Table Of Content

FULL LIST OF CONTRIBUTORS: TAMAR ADLER • author of An Everlasting Meal DANNY AMEND AND JOHN ADLER • Franny’s and Marco’s NICK ANDERER • Maialino JOSÉ ANDRÉS • chef/owner of ThinkFoodGroup RYAN ANGULO • Buttermilk Channel MICHAEL ANTHONY • Gramercy Tavern DAN BARBER • Blue Hill and Blue Hill at Stone Barns MARIO BATALI • Babbo Ristorante e Enoteca JEREMY BEARMAN • Rouge Tomate CHRIS BEISCHER • Mercer Kitchen MARK BITTMAN • New York Times columnist and author of How to Cook Everything APRIL BLOOMFIELD • The Spotted Pig SAUL BOLTON • Restaurant Saul, The Vanderbilt, and Red Gravy DANIEL BOULUD • DBGB Kitchen and Bar SHARON BURNS-LEADER • Bread Alone JOE CAMPANALE • dell’anima MARCO CANORA • Hearth JIMMY CARBONE • Jimmy’s No. 43 CESARE CASELLA • Il Ristorante Rosi and Salumeria Rosi MELISSA CLARK • New York Times columnist MARY CLEAVER • The Green Table and The Cleaver Company JOHN CONLIN • Tangled Vine DANA COWIN • editor in chief at Food & Wine KAREN DEMASCO • author of The Craft of Baking GABLE ERENZO • Tuthilltown Spirits Distillers FATTY CRAB RICK FIELD • Rick’s Picks RON GALLO • JoJo JACQUES GAUTIER • Palo Santo CHESTER GERL • Hundred Acres FANY GERSON • La Newyorkina JOAN GUSSOW • author of This Organic Life KURT GUTENBRUNNER • Wallsé KERRY HEFFERNAN • author SEAN HELLER • Momofuku Noodle Bar AMY HESS • Northern Spy Food Co. AMANDA HESSER • Food52.com and Provisions PETER HOFFMAN • Back Forty and Back Forty West JOEL HOUGH • Il Buco DANIEL HUMM • Eleven Madison Park SARA JENKINS • Porsena and Porchetta MARCUS JERNMARK • Aquavit NYC JENNIFER KING • Liddabit Sweets ANNA KLINGER • al di la Trattoria DAN KLUGER • ABC Kitchen GABRIEL KREUTHER RALF KUETTEL • Trestle on Tenth MARK LADNER • Del Posto RON LAPICO • Jean-Georges DAVID LEBOVITZ • author of My Paris Kitchen MATT LEE and TED LEE • authors of The Lee Bros. Charleston Kitchen ED LEVINE • SeriousEats.com STEVEN LINARES • Fort Defiance BETH LINSKEY • Beth’s Farm Kitchen ANITA LO • Annisa TOM MACY • Clover Club PRESTON MADSON • Freemans JIM MEEHAN • author of The PDT Cocktail Book MARC MEYER • Cookshop TIM MEYERS • Mas (farmhouse) MARCO MOREIRA • Tocqueville SEAMUS MULLEN • Tertulia LIZ NEUMARK • Great Performances and Katchkie Farm ROBERT NEWTON • Seersucker PICHET ONG • pastry chef, blog.pichetong.com SISHA ORTUZAR • Riverpark PEOPLE’S POPS MICHAEL POLLAN • author of Cooked: A Natural History of Transformation MIKE PRICE • Market Table CARMEN QUAGLIATA • Union Square Café RUTH REICHL • author of the novel Delicious! ERIC RIPERT • Le Bernardin CHARLES RODRIGUEZ • PRINT. ANTHONY SASSO • Casa Mono AUDREY SAUNDERS • Pegu Club LOUISA SHAFIA • author of The New Persian Kitchen JUSTIN SMILLIE • il Buco Alimentari & Vineria JON SNYDER • Il Laboratorio del Gelato MARTHA STEWART • Martha Stewart Living Omnimedia BILL TELEPAN • Telepan & Telepan Local SUE TORRES • Sueños CHRISTINA TOSI • Momofuku Milk Bar LIVIO VELARDO • Gotham Bar and Grill CEDRIC VONGERICHTEN • Perry Street DAVID WALTUCK • Ark Restaurants JONATHAN WAXMAN • Barbuto KAREN WEINBERG • 3-Corner Field Farm REBECCA WEITZMAN • Thistle Hill Tavern KENNETH WISS • Diner and Marlow & Sons DAVID WONDRICH MIKE YEZZI • Flying Pigs Farm KATHERINE YOUNGBLOOD • Lot 2 Copyright © 2014 by GrowNYC. Photographs by Max Kelly. Test Kitchen Director, Food Stylist, and Prop Stylist, Erin Merhar. Additional photographs by Amanda Gentile, Jamie Gaehring, Jameel Khaja, and GrowNYC. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher. For information, address Da Capo Press, 44 Farnsworth Street, 3rd Floor, Boston, MA 02210. Editorial production by Lori Hobkirk at the Book Factory. Designed by Megan Jones Design. Set in 10 point Brandon Grotesque by Megan Jones Design. Cataloging-in-Publication data for this book is available from the Library of Congress. First Da Capo Press edition 2014 ISBN: 978-0-7382-1690-4 (e-book) Published by Da Capo Press A Member of the Perseus Books Group www.dacapopress.com Da Capo Press books are available at special discounts for bulk purchases in the U.S. by corporations, institutions, and other organizations. For more information, please contact the Special Markets Department at the Perseus Books Group, 2300 Chestnut Street, Suite 200, Philadelphia, PA, 19103, or call (800) 810- 4145, ext. 5000, or e-mail [email protected]. 10 9 8 7 6 5 4 3 2 1 To the people who save seeds, pull weeds, carry water, nourish soils, pick rocks, tend flocks, lose crops, make cheese, catch fish, grind grain, hunt mushrooms, boil sap, get sunburned, get soaked, get stung, get bitten, get blisters, get tired, and get up so very early in the morning to feed New York City. And to the eaters who pay them to do so. Thank you.

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"There's a kind of magic that the Greenmarket holds, that even in this most urbanized of landscapes, we can eat a locally grown Bosc pear whose glorious taste can cause our experience of the world to shift."—From the foreword by Jim Oseland, SaveurFounded in 1976 with 12 farmers in a parking lot,
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The New Greenmarket Cookbook: Recipes and Tips from Today’s Finest Chefs—and the Stories behind the Farms That Inspire Them PDF

340 Pages·2014·9.67 MB·English
by  Gabrielle Langholtz
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About The New Greenmarket Cookbook: Recipes and Tips from Today’s Finest Chefs—and the Stories behind the Farms That Inspire Them

"There's a kind of magic that the Greenmarket holds, that even in this most urbanized of landscapes, we can eat a locally grown Bosc pear whose glorious taste can cause our experience of the world to shift."—From the foreword by Jim Oseland, SaveurFounded in 1976 with 12 farmers in a parking lot,

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Author:Gabrielle Langholtz
Publication Year:2014
Pages:340
Language:English
File Size:9.67
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