually prepare. Makes use of common foods found at local farmers markets.
A**R
southern farmers market cookbook
Awesome cookbook! I can't wait on the growing season to get here to try out all these fabulous recipes!
G**.
Deviled Egg Recipe Disappoints. What Else Doesn't Work?
I would suggest that if you're planning to use any of the recipes in this book for company or a special occasion then try it out first prior to the occasion to see whether it works. Fortunately I tried out the chowchow deviled white shrimp and farm fresh eggs recipe that I was thinking of using for a dinner party . I followed the cooking instructions for the hard-boiled eggs to the letter and in fact they stayed in the hot water for a little bit over 17 minutes and I was afraid they would be overcooked. On the contrary! See the attached photos of how undercooked the eggs were. Not only that, but for some reason when I cracked the shells in order to peel the eggs the whites broke in such a way that I couldn't cut them in half lengthwise to make deviled eggs out of them. So I had under cooked yolks, and broken as well as undercooked whites. There was no way I could make deviled eggs with the results of the recipe's instructions. I don't even think you can make egg salad with these under cooked yolks. I ate two of them plain for lunch and I gave one to my little dog who buried it for later LOL . Frankly I'm quite upset about having wasted a beautiful half dozen free range eggs. I agree the recipes in the book sound delicious but again I would say that if it's important to you then I would have a trial run of any recipe in the book. Normally I cook my hard-boiled eggs according to Martha Stewart's instructions and they turn out beautifully. The instructions in this southern farmers market cookbook are more complicated than Martha's and so I expected a better result than Martha's but instead I got an inferior and unworkable result. Remember, "the proof of the pudding is in the eating. "
R**G
Southern Yummies
There are lots of cookbooks, many of them quite good. But this beauty should be front and center on your shelf. The recipes are enough to start you salivating, something enhanced by the wonderful photos of all the goodies you get to cook. The recipes are simple and direct, the meals are off-the-usual track, and the ingredients - and where/how to get them - are a key to your success. A major yummster . . . and enjoyably readable.
M**E
One of the best cookbooks I have in my vast collection
One of the best cookbooks I have in my vast collection. The recipes are easy to follow, the results perfection! Love the creamy turnip.soup.and onion tart, and......I love them all!
W**H
Excellent cookbook for fresh seasonal veggies
This is a well laid-out cookbook with good photos, some surprising combinations of ingredients, and very good ideas for using just the kind of vegetables you're likely to find growing locally in the South. The cookbook is organized both by season and by type of dish. Its style reminds me a bit of Jamie Oliver. The recipes capitalize on the freshness of their ingredients. This would be a nice gift cookbook.
D**Y
Possibly The Best "Fresh" Cookbook
Whether you are a southerner or long to be one - this may possibly be the best "fresh" cookbook you will ever read. I love to go to a farmers market - it is a festival of sumptuous smells and sights . . . yet, almost instantly I am overwhelmed. Thanks to Southern Market Cookbook, I now know how to work the maze of the market, and there is a guide letting you know when market items are in season, even broken out by state. The recipes are easy to follow and are "southern" with a twist that will keep you wanting more. It's nice to know "how" to buy local, support my hometown and most importantly prepare fresh, fabulous recipes for family and friends. And at this price, this will be my first choice of Christmas Gifts to give this year. Fabulous!
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