Hay Day Country Market Cookbook

Rizk, Kim

ISBN 10: 0761114297 / ISBN 13: 9780761114291

Published by NY: Workman Publishing, 1998, NY, 1998

About this Item

Hard Cover. As New/As New. First Edition. "Drawing on its twenty years of experience pleasing a knowledgeable and enthusiastic crowd of food lovers, Hay Day has evolved a sophisticated farm stand style of cooking." - dust jacket description. Vegetable medleys, salads, chowders, roasts, kebabs and cobblers. Illustrated with nice drawings. 290 pages. The attractive dust jacket is protected with a new Brodart book jacket cover.

Seller Inventory # 000355

Bibliographic Details

• Title: Hay Day Country Market Cookbook
• Publisher: NY: Workman Publishing, 1998, NY
• Publication Date: 1998
• Language: English
• ISBN 10: 0761114297
• ISBN 13: 9780761114291
• Binding: Hard Cover
• Edition: First Edition
• Condition: As New
• Dust Jacket Condition: As New
• Seller catalogs:
  • Sundry Non-fiction

About this title

Synopsis

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.

About the Author

Kim Rizk attended New York University and graduated with honors from Hartwick College with a Bachelors degree in Fine Arts. She has studied art, language and cooking in Northern Italy and Southern France. She is a member of the American Institue of Wine and Food, the International Association of Culinary Professionals and the American Cheese Society. Kim has been with Hay Day for 12 years, working as co-author of the markets' monthly newsletter, The Hay Day Rural Times and in day-to-day operaton of the Hay Day markets, both in and out of the kitchen. A long time resident of Fairfield County, Connecticut, Kim currently resides in Princeton, New Jersey.