Gabrielle Langholtz - The New Greenmarket Cookbook: Recipes and Tips from Today’s Finest Chefs—and the Stories behind the Farms That Inspire Them
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- Book:The New Greenmarket Cookbook: Recipes and Tips from Today’s Finest Chefs—and the Stories behind the Farms That Inspire Them
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Founded in 1976 with 12 farmers in a parking lot, New Yorks famed Greenmarket has now grown to become the largest and most diverse network of outdoor urban farmers markets in the country, with 54 markets and more than 230 participating family farms, bakeries, and fishermen. Celebrated chefs have long touted the produce available at these markets, sourcing ingredients for some of their best dishes.
Now,The New Greenmarket Cookbook brings to life the variety, flavor, and personal connections that have made the Greenmarket a culinary destination known the world over. Following the natural cycle of a year at the market, with chapters organized by season, the book offers easy, delicious restaurant recipes from the top chefs who frequent the stands for ingredients and inspiration.
With fullcolor photos to illustrate the simpleyetspectacular dishesthink sugar snap pea and whipped-ricotta tartines, pavlova with strawberries and basil, ciderbraised pork shoulder, dandelion green salad with pancetta, cantaloupe and hyssop popsicles, and lemon thyme panna cottaThe New Greenmarket Cookbook is a gorgeous, flavorful journey through a bountiful year at the Greenmarket.
With recipes from: Jose Andres, Michael Anthony, Mark Bittman, April Bloomfield, Daniel Boulud, Melissa Clark, Dana Cowin, Amanda Hesser, Dan Kluger, Anita Lo, Michael Pollan, Eric Ripert, Audrey Saunders, Bill Telepan, Christina Tosi, and many more.
The Greenmarket provides our restaurant and neighbors with a variety of delicious, nutritious, and beautiful ingredients; the dishes we create are often inspired by walks through the market. It is also a meeting point with the growers, the people who are the most passionate and knowledgeable about that food. It is one of our most precious resources in New York City.Michael Anthony, Executive Chef, Gramercy Tavern
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FULL LIST OF CONTRIBUTORS:
TAMAR ADLER author of An Everlasting Meal
DANNY AMEND AND JOHN ADLER Frannys and Marcos
NICK ANDERER Maialino
JOS ANDRS 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 BITTMANNew 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 dellanima
MARCO CANORA Hearth
JIMMY CARBONE Jimmys No. 43
CESARE CASELLA Il Ristorante Rosi and Salumeria Rosi
MELISSA CLARKNew 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 Ricks 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 Walls
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 Beths 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
PEOPLES POPS
MICHAEL POLLAN author of Cooked: A Natural History of Transformation
MIKE PRICE Market Table
CARMEN QUAGLIATA Union Square Caf
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 Sueos
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
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