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The New Greenmarket Cookbook: Recipes and Tips from New York City's Greenmarket
US $9.00
ApproximatelyS$ 11.56
or Best Offer
Condition:
Like New
A book in excellent condition. Cover is shiny and undamaged, and the dust jacket is included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
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Shipping:
US $4.47 (approx S$ 5.74) USPS Media MailTM.
Located in: Cutchogue, New York, United States
Delivery:
Estimated between Wed, 24 Sep and Mon, 29 Sep to 94104
Returns:
14 days return. Seller pays for return shipping.
Coverage:
Read item description or contact seller for details. See all detailsSee all details on coverage
(Not eligible for eBay purchase protection programmes)
Seller assumes all responsibility for this listing.
eBay item number:205652659005
Item specifics
- Condition
- Binding
- Paperback
- Product Group
- Book
- Personalize
- No
- Signed
- No
- Ex Libris
- No
- Personalized
- No
- Features
- Illustrated
- Inscribed
- No
- Weight
- 1 lbs
- IsTextBook
- No
- Vintage
- No
- ISBN
- 9780738216898
About this product
Product Identifiers
Publisher
Hachette Books
ISBN-10
0738216895
ISBN-13
9780738216898
eBay Product ID (ePID)
168334028
Product Key Features
Book Title
New Greenmarket Cookbook : Recipes and Tips from Today's Finest Chefs-And the Stories Behind the Farms That Inspire Them
Number of Pages
256 Pages
Language
English
Topic
Specific Ingredients / Natural Foods, Regional & Ethnic / American / Middle Atlantic States, Industries / Agribusiness
Publication Year
2014
Illustrator
Yes
Genre
Cooking, Business & Economics
Format
Trade Paperback
Dimensions
Item Height
0.5 in
Item Weight
21.2 Oz
Item Length
9.1 in
Item Width
7.4 in
Additional Product Features
Intended Audience
Trade
LCCN
2013-362538
TitleLeading
The
Reviews
Bookviews, June 2014 The New Greenmarket Cookbook combines healthy eating with good health as it offers recipes by New York's top chefs to take advantage of the produce available from farmers markets. It's one thing to have access to freshly picked vegetables and fruits, and another to know how to take advantage of them with delicious salads and other delightful dishes that include fish, lamb, and other delectables." Examiner.com, 6/8/14 From spring to summer to fall to winter, the variety of recipes and interweaving stories make this a fascinating, fabulous and flavorful find." InfoDad.com, 6/19/14 The recipes will be quite appealing to people already predisposed to favor New York City's brand of elegant eating. And the stories of the small farms from which the ingredients come have resonance beyond the recipes: they are short, often involving portraits of people whose passion is to grow plants and raise animals in better way.", Bookviews, June 2014 The New Greenmarket Cookbook combines healthy eating with good health as it offers recipes by New York's top chefs to take advantage of the produce available from farmers markets. It's one thing to have access to freshly picked vegetables and fruits, and another to know how to take advantage of them with delicious salads and other delightful dishes that include fish, lamb, and other delectables." Examiner.com, 6/8/14 From spring to summer to fall to winter, the variety of recipes and interweaving stories make this a fascinating, fabulous and flavorful find." InfoDad.com, 6/19/14 The recipes will be quite appealing to people already predisposed to favor New York City's brand of elegant eating. And the stories of the small farms from which the ingredients come have resonance beyond the recipes: they are short, often involving portraits of people whose passion is to grow plants and raise animals in better way." Bookpage , August 2014 Take[s] you on a seasonal splurge from spring to winter, apples to zucchini, Melissa Clark's Anchovy Butter on Turnips to Karen DeMasco's pink-tinted Beet Cake.", Bookviews, June 2014 " The New Greenmarket Cookbook combines healthy eating with good health as it offers recipes by New York's top chefs to take advantage of the produce available from farmers markets. It's one thing to have access to freshly picked vegetables and fruits, and another to know how to take advantage of them with delicious salads and other delightful dishes that include fish, lamb, and other delectables." Examiner.com, 6/8/14 "From spring to summer to fall to winter, the variety of recipes and interweaving stories make this a fascinating, fabulous and flavorful find." InfoDad.com, 6/19/14 "The recipes will be quite appealing to people already predisposed to favor New York City's brand of elegant eating. And the stories of the small farms from which the ingredients come have resonance beyond the recipes: they are short, often involving portraits of people whose passion is to grow plants and raise animals in better way." Bookpage , August 2014 "Take[s] you on a seasonal splurge from spring to winter, apples to zucchini, Melissa Clark's Anchovy Butter on Turnips to Karen DeMasco's pink-tinted Beet Cake." San Francisco Book Review , 8/20/14 "Recipes that you'll likely cross off your must-try list.", Bookviews, June 2014 The New Greenmarket Cookbook combines healthy eating with good health as it offers recipes by New York's top chefs to take advantage of the produce available from farmers markets. It's one thing to have access to freshly picked vegetables and fruits, and another to know how to take advantage of them with delicious salads and other delightful dishes that include fish, lamb, and other delectables." Examiner.com, 6/8/14 From spring to summer to fall to winter, the variety of recipes and interweaving stories make this a fascinating, fabulous and flavorful find." InfoDad.com, 6/19/14 The recipes will be quite appealing to people already predisposed to favor New York City's brand of elegant eating. And the stories of the small farms from which the ingredients come have resonance beyond the recipes: they are short, often involving portraits of people whose passion is to grow plants and raise animals in better way." Bookpage , August 2014 Take[s] you on a seasonal splurge from spring to winter, apples to zucchini, Melissa Clark's Anchovy Butter on Turnips to Karen DeMasco's pink-tinted Beet Cake." San Francisco Book Review , 8/20/14 Recipes that you'll likely cross off your must-try list.", Bookviews, June 2014 The New Greenmarket Cookbook combines healthy eating with good health as it offers recipes by New York's top chefs to take advantage of the produce available from farmers markets. It's one thing to have access to freshly picked vegetables and fruits, and another to know how to take advantage of them with delicious salads and other delightful dishes that include fish, lamb, and other delectables." Examiner.com, 6/8/14 From spring to summer to fall to winter, the variety of recipes and interweaving stories make this a fascinating, fabulous and flavorful find.", Bookviews, June 2014 The New Greenmarket Cookbook combines healthy eating with good health as it offers recipes by New York's top chefs to take advantage of the produce available from farmers markets. It's one thing to have access to freshly picked vegetables and fruits, and another to know how to take advantage of them with delicious salads and other delightful dishes that include fish, lamb, and other delectables."
Synopsis
"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, Saveur Founded in 1976 with 12 farmers in a parking lot, New York's 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 full-colour photos to illustrate the simple-yet-spectacular dishes,think sugar snap pea and whipped-ricotta tartines, pavlova with strawberries and basil, cider-braised pork shoulder, dandelion green salad with pancetta, cantaloupe and hyssop popsicles, and lemon thyme panna cotta, The 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 neighbours 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, "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, Saveur Founded in 1976 with 12 farmers in a parking lot, New York's 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 full-color photos to illustrate the simple-yet-spectacular dishes--think sugar snap pea and whipped-ricotta tartines, pavlova with strawberries and basil, cider-braised pork shoulder, dandelion green salad with pancetta, cantaloupe and hyssop popsicles, and lemon thyme panna cotta-- The 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
LC Classification Number
TX715.L27755 2014
Item description from the seller
Seller feedback (3,367)
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