Synopses & Reviews
Synopsis
Simple Fare: Spring and Summer is a richly illustrated resource focused on seasonal, market-driven cooking. Centered on satisfying meals and balanced flavor profiles, Simple Fare consists of 65 seasonal, elegant, but paredback recipes for classic dishes. All of the dishes--such as Chive Gnudi with Brown Butter and Chanterelle Mushrooms, or Crispy Chicken with Garlic Toast, Herb Oil, and Broccolette--showcase the beauty of fresh ingredients and rely on simple preparations. Most of the recipes also include three or more alternative flavor profiles, allowing readers to adapt the recipe based on the ingredients at hand, creating hundreds of recipes. Illustrated with hundreds of striking photographs, Simple Fare is an oversized, distinctively designed kitchen essential that will encourage readers to find inspiration in their local farmers' market offerings, cook intuitively, and enjoy a wide array of beautiful and delicious meals.
Synopsis
Simple Fare: Spring/Summer is a beautifully illustrated cookbook featuring seasonal, market-driven fare that encourages readers to cook simply and intuitively.
Karen Mordechai of the acclaimed Brooklyn-based food community Sunday Suppers shares her meals for cooking at home and her studio. The recipes are designed to excite and inspire, each offering 3 to 5 alternate ingredients that can be used in the same preparation. A smoked beet panzanella with purple kale, radicchio and ricotta, for example, suggests a carrot, mizuna, watercress, and yogurt adaptation or tomato, arugula, purple basil, and burrata, allowing the reader flexibility depending on what is fresh at the market. The food is approachable but decidedly nuanced, balancing unexpected flavor profiles with beautiful presentations. With 68 recipes and 97 variations, Simple Fare is an oversize, distinctively designed kitchen essential of more than 165 seasonal recipes. This book is a valuable resource for avid cooks and beginners alike.
Volume two of the series, Simple Fare: Fall/Winter will be available in September 2017.