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Rating: 
Summary: Cooking Fresh, Yes!
Review: Cooking Fresh from the Mid-Atlantic continues the fine tradition
of Cooking Fresh from the Bay Area: fabulous recipes from fine restaurants and lots of info on where to find fresh ingredients.
Fresh food has become so rare, most of us have forgotten what it tastes like--until we are wowed by the genuine article. I will use the Mid-Atlantic book to find restaurants on my upcoming trip to Washington, D.C.
Rating:
Summary: Try the Duck Confit, Gumbo Style!
Review: This is just one of the many "out of this world" recipes in this cook book. The fresh ingredients are key, which is why is certainly helps to follow the seasonal recommendations, but for food lovers, and those interested in where our food comes from, this book is magic!
Rating:
Summary: Cooking Fresh, Yes!
Review: What a treasure I have found! This book causes me to recall the days when I took my two small children to visit a nearby farm. I had lost that spirit of adventure and had forgotten the fun it is to leave the city and go to the farm for a morning in the open air next to the soil - where farmers are everyday. So it has rekindled my spirit and made me understand why local farmers remain true to the soil and their way of life. It is a great service to the community which the local farmers render - to avoid chemical fertilizers and pesticides - to plant and
cultivate organically - to raise free-roaming livestock and poultry. Why did people in early Biblical times live so long? Well, pure air, water and soil must have been part of the answer. Misses McManus and Rickard have done us a grand service to present a book that so beautifully and ably promotes eating for good health. At the same time we eat for good health we find superior flavor. They point out that we dine on foods with short supply lines and therefore those which can reach our tables only days and in some cases hours after being harvested; that is, when the produce is at its peak of flavor. We can savor it at the same time we are promoting health for our families and strengthening our local economy. Getting those lovely fruits and vegetables to the consumer is often done in farmer's markets where the selling is direct. The money stays with the local farmer and benefits the local economic community. It is so nice not to have to subscribe to "Reminiscences" or to "The Good Old Days" to read about life on the farm. It still exists. You can go there, pick your own berries, gather your own tomatoes. Locally bought produce does not have to be gathered green and hard. It's supply line is short. How sweet it is as it appears on our table at the peak of it's flavor and nutritional effectiveness. Such luxuries as antibiotic-free livestock and free-roaming chickens are available through local growers. "Cooking Fresh from the Mid-Atlantic" is divided into seasonal sections so we can use the fruits and vegetables when they are in season. When it becomes my good fortune to travel through the Mid-Atlantic states, I plan to carry this book with me. What a delightful guide it will be to locate the interesting restaurants and be able to have a consumer-friendly dining experience. I want to go back to 1789 in Washington, D.C. This time, I will have some "Winter squash and Savory Bread Pudding." I'm beginning to understand why my visits there have been such joyful experiences. The chef serves local organic fruits and vegetables. Some day, I am going to make my way to the Eastern Shore of Maryland for several reasons - one of which will be to have some "Oysters with Champagne Sauce" at 208 Talbot in St. Michaels. A few nights ago I served "Shrimp with Garlic and Olive Oil" which is in the Spring Section. That one delighted my husband and our seven guests. There is hardly anything more heartwarming than to hear "Umm, this IS good." The cover to "Cooking Fresh from the Mid-Atlantic has a very attractive picture of a pickle jar containing such an intriguing variety of food items. Furthermore, a happy revelation is that there are two books which preceded this one: "Eating Fresh from the Organic Garden State" (New Jersey) and "Cooking Fresh from the Bay area"(San Francisco). I don't find any other books that compare to these three. Each mouth-watering recipe is supplied by a chef from an outstanding restaurant. So, I just have to say, "Enjoy these recipes at home, and take the book with you when you travel." Rachel Schulken
Rating:
Summary: Cooking Fresh from the Mid-Atlantic
Review: What a treasure I have found! This book causes me to recall the days when I took my two small children to visit a nearby farm. I had lost that spirit of adventure and had forgotten the fun it is to leave the city and go to the farm for a morning in the open air next to the soil - where farmers are everyday. So it has rekindled my spirit and made me understand why local farmers remain true to the soil and their way of life. It is a great service to the community which the local farmers render - to avoid chemical fertilizers and pesticides - to plant and
cultivate organically - to raise free-roaming livestock and poultry. Why did people in early Biblical times live so long? Well, pure air, water and soil must have been part of the answer. Misses McManus and Rickard have done us a grand service to present a book that so beautifully and ably promotes eating for good health. At the same time we eat for good health we find superior flavor. They point out that we dine on foods with short supply lines and therefore those which can reach our tables only days and in some cases hours after being harvested; that is, when the produce is at its peak of flavor. We can savor it at the same time we are promoting health for our families and strengthening our local economy. Getting those lovely fruits and vegetables to the consumer is often done in farmer's markets where the selling is direct. The money stays with the local farmer and benefits the local economic community. It is so nice not to have to subscribe to "Reminiscences" or to "The Good Old Days" to read about life on the farm. It still exists. You can go there, pick your own berries, gather your own tomatoes. Locally bought produce does not have to be gathered green and hard. It's supply line is short. How sweet it is as it appears on our table at the peak of it's flavor and nutritional effectiveness. Such luxuries as antibiotic-free livestock and free-roaming chickens are available through local growers. "Cooking Fresh from the Mid-Atlantic" is divided into seasonal sections so we can use the fruits and vegetables when they are in season. When it becomes my good fortune to travel through the Mid-Atlantic states, I plan to carry this book with me. What a delightful guide it will be to locate the interesting restaurants and be able to have a consumer-friendly dining experience. I want to go back to 1789 in Washington, D.C. This time, I will have some "Winter squash and Savory Bread Pudding." I'm beginning to understand why my visits there have been such joyful experiences. The chef serves local organic fruits and vegetables. Some day, I am going to make my way to the Eastern Shore of Maryland for several reasons - one of which will be to have some "Oysters with Champagne Sauce" at 208 Talbot in St. Michaels. A few nights ago I served "Shrimp with Garlic and Olive Oil" which is in the Spring Section. That one delighted my husband and our seven guests. There is hardly anything more heartwarming than to hear "Umm, this IS good." The cover to "Cooking Fresh from the Mid-Atlantic has a very attractive picture of a pickle jar containing such an intriguing variety of food items. Furthermore, a happy revelation is that there are two books which preceded this one: "Eating Fresh from the Organic Garden State" (New Jersey) and "Cooking Fresh from the Bay area"(San Francisco). I don't find any other books that compare to these three. Each mouth-watering recipe is supplied by a chef from an outstanding restaurant. So, I just have to say, "Enjoy these recipes at home, and take the book with you when you travel." Rachel Schulken
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