Hay Day Country Market Cookbook

The format is approximately 7 inches by 10 inches. xiv, 290 pages. Illustrations. Recipes. Conversion Table. Index. Minor soiling to front cover. Cook with the Seasons: Vegetable Medleys and Obsessive Salads, Chowders, Roasts, Grills & Kebabs, Cobblers, Crumbles and Crisps. 250 recipes from the celebrated New England Farm Stand Market that helped bring authentic flavorful fool back to America's table. Kim Rizk is a professional cook and food writer who's been involved in many aspects of the Hay Day business, both in and out of the kitchen. Since 1978, when the first of its country markets opened in Westport, Connecticut, Hay Day has been a celebrated purveyor of the finest farmstand produce, breads, pastries, cheeses, comestibles, provisions, and take-out fare. Twenty years later, after having helped shape America's culinary revolution, Hay Day presents 250 of the recipes that keep its customers coming back again and again. Reflecting its passion for quality, freshness, inventiveness, and character, The Hay Day Country Market Cookbook mirrors the way the country cooks and eats today. It's not about trends or gimmicks, but about ingredients and a love for sound, deep, palate-pleasing flavor. About the delicious simplicity of Veal Chops in Mustard Sauce, the tangy surprise of Lemon Chevre Chicken, the perfection of the perfect Maryland Crab Cake. It's about the sophisticated--Wilted Radicchio with Gorgonzola and Walnuts--and the down-to-earth--Chunky Tomato and Bacon Soup. And it's about the integrity of cooking in concert with the seasons--New Potatoes and Fiddlehead Ferns in spring, Grilled Duck with Citrus Cherry Relish in summer, Wild Rice and Cranberries in fall, Rosy Root Vegetable Chili for the dead of winter. Now even without a Hay Day in town, you can still get the best market-based, seasonal dishes around. First Printing [Stated] This appears to be updated or revised from an earlier (circa 1986) publication. …