The Green City Market Cookbook: Great Recipes from Chicago's Award-Winning Farmers Market.pdf
Contributors to The Green City Market Cookbook include: Rick Bayless (Frontera Grill, Topolobampo, XOCO) Stephanie Izard (Girl & the Goat, Little Goat) Sarah Stegner (Prairie Grass Cafe) Carrie Nahabedian (Brindille, Naha) Paul Virant (Perennial Virant, Vie) Jason Hammel (Lula) Bruce Sherman (North Pond) Michael Kornick (MK, DMK Burger, Fish Bar, Ada Street) Randy Zweiban (Province) Beth Eccles (Green Acres Farm) Gale Gand (Tru) Carol Mighton Haddix (former Chicago Tribune food editor) Jason Vincent (Nightwood) Shelley Young (The Chopping Block) Alderman Michele Smith Abby Klug (Mick Klug Farms) ...and many other wonderful farmers, writers, chefs, and customers!
Green City Market was founded in Chicago in 1998. It is a nonprofit organization whose mission is to provide a marketplace for purchasing sustainably grown food, and to educate, promote, and connect farmers and local producers directly to chefs, restaurateurs, and the greater Chicago community.
Founded in 1998 by the late culinary luminary, author, chef, and entrepreneur Abby Mandel, the Green City Market is the venerable year-round farmers market held in Chicago's Lincoln Park. Since its inception, the Green City Market has grown into one of the most popular destinations for finding organic and sustainable produce and products throughout the Midwest's extensive farm-to-table culinary movement. The Green City Market Cookbook is the first collection of recipes from the celebrity chefs, local farmers, loyal customers, and longtime vendors that make up the Green City Market community. Beautifully illustrated with full-color photography, the thoroughly tested recipes in this book represent a diversity of wonderful meals that can be created from the fresh, sustainable output of Midwestern family farms. Chicago's leading chefs, including Rick Bayless, Stephanie Izard, Sarah Stegner, Paul Virant, Carrie Nahabedian, and many more, as well as other market regulars, have contributed recipes simple enough for the inexperienced cook but sufficiently enticing to satisfy the most discriminating gourmet. Organized by season, The Green City Market Cookbook provides eager readers with recipes that make use of fresh fruits and vegetables that come straight from the small regional farms that are the lifeblood of the farm-to-fork movement.